2 cups Sunkist blood orange juice 1/3 cup Sunkist lemon juice
1 cup sugar
1 cup heavy cream
1/2 cup powdered sugar
1/2 tablespoon vanilla
Few grains salt
2/3 cup nut meats
Mix fruit juices and sugar, and strain mixture into a one-quart icecream mold. Whip cream; add powdered sugar, vanilla, salt, and nut meats, cut in fine pieces, and pour over the first mixture until mold is full to overflowing. Cover with buttered paper, then with cover of mold; pack in ice and salt, using two parts ice to one part salt, and let stand three hours. Un-mold, and cut in slices for serving. Dried macaroon crumbs may be used in place of nut meats.
3 egg whites
1/2 cup powdered sugar (scant) Grated rind Sunkist orange or lemon Beat egg whites with Dover egg-beater until stiff, gradually add two-thirds the sugar beating vigorously, fold in remaining sugar; add grated Sunkist lemon rind to flavor, and bake eight minutes in a moderate oven.
Cut slices from Orange Jelly Roll, or little shapes from a sheet of finegrained cake. Frost sides with Orange Butter Frosting, and roll in shredded cocoanut. Then frost tops, and decorate with frosting, colored, if desired, and forced through pastry-bags, made of strong paper. The ends of the cone-shaped bags may be cut to leave a small opening through which the frosting is forced, making letters, or conventional designs.
Little Mocha Cakes.
1/4 cup butter 1/2 cup powdered sugar Grated rind 1/2 Sunkist lemon 1 tablespoon Sunkist lemon juice
Cream the butter; add sugar, gradually, while beating constantly; then add grated Sunkist lemon rind, and Sunkist lemon juice, drop by drop.
If desired, this sauce may be warmed over hot water, beaten thoroughly, and used as a liquid sauce.
3 egg yolks
1 egg white 1/2 cup sugar Few grains salt
Grated rind 1 Sunkist orange 1/4 cup Sunkist orange juice 1 1/4 cups milk
Beat yolks and white of egg until light; add sugar, salt, grated Sunkist orange rind and Sunkist orange juice. Scald milk in double boiler; pour gradually, while stirring constantly, over egg mixture; pour into buttered custard cups, placed in a pan of hot water, and bake in a moderate oven until custard becomes firm. Cool, and serve with whipped cream on top, or turn out and surround with sections of orange and orange syrup.
6 tablespoons sugar
Grated rind 1/3 Sunkist orange
Juice 2 Sunkist oranges
2 egg yolks 1 cup cream Whipped cream
Dissolve sugar in Sunkist orange juice; add Sunkist orange rind, egg yolks well beaten, and cream, and cook in double boiler, stirring constantly, until it begins to thicken. Chill and serve in glass cups, with whipped cream. The beaten white of two eggs can be used in place of whipped cream, if desired.