13.-Ruby Salad

To the diced pulp of 8 blood oranges, add the pulp of 1 grape-fruit and 1 cupful of strawberries preserved whole. Serve with the syrup from the strawberries diluted with the juice of 1/2 a lemon.

14. - Orange and Rhubarb Marmalade

To each pint of peeled and sliced rhubarb, allow 3 oranges and 12 ounces of sugar. Peel the yellow rind from the oranges and cut it into straws ; cut the pulp in slices and cook with the sugar and rhubarb over a moderate fire until it will jelly, skimming well. Boil the shredded peel in plenty of water for twenty minutes before adding to the marmalade. Cover when cold.

15. - Fillet of Venison

Place a larded fillet of venison in a baking-pan with 1 chopped onion, 1 chopped carrot, 1 bay-leaf, 1 sprig of thyme and a few whole peppercorns. Bake 1 1/2 hours, basting frequently with 1/4 pound butter melted in 1 cupful of hot water. When the venison is done remove it from the pan, add to the pan 1 cupful of stock, let boil a moment and strain into a bowl set in ice. Remove the fat as soon as possible and return the sauce to the fire, add 1 cupful of sour orange juice, 1 tea-spoonful of grated orange rind, a little cayenne pepper and browned flour to thicken. Pour a little sauce over the venison, garnish with orange slices and serve the rest of the sauce in a separate bowl.

16. - Punch a la Cardinal Richelieu

The juice of 5 oranges, 1 quart of water in which 1 box of gelatine has been dissolved, 3 quarts of claret, 1 pint of port wine, 2 gills of brandy, 3 pints of water, 2 1/2 pounds of sugar, 1 small tablespoonful of whole cloves, 1/2 ounce of stick cinnamon. Make a syrup of the sugar and 3 pints of water and while boiling pour it over the spices and the grated rind of the oranges. Add the claret and set aside to cool; when cold, add the orange juice and the unbeaten whites of 4 eggs, strain and freeze until thick; then, add the quart of dissolved gelatine, the port wine and the brandy and red color paste to give a bright tint. Finish freezing and pack in ice and salt for at least two hours.

17. - Granite Camilla

Take the pulp of 4 large or 6 small oranges, 1 shredded pineapple, 2 cupfuls of strawberries cut in quarters, 3 bananas cut in quarters lengthwise and then in small slices; put all into a large bowl and add the juice of 3 lemons in which 3 cupfuls of sugar have been dissolved. Put all into a freezer, stir occasionally until half frozen, then remove the beater, pack the granite down well, renew the ice and salt and let it stand packed for two hours.

18. - Breast of Lamb With Orange Stuffing

Remove the seeds from 1 thin-skinned orange and chop, peel and pulp; chop 1/2 cupful of blanched almonds and add with the orange to 2 cupfuls of fine bread crumbs, season with salt and spread on a 3 pound cut of breast of lamb; roll, tie securely and bake one hour, basting the first one-half hour with 1 cupful of hot water in which 1 sliced orange is steeping. For gravy thicken the drippings with flour, add boiling water and season with orange catsup.