26.-Carrots With Orange Sauce

Cover 2 cupfuls of diced carrots with boiling water, after five minutes drain and cook in salted water until done; drain and add to the following sauce : Melt 3 tablespoonfuls of butter with 3 tablespoon fuls of flour, add 1 1/2 cupfuls of orange juice, salt and pepper to taste and the beaten yolks of 2 eggs. Do not boil after the eggs are added.

27.-Orange Fool

Mix the juice of 3 oranges, 3 beaten eggs, 1 pint of sweet cream, a little nutmeg and cinnamon and sugar to taste. Set the whole in a double boiler and stir until thick; when cold serve in custard cups.

28.-Goldenrod Cake

Cream 1 pound of butter with 1 1/4 pounds of sugar, add the yolks of 10 eggs and the whites of 3 ; beat until smooth and light and add the juice and grated rind of 1 large orange, 1 pint of milk, 2 pounds of flour sifted with 1 1/2 ounces of baking-powder and stir until smooth. Bake in goldenrod pans and when cold ice with the following Icing : Grate the rind of 1 small orange, add the yolk of 1 egg and stir in confectioner's sugar until stiff add 2 tablespoonfuls of boiling water, the juice of 1 small orange and 1/2 lemon and sugar to make as thick as fondant. Color a delicate orange, ice the tops and sides of the cakes and leave them in a warm place to dry.

29. - Scalloped Chicken

Cut the dark meat from a cold chicken into cubes and marinate for one hour with sour orange juice. Line the bottom and sides of a baking dish with filling, adding water or stock if not moist enough, and bake for half an hour.

30. - Boiled Orange Pudding

Cream 1 cupful of butter with 3 cupfuls of sugar, add the beaten yolks of 6 eggs, 1/2 cupful of orange juice and the grated rind of 1/2 an orange. Add 2 cupfuls of flour and 1 cupful of candied orange peel cut very fine; boil three hours and serve with hard sauce.

31. - Pineapple Mousse With Orange Jelly

Decorate the bottom of a mould with candied cherries, cover with liquid orange jelly and set aside to become firm. Place a bowl of ice on the jelly and fill up the sides of the mould with liquid jelly; when this is hard remove the bowl and in the space which is left put 1 pint of cream beaten stiff with 1 cupful of sugar and flavored with 1 cupful of pineapple juice which has been scalded and cooled.