1/2 Spanish onion.
Peel and slice the oranges; slice the onion and mix. Arrange on lettuce leaves. Serve with French dressing.
Into a small dish put.
1/8 teaspoonful of salt.
1 tablespoonful vinegar or lemon.
1/4 teaspoonful black pepper.
4 tablespoonfuls olive oil.
4 tablespoonfuls powdered sugar 2 oranges 1/8 teaspoonful salt.
2 tablespoonfuls butter 2 tablespoonfuls orange juice.
1/4teaspoonful baking powder.
Separate the yolks from the whites of eggs, add the salt to yolks and beat well. Beat whites until stiff and add yolks, baking powder and orange juice. Sprinkle powdered sugar on oranges which have been sliced lengthwise. Put butter in hot frying pan and pour in omelet mixture. When it has thickened well and is puffed up add the thin slices of one orange. Fold the omelet in half over the orange. When done place on hot platter with the rest of orange slices on top.
Juice 6 oranges.
2 cupfuls powdered sugar.
Juice 1 lemon.
1/2 cupful rich sweet cream.
1 quart water.
Add sugar to fruit juice, stir the water and cream in slowly until well blended, strain and freeze as for ice cream.
Soak an orange in hot water for half an hour. The skin will loosen and come off like a glove and the pulp will be delicious.
Scrub the peel carefully; cut the outer yellow rind from the white lining. Cover with water and boil until tender; remove, cut into small strips and cook in the following syrup:
1 cupful of granulated sugar 1/2 cupful water.
Let boil one minute, add peel and cook until syrup threads. Take up with skimmer, roll in granulated sugar, dry on wax paper and pack in paper lined boxes until needed.
1 cupful sugar 1 cupful orange juice.
2 cupfuls water pulp of 4 oranges.
4 tablespoonfuls lemon juice.
Boil sugar and water five minutes. Add other ingredients and freeze to a mush.
1 egg white 1 teaspoonful sugar juice of 1 orange.
Beat white until frothy; add orange juice and sugar; continue beating until well blended. Serve at once.
2 cupfuls flour 2 tablespoonfuls lard 1 teaspoonful salt 4 teaspoonfuls baking powder.
3/4 cupful milk.
3 oranges cut in slices 1/2 cupful sugar.
2 tablespoonfuls shredded orange peel.
Mix flour, salt and baking powder, add lard and chop until fine like meal; add milk. Shape in oblong piece, spread with orange and orange peel and sprinkle with sugar. Roll like a jelly roll, pinch the edges together. Place on plate in steamer and steam one and a half hours. Serve with sauce.