Full text of "Sunkist recipes, oranges-lemons"

Oranges -Lemons

THE LIBRARY

THE UNIVERSITY
OF CALIFORNIA

LOS ANGELES

Oranges -Lemons

Tested and Compiled by

MISS ALICE BRADLEY

Principal oi

Miss Farmer's School of Cookery
BOSTON, MASS.

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The Fruit of a Hundred Uses
Buy Them by the Box

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Sunk 1st Recipes

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A Word to Housewives

By Miss Bra dley

THE recipes in this book were prepared for women who
like oranges and lemons and who have learned that
there is a wide difference between ordinary oranges and
lemons and the selected fruit from California, which is sold
by first-class dealers throughout the country under the
name "Sunkist."

It is interesting to learn why Sunkist Oranges are so
good why they are as fresh, luscious and superbly flavored
when they reach your table as if you had stepped out into
your own yard and picked them from the tree.

Sunkist Oranges grow in California, and only California
sunshine and soil can produce the flavor and quality you get
in Sunkist Oranges.

These oranges are picked every day in the year and
shipped, fresh, to all parts of the country.

This golden fruit is grown, gathered and shipped by over

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Sunkist Recipes

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8,000 progressive growers, who have co-operated to form
the California Fruit Growers Exchange, a wonderful organi-
zation, which will be described later in this book.

Now, just a word about the healthfulness of oranges.

If every person would eat one Sunkist Orange a day,
he or she would find the resulting benefit really surprising.
Increase this number to two or three, and the benefits will
be correspondingly multiplied, for this rich, sweet juice is
one of Nature's most potent tonics and alteratives.

A pure, live fruit juice, such as oranges afford, should be
given liberally to children. Remember, that doctors put

orange juice on the diet list of little babies.

* * * #

Sunkist Oranges peel easily, and the segments may then
be separated and eaten from the fingers. When pared with
a sharp knife the inner membrane can be removed with the
peel, leaving a juicy, brilliantly-colored meat, which may
either be sliced or taken out in sections and freed from
membrane. * * * *

Sunkist Lemons are superior in acidity, flavor, appear-
ance, and general quality. The price is the same as you
must pay for ordinary lemons. Therefore, you should insist

on seeing the Sunkist wrapper
when you order your lemons.

Sunkist Lemons are waxy and
bright, practically seedless; there-
fore, easily sliced without marring,
making them an ideal lemon for
garnishing.

The value of diluted lemon
juice is well appreciated by phy-
sicians. It may be taken in cold
or hot water, plain or sweetened,
to advantage. It clears the
throat, sweetens the breath, keeps
the gums in a healthy condition,
and is excellent for internal dis-
ideal Diet For Babies orders, such as biliousness.

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The use of lemon juice to remove kitchen stains from
the hands makes a lemon an indispensable article of the
toilet. Lemon juice is also valuable in cleaning brass and
copper, and in whitening a scoured table or sink. Lemon
juice and milk, generously applied to ink stains on white
goods, will remove the stains completely.

In pressing the juice from Sunkist Lemons and Oranges,
the glass or china squeezers are best and most convenient.
The best orangeade is undiluted Sunkist Orange Juice,
served in thin glasses, one-third full of cracked ice. For
young children, strain the Sunkist Orange Juice through a
fine wire strainer or through cheesecloth, and serve in a
thick punch-glass.

When recipes call for grated rind of Sunkist Oranges or
Lemons, it is important that care be taken to remove only
the yellow portion. The white portion of the skin of
oranges and lemons is rich in pectin, the substance that
causes fruit juices to jell when boiled with sugar. An ex-
traction of this pectin can be added to the juice of straw-
berries and other fruits, making a firm jelly of what would,
otherwise, be only a thick syrup.

