26. - Golden Cream

Dissolve 1 ounce of granulated gelatine in 1 cupful of hot water ; add the juice of 3 oranges, the grated rind of 1, the juice of 1 lemon, the beaten yolks of 2 eggs and 1 cupful of sugar. Strain into a double boiler and stir until thick, then turn into a large mould or several small ones. Serve with a sauce made by stirring into 1 cupful of thin orange marmalade the beaten whites of 2 eggs.

27. - Orange Honey

Cream 1/4 pound of butter with 1/4 pound of sugar, add 1 beaten egg and stir over hot water; add gradually the grated rind of 1 orange and 1/2 cupful of strained orange juice; stir constantly until very thick. Use for filling tart shells, or put between layers of cake.

28. - Orangeade

Peel 3 oranges in very thin slices and boil the peel with 3/4 pound of sugar in 1 pint of water. Squeeze the juice from 15 oranges and strain with 3 pints of cold water; add the strained syrup and keep on ice for at least one hour before serving. Do not add ice to it directly.

29. - Orange Granite

Melt 1 1/2 cupfuls of sugar in 1 pint of water, add the grated rind of 3 oranges and boil for twenty minutes. When cold add 1 pint of orange juice and the juice of 2 lemons; strain into a freezer and pack in ice and salt. Stir occasionally and just before serving add small pieces of orange which have been sweetened and chilled on ice.

30. - Orange and Lemon Pie

Mix 1 1/2 cupfuls of sugar with 1/2 cupful of sifted flour; add 1 cupful of orange juice, the grated rind of 1 orange and 2 beaten eggs; beat until the sugar is dissolved and put 1/2 the amount in a lined pie tin. Slice 2 lemons, rejecting the end slices and the seeds; arrange the slices as a layer in the pie and cover with the remaining batter. Cover the top with paste and cook in a moderate oven for forty-five minutes.