19. - Strawberry Oranges

Cut off the tops of large oranges and remove all contents. Cut part of the pulp in dice and use with an equal amount of strawberries to fill the peels. Dissolve 1 teaspoon-ful of sugar in 1 tablespoonful of sherry for each orange and pour over the fruit; serve very cold with whipped cream.

20. - Mosela Pudding

Boil 1 pint of thick cream; beat the yolks of 6 eggs with 1 cupful of sugar, add to the boiling cream and stir until thick. Take from the fire and add 1 pint of cold cream ; flavor with vanilla to taste and freeze. Line a round mould with this when frozen, and fill the center with orange ice. Pack in ice and salt for two hours and serve with whipped cream.

21. - Tapioca Jelly

Cook 3/4 cupful of pearl tapioca with 3 cupfuls of water for one hour, stirring often. When the tapioca is clear add 1 salt-spoonful of salt, 1/4 cupful of sugar and 1/2 cupful of orange juice; stir until the sugar is dissolved, pour into a serving dish and set on ice. Serve with sweetened orange juice.

22. - Apple and Orange Tarts

Rub 6 oranges well with salt and put for two days in weak brine to cover; then change into fresh water every day for two weeks. Boil the oranges in fresh water until tender, then cut into as thin slices as possible. Pare, core and quarter 6 pippins and boil until they break in 1 pint of water; add all the liquor and 1/2 the pulp to the oranges with 1 pound of sugar ; boil all together fifteen minutes and use to fill tart tins which have been lined with puff-paste. Brush over with melted butter, sprinkle with powdered sugar and bake fifteen minutes.

23. - Sliced Bananas With Orange Dressing

Slice 6 bananas and place in a glass dish with alternate layers of powdered sugar; pour over them 2 cupfuls of strained orange juice sweetened and flavored with vanilla to taste.

24. - Pacific Pudding

Roll 12 dry macaroons, butter a pudding mould and dust thickly with the crumbs. Place in the mould alternate layers of whole macaroons dipped in orange-flower water, and slices of stale sponge cake spread with orange marmalade. Cover each layer with custard made with 3 eggs, 1/4 cupful of sugar, 1 pint of milk and the remaining macaroon crumbs. Steam in the oven forty-five minutes and serve hot or cold.

25. - Genoa Cake

Beat the yolks of 5 eggs with 2 cupfuls of sugar ; add the juice of 2 oranges and water, if necessary, to make 1 cupful, the grated rind of 2 oranges, 2 cupfuls of flour sifted with 1 teaspoonful of baking-powder and the beaten whites of 5 eggs. Bake in layers and spread with the following jelly: Dissolve 1 heaping teaspoonful of granulated gelatine in a little cold water, add to the juice and grated rind of 2 oranges and 1/2 cupful of sugar; boil together for ten minutes and use while warm.