22. - Raymond Salad

The diced pulp of 5 oranges and 3 lemons, 1 pint of minced celery, 1 pint of large halved strawberries; chill, drain and serve with fruit mayonnaise which has a cup of crushed strawberries added to it just before serving.

23. - Arizona Fritters

Peel 6 bananas, cut each in two and steep for one hour in the juice of 2 oranges. Drain the bananas, then roll in beaten egg, then in bread crumbs and fry in hot lard. Sweeten the orange juice to taste and serve hot or cold with the fritters.

24. - Frozen Victoria Punch

Steep the grated rind of 30 oranges and 4 lemons in 1 pint of rum. Boil 5 pints of water with 3 1/2 pounds of sugar for ten minutes; add to the rum the juice of 7 oranges and of 14 lemons, 1 1/2 pints of sherry and the boiling syrup. Strain at once and cool quickly. Freeze until thick, then stir in the beaten whites of 6 eggs and freeze until stiff and smooth. Pack for two hours.

25. - Bridge Club Soup

Stem and wash 1 quart of strawberries, reserving a few of the most perfect ones. Cover the fruit with one cupful of water, cook until soft and strain through muslin. Measure the juice and add water if necessary to make 2 cupfuls ; reheat and add 1 level tablespoonful of corn-starch moistened with cold water, the grated rind of 1/2 an orange and 1/2 cupful of sugar; cook ten minutes, then remove from the fire, add the juice of 1 orange and sugar if needed. Serve cold in bouillon cuds.

26. - Velvet Cream

Soak l/2 box of gelatine in 1 1/2 cupfuls of sherry; when soft add the juice and grated rind of 1 orange and 1 1/2 cupfuls of sugar; heat until the sugar is dissolved, strain and set away to cool. When cold add 1 1/2 pints of cream and beat until as stiff as drop batter; then pour into moulds and set on ice.

27. - Melton Pudding.

Sweeten to taste 2/3 cupful of orange juice, 1/3 cupful of lemon juice and 1 cupful of water; bring to a boil and add 3 table-spoonfuls of corn-starch which has been moistened with cold water and cook ten minutes. Add the beaten whites of 3 eggs, cook for two minutes and put into a mould with alternate layers of diced orange pulp. Serve cold with a custard made with the yolks of 3 eggs, 1 pint of milk, 2 tablespoon-fuls of sugar and the grated rind of 1 orange.

28. - Messenger's Pudding

Beat 6 eggs with 4 ounces of sugar; add 2 tablespoonfuls of warm butter and 2 table-spoonfuls of orange paste. Fill a pie tin lined with puff-paste and bake twenty minutes.

29. - Asparagus Tips With Orange

Sauce. Place boiled asparagus tips on toast and cover with the following sauce: Soften 3/4 cupful of butter, add the beaten yolks of 4 eggs, the juice of 1 lemon and 1 cupful of strained orange juice. Cook over hot water until thick, stirring constantly until thick.

30. - Chico Puffs

Roll puff-paste very thin and cut in rounds ; place 1 spoonful of stiff orange marmalade on each round, wet the edges with a little white of egg, fold one-half over and press closely. Brush each puff with white of egg beaten with a little powdered sugar and bake fifteen minutes.

31. - Bombe Malta

Boil 2 cupfuls of water and 1 cupful of sugar for twenty minutes; add 1 cupful of blood-orange juice, the grated rind of 1 yellow orange, 2 tablespoonfuls of lemon juice and a little red coloring paste. Strain into a freezer and freeze until stiff. Line a mould with the orange ice and fill the center with vanilla ice-cream ; fasten the cover securely and pack in ice and salt for two hours.