1.-Orange Fig Pudding

Chop 1/4 pound dried figs, add 2 cupfuls of bread crumbs, 1 cupful of brown sugar, 1/4 pound chopped suet, 2 beaten eggs, the juice of 2 oranges and grated rind of 1, 1 dessert-spoonful of molasses, 1/2 a grated nutmeg, and 1 heaping tablespoonful of flour. Mix thoroughly and steam for three hours. Serve with hard sauce.

2.-Orange Fruit Cake

Cream 1 pound of butter and 1 pound of sugar, add ten beaten eggs, 1 pound of flour and the juice of 2 oranges and the grated peel of 1 and beat all until very light. Flour 2 pounds of seeded raisins, 3/4 pound of citron and 1/2 pound of candied orange peel chopped or cut in bits; add this to the batter and bake in two pans for four hours.

3. - Punch Jelly

Make a clear, unseasoned jelly from 4 calves' feet; add to it 2 pounds of sugar, the juice of 4 oranges and the rind of 1, the juice of 6 lemons and the rind of 4, 1/2 nutmeg, 12 cloves, 1 stick of cinnamon, 1 small cupful of strong green tea, 1 pint of rum, 1/2 pint of brandy and 1 glassful of arrack. Stir these well together, add 6 whites of eggs and 2 whole eggs beaten with a little sherry and water and whisk the punch until it begins to simmer; draw to the back of the stove and let stand ten minutes. Strain the jelly through flannel, repeating if necessary, and when it is clear pour it into a mould.

4. - Orange Cream Toast

Beat 2 eggs, add 1/2 cupful of scalded cream and return to the fire; stir until thick, then add 1/2 cupful of orange juice with 2 tablespoonfuls of sugar. Mix well and pour over hot toast, which is buttered or not, according to taste.

5. - Orange and Squash Custard

Mix 1/2 cupful of steamed and sifted squash with 1 cupful of orange juice and I salt-spoonful of grated orange peel; beat 4 eggs with 1/2 cupful of sugar, or more if required; add to the squash and steam in one large or several small moulds which have been buttered and dusted with sugar.

6. - Orange Lady Cake

Cream 1/2 cupful of butter with 1 1/2 cup-fuls of sugar; add the juice and grated rind of 1 orange with warm water to make 1 cupful, 2 1/2 cupfuls of flour sifted twice before measuring and then sifted with 2 level tea-spoonfuls of baking-powder; mix thoroughly and add the beaten whites of 4 eggs. Bake forty-five minutes in a moderate oven and when cool ice the top and sides.

7. - Orange Raisin Pie

Boil for twenty minutes 1 cupful of seeded raisins, 1 cupful of water, 1 cupful of sugar and 1 heaping tablespoon ful of corn-starch mixed with a little cold water. Just before taking from the fire, add the juice and the grated rind of 1/2 an orange. Fill a lined pie tin with this, add cross-bars of paste and bake in a hot oven.