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Show I j Woman's Page EIGHT EXCEPTIONALLY FINE RECIPES (By Mrs. M. B. Miller of Willard.) To rmovp the pulp of the nrancf from the dividing segment proceed as follow: With a paring knife rut the outside skin ofT, being careful to take is it h it the One membrane coverinc the pulp. Insert the knife between the pulp and dividing segment of one section and then work carefully alone. I separating pulp from ?kin on the other side until the entire pulp may bo removed. re-moved. While working hold the orange or-ange over a bowl to catch the Juice. While this method is slow and tiresome, tire-some, a most appetizing fruit to serve i.s the result. Immersing oranges In hot water for a few minutes before peeling will makei the skin come off very easily, removing remov-ing all the wnite skin with it. Chill before serving Remove peel from an orange in such a way that there remains a one-half Inch band of peel equal distance from stem and blossom end. Cut band.j separate "'(lions and arrange around' a mold of powdered sugar. ORANGE RECIPES. Orange Cake 5 tablespoons fat, 1 cup sugar, 4 egg yolks. 2 CUPS flour, 3l teaspoons baking powder. 2 3 to 3-4 eup orange Juice and pulp. 1 orange, grated rind only. Make like any rake, bake a n loaf fur three quarters of an hour to 1 hour in a moderate oven. Orange Milk Sherbet 2 CUps orange juice. 1 tablespoon lemon juice, 1 to 1 14 cups sugar dissolved In 2 cups m ik, Chill milk In Freexer. Add the trail jun and freeze immediately, us T ing ice 3 parts to 1 part of salt. Orange Cream Sherbet 2 1 1 j or ange juk-.' and pulp, 1 tablespoon lemon lem-on juice. 1 1-2 rups of sugar made into syrup with 1 cup water, 1 cup cream. Chill orange Juice and syrup and when half frozen add cream. Orange Charlotte Soak 13 box of gelatine m 13 eup of cold water. Boil 1 cup sugar and 1-3 eup of vinegar one minute and add to gelatine to dissolve it. To this mixture add 3 tablespoons of lemon juice, and 1 cup orange Juice and pulp. Chill, stirring occaslonallv until mixture is as thick as white of egg. then beat with Dover ecc heater until it is very frothy. Take whites Of two or. better. 3 egg, beat until tiff, then lightly fold into gelative mix-ure. mix-ure. Put in a mold to harden. Jf S, .r 7N1 wtr surround mold it i Lii Voonf,r S,M" ""fa soft custard made with . gC yolks from above recipe. 2 cups hot milk. 12 cup sugar, vanilla to taste. Orange Frosting Sauce (for pud dings or stale cakc)-Whltes of two "ggs. 2 3 cup powdered sugar 1-3 cup orange Juice. To the unbeaten whites of eKgs add juicr and sugar, beating continually with whisk beater or fork until mixture is light and thick. Orange Juice (gallon) t rUps or-ange or-ange juice. 1 eup lemon juice. 2 cups' syrup made with 2 cups of sugar and 1 cup water. 2 cups water. 4 to 6 cups! carbonated water, just before serving Chill thoroughly hv surrounding .-sei .-sei with broken ice. As fruit varies i ui acifjiry. taste and be sure the punch is right. Dissolve all sugar in form of a syrup, as it makes a smoother i beverage. Orange and Mint Salad (or Cress i Salad) Peel two large oranges, sepa l rate into sections and cut each sec Ition into thirds Sprinkle with 2 ta-l blespoon powdered sugar, 2 table- I spoons finely chopped mint. 1 table-! i spoon of lemon juice. Chill thorough ! ly with salt and ice. then serve in sherbet glasses, garnished with sprig' of mint. If water cress is substituted' serve with salad dressing on a lettuce leaf. Orange Salad Dressing Make a syrup sy-rup of 3-4 cup sugar thoroughly mixed with 3 tablespoons of flour, and add slowly 3-4 cup boiling water Boil about ten minutes When cool add Juice of one orange and juice of one half lemon Fold m 1-2 pint of cream, whipped stiff. |