Orange Fruit Cake

1/4 cup butter

1/3 cup sugar 1 egg

2/3 cup Sunkist orange marmalade 2 cups flour

1 teaspoon baking-powder 1/8 teaspoon soda

1/8 teaspoon cinnamon

1/8 teaspoon cloves

1/3 cup chopped raisins

1/3 cup chopped nut meats

Cream the butter; add, gradually, one-half the sugar; beat egg until light; add remaining sugar, and combine mixtures; then add the marmalade. Sift together the flour, soda, baking-powder, cinnamon and cloves, and add to mixture with raisins and nuts. Bake in one loaf in a moderate oven.

Orange Roly-Poly

2 cups flour

4 teaspoons baking-powder

1 teaspoon salt

4 tablespoons butter

3/4 cup milk, scant

1/2 cup sugar

4 Sunkist oranges

Grated rind 1 Sunkist orange

1/2 cup water

Mix and sift flour, baking-powder, and salt. With tips of fingers rub in two tablespoons butter, and mix, to a dough, with milk. Roll out one-half inch thick, and cover with small pieces of Sunkist orange pulp. Mix sugar, orange rind, and remaining butter, and sprinkle two-thirds of it over the orange. Roll up; pinch ends together; place in baking-dish; sprinkle with remaining sugar, surround with water, and bake about thirty minutes. Serve with an orange or lemon sauce.

Orange Jelly Roll

3 egg whites

3 egg yolks

1 cup sugar

Grated rind 1 Sunkist orange

1/3 cup Sunkist orange juice 1 cup flour

1 teaspoon baking-powder

1/4 teaspoon salt

Beat egg whites until stiff; add yolks, one at a time, and continue beating; add sugar, gradually; add grated Sunkist orange rind and Sunkist orange juice. Fold in flour, mixed and sifted with baking-powder and salt. Line bottom of dripping-pan with paper, and butter paper and sides of pan. Pour in cake mixture, spread evenly, and bake in a moderate oven twelve minutes. Take from oven and turn onto a paper sprinkled with powdered sugar. Remove paper and cut crusty edges from four sides of cake, working rapidly. Spread with Orange Jelly (see page 19). Roll, and wrap in the sugared paper, that cake may be held in shape.

Orange Pie Filling

1 cup sugar

1/3 cup flour

1/4 teaspoon salt

Grated rind 1 Sunkist orange

1 cup Sunkist orange juice Juice 1/2 Sunkist lemon

2 tablespoons butter

3 egg yolks

Mix sugar, flour, salt and grated rind; add fruit juice, and cook in double boiler ten minutes, stirring until thickened, and afterward, occasionally. Add butter and egg yolks beaten light; cook two minutes, and cool. Finish like lemon pie.

Genoa Cake

1 cup butter

Chopped rind 1 Sunkist lemon

1 cup sugar

4 egg yolks

1 1/2 cups flour

1/4 teaspoon cinnamon

1 teaspoon baking-powder

1/4 teaspoon salt

1/4 cup almonds

1/4 cup candied cherries

4 egg whites

Cream butter; add yellow rind of Sunkist lemon, finely chopped, and add sugar, gradually. Beat egg yolks until thick and lemon-colored; add to first mixture, and beat thoroughly. Then add flour, sifted with baking-powder, salt, and cinnamon; almonds, blanched and shredded; cherries, cut in small pieces, and egg whites, beaten stiff. Mix well and bake in pan, lined with paper, buttered, and sprinkled with two tablespoons, each, of flour and sugar, sifted together. Shredded cocoanut or raisins may be substituted for the almonds and cherries.