7. - Turkey and Orange Salad

Mix equal parts of sliced celery and cold cooked turkey; add broken English walnut meats to equal one-fourth the amount of celery and turkey, and moisten with French dressing. Have ready the diced pulp of several sour oranges. Lay a few lettuce leaves on each plate, 1 tablespoonful of the diced orange, 1 tablespoonful of the chicken and celery, and cover with mayonnaise.

8. - Quail With Orange Sauce

Skin 6 quails and cover the breast of each with thin slices of bacon; place in a pan with 1 cupful of hot water and 1 tablespoonful of butter; bake in a hot oven for twenty minutes. Remove the quail, add the diced pulp of 1 orange to the gravy and cook two minutes longer; season to taste with salt and paprika, and thicken slightly with flour. Serve the sauce very hot in a separate dish.

9. - King's Pudding

Dilute 1/2 cupful of orange marmalade with the juice of 1 lemon and add the grated rind of the lemon. Chop 1/2 pound of suet, mix with 1/2 pound of bread crumbs, 1/2 cupful of sugar, 1 salt-spoonful of salt and 3 beaten eggs. Put this in a buttered mould in alternate layers with the marmalade and steam four hours.

10. - Orange Celery Salad

Fringe 12 two-inch pieces of celery and put to crisp in ice-water to which lemon slices have been added. Have an equal measure of slices of sour oranges, dry the celery, add to the oranges and season with French dressing. Serve with game. - Miss Janet M. Hill.

11. - Orange Bouillon

To 1 quart of strained orange juice, add 1 tablespoonful of arrowroot and cook until clear. Cool and add 1 tablespoonful of orange-flower water and 1 tablespoonful of curacoa. Sweeten slightly if desired and serve very cold in bouillon cups at luncheon.

12. - Jelly Salad

Steep 1/3 of a box of gelatine in 1/3 of a cupful of water, add 1/3of a cupful of boiling water and 1 cup of sugar and stir until dissolved; pour over 1 cupful of diced orange pulp and add the juice of 1 lemon ; set in a pan of ice-water until it begins to thicken, then pour into small moulds and set on ice until firm. When ready to serve dip each mould into boiling water and invert on lettuce leaves. Serve with jelly salad dressing.