Squeeze the juice of one orange in a tumbler, add a teaspoonful of powdered sugar, stir until the sugar is dissolved and fill the tumbler with plain cold water.

Orange Squash

Put the juice of one orange in a tumbler, add a tea-spoonful of powdered sugar, and when the sugar is dissolved fill the glass from a siphon of either plain, carbonated water, seltzer or soda water.

English Orange Squash

Put a rasping of the yellow rind of an orange, two tablespoonfuls of sugar and a half cupful of water in a saucepan to boil, boil five minutes and strain. When this is cold add the juice of a large orange; put it in a glass, add a little finely-shaved ice and fill the glass with soda or carbonated water.

Frozen Orange Juice

Squeeze the juice from one orange, sweeten it with a tablespoonful of powdered sugar, put it in an individual freezer, pack with salt and ice, and turn now and then until frozen like wet snow; then stir rapidly a minute and it is ready to serve. Serve in a small dainty punch glass or ice cream stem glass. For fever patients omit sugar.

Orange Sorbet

Follow the preceding recipe, pack the freezer, and stir constantly until the mixture is frozen. Beat the white of one egg until stiff, add a tablespoonful of powdered sugar and beat again; remove the dasher from the freezer, stir in the meringue, cover and let it stand thirty to forty minutes.

Orange Sponge

Squeeze the juice from one orange; it should measure two-thirds of a cupful. Cover a teaspoonful of granulated gelatin with a tablespoonful of water to soak for a half hour; stand over hot water until the gelatin is dissolved. Turn the orange juice into the bowl, add the gelatin and stir until the mixture is cold, but not stiff; then fold in the well-beaten white of one egg. Turn into an individual mold or pretty glass dish and put in a cold place for one hour or more. Sweeten if admissible.

Orange Souffle

Follow the preceding recipe, and when the gelatin is cold (not stiff) fold in six tablespoonfuls of cream, whipped to a stiff froth.