21. - Tropical Salad

Pare 1 pineapple and slice both across and lengthwise but do not detach from the core until serving; place this in the center of a mould taller than the pineapple. Peel and quarter lengthwise enough bananas to stand around the pineapple alternated with slices of oranges. Have 1 quart of orange jelly which is beginning to stiffen and drop it into the dish in spoonfuls, adding grapes and small fruits according to taste. When firm serve from the table with orange mayonnaise.

22. - Rosal Punch

Dissolve 1 pound of sugar in 3 pints of hot water; when cold add 1 cupful of orange juice, 1/2 cupful of lemon juice and 1 1/2 cupfuls of syrup from any red fruit crushed with sugar, - cherries, raspberries or currants. Half an hour before serving put in a punch bowl with a lump of ice, 1/4 cupful of shredded pineapple and 1 orange cut in thin slices.

23. - Sliced Orange Cake Filling.

Put in a double boiler the diced pulp of 2 oranges and the grated rind of 1 ; add 1 ta-blespoonful of flour mixed with 2 tablespoon-fuls of water and stir until thick, adding water or orange juice if too thick. Just before taking from the fire add the yolk of 1 egg beaten with 2 tablespoonfulsof sugar. When cool use between layers of cake or in cream puffs.

24. - Orange Ice Souffle

Beat the yolks of 6 eggs and add 1 cupful of strained orange juice. Put in a double boiler and stir until the spoon is coated. Put the saucepan in cold water and stir until the custard is cold and thick. Boil 1 1/4 pounds of sugar and 3/4 cupful of water to a soft ball. Set the saucepan in water for three minutes, then add the beaten whites of 2 eggs and stir until cold and stiff; stir this into the custard with 1 pint of whipped cream, measured after whipping; turn into a mould and bury in ice and salt for two hours.

25. - Florida Trifle.

Soak 1/2 a box of gelatine in 1 cupful of water for one hour, add 1 cupful of boiling water and when dissolved add 1 cupful of sugar, the juice of 3 oranges and the grated rind of 1. Put in a double boiler and when hot add the beaten yolks of 3 eggs and cook until thick, stirring constantly. Remove from the fire and when it begins to stiffen beat in 1 pint of whipped cream or the beaten whites of 3 eggs; turn into a mould and serve very cold.