17. - Orange Marmalade Omelette

Beat the yolks of 3 eggs, add 2 tablespoon-fuls of apricot brandy, fold in the beaten whites of 3 eggs and cook in an omelette pan until firm. Spread half of the omelette with thin orange marmalade, fold over the other half and serve hot. If desired blazing sprinkle with sugar, pour 1 tablespoonful of brandy in the dish and light just as the omelette is served.

18. - Fruit Salad With Mayonnaise

Peel and divide into sections 1 seedless orange and 1 tangerine; shell 12 walnuts, take the seeds from 24 muscat grapes; shred 1 medium-sized pineapple and slice 2 bananas. Mix together and marinate with French dressing. Arrange on lettuce leaves, chili thoroughly and serve with mayonnaise.

19. - Plain Orange Cake

Beat 2 eggs with 1 cupful of sugar, add 1 tablespoonful of melted butter, 1/2 cupful of milk and 1 1/2 cupfuls of flour sifted with 2 level teaspoonfuls of baking-powder. Beat until smooth, stir in the juice and the grated rind of 1/2 an orange and bake in a loaf in a moderate oven.

20. - Pomona Frappe

Boil 1 quart of water with 1 1/2 cupfuls of sugar for twenty minutes; add 1 pint of strained orange juice, 1 quart of sweet cider, 1/2 cupful of lemon juice, cool, and freeze to a mush. - Miss Fannie M. Farmer.

21. - Albany Jelly

To the juice of 4 oranges and the grated rind of 2, add 3 cupfuls of water, 1/2 pound of sugar and 2 ounces of gelatine which has steeped for one hour in 1 cupful of water. Stir over the fire until the sugar and gelatine are melted and the liquid is lukewarm ; strain through muslin and when it begins to stiffen, beat with a wire whisk until light and frothy and pour into a mould. Serve ice cold with custard.

22. - Orange Cream Sauce.

Rub 10 lumps of sugar on the rind of 1 large orange and dissolve them in the strained juice of the orange. Melt 1 tablespoonful of unsalted butter, add 1 tablespoonful of flour, and cook without browning for one minute; add 1 cupful of thin cream and the orange syrup; stir well and serve hot.

23. - Imperial Orange Pie

Beat the yolks of 2 eggs with 1 cupful of sugar; add 1 cupful of sweet milk stirred smooth with 2 tablespoonfuls of flour, the juice and the grated rind of 1/2 an orange and 1/2 tablespoonful of butter. When smooth, add the beaten whites of 2 eggs and bake in a lined pie tin for forty minutes.

24. - Orange Dressing for Fruit Salads

Strain the juice of 6 large oranges and 2 lemons, add 1 salt-spoonful of grated orange peel, 1 teaspoonful of grated lemon peel, and 8 ounces of sugar; boil for five minutes and cool; when cold, add 1 teaspoonful of curacoa and pour over any fruit salad.