Orange Souffle

3 eggs.

1 tablespoonful orange juice 3 tablespoonfuls powdered sugar.

1/2 tablespoonful lemon juice.

Rind of 1/2 an orange.

1/4 teaspoonful salt.

Beat the yolks until thick. Add sugar, fruit juice and rind. Carefully fold in beaten whites. Pour into buttered baking dish and bake fifteen to twenty minutes in moderate oven.

Orange And Cocoanut

Arrange layers of sliced oranges, sprinkle well with desiccated cocoanut and powdered sugar. Serve at once.

Orange Puffs

1/3 cupful butter.

1 1/3 cupfuls flour.

1 cupful sugar.

3 teaspoonfuls baking.

2 eggs powder.

1/2 cupful milk.

cream the butter, add sugar gradually and eggs well beaten. Mix and sift flour, baking powder and salt; add alternately with milk to first mixture; turn into buttered gem pans, bake about thirty minutes. Serve with orange sauce.

Orange Frosting

Grated rind 1 orange.

1 tablespoonful orange juice.

1/2 teaspoonful lemon juice.

Confectioners' sugar.

Stir the sugar into the rind and juices until thick enough to spread.

Orange Cream (Frozen)

2 cupfuls sugar.

1 cupful cream.

1 cupful water.

Yolks 2 eggs.

2 cupfuls orange juice.

1 cupful heavy cream.

1/4 cupful shredded candied orange peel.

Boil sugar and water eight minutes, then add orange juice. Scald cream, add yolks of eggs and cook over hot water until mixture thickens. Cool; add to first mixture with heavy cream beaten stiff. Freeze; when nearly frozen, add the orange peel.

Orange Delight

3 large seedless oranges.

11 cupfuls water.

1 large lemon.

4 pounds granulated sugar.

Slice oranges and lemon very thin, pour the water over the sliced fruit and set away for twenty-four hours; then boil slowly for one hour. After boiling add the sugar and set away for twenty-four hours longer, then boil one hour and twenty-five minutes. Pour into glasses and cover with paraffin. It will keep for years and is delicious used as honey.

Orange Charlotte

1/3 box gelatin.

1/3 cupful cold water.

1/3 cupful boiling water.

Whites of 3 eggs 1 cupful sugar.

3 tablespoonfuls lemon juice 1 cupful orange juice and pulp.

Whip from 2 cupfuls of cream.

Soak gelatin in cold water, dissolve in boiling water, strain, add sugar, lemon juice, orange juice and pulp. Chill in pan of ice water. When quite thick, beat with wire spoon until frothy, then add whites of eggs beaten stiff and fold in cream. Line a mold with sections of oranges, turn in mixture and chill.

Orange Cake Filling

1/2 cupful sugar 2 1/2 tablespoonfuls flour grated rind 1/2 orange.

1/4 cupful orange juice 1/2 tablespoonful lemon juice 1 egg beaten slightly.

1 teaspoonful butter.

Mix ingredients in order given. Cook ten minutes in double boiler, stirring constantly. Cool before spreading.