9. - Orange Bread-Crumb Pudding

Soak 1 1/3 cupfuls of bread crumbs in 1 cupful of cold water for twenty minutes add 1 cupful of sugar, 1 cupful of strained orange juice, 1 tablespoonful of lemon juice, 2 whole eggs and the yolk of 1/3 beaten slightly, 1 tablespoonful of melted butter and 1/4 teaspoonful of salt. Bake in a buttered pudding dish in a slow oven until firm. Cool slightly, cover with a meringue made of the whites of 2 eggs beaten with 2 table-spoonfuls of powdered sugar and brown. Serve hot.

10. - San Ysidro Pudding

Cook 1/2 cupful of instantaneous tapioca in 1 pint of water until clear; add 1 cupful of sugar, and the juice of 2 oranges, and remove from the fire. Stir in the beaten whites of 5 eggs and serve cold with whipped cream. - Mrs. Johnston.

11. - Orange Curd Pudding

Warm 1 quart of sweet milk to blood heat and stir in 2 teaspoonfuls of liquid rennet or 2 dissolved junket tablets. When the curd is firm cut through it several times with a spoon and drain off the whey; mix with the curd 3 tablespoonfuls of bread crumbs, 2 tablespoonfuls of sugar creamed with 2 table-spoonfuls of butter, 1 tablespoonful of sweet milk, 2 beaten eggs and the juice and the grated rind of 1/2 an orange. Fill buttered moulds 2/3 full and bake twenty minutes in a moderate oven. Serve with sweet cream.

12. - Sliced Orange Tarts

Grate several oranges lightly and put the oranges to soak for three days in water to cover; change the water three times each day, then boil until a straw will pierce them. When cold cut a thick slice from each end of the oranges and cut the rest in thin slices; line tart moulds with puff-paste, fill with alternate layers of oranges and sugar and bake in a hot oven.

13. - Orange Frapp

Strain the juice of 6 large oranges, add 1 cupful of sugar, stir until dissolved and put on ice for two hours. Put 2 quarts of thin cream in a freezer packed with ice until it is beginning to freeze, then add the orange juice with more sugar if required; renew ice and salt around the can and freeze quickly.

14. - Marmalade Devons

Cut out from the underside of lady-fingers as much of the crumb as possible without breaking the outside; fill the space with orange marmalade, press together in pairs and serve at once.