Banana Canoes

4 bananas

2 Sunkist oranges

2 slices pineapple

Salad dressing

Berries or candied cherries

With a sharp knife cut a section of skin from the concave curve of the bananas, and carefully take out the fruit, leaving the skin in the shape of a canoe. Pare oranges; remove sections, and cut in pieces, mix with pineapple (cut in pieces) and an equal amount of banana pulp (cut in pieces). Fill canoes with fruit; cover with Mayonnaise or French dressing; sprinkle generously with paprika; lay on bed of shredded lettuce, and garnish with berries or candied cherries.

Orange Pinwheels

1 cup flour

2 teaspoons baking-powder 1/2 teaspoon salt

2 tablespoons butter

1/3 cup milk

2 tablespoons sugar

1/2 tablespoon Sunkist orange juice

Grated Sunkist orange rind

Mix and sift flour, baking-powder and salt, rub in one tablespoon butter, or other shortening, and moisten to a dough with milk. Roll thin; spread with remaining butter, sprinkle with sugar, mixed with Sunkist orange juice and rind, and roll up like a jelly-roll. Cut in slices, and place, cut side up, in buttered muffin-pans. Sprinkle with remaining sugar, and bake in a hot oven. When small and dainty, these are good for afternoon tea.

Lemon Catsup

Grated rind of 4 Sunkist lemons

Juice of 4 Sunkist lemons

1 tablespoon grated horseradish

1 teaspoon salt

2 teaspoons white mustard seed 2 teaspoons celery seed

4 cloves

Few blades mace

Few grains red pepper

Mix ingredients; boil thirty-five minutes, and bottle while hot. Let stand five or six weeks to ripen. Serve with fish.

Orange Sweet Pickle

4 Sunkist oranges

2 cups sugar

1 1/3 cups vinegar

1 teaspoon cloves

1 teaspoon stick cinnamon

Peel Sunkist oranges, removing all white membrane with peel; cut into thick slices; steam until tender and translucent. Boil sugar, vinegar and spices, tied in cheesecloth, for twenty-five minutes. Add fruit, and put in fireless cooker, or simmer slowly, on back of stove, for one hour. Place in glass jar, and let stand a week or two to ripen, before using.

Grapefruit Marmalade

1 Sunkist orange 1 Sunkist lemon 1 grapefruit Water Sugar

Slice fruit very thinly, rejecting only seeds and core of the grapefruit. Measure fruit, and add to it three times the quantity of water. Let it stand in an earthen dish over night, and, next morning, boil for ten minutes only. Leave until next day, then boil two hours.

Measure, add an equal amount of sugar, and boil, stirring occasionally, that it may not burn, about an hour, or until it sheets from spoon. Pour into sterile glasses; let stand covered with cheesecloth, until firm, then cover with melted paraffin.

Lemon Butter

1/4 cup butter

1/4 teaspoon paprika

1 tablespoon Sunkist lemon juice

Cream the butter and paprika together, and then add Sunkist lemon juice, drop by drop, stirring, constantly, until all the lemon juice is blended with butter.