8. - Macaroni With Orange Sauce

Boil 1/2 pound of macaroni for twenty minutes with 1 onion, 1 bay-leaf, 1 blade of mace and 6 peppercorns in the water; when done drain and add to the following sauce, cooking only long enough to have it very hot. Sauce : Slice 3 tomatoes and 2 peeled oranges, remove the seeds and veins from 4 green chilis and cut fine with scissors, mince parsley to make 1 tablespoonful and cook all together for twenty minutes. Thicken slightly with 1 teaspoonful of corn-starch rubbed into 1/2 cupful of butter. Salt to taste after adding the macaroni.

9. - Lucile Shortcake

Bake flat circles of puff-paste the size of a pie tin ; just before serving cover each circle with diced and drained orange pulp and put together like layer cake. Ice the top and serve with the drained orange juice sweetened to taste.

10. - Fiesta Salad

Slice peeled oranges and place 3 slices on each plate to be served, arrange on these slices the reddest strawberries obtainable and surround with shredded lettuce leaves. Serve with whipped cream mixed with as much juice from orange marmalade as it will take and remain stiff; add sugar if required.

11. - Stewed Cucumbers With Orange Sauce

Cut cucumbers into quarters and boil for twenty minutes in salted water; drain, lay on toast and cover with the following sauce : Melt 2 tablespoonfuls of butter, add 1 table-spoonful of flour and 1 cupful of strained orange juice; stir until smooth and add salt, pepper and 1 saltspoonful of grated orange peel.

12. - Orange Rice Cups

Boil 1/2 cupful of rice in 1 quart of water until tender, pour off the water and steam the rice for ten minutes, then put it into small moulds and pour over each mould enough sweetened orange juice to thoroughly moisten the rice. Keep the rice hot in the moulds until ready to serve, then turn each form on to a warm plate and add to each 1 table-spoonful of orange marmalade.