Show ORANGE SWEETMEATS These Are Well Tested and Reliable Recipes to Have on Hand Baud When 0 Oranges Come Into Market But few tew really appreciate the full Cult and varied value of ci an orange As 42 Asa a flavoring this fruit fr it is perfect and nut can ciUl bo utilised even cen tt tb the skin The following recipes recipe tl the sweetmeats which have been successfully tot teat tested d Preserved Orange Peel Pee Cut Cot the orange peel Into thin small and thum into a moderate moderately ly strong brine Let them e stand for ten I days r stirring thoroughly front from f dt the hot bot bottom hotI tom torn every evon morning At the end of ot that I 1 7 e gi ja is I i u uI Yit I l C CA A PARISIAN PARIS IAN BROADTAIL BROADT AIL SURTO UT UP time wash thoroughly in cold water and an d then thAn soak in fresh water for three days I longer taking care that the water Is changed e once every v U hours nJ eno When ready a for o cooking ki drain well and J I Iut tut ut over the fire in n fresh cold water of sufficient quantity to cover and boil until the rind can be easily pierced with a I straw When hen tender drain thoroughly To each pound of peel allow one pound Bound of su suar ar and just enough water to the th sugar to make a j syrup when It reaches the boiling pont add the peel and ami let it I cook a rich syrup Is formed Re Remove R Remove move then tl ep from the fire and add white whit brandy brand In the proportion of one pint to I four pounds Bounds of the orange peel Pack away awa In jars and let stand for two weeks before us r An economical method rf ef securing the peel Is to lo gather It bit by bv bit from the fruit that Is used for other purposes and then throw it into the brine until needed As the peel must necessarily stand ten days it is not in injured injured injured by b a considerably longer period in inthe inthe inthe the salt provided it is well stirred each day da and so a goodly heap of the peel can be collected for several weeks Orange Loaf Cake Mix tho the juice and grated rind of or four oranges let stand for ten minutes then rub well with a spoon and strain Add Addone Addone d done one pound of powdered sugar and work to a thick syrup Cut one pound of but butter butter butter ter into dice diee wash in cold wat r Squeeze remove all water and milk then thil add to the orange syrup and beat to a alight alight alight light cream Beat ten eggs until they are like soft custard and sift fourteen ounces of ot stIr sUr theta alternately with the cream croom a alit lit little tIe tle at a a time Brat Beat as aa long lon and as steadily as your strength will allow pour into a It buttered mold and bake In a brisk oven oen until It shrinks from the pan Turn It out from the mold dust with rith flour wipe It oft then cover with the following icing ng while warm Roll Boil one small orange on a plate pIa te so as as to t cause the oil ll il to exude Then take a little rd d sugar to which there are areno areno re reno no and rub gently and evenly in the hand and then rub over and over the orange till it becomes saturated with oil repeating the process till three pounds poUnd of r sU r has been used or the oil oU becomes b com s sex exhausted ex Squeeze S out the jul of the oranges and strain S s1 Then break r the whites i of o two f rl eggs s into a shallow china dish dih and d whisk them until they foam but lut I t do not whiten then sift in n the sugar s a little t at a time tim fihn adding n the juice jm e es with ft half I a et teaspoonful so i of lemon juice little bj by little till it has hs been be n used Orange Creams ci a i Boil the rind of one large orange until tender then beat heat it in a mortar until reduced to a pulp Add one tablespoonful of brandy the strained juice of the orange and of a pound of sugar Then beat best ails all together for ten mInutes when n add the th yolk oik of f four well beaten boot en eggs and again nain beat briskly Bring one pint of cream cr am to the boiling point it very gradually into the orange mixture stirring all the time Eat Beat until nearly cold colds then pour into cusi cus custard cups which place In a deep dish o of boiling water nd let Wt J t stand until the water is quite cold When cold remove the cups ups garnish the tops with sith sun dried orange peel and stand o on ice until needed MRS OLIVER BELL BELiL BUNCE a f CAPT KIDDS TREASURE A Jolly Little Litte Game G e For Por an Outdoor ail Iri l r Party Tx 1 play this game game the hostess must prepare prEp r before the company arrives and secrete secret In various parts of a room slips of f paper pap r each on it directions directionS tio to in hi a a certain other place Y I I Nr r e I o 1 s C t lS i 4 r i iC iI C I T Tk k tit II 4 I I J j i d 1 A LAME CARRIAGE CLOAK WITH CLA CLARET RET COLORED CO L for the treasure hidden hi n by Captain Kid The on each sUp slip must be different and the searchers who go in pairs previously determined by lot are ae started start d on different lines of discovery r in It each place to which they are directed Other her slips of paper paperS and so s on until they reach the end of the series serles But one series will wUI lead to Captain Kidds treasure and while all will be b rewarded by b finding some trifle the fortunate fortunat pair Patr alone will reveal the box or kettle of golden Jolden nuggets among which is concealed a quantity of candy The nuggets which hleb are small round stones gilded glided are distributed among the company as souvenirs and upon them may ma be scratched scratch d or written the name of othe the hostess hostes hoste s and date dat nhen found For the best results the slips of pa paper paper paper per should be widely scattered and placed as well wall as In Indoors Indoors indoors doors when possible |