1 cup suet
1 cup chopped raw carrot
2 2/3 cups stale bread crumbs
4 egg yolks
1 1/3 cups brown sugar
Grated rind 1 Sunkist lemon
1 tablespoon Sunkist lemon juice
1/2 chopped candied Sunkist orange peel 3/4 cup raisins 1/2 cup currants
2 tablespoons flour 1 1/2 teaspoons salt
1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/4 teaspoon cloves 4 egg whites
Put suet and carrot twice through the meat-grinder; then work until creamy, and add bread crumbs. Beat egg yolks until light, and add sugar, gradually, while beating constantly. Combine mixtures and add Sunkist lemon rind and juice. Mix chopped Sunkist orange peel, raisins, cut in pieces, and currants, and dredge with flour, mixed and sifted with salt and spices. Add to mixture with whites of eggs, beaten until stiff. Turn into a buttered mold, garnished with Sunkist orange peel, cut in fancy shapes; adjust cover, and steam three and one-half hours.
Peel of 2 Sunkist oranges
1/4 cup sugar
1/2 cup water
1 teaspoon gelatine
1 tablespoon cold water
Juice 2 Sunkist oranges
1 tablespoon Maraschino syrup
1/4 teaspoon vanilla
Cut the thin yellow peel of two Sunkist oranges in fine threads; boil in water five minutes, and drain. Boil sugar with one-half cup water five minutes; add gelatine, soaked in one tablespoon cold water; then add Sunkist orange juice and Maraschino syrup, and strain. Add the shredded Sunkist orange peel and vanilla, and serve ice cold.
1 cup sugar
1/3 cup water
1 tablespoon butter
1 1/2 tablespoons Sunkist lemon juice
Make a syrup by boiling water and sugar for eight minutes; remove from fire; add butter and Sunkist lemon juice; strain, and serve with fritters or simple puddings.
1 1/4 cups flour 2 teaspoons baking-powder 1/2 cup sugar 1/4 teaspoon salt 1/2 cup milk 1 egg
1 tablespoon butter 1/2 teaspoon grated Sunkist orange rind
Sift flour, baking-powder, sugar and salt into mixing-bowl; add milk, gradually, egg, well beaten, melted butter, and orange rind. Beat two minutes; pour into greased muffin-pans, and bake twenty to thirty minutes in moderate oven. Serve with Orange Sauce (see page 45).
1 cup sugar syrup
2/3 cup Sunkist lemon juice
Mix sugar syrup and lemon juice; strain, bottle, and keep in the refrigerator. When wanted, dilute with six parts ice-water to one part lemon syrup, and serve from a glass pitcher, garnishing, if desired, with thin slices of Sunkist lemon or orange, Maraschino cherries, or sprigs of mint. Lemon syrup is convenient to take for picnics or in the automobile lunch-basket.