25. - Ponce-de-Leon Punch

Peel 8 oranges and slice very thin, rejecting seeds; cover with 1 quart of Madeira wine, 1 pint of brandy, 2 sherry glassfuls of rum, 1 pint of port wine and the juice of 6 lemons. Keep on ice for two days; when ready to serve strain and pour over a large lump of ice and add 2 quarts of champagne.

26.-Semana Souffle

Boil 1 cupful of milk with 1 tablespoonful of butter ; mix 1 cupful of flour with 1 cupful of hot milk and add to the boiling milk and butter, stirring until it is clear from the pan. When cool, add the yolks of 8 eggs one at a time, 6 tablespoonfuls of sugar and the juice and the grated rind of 1/2 an orange; when smooth, add the beaten whites of 8 eggs, pour into the dish it is to be served from and bake thirty minutes. Serve immediately.

27. - Ligeros

Heat 1 cupful of milk, add 2 ounces of butter and stir until dissolved; add 1 table-spoonful of orange-flower water and flour to make a paste. Beat in 3 eggs and bake in dropped spoonfuls in a slow oven. When done, cool and fill with orange marmalade which has been pressed through a sieve and added to an equal amount of stiff whipped cream.

28. - Panada Griddlecakes

Moisten 2 cupfuls of bread crumbs with 1/2 cupful of orange juice ; add 1 teaspoonful of grated orange rind, 2 cupfuls of sour milk, 1 cupful of flour, 1 beaten egg and 1/2 tea-spoonful of salt. When well mixed, add 1 tea-spoonful of soda dissolved in 1 tablespoonful of cold water and cook on a hot griddle.

29. - Orange Marmalade Frappe

Boil 1 quart of water with 1 pint of sugar for twenty minutes; add 1 pint of orange juice and the juice of 2 lemons. Chill, add 1 cupful of marmalade and freeze soft. Pack in ice for two hours.

30. - Orange Velvet

Rub 1 cupful of orange marmalade through a sieve and add 1 beaten egg; mix 1 table-spoonful of flour with 1/2 cupful of milk and cook a few minutes with the marmalade. Use hot or cold for filling bouchee cases or cream puffs.