1. - Rhubarb and Orange Jam

Wash 1 pound of rhubarb and cut into small pieces without peeling. Add to this the juice and pulp of 6 oranges, and 3 cup-fuls of sugar. Cook slowly until quite stiff, and put in small glasses.

2. - Orange Mint Cup

Pour 1 quart of boiling water over a large bunch of fresh mint, strain after five minutes and when cool, add the juice of 6 oranges and 2 lemons. Steep 1/2 ounce of powdered gum-arabic in 1 cupful of water for twenty minutes, then dissolve it over hot water, add 1 cupful of sugar and boil until it spins a thread. Have the whites of 2 eggs beaten very stifT, pour the boiling syrup over them and beat until cold and smooth, then add the strained fruit juice; add carbonated water to taste and serve very cold, but not with ice added directly.

3. - Pink Sherbet

Boil 3 quarts of water, 3 cupfuls of strained orange juice, the juice of 2 lemons, 3 cupfuls of strawberry juice and 3 pounds of sugar for twenty minutes. Color a delicate pink, strain into a freezer and freeze until thick ; add the beaten whites of 6 eggs and pack for two hours.

4. - Duarte Salad

Dice the pulp of 4 oranges and shred a small pineapple; place the pineapple in the center of a dish, surround with the orange and garnish with 1 box of bright, red strawberries. Place on ice until very cold and just before serving pour over the salad 1/3 cupful of lemon juice in which 1/2 cupful of sugar has been dissolved.

5. - Salpicon of Fruit

Cut the tops from 12 oranges and remove the pulp ; free this from all pith and seeds and add 1 box of strawberries, 1/2 pound of pitted cherries, 1/2 cupful of soft orange marmalade and 3 sliced bananas. Sweeten to taste and fill the orange peels. Serve very cold with I spoonful of whipped cream on each.

6. - Orange Icing

Beat the whites of 2 eggs with enough powdered sugar to thicken ; add the grated rind of 1 orange and a little juice, not enough to thin the icing.

7. - Orange Omelette

Cut the pulp of 2 oranges in thin slices, sprinkle with 2 tablespoonfuls of sugar and place on a sieve to drain. Beat the yolks of 4 eggs with the grated rind of the oranges and a pinch of salt, fold in the whites beaten stiff with 1 tablespoonful of powdered sugar and 2 tablespoonfuls of orange juice. Put 1 teaspoonful of butter in a hot omelette pan and when it is melted pour in the egg mixture ; when the omelette begins to thicken spread over one-half of it the sliced and drained oranges, fold the other half over the oranges, sprinkle with powdered sugar and serve.