18. - Orange Arrowroot Jelly

Bring to a boil 3 pints of orange juice, 3 pints of water, 1 pound of sugar and 1/2 ounce of stick cinnamon tied in cheesecloth. Skim and remove the cinnamon; then add to the boiling syrup 1 1/2 pounds of arrowroot, stirring constantly. Boil fifteen minutes, then turn into small moulds. When cold and firm serve with whipped cream or with custard flavored with orange-flower water.

19. - Orange Loaves

Cut round holes in the tops of oranges and remove all the pulp and as much of the white rind as possible without breaking the skin ; boil the peels in water until tender, changing the water until it is not bitter; remove the peels and drain until dry. Boil 1 quart of water with 1 pound of sugar, skimming until clear; add the orange peels and boil for fifteen minutes, set aside for a day or two, then drain and fill with the following : Beat the yolks of 2 eggs, add 1 gill or more of sweet cream and 2 cupfuls of lady-finger crumbs; beat well together, add 1/4 pound of butter, melted, and 4 tablepoonfuls of Angelica wine. Bake in a slow oven until done. Serve hot with wine heated and mixed with melted butter.

20. - Orange Flummery

Dissolve 2 ounces of gelatine in 1 pint of water; add the juice of 3 oranges and sweeten to taste. When the jelly begins to harden add 1 pint of sweet cream, which has been whipped very stiff, and put in a mould.

21. - Orange Compote

Boil the grated rinds of 8 oranges for twenty minutes in 3 cupfuls of water with 1 pound of sugar, skimming carefully. Divide the oranges into sections, removing all white skin ; simmer for ten minutes in the syrup, lift out with a skimmer and arrange on a glass dish. Boil the syrup until very thick and when cold pour it over the orange sections.

22. - Orange Washington Cake

Cream 1/2 cupful of butter with 2 cupfuls of sugar, add the yolks of 4 eggs, the juice of 2 oranges and the grated rind of 1, 3 cupfuls of flour, in which 1 heaping teaspoonful of baking-powder has been sifted, and the beaten whites of 4 eggs. Bake quickly in two thick layers and when done spread them with the following Filling : Dissolve 3 table-spoonfuls of corn-starch in 1/2z cupful of cold water and stir into 1l/2 cupfuls of boiling water; add I cupful of sugar, 1 tablespoonful of butter, the juice of 3 oranges and the grated rind of 2, and the beaten yolks of 3 eggs. Cook until thick and put on the cake while warm.