Orange and Lemon baskets, shells and cups can be used
for serving mixtures. The meat of the fruit should be re-
moved with a teaspoon,
and the edges cut with a
sharp knife, scissors, or
one of the patent cutters.
Other methods of cutting
lemons for garnishing may
be seen in the illustrations.
The tub with two handles,
filled with Lemon Butter,
holds a "tree" of water-
cress. Sliced lemon, in the
case, is made of the peel,
cut down in long strips.
Sections may easily be re- sunkt orange juice Extractor

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moved from the "pig" when lemon juice is needed on a
piece of fish. Chopped parsley, paprika and small pieces
of pimento decorate the notched halves of lemon, the slices
and sections. A notched slice of lemon with a flower thrust
through it is a pretty garnish in the fingerbowl.

Oranges and lemons are at their best and most beneficial
when uncooked, and there are numberless ways of thus
using them in the daily menu. They should also be kept
on hand to add to the variety of the table by using them
in made dishes, as few dishes, of any kind, are complete
without a little lemon juice; or, may not be improved by
the use of an orange.

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Sunkist

Uniformly Good
Oranges and Lemons

TWO things about oranges and lemons should be em-
phasized:

First, they are very healthful fruits to which fact your
physician will testify.

Second, California oranges are a fresh fruit the year
round. They are picked from the trees in California every
day throughout the year, and are shipped by fast freight
to all the markets of the land. They come to you sealed in
Nature's germproof package. They are ripened on the
trees, and you can get them fresh every month of the year.
Some people are surprised to learn this fact about Sunkist
Oranges. It is a very important fact to the thousands of
housewives who realize the advantage of fresh, live fruit,
not only from the standpoint of flavor, but also of health-
fulness.

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Sunkist Oranges and Lemons together, as this book
proves, lend themselves to scores of attractive recipes and
household uses.

There are two principal kinds of Sunkist Oranges from
California the Sunkist Seedless Navel and the Sunkist
Valencia Orange.

Sunkist Seedless Navel Oranges

The Sunkist Navel Orange is distinguished from the
Sunkist Valencia by the navel formation at one end, and
further, by the fact that the navel orange is seedless. Sun-
kist Navels are on the market in the Winter and Spring.

The meat of the Navel Orange is tender, but firm, and
is bountifully supplied with a rich, full-bodied juice. This
firm tenderness, which is a quality of the Valencia as well
as the Navel, makes any Sunkist Orange ideal for slicing,
segmenting, or cutting into small bits, for salads, desserts, etc.

Sunkist Valencia Oranges

Sunkist Valencia Oranges, as stated above, are firm,
tender and juicy, like Navel Oranges, lending themselves
just as readily to recipes. The Sunkist Valencia is an
"almost seedless'" orange; only a few seeds being found in
this type. Sunkist Valencias are on the market in the
Summer and Fall months.

Sunkist Lemons

California Sunkist Lemons are practically seedless.
They are particularly desirable because of their juiciness,
their tart, full-bodied flavor, and the fact that they are
picked, packed and shipped under the most cleanly con-
ditions.

Every Sunkist Citrus Fruit is picked by gloved hands,
thoroughly cleansed with mechanical washers, and wrapped
in clean tissue. Sunkist Oranges and Lemons will be delivered
to you in the original wrappers if you request it of your dealers.

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Another Important Fact

The California Fruit Growers Exchange, through which
is shipped all citrus fruits bearing the Sunkist trademark,
is a co-operative organization of more than 8,000 California
citrus fruit-growers, who annually produce 30,000 carloads
of oranges and lemons. It accumulates no profits and
declares no dividends. Its purpose is to develop better
methods of growing, picking, packing and shipping citrus
fruits, and to distribute them with the greatest economy, so
that these healthful fruits may be available at reasonable
prices.

" Sunkist' 1 is the trademark of the California Fruit
Growers Exchange, and the oranges and lemons packed
under it are carefully selected. They may be obtained in
several different sizes. Housewives can depend on the
fruit marked Sunkist, and it is therefore important to
insist on "Sunkist Oranges" and "Sunkist Lemons" rather
than to order merely "oranges" and " lemons.'

All recipes in this book were compiled and tested by
Miss Alice Bradley, Principal of Miss Farmer's School of
Cookery, Boston, and are therefore authentic and reliable.

