Tulip Dessert

4 small Sunkist oranges

1/2 cup white grapes

1/2 cup nut meats

1 cup scalded milk

1/4 cup sugar

1 egg yolk

1 tablespoon cornstarch

Cut the top from an orange, and remove pulp. Cut orange into four segments; shape, and bend outward a little, to simulate a tulip. Mix cornstarch and sugar, and stir into hot milk. Cook ten minutes, stirring occasionally. Pour onto well-beaten egg yolk; return to double boiler, and cook one minute; then cool. Mix with orange pulp, grapes, seeded and skinned, and nut meats. Fill orange skins, and serve in long-stemmed sherbet glasses; garnish with fresh green leaves.

Sunkist Strawberries

1 box strawberries Juice 2 Sunkist oranges

1 cup sugar

1/2 cup heavy cream

2 tablespoons powdered sugar 1/4 teaspoon vanilla

Wash and hull strawberries; cover with Sunkist orange juice, mixed with one cup sugar, and chill thoroughly. Serve in champagne glasses. Beat the cream until stiff. Add powdered sugar and vanilla, and, with the pastry-bag and tube, pipe a border around each glass.

Puff-Bail Oranges

1 egg white

1/2 cup powdered sugar

4 Sunkist oranges

Peel small Sunkist oranges, removing white membrane with outer skin. Beat egg white, slightly, using wire whisk; add sugar, gradually, and continue beating until meringue is stiff and will hold its shape. Thrust a long, slender wire skewer through the centre of each orange; frost them completely with the meringue, and suspend them, by the skewers, across a narrow pan, and bake twelve minutes in a slow oven, being careful not to let them brown. Twist skewers gently to remove them. These oranges make a pretty dessert or supper dish.

Lemon Mincemeat

4 Sunkist lemons 4 apples

1 pound currants 1 3/4 cups sugar 1/2 cup nuts 1/2 cup raisins

Cinnamon

Ginger

Nutmeg

Allspice

Cloves

Salt

1 teaspoon each

1/2 cup butter

Squeeze juice from Sunkist lemons, and cook peel until soft, changing the water twice. Put through meat-chopper, and then rub through a sieve. Chop apples, add Sunkist lemon peel and juice and remaining ingredients, mix well and store in jars. Use as a filling for turnovers or pies.

Orange Caramel

6 Sunkist oranges 1/2 cup sugar 1/2 cup water 1/2 cup cream Pistachio nuts

Pare Sunkist oranges, removing membrane with peel, and cut crosswise, in slices. Put sugar and water in a small saucepan, and boil, quickly, until sugar is a golden brown. Arrange layer of Sunkist orange slices in glass dish; sprinkle with sugar; pour over enough caramel syrup to form a thin coating over the orange; add another layer of orange and caramel; repeat until orange is used. Beat cream until stiff, pile lightly on the orange, and sprinkle with chopped pistachio nuts.

Boiled Orange Frosting

1 cup sugar

1/3 cup Sunkist orange juice Grated rind 1 Sunkist orange 1 egg white

In a smooth agate saucepan put sugar and Sunkist orange juice and rind, mix well, and boil, being careful not to stir or disturb syrup until it will spin a long thread when it drips from tip of spoon. Lift gently from fire, and pour slowly, while beating vigorously with a strong egg-beater, in a fine stream onto egg white which has been beaten until light but not stiff. Continue beating until frosting is stiff enough to stay in place, pour all at once onto cake and spread over surface with a few movements of a large, flat knife.