23. - Orange Syrup

This is excellent for flavoring pudding sauces, custards or drinks. Use ripe, sweet oranges and strain the juice through a sieve. To each pint of juice take 11/2 pounds of sugar, a little grated orange peel and the juice of 1 lemon. Boil for fifteen minutes, strain again if not quite clear after skimming and seal in bottles or fruit cans.

24. - Orange Roly Poly.

Sift together 1 pint of flour, 1 saltspoonful of salt, 1 tablespoonful of sugar and 1 tea-spoonful of baking-powder. Rub into this 2 tablespoonfuls of butter and add sweet milk to make a soft dough. Turn on to a floured board, roll out in an oblong strip, spread with the diced pulp of 4 oranges and the grated rind of 2 ; sprinkle thickly with sugar and roll up, pinching the ends so the juice will not run out. Steam for forty minutes and serve with hard sauce.

25. - Glazed Orange Wafers

Beat 1/2 cupful of butter to a cream with 1 cupful of sugar; add 1/2 cupful of milk, 2 beaten eggs, the grated rind of 1 orange and 1 1/2 cupfuls of flour sifted with 1 teaspoonful of baking-powder. Drop small spoonfuls of the batter on buttered paper and bake in a quick oven. When cold dip in the following glaze and lay on waxed paper. Glaze : Boil 1 cupful of sugar with the juice and the grated rind of 1 orange until it will harden in cold water; use while kept hot in a double boiler.

26. - Onions With Orange Sauce

Boil 1 dozen onions in three changes of water until tender but not broken; drain them and add 1/2 cupful of melted butter mixed with 1/2 cupful of orange juice with a little grated rind, 1 teaspoonful of minced parsley and salt and pepper to taste. Serve very hot.

27. - Apple Sherbet

Quarter 6 tart apples without peeling or coring them; cover with water and cook until soft, then strain through a jelly bag. When the juice is cold, add the juice of 1 lemon, 1 grape fruit and 6 oranges; also 1 cupful of sugar to each quart of juice. Stir until the sugar is dissolved, strain into the freezer and freeze until thick. Especially good after roast goose or pork.

28. - Smiley Sorbet

Boil 1 pint of sugar and 1 cupful of water to a heavy syrup ; cool and add to 3 pints of strained orange juice undiluted with water. Place in freezer can and surround with ice and salt; let stand a half hour then scrape from sides of can ; renew ice and salt and let stand one hour. Serve in glasses.