15. - Orange Sabayon Sauce

Cream 1/4 cupful of butter with 1/4 cupful of sugar, beat in the yolks of 4 eggs and 1/2 cupful of cream ; cook in double boiler until slightly thick, add 1/4 cupful of orange juice and 1 teaspoonful of lemon juice; serve hot with rice or sago pudding. - Miss Janet M. Hill.

16. - Orange Syrup for Drinking

Boil 1 pint of water and 1 pound of sugar for five minutes without stirring; when cool add 1 quart of strained orange juice; use in iced seltzer water or with the glass half filled with cracked ice and filled up with the undiluted syrup.

17. - Orange Float

To 1 quart of water, add the juice of 2 oranges, the grated peel of 1 orange, 1 cupful of sugar and 4 tablespoonfuls of cornstarch; boil until clear and pour over the diced pulp of 6 oranges. Serve ice cold with a meringue or with whipped cream dropped in spoonfuls on the float.

18. - Westmoreland Pie

Beat the yolks of 6 eggs with 1 pound of powdered sugar, add one at a time the unbeaten whites of 4 eggs and beat until very light. Cream 3 ounces of butter and add the eggs and butter to it very slowly; when well mixed, add the juice and grated rind of 2 large oranges and cook in a double boiler until thick, stirring constantly. Bake pie shells of puff-paste, fill this with custard when it is cold and cover with meringue.

19. - Sweetbreads With Orange

Boil 1 large sweetbread for twenty minutes in water to which has been added the juice of 1 sour orange. Remove the skin and all tough portions of the sweetbread, season with salt and pepper, make several gashes and baste with melted butter while baking in a quick oven. When baked to a delicate brown garnish with orange leaves and slices, and serve with a sauce made of slightly-thickened white stock to which 3 very thin slices of 1 unpeeled orange have been added.

20. - Glasgow Cakes

Cream 1 tablespoonful of butter with 1 tablespoonful of powdered sugar; add the beaten yolks of 6 eggs, the juice of 3 oranges, and the grated rind of 1/2 an orange, 1 cupful of flour sifted with 1/2 teaspoonful of baking-powder; bake in small tins and cover with fondant icing. Decorate with tiny rounds cut out of candied orange peel, and young orange shoots or strips of angelica. - Mrs. Stephen.

21. - Orange Roll

Sift 1 quart of flour with 2 teaspoonfuls of baking-powder, rub in 1 cupful of butter and add sweet milk to roll one-half inch thick. Dice the pulp of 4 oranges and place on the dough, sprinkle with 1/2 cupful of sugar, cut 1 tablespoonful of butter in bits, roll them in flour and place on the sugar. Roll up the dough, fin pinch the ends together, put in a deep baking dish with 1 cupful of water, 1/2 cupful of sugar and a few bits of butter. Bake one-half hour and serve with thin cream sweetened and flavored with orange-flower water.