1/2 cup sugar
2 tablespoons flour
1 1/2 tablespoons melted butter Juice 1 Sunkist lemon 1 egg yolk 1/2 cup milk 1 egg white Few grains salt
Mix sugar and flour, add melted butter, Sunkist lemon juice, egg yolk slightly beaten, milk, egg white stiffly beaten, and salt. Bake in one crust, and cover with meringue or not, as desired.
1 1/2 cups soft bread crumbs
3 tablespoons butter 1 cup boiling water
1 cup sugar
1 1/2 teaspoons cornstarch
2 egg yolks
3 tablespoons Sunkist lemon juice Grated rind 1 Sunkist lemon
Break bread crumbs in small pieces; add butter, pour boiling water over, and let them stand until soft. Mix sugar and cornstarch, add egg yolks, well beaten, and Sunkist lemon juice and rind. Combine mixtures; bake in one crust, and cover with meringue.
Grated rind 1 Sunkist lemon 2 tablespoons Sunkist lemon juice 1 cup sugar 1 egg yolk
1 tablespoon melted butter
2 tablespoons bread flour 1/4 cup hot water
2 apples, pared and grated
1 egg white
Mix grated rind of Sunkist lemon, Sunkist lemon juice, sugar, egg yolk, slightly beaten, melted butter, bread flour, and hot water. Then add apples which have been pared and grated. When well mixed, fold in stiffly-beaten egg white. Line pie-plates with plain paste, fill with lemon mixture, cover with pastry, and bake.
2 cups bread-flour
6 teaspoons baking-powder 1 teaspoon salt
1 tablespoon sugar 6 tablespoons butter
2 egg yolks Milk Sunkist oranges
Mix flour, baking-powder, salt and sugar, and sift together four times. Work in butter, using tips of the fingers. Beat egg yolks; add milk to make three-fourths of a cup; stir into flour, mixing with a knife. Put on board, knead slightly, roll, cut out with a large biscuit-cutter, and bake in a hot oven. Split shortcakes, butter generously, fill with oranges that have been pared, cut in thin sections and sweetened. Serve with whipped cream, marsh-mallow cream, or ice-cream.
Make shortcake as for Orange Shortcake. Pare four Sunkist oranges; remove sections from membrane; cut each section in three pieces and sprinkle with sugar. Split shortcake, spread generously with butter, then with raspberry jam; cover with oranges; put top of shortcake on; cover with whipped cream, and serve.
4 Sunkist oranges 1/2 cup sugar Orange juice 2 tablespoons butter 2 teaspoons arrowroot
Pare oranges, remove sections from membrane, cut in two pieces; add sugar, and let stand one hour. Drain juice; add enough more orange juice to make one cup, and pour over butter and arrowroot, creamed together. Cook, stirring constantly, until thickened; remove from fire, and add orange sections. Split and butter individual shortcakes; put orange sauce between and on top, and serve hot.