Rolled Orange Wafers

1/2 cup butter

1 cup sugar

Grated rind 1 Sunkist orange

1 teaspoon soda

1 tablespoon cold water

1/2 cup Sunkist orange juice

2 cups flour

Cream butter; gradually add sugar and Sunkist orange rind, beating until light; dissolve soda in cold water; add to Sunkist orange juice, then add, alternately with flour, to first mixture. Spread mixture on well-buttered sheet in the thinnest possible layer, and bake in a moderate oven. When baked, cut in squares; quickly roll each square, while hot, over handle of a wooden spoon, and arrange on a doily-covered plate.

Orange Sponge Cake

2 egg yolks

4 tablespoons Sunkist orange juice

1/2 tablespoon Sunkist lemon juice

3/4 cup sugar

1/4 teaspoon grated Sunkist orange rind 2 egg whites 1 cup flour 1/4 teaspoon soda

Beat egg yolks with Sunkist orange and lemon juice until thick and yellow; mix sugar and grated Sunkist orange rind, and add, gradually, to egg yolks; add stiffly-beaten egg whites, and cut and fold in flour, sifted four times with soda. Pour into a buttered and floured cakepan, and bake in a moderate oven about forty minutes.

Devil's Food

1/4 cup butter

1 cup sugar

2 egg yolks 1/2 cup milk 1 1/4 cups flour

3 teaspoons baking-powder 2 egg whites

2 squares chocolate

Grated rind 1/2 Sunkist orange

Cream butter; add, gradually, one-half the sugar and melted chocolate. Beat yolks of eggs until thick and lemon-colored, and add gradually, the remaining sugar. Combine mixtures, and add milk, alternately, with flour, sifted with baking-powder; then add whites of eggs, beaten stiff, and grated Sunkist orange rind. Bake forty-five to fifty minutes. Frost with Boiled Orange Frosting. When frosting is cool, spread a thin layer of melted chocolate over the top.

Lemon Drop Cookies

1/3 cup butter 1/2 cup sugar

1 egg

1/4 teaspoon soda

2 tablespoons hot water

1/2 tablespoon Sunkist lemon juice Grated rind 1 Sunkist lemon 3/4 cup flour

Cream butter; add sugar, gradually, and egg, beaten until thick and light, soda, dissolved in hot water, Sunkist lemon juice, grated Sunkist lemon rind, and flour. Mix well, drop from tip of teaspoon onto buttered baking sheet, and bake in a quick oven.

To make crisp cookies, use one and one-half cups flour when mixing; chill thoroughly, roll very thin, sprinkle lightly with sugar, cut out, and bake.

Filled Cookies

1/2 cup butter

1 cup sugar 1 egg

1/2 cup milk 2 1/2 cups flour

2 teaspoons baking-powder

Cream the butter, add sugar gradually, and egg well beaten. Mix and sift flour and baking-powder, and add, alternately with milk, to first mixture. Chill, roll out, put a tablespoon of filling in the centre of one cookie, place another on top, and press edges together. Bake on buttered tin sheet in a quick oven. For the filling put one-half cup, each, of chopped raisins, walnuts and sugar in saucepan, add two tablespoons of flour and one-fourth cup boiling water. Bring to the boiling point; add one and one-half tablespoons Sunkist lemon juice; cool, and use as directed.