1.-Gold Bar Cake

Bake a brick-shaped sponge cake, when cold remove the center leaving the bottom and sides i inch thick. Make icing by beating the white of 1 egg with 1 table-spoonful of orange juice, 1 teaspoonful of grated orange rind and confectioner's sugar to make very stiff. Spread this on the outside of the cake and allow it to harden. Just before serving fill with the following cream. Beat the yolks of 6 eggs and the whites of 3 with 3/4 cupful of sugar; add 3/4 cupful of white wine, the juice of i lemon, the juice of 2 oranges and the grated rind, 1 1/2 cup-fuls of water in which 2 level teaspoonfuls of corn-starch have been mixed. Cook in a double boiler until thick, add the beaten whites of 3 eggs, mix thoroughly and allow it to become very cold.

2.-Marmalade Dumplings

Sift 1 quart of flour with 3 teaspoonfuls of baking-powder and 1 level teaspoonful of salt; add thick, sweet cream to roll out. Roll into a sheet one-quarter inch thick, cut into diamond-shaped pieces and in the center of each place 1 teaspoonful of orange marmalade; moisten the edges with cold water, turn two opposite points together, press the edges firmly and bake forty-five minutes.

3.-Preserved Orange Peel

Peel thin-skinned, well-flavored oranges and cut the peel into straws; boil these until tender, changing the water twice ; drain and add the strained juice of the oranges in which has been dissolved sugar in the proportion of 1 cupful of sugar to 1 pint of juice. Bring to a boil and cook twenty minutes longer. Put in small glasses.

4.-Orange Snow Pudding

Soak 1/2 box of gelatine in 1/2 cupful of cold water until soft, then pour over it 1 pint of boiling water. Add 1 cupful of sugar and 1 1/2 cupfuls of strained orange juice, strain and set away to cool. When it begins to stiffen, add the whites of 6 eggs and beat all together until stiff and white. Pour into moulds and set on ice; serve with custard.

5. - Orange Cordial

Steep the peel of 8 oranges in 1 gallon of brandy for one week; then boil 8 pounds of sugar with 2 1/2 quarts of water for twenty minutes, cool the syrup and strain the brandy into it, mix thoroughly and bottle. Use for flavoring or as a liqueur.

6. - Wentworth Salad

The diced pulp of 6 oranges, 6 sour apples, peeled and cut in dice, 1/2 pound blanched almonds cut fine, 2 slices of candied pineapple cut in small pieces. Serve on lettuce leaves; garnish with candied cherries and add mayonnaise when serving.