1. - Cherry Cup

One pint of cherries, stoned and bruised, the juice and grated rind of 2 oranges and 1 lemon, 1 cupful of sugar : stir and let stand one hour. Add 1 quart of water, pass through a vegetable press and then through cheese-cloth, add 1 pint of claret and set on ice. Serve in punch glasses with 1 teaspoon-ful of shaved ice and a few cherries cut small in each glass.

2. - Orange Gelatine Ice Cream

Dissolve 1/2 an ounce of gelatine in 1/2 cupful of water, add the juice of 5 oranges and the grated rind of 2, 1 pound of sugar and color paste if needed to give a yellow tint. Strain and freeze.

3. - Currant and Orange Jam

Boil 5 pounds of stemmed currants with 4 pounds of sugar for twenty minutes; chop 2 whole oranges and the pulp of a third one into small pieces, add to the currants and boil five minutes; after boiling begins add 1 pound of seedless raisins and boil another five minutes, put in small glasses and seal.

4. - American Salad

Coat the bottoms and sides of individual moulds with orange jelly; use the jelly as it begins to harden and have the moulds very cold. On the bottoms arrange cherries which have had the stones replaced with hazelnuts; place orange sections around the sides. When the fruit is firmly in place fill up the moulds with orange jelly. Serve on lettuce leaves with orange mayonnaise.

5. - Germea Mould

Fill moulds loosely with diced orange pulp; cook germea in the proportion of 1 cupful of germea to 4 cupfuls of milk or water, sweeten to taste and pour over the diced oranges, stirring if necessary to mix thoroughly. Serve very cold with cream for breakfast or with a cold sauce for dessert.

6. - Barbada Jumbles

Cream 2 cupfuls of sugar with 1 1/2 cupfuls of butter; add 6 eggs one at a time, when smooth, add the juice and the grated rind of 1/2 an orange, 1/2 cupful of corn-starch and 3 cupfuls of flour measured after sifting. Mix in 1 pound of blanched and ground almonds, roll thin, cut in rings, sprinkle with ground almonds and sugar mixed in equal proportions and bake in a quick oven.

7. - Boiled Ham With Cherry Orange

Sauce. Boil a small ham in cider and water until tender, then remove the skin, cover with bread crumbs, sprinkle with sugar and brown in the oven. Serve hot with Cherry Orange Sauce : Boil 1 pint of cherries with the grated rind of 1 orange for one-half hour. When soft rub through a sieve and put back on the fire with 1 cupful of sour orange juice and 1 tablespoonful of flour which has been browned with 1 tablespoonful of butter. Cook until slightly thick and serve hot.