21. - Oyster and Orange Salad

Scald 1 pint of oysters and strain the liquor; add sour orange juice to make 1 cupful and bring to a boil; add the beaten yolks of 3 eggs and stir until thick, season with pepper and salt and cool quickly. Chop the oysters, have an equal amount of cut celery and 1 tablespoonful of grated orange peel, mix and marinate with French dressing. Arrange on lettuce leaves, mask with the cooked dressing and garnish with slices of sour oranges.

22. - Orange Madeleines

Bake sponge cake in square sheets about two inches thick; when cold cut in squares, split and fill with marmalade. Ice the tops and sides with orange icing.

23. - Orange Posset

Steep the grated rind of 1 orange and 1 lemon in the juice of 2 oranges; squeeze through muslin and add 3 tablespoonfuls of sugar, 1 tablespoonful of brandy, a grating of nutmeg, 3 cupfuls of boiling milk and 2 tablespoonfuls of blanched and chopped almonds. Froth with an egg whisk or by pouring from a height, and serve hot. This can also be served ice cold in bouillon cups at luncheon.

24. - Orange Rice Pudding

Boil 24 cupful of rice until tender in 1 quart of milk, or use 3 cupfuls of cold rice; add 1/2 cupful of sugar, 1/4 cupful of chopped suet, the juice and grated peel of 1 large orange or 2 small ones, 1/4 pound of candied orange peel cut fine, and 3 beaten eggs. Mix thoroughly and boil 2 hours in a tube mould.

25. - Orange Champagne Ice

Boil 1 quart of water for five minutes with 1 pound sugar; when cold, add the juice of 3 oranges and 1 lemon and strain into a freezer. Freeze until thick, then add 1 pint of champagne and finish freezing.

26. - Quick Orange Marmalade

Grate the rind of 12 oranges, press the pulp through a coarse sieve, adding 1 gill of water to 4 pounds of fruit; bring the pulp and grated rind to a boil, add 1 pound of sugar to each pound of fruit weighed whole and boil a half hour. Seal in small glasses.

27. - Orange and Apple Salad

Core, peel and slice 4 large apples, dice the pulp of 6 oranges; place in alternate layers with powdered sugar on each layer; add 1 glass of sherry and the juice of 1 lemon and serve very cold.

28. - Orange Marshmallow Compote

Mix equal quantities of diced orange pulp and marshmallows cut in eighths. Add chopped pecans to equal one-fourth the whole amount and a few spoonfuls of orange syrup, or the syrup from soft marmalade and serve cold with whipped cream.

29. - Gasport Custard

This requires no milk nor cream. Steep the thinly cut peel of 1 orange in 1 cupful of cold water until the flavor is extracted. Add 1 cupful of orange juice and 1/2 cupful of sugar, strain into the beaten yolks of 3 eggs and cook in a double boiler until the custard thickens. Serve cold.

30. - Hamburg Tart Filling

Beat the yolks of 4 eggs with 1/2 cupful of sugar; add the juice and the grated rind of 1/2 an orange and cook over hot water until thick. Stir in the beaten whites of 4 eggs; cook for three minutes, remove from the fire and fill tart shells.

31. - Harvard Pancakes

Melt 1/2 cupful of butter in 1 pint of warm milk; add 1 pint of flour, 2 beaten eggs, 2 tablespoonfuls of sugar and the juice of 1 orange. Bake on a hot griddle, butter and sprinkle with powdered sugar; squeeze a few drops of orange juice on each pancake when piling them up.