Show for your late summer menu 6 1 my J A V I 1 W X ak W Q by BETTY BARCLAY not so many years ago in this country oranges were strictly a winter fruit they ripened in sufficient quantities ifor for commercial shipment only in winter until california growers discovered that valencia orange trees planted in that state brought forth a summer ripening orange it is these california Valen clas known for juiciness and sweetness that an make ake possible our breakfast orange juice in in summer and which are always available throughout the warm months for refreshing salads and desserts summer orange plantings in the golden state have been dex developed doped until today they are even more extensive than acreage of navel oranges the winter variety for which california first became famous development of the industry keeps workers busy around the calendar picking aing fruit and preparing it for shipment from the groves the oranges are trucked to packing houses where they are washed graded trademarked trade marked and packed with c care are for consumers throughout this country t ry and in foreign lands here is an excellent menu for late summer or early fall topped off with a new recipe for one of the most delicious desserts you can make from summer oranges if you wish you can use oranges ang oe s also in the fresh fruit cup suggested g ete r d as the first course they bl blend end with other summer fruits and add flavor fresh fruit cup devilled devillen De ham loaf with mustard sauce new potatoes with browned lemon butter succotash salad of mixed greens with cucumber and red radish slices french dressing orange chiffon pie coffee devilled devillen De ham loaf with hot mustard sauce 1 vt pounds lean pork shoulder arnd VA ula pounds smoked ham ground 12 cups milk 1 whole egg 2 egg whites beaten stiff 1 cup cracker crumbs Ys teaspoon pepper combine all in ingredients and form into a loaf bake at F for va I 1 hours serve with mustard sauce 1 tablespoon flour 54 cup butter or substitute vi cup boiling water 1 beef extract cube va cup prepared mustard ya cup sugar 2 egg yolks beaten vi 32 cup fresh lemon juice cream flour and butter together 0 over low heat beat add boiling water beef cube mustard and sugar when slightly thickened carefully add the egg yolks cook 10 minutes remove from flame and add lemon juice stirring well serve at once orange chiffon pie 1 tablespoon gelatin ya y cup cold water scup 1 cup sugar beggs 3 eggs separated ya 4 teaspoon salt i scup 1 cup fresh california orange juice 1 teaspoon grated orange peel 2 tablespoons fresh lemon juice soften gelatin in in ya cup cold water mix alix sugar beaten egg yolks salt and orange juice in top of double boiler place over boiling water and cook until thickened 10 to 15 minutes add acid soft ened gelatin and grated orange peel to hot ot mixture stir and cool add lemol lemon juice when mixture begins to thicken fold in stiffly beaten egg whites pour into prepared 9 inch shell of orange pastry or a crumb shell made of a dry flake cereal wafers or crackers chill in gefri refrigerator aerator until firm enough to cut serve with or without whipped cream |