21.-Lentil Croquettes With Orange Sauce

Soak over night 1 cupful of lentils and 1/2 cupful of red beans. Drain, add 1 pint of water, 1/2 an onion, 1 stalk of celery, 1 carrot and 2 sprays of parsley. Cook three hours, remove seasoning and put through a meat chopper. Add 1 cupful of bread crumbs, 1 beaten egg, the juice of 1 sour orange and salt and pepper to taste. Cream 2 tablespoonfuls of butter with 2 tablespoon-fuls of flour, add 2/3 cupful of cream, bring to a boil and add to the lentils. Cool, shape, crumb, egg and fry. Sauce : Melt 1/4 cupful of butter, add 1 cupful of milk or slock and boil up well. Dilute with orange juice, about 1/2 cupful, and add salt and pepper to taste.

22.-Montecito Oranges

Fill orange peels which have been preserved whole with the following: Roll 1 pound of stale sponge cake, add 1 cupful of seeded raisins, 4 ounces of softened butter, the beaten yolks of 4 eggs, orange-flower water to moisten, and sugar to taste. Bake in a very slow oven until firm and serve hot with sweetened orange juice and melted butter, or cold with whipped cream flavored with orange-flower water.

23. - Hot Orange Souffle

Beat the yolks of 3 eggs with 1 tablespoon-ful of sugar, place in a double boiler with the juice and pulp of 2 oranges and 1 tablespoon-ful of butter; stir until smooth and thick, add the whites of 2 eggs beaten with 2 table-spoonfuls of sugar, and remove from the fire. Cover with a meringue of the white of 1 egg beaten with 1 tablespoonful of sugar and serve hot.

24. - Orange and Lemon Marmalade

Slice 4 unpeeled oranges very thin, peel 5 lemons and slice thin, rejecting all seeds; cover the fruit with cold water and let stand twenty-four hours. Boil until the orange peel is tender and let stand another twenty-four hours. Measure, bring to a boil and add an equal measure of sugar; boil about one-half hour, or until it jellies.

25. - Tutti-Frutti Jelly

Soak 1/2 box of gelatine in 1/2 cupful of cold water, dissolve in 1 pint of boiling water, add 1 1/2 cupfuls of sugar and the juice of 3 sour oranges and strain. When it begins to stiffen put a layer of jelly to a mould; when hard, add a layer of sliced bananas which have been steeping in orange juice, and another layer of semi-liquid jelly. When this is hard add a layer of orange pulp cut in dice and cover this with jelly. When hard add a layer of grated cocoanut and finish with jelly.