19. - Beaudry Pudding

Steep 1/2 box of gelatine in 1/2 cupful of cold water; make a syrup with 1 cupful of sugar and 1 pint of orange juice; when this boils pour it into the beaten yolks of 4 eggs, stir well and cook in a double boiler until thick. Add the soft gelatine and strain into a basin set in ice water. Beat occasionally until it begins to stiffen, then add the beaten whites of 4 eggs and stir until stiff enough to drop. Have moulds lined with lady-fingers, fill with the pudding and keep on ice until served.

20. - Orange Cracker Pie

Beat the yolks of 3 eggs with 1 cupful of sugar; add the juice of 2 oranges and the grated rind of 1, 1 tablespoonful of butter and 1 cupful of boiling water. Cook in a double boiler with 2 rolled soda crackers and 1 tablespoonful of flour mixed with cold water. When thick pour into a baked pie shell and cover with meringue.

21. - Pomegranate Sherbet

Peel 12 blood oranges, cut them in halves across the sections, remove the seeds and press out the juice with a fruit press or a potato ricer. Add 1 quart of water and 1 pint of sugar; when the sugar is dissolved strain all into a freezer and freeze hard. This will have no bitter flavor of the rind, as blood orange rinds have a most disagreeable flavor.

22. - Orange Rice Meringue

Boil 1/4 cupful of well-washed rice in 1 1/2 cupfuls of milk with sugar to taste, 1 bay-leaf and the thin peel of 1 lemon. If the milk is all absorbed before the rice is done, add milk or water. When done fill a border mould and set aside to cool. Melt 1/2 ounce of butter, add 1 cupful of orange marmalade, 1/4 cupful of sweet cream and the beaten yolks of 2 eggs; stir in a double boiler until thick, cool and put in the center of the rice mould after it has been turned into a serving dish. Beat the whites of 2 eggs with 2 tablespoon-fuls of sugar, heap on the mould, brown slightly and serve very cold.

23. - Glendale Salad

Remove the seeds from 1 cupful of white grapes, cut the pulp of 4 oranges in bits and shred a small pineapple; add 1/2 cupful of sugar dissolved in 1/3 cupful of freshly pressed grape juice and serve very cold in orange shells garnished with grape leaves.

24. - Finnan-Haddie With Orange Butter

Soak finnan-haddie for one hour in two changes of warm water, drain well and fry in butter or broil over slow coals. Melt 1/2 cupful of butter, stir into it the diced pulp and the grated rind of 1/2 an orange; spread over the fish and serve at once.