Maitre d'Hotel Butter

1/4 cup butter

1/2 teaspoon salt

1/8 teaspoon paprika

1/2 tablespoon finely chopped parsley

3/4 tablespoon Sunkist lemon juice

Put butter in a bowl, and work with a wooden spoon until it is soft and creamy; add salt, paprika, chopped parsley, and lemon juice, drop by drop. Serve with steak or chops.

Pepper Butter

1/4 cup butter

1/4 tablespoon chopped red pepper 1/4 tablespoon chopped green pepper 1/4 tablespoon chopped parsley

1 teaspoon chopped onion 1/2 chopped clove of garlic

2 teaspoons Sunkist lemon juice Cream butter; add other ingredients, and mix well. Serve on broiled steak or chicken.

Candied Sunkist Orange Peel

Put peel from eight Sunkist oranges in cold water; heat to boiling point, and cook gently, until very tender. Drain; put in cold water, and, when cold, remove membrane and soft portion. Boil one cup sugar and one-half cup water until syrup spins a thread; put in peel, and cook gently, until syrup is evaporated and peel looks clear. Drain on wire cake cooler, and leave in open air until thoroughly dry. Store, and use as required in cakes and puddings.

Candied Lemon Peel may be prepared in the same way.

Orange Loaf-Sugar

Cut sugar Sunkist oranges

Rub the entire surface of blocks of sugar over the rind of Sunkist oranges that have been washed and wiped dry. Store in a glass jar, and use as required; or, roll the blocks of orange sugar, force through a coarse strainer, and use like plain sugar.

Lemon Loaf-Sugar

Cut sugar Sunkist lemons

Use Sunkist lemons, and follow directions for making orange loaf-sugar.

Sunkist Orange and Lemon Gut Sugar.