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Show ORANGE TRIFLE A DAINTY DISH When oranges aro in season nnd I am expecting company nn orange trl-Ho trl-Ho usually finds n plnco on my tnblo. How do I mako It? I will tell you. I choose tho prettiest glass dish I possess and lino tho bottom with chopped npplo, skinned grapes, chopped chop-ped bnnnnaB, and chopped quartors of nn orango. Over this I put n layer of blanthcd nlmonds and walnuts, All up with moro fruit, wholo quartors quar-tors of orango nnd wholo grapes, arranged ar-ranged daintily to form a protty do-sign. do-sign. Then I whip up n llttlo cream, sweeten It, nnd put It In heaps on tho snlad. In tho center of ench llttlo heap of cream I stand a wholo peeled grape, and tho dish really looks and tastes as if it had como from a first class chef's hand. Stuffed oranges Is another novolty, Cut nn orango In half, scoop out tho centers, nnd (111 tho two halves with a nilxturo of choppod orango, chop- ! ,flfl ped walnuts, dntos, and sweetened H cream or whisked whlto of an egg. i flH Pllo this Into tho skin in pyramid form nnd servo each halt on a tiny HIJ laco paper on small separate saucers, JflJ with spoons. JIJ Nuts, dates and apples nnd cream H form another dainty nilxturo for a , flPJ filling. i )M |