Wipe, and remove slices from top and bottom of tomatoes. Cut in halves, crosswise, sprinkle with salt, pepper, and flour, and saute in butter. Remove to circular pieces of sauted bread, and on each put a tablespoon of Horseradish Holland-aise Sauce.
Sunkist Orange Basket.
Sunkist Orange Basket.
1 cream cheese
4 tablespoons lemon honey
Work the cheese with a silver fork until it is soft; add lemon honey, and mix. Cut bread in thin slices; spread with mixture; put together in pairs, and cut in triangles or strips. This mixture can be spread on thin crackers, and sprinkled with chopped nuts.
1 cup sugar 1/4 cup water
1/4 cup Sunkist orange juice
1/2 cup finely-chopped Sunkist orange peel 1/2 teaspoon vanilla
Boil sugar, water and orange juice until syrup will spin a thread when dropped from tip of spoon. Add orange peel, from which the white must be removed before peel is chopped, and one-half teaspoon vanilla. Again bring to boiling point; cool, and use as sandwich filling between thin slices of buttered bread.
2 teaspoons Sunkist lemon juice 2 teaspoons anchovy paste
2 teaspoons mustard
4 teaspoons Roquefort cheese
4 tablespoons butter
Put all ingredients into a bowl; beat until smooth and creamy; spread on crackers; cover each with another cracker, and use with cocktails or simple salads.
1 yeast cake
1/4 cup lukewarm water
1 tablespoon melted butter
1 tablespoon melted lard
1 teaspoon salt
2 tablespoons sugar
Grated rind 2 Sunkist oranges 3/4 cup Sunkist orange juice
3 caps flour
Dissolve yeast in warm water; add egg well beaten, butter, lard, salt, sugar, grated Sunkist orange rind, Sunkist orange juice, and flour. Beat until smooth, adding more flour, if necessary; knead until smooth and elastic; let rise till double its bulk; shape in double loaf; put in breadpan; let rise again to double its bulk, and bake one hour in a moderate oven. This bread is delicious with orange marmalade for afternoon tea.
1 cup scalded milk 3 tablespoons molasses 1 teaspoon salt 1 yeast cake 1/3 cup lukewarm water 1 1/2 cups bread flour 1 1/2 cups Graham flour 1/2 cup candied orange peel 1/2 cup pecan nut meats
Mix milk, molasses and salt; when lukewarm, add yeast cake, dissolved in lukewarm water, and flour; mix; then add orange peel (see page 23) and nuts, cut in small pieces. When thoroughly mixed, let rise until double its bulk; cut down with caseknife, and fill small buttered baking-powder boxes one-third full; let rise to double its bulk, and bake in a moderate oven. This mixture can be baked in muffin-tins, and served while hot.
Slice cold orange peel bread (see page 30) as thinly as possible; spread with creamed butter, and serve on a fancy plate, covered with a doily.
Cut two thin slices of bread, spread with butter; then spread lightly with Sunkist orange marmalade. Put slices together, toast, cut in halves crosswise, and serve immediately.
Sliced Sunkist Lemon, Nut Cloves and Cherries.