13. - Jelly Salad Dressing

Put 1 pint of orange juice in a saucepan, add the juice of 1 lemon, 1 level teaspoonful of arrowroot moistened with cold water, sugar to taste and a bit of stick cinnamon if liked ; cook until smooth and clear, remove the cinnamon and serve cold.

14. - Roast Pork With Florida Sauce

Dice the pulp of 6 sour oranges, dust with flour, sprinkle with 3 tablespoonfuls of sugar and boil for fifteen minutes; remove from the fire and when slightly cool stir in 4 beaten eggs; pour into a pan where pork is roasting and cook until firm, about twenty minutes. Serve like roast beef and Yorkshire Pudding.

15. - German Orange Fritters.

Cut stale bread in rounds or any fancy shape, fry a light brown in hot lard and pour over them hot syrup of orange juice and sugar heated together but not boiled. Dust with powdered sugar and serve immediately.

16. - Bahama Sauce for Cold Game

Beat the yolks of 2 eggs, stir in 2 table-spoonfuls of olive oil, 1 teaspoonful of sugar, 1 salt-spoonful of grated orange peel, 1 tea-spoonful of sharp vinegar and the juice of 1 sour orange. Add the orange juice slowly, beating hard. Serve cold.

17. - Macaroni and Orange Pudding

Boil 4 ounces of macaroni in 1 pint of orange juice until tender; beat 6 eggs with 1/2 pound of sugar, add 1 cupful of milk and put in a baking dish with the macaroni and orange juice. Set in a pan of hot water and cook in the oven to set the custard. Serve hot with Orange Grafton Pudding Sauce. (See December 8.)

18. - Cabbage and Orange Salad

Shred 4 cupfuls of cabbage, dice the pulp of 2 oranges and grate 1 teaspoonful of orange peel; mix altogether and serve with Clear Fruit Salad Dressing.

19. - Winter Fruit Jelly

Cut up 2 figs, 6 dates, 1/2 cupful of seeded raisins and 1/3 cupful of English walnut meats; steep them two hours in the juice of 1 orange, drain, add the diced pulp of 1 orange and cover with 1 pint of orange jelly. (See August 3.) Serve cold with cold boiled custard.

20. - Transparent Marmalade

Soak the peel of unripe oranges all night in salted water to cover, then boil in three changes of fresh water until they are very tender; cut in very fine strips and add to the pulp which has been freed from seeds. To every pound of fruit, add 1 1/2 pounds of sugar and boil for twenty minutes, or until clear; stir carefully and when it is cold put in glasses.