27. - Cranberry and Orange Sauce

Cover the peel of 1 orange with cold water, heat slowly and boil until tender; then scrape out the white part and cut the yellow in thin strips with scissors. Simmer 1 1/2 cupfuls of raisins until tender, add the juice of the orange, the shredded peel, 1 quart of cranberries and enough water or orange juice to make the amount of liquid equal 1 cupful. Cover and cook ten minutes, or until the cranberries are done, then add 2 cupfuls of sugar and boil until it jellies.

28. - Orange Mince Meat

Boil 3 thin-skinned oranges in 1 quart of water until the water is reduced one-half, chop the cooked oranges very fine, rejecting all seeds; chop 1 pound of seeded raisins, wash and dry 2 pounds of dried currants, chop 2 pounds of suet very fine and mix all together with 1 ounce of ground spices, 1 cupful of brandy, 1 cupful of port wine and the water the oranges were boiled in. Do not cook until the mince meat is in the pies. Bake with two crusts.

29. - Brazilian Salad

Marinate 1 cupful of shredded Brazil nuts and 1 cupful of peeled and diced Bartlett pears with orange juice. At the end of one hour, add 1 cupful of diced orange pulp and serve on lettuce leaves with mayonnaise.

30. - Quince and Orange Marmalade

Pare, core and slice quinces, cook skins, cores and seeds in water to barely cover ; when soft strain this water, add to the sliced quinces and boil until they can be mashed to a pulp. To every 3 pounds of fruit, add the juice of 3 oranges and 2 pounds of sugar; stir to a smooth paste and boil ten minutes longer, stirring constantly. Put into small glasses and cover when cold.