California Fruit Growers Exchange

A Co-operative Non-Profit Organization of 8,000 Growers

Los Angeles, California

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Oranges For Health

Dr. Harvey W. Wiley Says They Are Better Than Medicine

Washington, July 8. Doctor Harvey W. Wiley, former
Chief of the Bureau of Chemistry of the Department of
Agriculture, and universally admitted to be one of the
greatest authorities on pure foods and dietetics in the
world, says: "Eat oranges; eat them in Winter, eat them
in Summer; eat as many as you can afford to buy; they
are better for you than physic.'

In an interview, Dr. Wiley says: "Oranges are ex-
cellent for people. It is good to eat oranges for breakfast,
and also for dinner not from a medical, but an anti-
medical standpoint. Both oranges and lemons ought to
be used as freely as the financial ability of the consumer
may permit. A laboring man may not be able always to

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eat oranges at breakfast, yet the fruit is usually very cheap,
and the consumption of it will obviate the need of physic
and save many a doctor's bill.

"Note, that I do not say 'eat an orange for breakfast/
but rather 'EAT ORANGES/ Even if in straitened cir-
cumstances, people should eat plenty of oranges and lemons,
not only in the Summertime, but all the time. I don't
think anything I have ever said in praise of a fruit diet is
too strong to say about oranges and lemons. The abundant
production of oranges and lemons in California, their ex-
cellent quality, and the cheap transportation across the
country, have put these blessings to mankind within the
reach of every person of moderate circumstances.

"People ask, sometimes, whether oranges should be
eaten at the beginning or end of a meal. It is better to eat
oranges first; the effect cannot be so good after one has
partaken of other food.' !

Mineral Contents of California Oranges

and Lemons

Navel Cal.
Oranges Lemons

Potash. 30.18 40.63

Soda 1.54 1.47

Lime 14.00 25.20

Magnesia 3.29 3.80

Iron 0.60 0.35

Manganese 0.25 0.23

Phosphorus 7.52 9.30

Sulphur 3.23 2.39

Silica 0.40 0.55

Chlorine. 0.57 0.33

Total Mineral . 61 . 58 84 . 25

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To Remove Pulp
From Sunkist Oranges

Pare the orange with a sharp knife, removing every
particle of the thin inside membrane with the peel. This
will leave the orange pulp exposed. Hold the orange over
a plate, so that any juice which may drop will be saved.
Insert the point of the knife at the stem end of the orange,
close to the membrane that divides the sections. Care-
fully work the knife in, separating the membrane from the
section. Then carefully separate the section of orange
from the membrane on .its other side; remove the whole
orange section, complete in shape, and entirely free from
membrane. Repeat until all the sections are removed.

NOTE: In these recipes all measurements are made level. Measuring-
cups, divided into thirds and quarters, are used, and tea and table
measuring-spoons. Cups of dry material are filled to overflowing, by
putting the material into the cup with a tablespoon, and are then leveled
off with a knife. Tea and tablespoons are filled heaping with dry material,
and then leveled off with a knife.

Most of the recipes in this book are proportioned to serve four people.

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Dinner

Meats and Fish Sauces-Relishes

Jellies-Vegetables
Breads and Sandwiches

Oysters, \vith Cocktail
Sauce

24 oysters on half-shell

3 tablespoons Sunkist lemon juice
2 tablespoons tomato catsup

1 tablespoon finely-chopped onion

12 drops Tabasco sauce

Yi teaspoon grated horseradish

Salt

4 Sunkist lemons

Cut two sections from each Sun-
kist lemon; remove juice and pulp,
leaving baskets with handles. Mix
lemon juice with other seasonings,
adding salt to taste. Put mixture
in baskets, and place each one in
centre of a deep plate of crushed
ice. Arrange six oysters around
each basket, and serve for a first
course.

Oysters on the Half-Shell

Leave oysters on deep halves of
shells, allowing six to each person.
Place on plates of crushed ice, with
small ends towards the centre; and
where they meet, place a half of a
Sunkist lemon, cut in points and
sprinkled with a few grains of
paprika.

