The common sweet orange is a very useful fruit, both in health and sickness. It is always refreshing, and not liable to upset digestion. It is especially useful for children who have weak digestion. In fevers it allays thirst. Orange juice should be used daily for children who have rickets, between the meal hours.

How To Serve Oranges In The Half Shell

Chill the oranges. At serving time plunge them into boiling water; do not allow them to remain an instant. Wipe, cut them into halves and serve on a dainty doily.

Induce the patient to eat oranges and grape fruit without sugar.

How To Serve In Glass Dish

Chill the orange, plunge in boiling water according to preceding recipe, quickly remove the skin and all the white portion underneath the skin. With a sharp knife remove each carpel, take out the seeds, put the solid flesh in a pretty glass dish and serve.

How To Serve An Orange In The Skin

Plunge a cold orange into boiling water; do not allow it to remain an instant. Cut the skin into eighths, beginning at the blossom end, but do not detach it from the stem end. Loosen the skin carefully from the flesh, take the orange out, and remove every particle of white pith from the outside. Separate the carpels without breaking the skin, put them together as they were originally in the orange, stand the orange back in the skin, tucking the end of each bit of skin down, forming a sort of loop. This will keep the orange from falling apart, and makes an exceedingly pretty dish. Serve on a paper mat or pretty linen doily.

Compote Of Orange

Separate the carpels of a fine seedless orange. Put four tablespoonfuls of sugar and two of water in a saucepan, stir until it reaches boiling point, boil two minutes, add the juice of half an orange, pour hot over the carpels and stand aside to cool.