8. - Delicate Pudding

Bring to a boil 2/3 cupful of orange juice, 1/3 cupful of lemon juice and 1 cupful of water; add 3 tablespoonfuIs of corn-starch mixed with a little cold water, and sugar to taste. Boil slowly ten minutes add the beaten whites of 3 eggs, mix well and turn into a mould. Serve cold with custard.

9. - Orange Lovewell

Cut a circle of puff-paste eight inches across, and three rims each about one and a half inches wide; bake all separately in a very hot oven, and when done fix the rims in place on the circle with thin orange marmalade and fill the center with freshly-sliced oranges.

10. - Orange Meringue Pie

Cream 1 tablespoonful of butter with 3/4 cupful of powdered sugar, beat in the juice and the grated rind of 1 orange and 1/2 a lemon, a few gratings of nutmeg, the yolks of 3 eggs and the white of 1 beaten until light. Bake in an open crust and when cool cover with a meringue made with the whites of 2 eggs beaten with 2 tablespoonfuls of sugar.

11. - Cornelia Cake

Weigh 3 eggs and take an equal weight of sugar, butter and flour. Cream the butter and sugar, add 2 eggs and beat well, add the juice and the grated rind of 1/2 an orange and half the flour. Beat until smooth, then add the third egg and the rest of the flour sifted with a level teaspoonful of baking-powder. Bake in a loaf and ice with orange icing.

12. - Mint Sherbet

Strip enough mint leaves from the stem to fill 1 cup, chop them, add the juice of 2 lemons and steep for fifteen minutes. Boil 1 pint of sugar with 1 pint of water to a thread, take from the fire, add 1 cupful of orange juice, the chopped mint and lemon juice; cool, strain and freeze.

13. - Orange and Gooseberry Preserves

Stem 5 pounds of gooseberries, seed 1 1/2 pounds of raisins, cut the yellow peel in thin slices for 3 oranges and chop all very fine. Use a grinding machine if preferred. Add the juice of 3 large oranges and 4 pounds of sugar and boil gently for forty-five minutes, stirring frequently. Put in small glasses and when cold cover with paraffine.