Scallop Cocktail

Clean scallops; put in saucepan,
and cook until they begin to shrivel.
Drain, chill, and put in small scallop-
shells, allowing two shells and ten
scallops for each person. Arrange
on plates of crushed ice, with lemon
baskets in centre, filled with cocktail
sauce, same as for oyster cocktail.

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Sunkist Recipes

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Little Neck Clams

Serve raw, like oysters, on the
half-shell.

Lobster Cocktail

1 cup lobster meat

}4 cup tomato catsup

2 teaspoons Worcestershire sauce
X cup Sunkist lemon juice

teaspoon Tabasco sauce
y teaspoon finely-chopped chives
Salt to taste

Mix ingredients; salt to taste;
chill thoroughly, and serve in cock-
tail glasses.

Mackerel, -with Lemon
Butter

Split and bone mackerel, and
wipe with cheesecloth. Broil, first
on flesh side, and then on the skin
side, over a bed of hot coals or
under the gas flame. Make six
triangular slices of toast, and
spread with lemon butter. Cut
fish, and arrange pieces on the toast.
Garnish with slices of Sunkist
lemon and watercress.

Boiled Fish

A small whole fish, like cod or
haddock, or a thick piece cut from
a large fish, as salmon or halibut,
may be used for boiling. Remove

head and scales, and wipe with a
piece of wet cheesecloth. In a
kettle, or saucepan, put ingredients
as for Court Bouillon (see page 17),
and when it boils, add the fish.
Cook just below boiling point until
flesh leaves the bone, which will
take from twenty to thirty minutes,
depending on the size of the fish.
Lift from the water, draining
thoroughly; put on platter, and
remove the skin. Pour over it Egg
Sauce, or Hollandaise Sauce, and
garnish with slices of Sunkist
lemon and parsley. In serving, re-
move flesh carefully, leaving bones
on the platter. The lemon juice
in Court Bouillon helps to keep the
fish white.

Fillets of Haddock, Lemon
Sauce

1 small haddock
5 tablespoons butter

1 cup water

2 tablespoons Sunkist lemon juice
2 slices onion

2 tablespoons flour

Yt cup cream

1 egg yolk

Salt

Pepper

Skin and bone the haddock, and
put in buttered pan; cover with

Sunkist Lemon Garnishings

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three tablespoons melted butter,
and pour around the water, to
which has been added the Sunkist
lemon juice and onion. Cover and
bake twenty-five minutes. Melt
two tablespoons butter; add the
flour, and, when smooth, the liquor
from the pan, and stir until it boils.
Beat egg yolk slightly; add cream,
and stir into the sauce, just before
serving. Season with salt and
pepper; strain over fish, and garnish
with parsley and lemon.

Salmon Chartreuse

Boiled salmon

2 tablespoons gelatine

^2 cup cold water

1 tablespoon chopped carrot

1 tablespoon chopped onion

1 bay leaf

2 tablespoons chopped celery
Juice 1 Sunkist lemon

>a teaspoon salt
Few grains cayenne
2 cups water

Soak gelatine in one-half cup
cold water. Put carrot, onion,
celery and small bay leaf in two
cups cold water; bring to boiling
point; boil four minutes; add dis-
solved gelatine; strain; add lemon
juice, salt and cayenne. Put a

layer of this in the bottom of the
mold; when firm, cover with pieces
of cold boiled salmon (or, put on
top of it, after gelatine has stiffened,
a whole slice of boiled salmon), and
pour over the remaining portion of
the gelatine. Canned salmon may
be used if fresh salmon is not at
hand. When gelatine has stiffened,
unmold on bed of lettuce leaves,
and serve with mayonnaise dress-
ing, or a sauce tartare, or green
mayonnaise, made by coloring
ordinary mayonnaise with parsley
rubbed to a pulp.

Galantine -

1 pound round steak

1 pound raw ham

2 eggs

1 ^4 cups bread crumbs

% teaspoon nutmeg

% teaspoon pepper

1 teaspoon salt

Juice 1 Sunkist lemon

Grated rind of 1 Sunkist lemon

Put the meat through a food-
chopper; add "eggs, well beaten, and
remaining ingredients; pack into a
well-greased breadpan; cover with
buttered paper, and steam four
hours. Serve cold, thinly sliced.

