Sugar Syrup

2 cups sugar 2 cups water

Put sugar and water in saucepan; stir until sugar is dissolved; boil five minutes; cool, and bottle. The syrup may be kept in the refrigerator, and will be found much more satisfactory than sugar for sweetening lemon and orangeades and fruit beverages.

Sherbet Fizz

Orange ice

1 egg white Fresh mint Ginger ale

Make orange ice, and freeze to a mush. Add egg white, beaten stiff, and continue freezing until firm. Wipe mint leaves dry; chop; put sherbet in individual glasses; sprinkle with mint, and fill glasses with ginger ale. Cold tea may be used in place of ginger ale.

Fresh Mint Sherbet

4 cups water

2 cups sugar

1 cup Sunkist lemon juice 1 bunch fresh mint

Boil water and sugar five minutes. Add lemon juice, and strain mixture over the finely-cut leaves from the bunch of mint. Let stand until cold, freeze, and serve, instead of mint jelly, with hot roast of lamb.

Lemon Cocoanut Cream

Juice 1/2 Sunkist lemon Grated rind 1 Sunkist lemon 1/2 cup powdered sugar 1 egg yolk 1/2 cup shredded cocoanut

Put Sunkist lemon juice and rind, and sugar, in a double boiler, and add egg yolks slightly beaten. Cook ten minutes stirring constantly, then add cocoanut. Cool, and use as a filling for light cake.

Spun Sugar

2 cups sugar 1 cup water

1 teaspoon Sunkist lemon juice

Boil sugar, water, Sunkist lemon juice, and color paste, as desired, without stirring, to 300° or until it just begins to change color. Place saucepan at once in cold water, and when boiling ceases, in hot water. Dip fork, or bunch of wires, in syrup, and shake swiftly back and forth between two rods. Gather it up and place on cool platter. Use for decoration around frozen desserts.

Candy roses. Boil ingredients, as for Spun Sugar, to 300°; pour onto a buttered pan; keep near warm oven, and pull a small portion at a time, until glossy. Stretch and pull into shape of rose petals, fastening petals at base with drops of melted candy. Shape leaves from dark green candy.

Orange Frosting

Grated rind 1 Sunkist orange

3 tablespoons Sunkist orange juice 1 teaspoon Sunkist lemon juice

1 egg yolk Confectioners' sugar

Mix grated Sunkist orange rind with fruit juices and let stand fifteen minutes. Strain into egg yolk, beaten until thick and lemon-colored, and add sifted confectioners' sugar until of right consistency to spread.

Orange Syrup

Rind of 1 Sunkist orange

2 cups water

3 cups sugar

9 Sunkist oranges

4 Sunkist lemons

Pare off yellow rind of Sunkist orange, and boil with sugar and water ten minutes; strain, and when cool, add juice of Sunkist oranges and lemons. Use with twice as much ice-water for plain punch or orangeade. It may be kept in the refrigerator, and used as desired.

Pineapple Cocktail

1 pineapple

1 cup sugar 1/3 cup water

1/2 cup Sunkist orange juice 1/3 cup grapefruit juice Pink color paste

Boil sugar and water three minutes; cool; add fruit juices, and color a delicate pink. Cut fresh pineapple cylinders, using an apple-corer, and cut cylinders into half-inch lengths. Put in glasses, and cover with syrup.