1. - Orange and Apple Pie

Grate the rind of 1 large orange lightly, then remove the peel and chop the pulp fine, rejecting all seeds. Chop 1 pared apple fine, add to the orange with 1 cupful of sugar, the grated orange peel, 1 tablespoonful of melted butter and 1 beaten egg. Bake with two crusts.

2. - Veal Cutlets With Orange Sauce

Grate 2 young onions and 1 sour orange, drain, season with salt and pepper, and add a little grated horseradish if liked. Serve cold with breaded veal cutlets.

3. - Rhubarb and Orange Sherbet

Cut 3 stalks of rhubarb in slices, cover with 1 pint of boiling water and simmer for twenty minutes. Strain through a fine sieve, add 1 pint of strained orange juice and sugar to taste. Serve very cold with wafers, but do not add ice directly to the sherbet. - Mrs. Belsline.

4. - Sultana Pudding

Line a round mould with orange marmalade ice-cream and fill the center with whipped cream sweetened and flavored with vanilla. Pack in ice and salt for two hours and serve with Claret Sauce : Boil 3 gills of claret with 3 ounces of sugar and the grated rind of 1 orange for one minute, strain and serve ice cold.

5. - Frozen Macedoine of Fruit

Shred 1 pineapple, dice the pulp of 2 oranges and 1 grape-fruit, drain the syrup from 1 can of white cherries; add water to the syrup to make 1/2 pint, add 1 cupful of sugar and bring to a boil; pour over the fruit, add 1 cupful of Sauterne and when cold pack in a freezer and let stand for three hours. Serve as a first course at luncheon.

6. - Orange Baskets

Cut two pieces from each orange, leaving what remains in shape of basket with handle remove pulp from baskets and pieces, and keep baskets in ice water until ready to fill. From orange juice make orange jelly with which to fill baskets. Serve garnished with Cream Sauce. - Miss Fannie M. Farmer.

7. - Pineapple and Orange Cake Filling

Grate 3 thin-skinned oranges and remove all seeds; add 1 cupful of grated pineapple and the whites of 2 eggs beaten stiff with 4 tablespoonfuls of sugar. Spread between layers of cake and ice the top and sides of the cake.

8. - Marmalade Popovers

Beat 3 eggs slightly, add 1 pint of milk, 1 pint of flour and 1/2 teaspoonful of salt. Fill well-buttered cups or muffin irons 1/2 full and bake in a moderate oven for forty minutes. After taking the popovers from the oven open them near the top, put 1 spoonful of orange marmalade in each one and serve with a creamy sauce.