1. - New Year's Pudding

Steep 1/2 box of gelatine in 1/2 cupful of water until soft. Scald 1 cupful of milk, add 3/4 cupful of sugar and the gelatine and stir until dissolved. Strain, add 1 cupful of sweet cream and set aside until cold. When it begins to thicken add i cupful of sherry and the juice of 1 sweet orange. Pour a lit-tle into a mould and turn the mould until there is a thin coating of the cream on the bottom and sides; fill the mould lightly with layers of crystallized fruits; cut fine bits of lady-fingers and macaroons which have been steeped in orange juice. Pour in the cream, which should be very thick, set on ice until firm, then unmould and serve with whipped cream flavored with grated orange peel.

2. - Scalloped Turkey

Cut the dark meat from 1 cold turkey in cubes and marinate for one hour with sour orange juice. Line the bottom and sides of a baking dish with turkey stuffing, fill with the meat, add 1 cupful of hot gravy, with the juice, and 1 teaspoonful of grated orange rind; cover with stuffing, adding water or stock if not moist enough, and bake one-half hour.

3 - Sour Orange Preserves

Grate the yellow skin from sour oranges ; cut them in two and remove all seeds; weigh the oranges and put them in a brine made with 12 ounces of salt to each gallon of water. Steep in this brine for twenty-four hours, then in fresh water for the same time, then in alum water, then again in fresh water. Now boil the oranges in fresh water until a straw will pierce them and drain on a sieve. Make a syrup, using 1 pound of sugar to 1 pound of oranges, as first weighed, and 1 pint of water to each pound of sugar; boil the syrup until it is thick, put in the oranges and boil until they are clear. Put each orange in a separate glass and cover when cold.

4. - Orange and Apple Pudding

Cream 6 ounces of butter with 6 ounces of sugar, add 8 beaten eggs, the juice and half the grated rind of 1 orange and 1 large apple peeled and grated. Bake with a rim and cross-bars of puff-paste.

5. - Sheraton Cake

Cream 1 cupful of sugar and 1/2 cupful of butter, add the yolks of 4 eggs and the white of 1 and beat well; add 3/4 cupful of orange juice and 2 cupfuls of flour sifted with 2 tea-spoonfuls of baking-powder. Bake in two layers and when done spread with 1 cupful of orange marmalade into which has been beaten the whites of two eggs. If preferred use this only for the filling and ice the top.