Sunkist Lemon Garnishings

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Sardine* with Japanese Rice

Japanese Rice

X cup rice

4 cups boiling salted water

2 hard-cooked eggs

2 tablespoons chopped red pepper

2 tablespoons chopped green pepper

1 tablespoon chopped parsley

1 tablespoon scraped onion

1 tablespoon Sunkist lemon juice

^2 teaspoon salt

Sardines

Lettuce

French dressing

Wash rice; cook in boiling, salted
water five minutes, then steam
until soft. Add to rice the finely-
chopped eggs, red and green pep-
pers, parsley, scraped onion, Sun-
kist lemon juice, and salt. Press
through a potato-ricer. Arrange
on platter, with sardines in the
centre and lettuce around the dish,
and serve with French dressing.

Sardines, with Lemon

1 box sardines
1 Sunkist lemon
1 bunch radishes
Parsley or watercress

Remove cover neatly and en-
tirely from a box of sardines. Place
on a platter, and surround with a
wreath of parsley or cress. Cut
radishes in the shape of flowers,
and arrange in the parsley. Cut
lemons in halves, crosswise, and
then cut in deep points. Arrange
at ends and sides of platter, in the
parsley. Serve very cold.

Caviare Canapes

Season Russian Caviare with a
few drops of Sunkist lemon juice.
Cut bread in one-fourth-inch slices,
then in rounds or rectangles. Toast
on one side, and spread untoasted
side with seasoned caviare. Deco-
rate edges with chopped white of
hard-cooked egg and cooked yolk,
forced through a strainer, and serve
on doilies, on individual plates, for
a first course.

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Sunkist Recipes

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German Sour Beef

2 cups water

y cup Sunkist lemon juice

y teaspoon salt

yi teaspoon pepper

1 large onion

1 carrot

2 pounds cheap cut of beef

Cut onion in thin slices; cut
carrot in strips; add water, Sun-
kist lemon juice, salt and pepper,
and pour over the beef, and leave
over night. Drain meat; put in
small agate pan; dredge meat with
flour, and put in hot oven until flour
is brown. Add one cup of the
water in which meat was soaked,
and cover closely. Bake slowly,
and, when half done, add vegetables,
drained from water, and continue
the cooking, adding more liquid, as
needed. When tender, remove to
serving-dish, and thicken gravy, of
which there should be one cup, with
two tablespoons flour, mixed with
two tablespoons cold liquid. Add,
if desired, one-fourth cup sour
cream. Put vegetables around the
beef, and serve gravy in a sauce-
boat.

The lemon juice helps very much
to make tough meats tender.

Mousselaine Sauce

2 egg yolks
% cup cream
y2 teaspoon salt
yi teaspoon nutmeg
Juice y-t Sunkist lemon
2 tablespoons butter

Mix all the ingredients except the
butter in a double boiler, and cook
over hot water, stirring constantly
until mixture thickens. Add but-
ter, bit by bit, beating it well, and
when butter is melted, use at once.
Serve with asparagus.

Court Bouillon

2 cups cold water

3 slices carrot
1 slice onion

1 sprig parsley

2 tablespoons Sunkist lemon juice
Bit of bay leaf

% teaspoon peppercorns
1 teaspoon salt

Put ingredients in saucepan, add-
ing head and bones of fish, if at
hand; bring to boiling point and
cook thirty minutes, or until re-
duced to one cup. Use, for sauces,
fish aspic, to flavor the water in
which fish is cooked, or as a founda-
tion of a fish soup.

Egg Sauce

1 cup court bouillon

3 tablespoons butler

2 tablespoons flour
1 hard-cooked egg
Salt

Pepper

Melt two tablespoons butter; add
flour, and, when smooth, add court
bouillon, stirring until it boils.
Season to taste, with salt and
pepper; add remaining butter and
egg thinly sliced or chopped. Or,
omit hard-cooked egg, and add two
egg yolks, slightly beaten, and
Sunkist lemon juice, to taste.

