Oranges for Breakfast

1. Use large Sunkist oranges; cut in two, crosswise; loosen pulp from skin with a grapefruit knife, and remove membrane. Serve one-half on each fruit-plate, with an orange-spoon. Garnish with green leaves and a candied cherry. The edge of the peel may be cut in small points if desired.

2. Pare Sunkist oranges and remove sections free from membrane. Make a cone of paper one and one-half inches high, pointed at one end, and one inch in diameter at the other end. Sift some powdered sugar; pack solidly into the cone; turn out onto the middle of a fruit-plate, and arrange sections radiating from the base.

3. Remove sections from a large Sunkist orange and a small grapefruit, free from membrane, and arrange, alternately, around a mound of sugar.

4. Cut Sunkist oranges in two; remove pulp with an orange-spoon, and serve in a small glass.

5. Make two cuts through a Sunkist orange skin, and remove peel, leaving a band one-half inch wide around the middle of the orange. Cut band and open orange, separating the sections. Arrange on a plate, with a mound of powdered sugar.

Baked Orange for a Cold

Cut a slice, not quite through, for a lid, across the top of a Sunkist orange. With a sharp French knife remove the core, put in a teaspoon, each, of orange syrup and lime juice; bake until heated through; place a cream peppermint candy in the centre, and serve.

Graham Muffins

1/2 cup flour

1/2 teaspoon salt

2 tablespoons sugar

3/4 cup Graham flour

Grated rind 1/2 Sunkist orange

7/8 cup Sunkist orange juice

1/2 teaspoon soda

2 tablespoons shortening

Sift flour, salt and sugar; add Graham flour, grated rind of Sunkist orange, Sunkist orange juice (in which soda is dissolved and stirred until it begins to get frothy), and melted shortening. Beat well, and pour quickly into hot, buttered muffin-pans, and bake.

A Suggestion for Breakfast

A Suggestion for Breakfast.

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