Mint Jelly, with Gelatine

5 sprigs mint

2/3 cup water

1 1/4 tablespoons gelatine

1/2 cup cold water

1/2 cup sugar

Juice of 1 Sunkist lemon

Green color paste

Boil sprigs of mint and two-thirds cup of water for five minutes. Soak gelatine in one-half cup cold water; add to boiling mint and water, with sugar and Sunkist lemon juice. Color a delicate green with vegetable color paste; strain into four small molds; chill, and serve with roast lamb or lamb chops.

Lemon Pectin Extraction

Use the inner white peel of Sunkist lemons, and follow directions for Orange Pectin Extraction.

Orange Pectin Extraction

With a sharp knife remove every particle of the outside, thin, yellow rind from Sunkist oranges. Remove the white peel from the orange and put it through a meat chopper. To each cupful, pressed down, of chopped white peel, add the juice of one Sunkist lemon, and let stand one hour. Add two cups of water; heat to boiling point, and let boil five minutes. Let stand over night; add four cups of water; heat to boiling point, and boil ten minutes. Strain through a canton flannel jelly bag. This extraction can be poured at once into sterile bottles and kept until needed, or flavored, as desired, and made into jelly.

Lemon Extract

When only the juice is to be used from a number of Sunkist lemons, carefully wash and wipe the the fruit; then grate the yellow rind off, being particular that not any white inner skin is grated. Put yellow grated rind into a small bottle, cover with pure grain alcohol, cork tightly, and set away for several weeks. Strain, and the extract is ready for use.

Sunkist orange extract is made in the same way.

Orange Fritters

2 Sunkist oranges

1 egg

1/4 cup milk

1/2 cup flour

1/3 teaspoon baking-powder

1/2 teaspoon sugar

1/4 teaspoon salt

1/2 tablespoon cooking oil

Beat egg until light; add milk, flour, sifted with baking-powder, sugar and salt, and oil or melted butter. Beat until smooth. Pare Sunkist oranges, removing membrane with peel; cut in slices, and sprinkle with sugar and a few drops Sunkist lemon juice. Have deep fat, hot enough to brown a piece of bread while counting to sixty. Dip orange sections in batter mixture, and fry in deep fat until puffed and brown. Do not fry too many at one time. Drain on brown paper; sprinkle with powdered sugar, and serve with orange sauce.

Sweet Croquettes

1 cup stale cake crumbs

1/4 cup chopped, blanched almonds or shredded cocoanut Grated rind 1/2 Sunkist lemon 1/2 tablespoon Sunkist lemon juice 1/2 cup Sunkist orange juice 1 egg yolk 1 egg white Fine cake crumbs

Mix first four ingredients in saucepan; add Sunkist orange juice, to moisten, and let stand ten minutes. Heat to boiling point; remove from fire; add egg yolk, and cool. Shape as croquettes; dip in egg white, beaten slightly, with one tablespoon cold water; roll in sifted dry bread or cake crumbs, and fry in deep fat. Sprinkle with powdered sugar, and serve with chocolate sauce.