Hollandaise Sauce

y cup butter

Yolks of 2 eggs

% teaspoon salt

Few grains cayenne

1 tablespoon Sunkist lemon juice

Wash butter; divide in three
pieces, and put one piece with egg
yolks and lemon juice in a sauce-
pan. Work together until smooth,
and set saucepan over hot water,

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stirring constantly until butter
begins to melt. Then add second
piece of butter, and, as it thickens,
the third piece, lifting saucepan
occasionally from water, that sauce
may not curdle. Season with salt
and cayenne, and serve immediately.
If sauce curdles, add one table-
spoon of heavy cream or two
tablespoons white sauce, and beat
well. For a thinner sauce, add
one-third cup boiling water, and
cook one minute. Serve with fish,
steak, or vegetables.

Horseradish Hollandaise

Sauce

To Hollandaise Sauce add three
tablespoons grated horseradish root
and two tablespoons heavy cream.

Mock Hollandaise Sauce

2 tablespoons butter

2 tablespoons flour X cup mifk

y 2 teaspoon salt ys teaspoon pepper

Few grains cayenne

2 egg yolks J4 cup butter

1 tablespoon Sunkist lemon juice

Melt butter; add flour, and stir
until well blended; then add milk,
salt, pepper, and cayenne, and bring
to boiling point. Stir in the egg
yolks, butter (bit by bit), and Sun-
kist lemon juice. Serve immediately.

Orange Marmalade
Bavarian Cream

1 tablespoon gelatine

% cup cold water

1 cup Sunkist orange marmalade

1 tablespoon Sunkist lemon juice

1 cup heavy cream

Soak gelatine in cold water for
five minutes; dissolve by setting the
dish of gelatine in one of hot water.
When dissolved, add the orange
marmalade, in which the peel has
been finely chopped; add lemon
juice, and fold in the cream, beaten
stiff. Mold, chill, and serve with
raspberry or strawberry jam, or
with fresh strawberries.

For individual service, pin a
piece of stiff white paper around
paper charlotte russe cups or
punch-glasses, making them one
inch higher. Put in Bavarian
Cream until cup is two- thirds full;
add a layer of raspberry jam; then
enough Bavarian Cream to come
to top of paper. When firm, re-
move the paper and garnish with a
whole strawberry, from the jam,
pieces of orange peel, from orange
marmalade, and whipped cream,
sweetened, flavored, and forced
through pastry-bag and tube.

Sunkist Orange Marmalade, -with Bavarian Cream

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Orange Marmalade

6 Sunkist oranges

1 Sunkist lemon
11 cups cold water

7 cups sugar

Peel oranges, removing all white
skin, and slice thin. Slice lemon
with rind on; cover oranges and
lemon with cold water; let stand
twenty-four hours. Then boil three
hours; add sugar, and let boil one
hour. Pour into glasses; cool, and
cover. This recipe makes nine
glasses of marmalade.

Orange and Lemon
Marmalade

3 Sunkist oranges

2 Sunkist lemons
5 cups sugar

5 cups water

Wipe fruit, and cut, crosswise,
in as thin slices as possible, re-
moving seeds. Put into preserv-
ing kettle, add water, and let stand
thirty-six hours. Place on range,
bring to boiling point, and let boil
(not simmer) two hours. Add
sugar, and boil one hour. Turn
into sterile glasses, let stand until
firm, and cover with melted paraf-
fin.

Orange Jelly

2 tablespoons gelatine
^4 cup cold water

^2 cup boiling water

y cup sugar

1 cup Sunkist orange juice

3 tablespoons Sunkist lemon juice
Soak gelatine five minutes in cold

water; dissolve in boiling water;
add sugar, Sunkist orange and
lemon juice, and strain into a mold.
Put in a cold place to stiffen.

Cut in cubes, and serve in orange
baskets, or in half skins of oranges,
cut in points. Blood oranges make
a very pretty jelly. This jelly
may be used as suggested under
Lemon Jelly.

