26. - Orange Cream Cups

Dissolve 1 cupful of sugar in 1 pint of hot water, boil without stirring until the syrup spins a thread. Add 1 pint of strained orange juice and the juice of 1 lemon ; scald 1 cupful of cream, stir it into the beaten yolks of 2 eggs, cool and mix with the syrup. When very cold, add 1 cupful of cream whipped stiff, 1/2 teaspoonful of vanilla and a very little yellow color paste; freeze and serve in glasses.

27. - Orange Cheese Balls.

Add the juice of 1 sour orange, a few drops at a time, to 1 small cream cheese which has been mashed fine; sprinkle with the grated rind of 1 orange and serve with crackers; or form into small balls, place halves of walnuts on each and serve with lettuce leaves and French dressing.

28. - Tangerines dace's.

Boil 1 cupful of sugar with 1/4 cupful of water to the crack; dip in this syrup sections of 6 tangerines and arrange them in an overlapping pattern around the outside of a smooth mould which has been thoroughly oiled. When the sugar is firm remove the mould carefully and fill the orange basket with whipped cream sweetened to taste and flavored with 2 tablespoonfuls of apricot brandy.

29.-Orange Tea Biscuits

Cream 1/4 cupful of butter with 1/2 cupful of sugar; add 1 beaten egg and 1 scant cupful of flour sifted with 1 salt-spoonful of baking-powder, 1 teaspoonful of grated orange peel and 1/4 cupful of orange juice. Roll thin, cut in rounds, place on each 4 halves of blanched almonds, dust with sugar and bake to a light straw color in a slow oven.

30.-Orange Paste

Boil the thin parings of 4 oranges in water until tender, then beat fine into a mortar; add the seeded pulp of 6 oranges and 1 gill of orange-flower water and cook over a slow fire until quite dry, stirring constantly. To every pound of pulp, weighed before cooking, add 4 1/4 pounds of sugar which has been heated; stir over the fire until the sugar is melted, but do not allow it to boil. A little grated or shredded fresh peel may be added if liked, and when it is cold form it into wafer-shaped cakes and dry in a slow oven.