Lemon Bavarian Cream

1/2 cup sugar

1/4 cup Sunkist lemon juice

2 egg yolks

1/2 tablespoon gelatine

1 tablespoon cold water

2 egg whites 1/2 cup cream

Put one-half the sugar and Sunkist lemon juice in double boiler; when heated, pour over egg yolks, beaten with remaining sugar; return to double boiler, and cook, stirring constantly, until thickened. Add gelatine, soaked in cold water; beat occasionally, until cool; fold in egg whites, beaten stiff, and cream, also beaten stiff.

Cumberland Sauce for Duck

Juice 1 Sunkist orange Juice 1 Sunkist lemon Grated rind 1 Sunkist lemon Grated rind 1 Sunkist orange 1 cup powdered sugar

1 tablespoon grated horseradish

2 tablespoons currant jelly

Mix ingredients; beat thoroughly; heat, and serve.

Princess Sauce

3 tablespoons butter 2 tablespoons flour 1/3 teaspoon salt Few grains pepper 1 cup milk

1/2 tablespoon Sunkist lemon juice 1 teaspoon beef extract

Melt butter, add flour mixed with salt and pepper; when smooth, add the milk, and stir until it boils. Add Sunkist lemon juice and extract, and one tablespoon butter, bit by bit. Serve with vegetables.

Orange Mint Sauce for Lamb

Remove currant jelly from tumbler to glass serving-dish, and sprinkle with one and one-half tablespoons finely-chopped mint leaves and shavings from rind of one-fourth of a Sunkist orange. Serve with lamb chops or roast lamb.

Orange Vinegar

Put the juice from six Sunkist oranges in a glass jar; add a cake of compressed yeast, dissolved in a little of the juice; cover with cheesecloth, and let stand in a warm place about a month, or until sour enough to use. Strain, and use in place of cider vinegar.

Sunkist Orange Jelly.

Orange Jelly, without Gelatine

Wash six Sunkist oranges and three Sunkist lemons; cut in very thin slices; measure; add three times the measure of water; boil hard for one hour; strain through double cheesecloth, and let stand twenty-four hours. Pour off all the clear liquid; to it, add an equal quantity of sugar; boil until it drips like jelly from a spoon. Put into sterile glasses, and when firm, cover with melted paraffin.

Orange and Rhubarb Sauce

2 pounds rhubarb

2 Sunkist oranges

11/2 cups sugar

1 tablespoon granulated gelatine

1 tablespoon cold water

Wash rhubarb, cut into inch pieces; peel oranges, removing membrane with peel, and cut in small pieces; put rhubarb, Sunkist orange and sugar in an earthenware or glass baking-dish, and bake about one hour. Dissolve gelatine in cold water, add to rhubarb mixture, and when cool, fill individual pastry shells with sauce, and decorate with whipped cream, forced through pastry bag and rose tube.

Orange Jelly, with Fruit

Remove sections free from membrane (see page 12) from three Sunkist oranges, and arrange five sections in the bottom of a mold, to form a star. Cover with orange jelly, and when firm, fill mold with orange jelly, mixed with remaining orange, cut in small pieces. Chill, and when firm, remove from mold, and serve with cream. Other fruits or a mixture of fruits and nuts, may be used.