21. - Orange Baby Cream

Dissolve 2 cupfuls of sugar in 1/2 cupful of strained orange juice, add 2 tablespoonfuls of butter and boil until a drop will harden in water; pour into a buttered tin and commence at once to fold the edges into the center of the tin. As soon as it can be handled pull until hard and cut in bars or in small bits.

22. - Orange and Cranberry Ice

Cover 2 quarts of cranberries with water and cook twenty minutes; mash and strain and add an equal measure of strained orange juice; boil 2 pounds of sugar with 1 pint of water until dissolved, add to the fruit juice, cool and freeze. Pack in ice for two hours.

23. - Pork Tenderloin With Orange Sauce

Brown slices of tenderloin in a hot oven, then cover them with water and orange juice in equal parts; simmer until done, thicken the gravy with flour, salt and pepper to taste, and serve garnished with orange slices which have been sprinkled with minced parsley and paprika. Cook in a granite or porcelain lined pan.

24. - Orange Jelly Without Gelatine

Peel and slice a citron melon, add 1 cupful of water and boil until soft; press out the juice while hot. To the juice, add an equal measure of orange juice, that from fruit not wholly ripe is preferred. To each pint of mixed juice allow 1 pound of sugar. Boil the juice twenty minutes, skimming well; have the sugar very hot, add it to the juice, stir until dissolved and boil two minutes. Strain through cheese-cloth into glasses and do not cover until cold.

25. - Mrs. Black's Orange Cake

Cream 1 cupful of butter with 3 cupfuls of sugar; add the yolks of 5 eggs, 1 cupful of milk, 4 cupfuls of flour sifted with 2 tea-spoonfuls of baking-powder and the beaten whites of 5 eggs. Bake in layers and when done spread with the following jelly : Bring the juice and grated rind of 2 oranges to a boil with 1 cupful of sugar; place in a double boiler, add 2 beaten eggs and stir until thick as custard.

26. - Orange Chicken Salad

Mix equal parts of sliced celery and cold cooked chicken; add broken English walnut meats to equal one-fourth the amount of celery and chicken, a few peeled and seeded muscat grapes and French dressing to moisten. Have ready the diced pulp of sour oranges; lay a few lettuce leaves on each plate, and 1 tablespoonful of orange; put a large table-spoonful of the chicken and celery on the lettuce and cover with mayonnaise.