Turkish Delight

2 ounces sheet gelatine

1 1/2 cups cold water

1 cup sugar

Grated rind 1 Sunkist orange

Grated rind 1 Sunkist lemon

Juice 1 Sunkist orange

Juice 1 Sunkist lemon

1 cup nut meats

Soak gelatine in one-half cup cold water two hours. Dissolve sugar in remaining water, bring to boiling point; add soaked gelatine, and boil twenty minutes, stirring until gelatine dissolves, and occasionally afterwards. Add juice and rind of Sunkist orange and lemon; strain; add chopped nut meats; pour into buttered pan, and when cool, cut in squares. Roll each piece in confectioners' sugar.

If the knife sticks when cutting the paste, dip the knife into hot water.

Orange Fudge

1 1/2 cups sugar 1/2 cup milk

2 tablespoons butter

1 tablespoon orange juice

Grated rind 1/2 orange

1/4 cup candied orange peel

Place sugar and milk in saucepan, boil five minutes; add butter, Sunkist orange juice and rind, and boil until stiff enough to form a soft ball when tried in cold water. Remove from fire; cool; beat until creamy; add candied orange peel, cut in small pieces; pour into a buttered pan, and when almost firm mark in squares.

Orange Balls

Soak Sunkist orange peels three days in cold water, changing the water daily; then put in hot water, and boil until soft. Drain, wipe dry with cheesecloth, chop fine, and measure. Take an equal amount of sugar, and for each one-third of a cup of sugar add two tablespoons each of water and butter, and boil until it will spin a thread; then add the chopped peel; boil about five minutes; cool; put on a board, sprinkle with granulated sugar, and shape into small balls. These may be rolled in coarse sugar, and allowed to dry, or they may be dipped in fondant, flavored with vanilla. They are delicious dipped in chocolate, with a few grains of orange sugar sprinkled on the top of each chocolate before it hardens.

Orange Filling

2 Sunkist oranges 2 large apples 1 cup sugar

Grate the rind and squeeze the juice of the Sunkist oranges, add apples pared and grated, and the sugar. Stir and boil fifteen minutes. Cool and use between layers of pastry or cake.

Orange Filling

Orange Filling.

Sunkisl Lemon Pie

Sunkisl Lemon Pie.

Lemon Pie

1 1/4 cups sugar

1/3 cup flour

Few grains salt

Juice 1 Sunkist lemon

Grated rind

3 egg yolks

1 cup boiling water

1 teaspoon butter

Mix sugar, flour and salt, add boiling water, stirring constantly. Cook fifteen minutes, then add butter, egg yolks, rind and juice of one lemon. Turn into a pie plate, or preferably a pan that is perforated or made of wire and lined with flaky pastry which has been baked until a golden brown. Make a meringue of three egg whites and add one-half cup of powdered sugar, with a teaspoonful of lemon juice; cover pie with meringue and bake in a moderate oven until brown. Allow to cool before serving.