1. - Duck Salad

Cut into cubes the meat from a cold duck, season with salt and pepper and marinate with a dressing made with 3 portions of oil to 2 of sour orange juice. After standing some time drain and mix with 1/2 cupful of diced orange pulp and 1/2 cupful of celery to each cupful of duck. Garnish with slices of unpeeled oranges and serve with mayonnaise.

2. - Clara Salad Dressing

Strain the juice of 3 oranges and 3 lemons, add 1 teaspoonful of salt, 1 tablespoonful of sugar, 1/2 teaspoonful of cayenne pepper and 1 wineglassful of tart, white wine. Place on ice until ready to use, then shake in a bottle or fruit jar until frothy.

3. - Orange Barley-Water

Wash 1 tablespoonful of pearl barley, add 3 lumps of cube sugar and 1 orange cut in thin slices without peeling; pour on these 1 quart of boiling water, cover and stand for three hours in a warm place; strain and use in fevers.

4. - Tampa Cake

Cream 1 cupful of butter with 1 cupful of sugar, add the beaten yolks of three eggs, 1 cupful of milk, 2 cupfuls of flour sifted with 2 level teaspoonfuls of baking-powder, the grated rind of 1 orange and the beaten whites of 3 eggs. Bake in layers and while still warm spread with one cupful of orange marmalade pressed through a sieve and mixed with sherry to a consistency to spread. Ice the top and sides with water icing.

5. - Huevo Sherbet

Beat 4 eggs with 4 pounds of sugar; add 5 pints of water and the grated rind of 4 oranges. Freeze soft, then add the strained juice of 4 oranges and 2 lemons and finish freezing. Pack in ice for two hours.

6. - Bordeaux Tarts

Boil the peel of 2 oranges until tender, weighit and pound or chop fine with twice the weight in sugar; add the juice of 2 oranges, the beaten yolks of 3 eggs and 1 tablespoonful of butter. Cook over hot water until thick and fill baked tart shells.

7. - Vegetarian Orange Jelly.

Steep the grated rind of 3 oranges in the juice of 6, add 1 pint of water, the juice of 2 lemons and 1/2 pound of sugar; strain, bring to a boil and thicken with 1 heaping table-spoonful of corn-starch mixed with cold orange juice or water. Cook until thick and pour into a mould. When cold turn onto a flat dish and garnish with orange leaves.

8. - Orange Moselle Cup.

Dissolve 4 lumps of sugar in 1 tablespoonful of water, add 1 pint of Moselle wine, 1 pint of orange juice, 1 liqueur glassful of rum, and 1 lime and 1 orange sliced thin; add 1 large bunch of mint leaves and let stand an hour or more. When serving add 1 quart of soda water and a lump of ice.