12. - Orange Sponge

Steep 1 box of gelatine for one hour in 1 cupful of cold water, then dissolve in 1 cupful of boiling water. When cool, add the juice of 6 oranges and 1 lemon and 1 cupful of sugar; strain and let cool. When it begins to stiffen, add the whites of 3 eggs beaten with 3 tablespoonfuls of sugar, stir until it will not separate then pour into a mould to harden. Serve with boiled custard.

13. - Orange Gingerbread

Heat 1 3/4 pounds of molasses and 3/4 pound 3/4 butter over a slow fire; beat well and add 3/4 pound of brown sugar, 2 1/4 pounds of flour, 1/2 pound of preserved orange peel, 1 ounce of ground ginger, 1 grated nutmeg, 1/2 cupful of orange juice and 1 level teaspoonful of soda. Work the dough well and leave in a cool place over night. Next day turn out on a well-floured board and roll very thin, cut in small squares, lay these one inch apart on waxed tins and brush over with the beaten yolk of 1 egg mixed with 1/2 cupful of milk. Bake in a moderate oven, and when done brush again with the egg and milk.

14. - Fosgate Salad

Arrange crisp lettuce leaves on plates, place on each plate the diced pulp of 1 orange, and on top put thin slices of onion which were steeped for two minutes in boiling water and then crisped in cold water and dried with a napkin. Over this spread a thick layer of mayonnaise to which sweet cream has been added.

15.-Bondeau Custard

Steep the grated peel of 1 orange in 1 tea-spoonful of brandy for ten minutes, then strain the brandy into the yolks of 4 eggs beaten with 1/2 cupful of sugar. Have 1 pint of thin cream boiling and stir into it the beaten yolks; stir until it begins to thicken, then add the strained juice of 1 orange. Pour into cups and stand in boiling water until set. Serve from the cups, or unmould and garnish with strips of candied peel.

16. - Orange Wine With Raisins

Chop fine 30 pounds of raisins, add the thin parings of 10 oranges and cover with 5 gallons of hot water; stir well and let it stand for five days, stirring once or twice a day. The fifth day strain through a hair-sieve into a cask; add a syrup made with the juice of 20 oranges and 1 pound of sugar, also the thin parings of 10 more oranges. Stir well, and the next day fasten up the cask. Bottle in two months.

17. - Marmalade Without Water

Boil orange peels until tender in three changes of water; drain and pound in a mortar, adding the juice and pulp. When smooth, add double the weight of the pulp in sugar; boil slowly for half an hour and then put in small glasses.