21. - Esmd Shortcake

Rub 3/4 cupful of lard, or lard and butter, into 1 quart of flour which has been sifted with 2 teaspoonfuls of baking-powder; beat 2 eggs, stir in 2 cupfuls of sweet milk and add to the flour; knead well and roll out in two portions one-half inch thick. Place one layer in a buttered tin, cover with diced orange pulp, sprinkle with sugar and moisten the edge all around; put the second sheet of dough on top and press the edges well together ; bake twenty-five minutes in a quick oven.

22. - Sausages With Orange Sauce

Prick sausages with a fork and boil them for twenty minutes; drain and brown in the oven or in a frying-pan. Boil 1 cupful of water with 1 cupful of sugar for five minutes, add 4 oranges which have been peeled and cut in one-fourth inch slices and cook them gently for fifteen minutes ; arrange the oranges in the center of a dish, sprinkle with a little grated orange peel and surround with the browned sausages.

23. - Orange Peel Fudge

Boil the peel of 1 orange in salt water for one-half hour, then in fresh water until all salt and bitterness are extracted; drain and cut in small pieces. Boil 2 cupfuls of brown sugar with 1/2 cupful of sweet milk until it will spin a thread, pour into a buttered dish, add the orange peel and stir to a cream.

24. - Rice and Orange Stuffing for Duck

Wash 1 cupful of rice and boil it for fifteen minutes in salted water ; drain, add the diced pulp of 2 oranges and the grated rind of 1, salt and pepper to taste and use for stuffing a tame duck.

25. - Orange Baba

Procure a loaf of Baba (Wine Cake) and pour over it a syrup made by boiling 2 cup-fuls of sugar with 1 1/2 cupfuls of orange juice and 1 teaspoonful of grated orange peel for five minutes.

26. - Turkey Fritters With Oranges

Cut cold turkey in thick pieces, marinate them with orange juice for one hour; drain, dip in fritter batter to which 1 teaspoonful of grated orange peel has been added and saute in butter or turkey drippings. When done remove from the pan and add butter if necessary to make 1/4, cupful in the pan; add 1/4 cupful of flour, 1 cupful of turkey gravy, stock or water, and the juice of 2 oranges. Salt and pepper to taste and serve in a separate dish.