6. - Caramel Salad

Boil 1 cupful of English walnuts for ten minutes in salted water, adding bits of bay-leaf and mace; drain and cool the nuts and mix with an equal quantity of diced orange pulp. Add French dressing and serve very cold on lettuce leaves.

7. Jellied Prunes

Soak 1 pound prunes over night and cook in a double boiler, without sugar, until tender. Drain off the water and when cool enough to handle cut each prune into pieces, put the water and the pits over the fire and boil until reduced to one cupful. Add 2/3 cupful of sugar, stir until thoroughly dissolved and strain. Return the syrup to the fire and add 1/2 box of gelatine which has been soaked in 1/2 cupful of water. When this is cool add 1 cupful of strained orange juice and the cut prunes, pour into a wet mould and serve cold with whipped cream.

8.-Orange Fritters

Peel 2 oranges and separate the sections carefully without breaking the thin inner skin ; dip each section in a batter made by mixing 1 cupful of flour in which 1 level teaspoonful of baking-powder has been sifted, with 1 cupful of milk, 2 beaten eggs and a pinch of salt. Fry in hot lard to a light brown and sift powdered sugar over the fritters before serving.

9.-Orange Parfait

Whip 1 quart of cream to a stiff froth, add 1 cupful of sugar dissolved in 1 cupful of strained orange juice. Fill a water-tight mould, cover with a sheet of writing-paper which has been dipped in melted paraffine, put on the cover and pack in ice and salt for two hours.

10.-Minced Orange Pie

Chop 1 unpeeled orange very fine, add 1 cupful of sugar, 1 cupful of water, 2 table-spoonfuls of melted butter, 2 tablespoonfuls of flour, the yolks of 3 eggs and the whites of 2 and 1 level teaspoonful of tartaric acid. Mix thoroughly and bake in an open shell. When done cover with a meringue and put back in the oven to brown slightly.

11. - Orange Jam

Steep 6 oranges in water for four days, changing the water twice daily. At the end of this time rub each orange with a rough cloth and tie each one up in a separate square of cheese-cloth and boil them four hours in a large kettle changing the water twice. Remove from the water and when cool peel off the rinds and pound them in a mortar with 2 pounds of sugar to 1 of orange ; add the pulp gradually, and when all is well beaten together put in small glasses.