1. - Orange Bread Pudding

Beat the yolks of 2 eggs with 1/2 cupful of sugar, add the juice and the grated rind of 1/2 an orange and 1 cupful of bread crumbs over which has been poured a pint of boiling milk; mix well and bake until a light brown. Cover with meringue made with the whites of 2 eggs and 1/2 cupful of sugar : brown slightly and serve hot.

2. - Frozen Oranges to Serve With Game

Select smooth, even-sized oranges and polish them well. Cut off the top third of each one and remove all pulp and fibre. Keep the peels on ice until wanted. Separate the orange pulp from fibre and seeds; to each quart of pulp and juice, add 1 cupful of water and sweeten slightly. Freeze until firm but not hard, fill the peels and pack them in a can buried in ice and salt until ready to serve. They should be packed at least two hours.

3. - Shrimp and Orange Salad

Have equal measures of shrimps, diced orange pulp and sliced celery; marinate with French dressing, arrange on lettuce leaves and mask with mayonnaise.

4. - Buttered Chestnuts With Orange

Shell, blanch and boil 1 pound of chestnuts until soft; about fifteen minutes. Drain and pour over them 1/2 cupful of melted butter mixed with 1/2 cupful of orange juice and salt to taste.

5. - Parliament Pudding

Cream 1 tablespoonful of butter with 3/4 cup of sugar, add the beaten yolks of 6 eggs, 1 cupful of fine bread crumbs which have been soaked in milk, and the juice and the grated rind of 1/2 an orange; stir this until very smooth, then add the beaten whites of 2 eggs. Have a pudding mould thickly buttered and dusted with dry crumbs, line with macaroons which have been moistened with orange juice; put in a layer of the batter, then a layer of sponge cake spread with orange marmalade and alternate the layers until the mould is full, having batter at the top. Cover and steam for three-quarters of an hour, unmould carefully and serve with hard sauce.

6. - Chestnut Boulettes With Orange Sauce

Mix 1 cupful of mashed chestnuts, the yolks of 2 eggs, 2 tablespoonfuls of sweet cream, 1 tablespoonful of sugar, 1/8 teaspoon-ful of salt, 1 teaspoonful of orange juice and a pinch of grated orange rind. Stir over the fire until well blended ; when cool, fold in the whites of 2 eggs beaten stiff, form into small balls, roll in crumbs, dip in egg then roll again in crumbs and fry in hot fat. Serve with Orange Sauce : Have 1 cupful of thick cream sauce slightly sweetened and just before serving stir in the juice of 1 large orange and 1 teaspoonful of grated rind; keep hot but do not let it boil.