Make plain white icing and use it to dip orange slices in just when it has become too thick with beating not to run off, and yet thin enough to settle to smoothness. Or, if so good that it has already become too firm, thin it by adding the white of another egg or part of one.

Prepare the oranges by peeling and separating by the natural divisions, without breaking the covering or getting the pieces wet. Have a long splinter or thin skewer ready for each one, and fill a large bowl with sugar or salt and stick them in. Stick the point of a skewer into the edge of the orange section, dip into the frosting, push the other end of the skewer into the bowl of salt, and let the pieces hang over the edge of the bowl in a warm place to dry.