Conserve

2 pounds rhubarb

3 cups sugar

]/2 cup seeded raisins
1 Sunkist orange
^2 Sunkist lemon
1 cup walnut meats

Wash rhubarb; cut in one-inch
pieces; sprinkle with sugar; add
raisins and Sunkist orange and
lemon, cut in thin slices, rejecting
seeds. Let stand until juice ac-
cumulates, then boil, gently, until
thick, stirring frequently, to pre-
vent burning. Add nut meats,
boil two minutes, and pour into
glasses or jars.

One and one-half pounds plums,
one quart of cranberries, with one
quart cold water, or grapes, from
which the seeds are removed, may
be used in place of the rhubarb.

Lemon Honey

6 tablespoons butter

1 cup sugar

3 egg yolks

1 large Sunkist lemon

Cream butter; add sugar gradu-
ally; then heat in double boiler
until butter is melted. Add yolks
of eggs beaten until thick and
lemon-colored, and grated rind ot
lemon. Stir until it begins to
thicken; add juice of the lemon, and
continue stirring until the con-
sistency of honey. Turn into two
sterilized jelly glasses, and cover.

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Sunkist Recipes

iiiiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiii nun

Orange Bavarian Cream

y* cup Sunkist orange juice

1 teaspoon grated Sunkist orange rind
y^ cup sugar

2 egg yolks

1 tablespoon gelatine
y cup cold water

1 cup heavy cream

Heat Sunkist orange juice, rind,
and half the sugar in double boiler.
Beat egg yolks with remaining
sugar; add orange juice mixture,
and cook over hot water, stirring
until smooth and thickened; add
gelatine, dissolved in cold water;
then strain into the cream. Set
dish containing mixture in a pan
of ice-water, and beat until it
begins to stiffen. Mold, chill, and
serve, garnished with candied orange
straws, or with Sunkist orange
sections, free from membrane, and
sprinkled with sugar.

Lemon Bavarian Cream

y cup sugar

% cup Sunkist lemon juice

2 egg yolks

y* tablespoon gelatine

1 tablespoon cold water

2 egg whites
y cup cream

Put one-half the sugar and
Sunkist lemon juice in double
boiler; when heated, pour over egg
yolks, beaten with remaining sugar;
return to double boiler, and cook,
stirring constantly, until thick-
ened. Add gelatine, soaked in
cold water; beat occasionally, until
cool; fold in egg whites, beaten
stiff, and cream, also beaten stiff.

Cumberland Sauce
for Duck

Juice 1 Sunkist orange
Juice 1 Sunkist lemon
Grated rind 1 Sunkist lemon
Grated rind 1 Sunkist orange
1 cup powdered sugar

1 tablespoon grated horseradish

2 tablespoons currant felly

Mix ingredients; beat thoroughly;
heat, and serve.

Princess Sauce

3 tablespoons butter
2 tablespoons flour
Ys teaspoon salt
Few grains pepper
1 cup milk

y tablespoon Sunkist lemon juice
1 teaspoon beef extract

Melt butter, add flour mixed
with salt and pepper; when smooth,
add the milk, and stir until it
boils. Add Sunkist lemon juice
and extract, and one tablespoon
butter, bit by bit. Serve with
vegetables.

Orange Mint Sauce for
Lamb

Remove currant jelly from tum-
bler to glass serving-dish, and
sprinkle with one and one-half
tablespoons finely-chopped mint
leaves and shavings from rind of
one-fourth of a Sunkist orange.
Serve with lamb chops or roast
lamb.

Orange Vinegar

Put the juice from six Sunkist
oranges in a glass jar; add a cake of
compressed yeast, dissolved in a
little of the juice; coyer with cheese-
cloth, and let stand in a warm place
about a month, or until sour enough
to use. Strain, and use in place of
cider vinegar.

Him iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Sunkist Recipes iiiHiiniiiiiiiiiiiiiiiiiiiiiiHniiiii

Sunkint Orange Jelly

Orange Jelly, without
Gelatine

Wash six Sunkist oranges and
three Sunkist lemons; cut in very
thin slices; measure; add three times
the measure of water; boil hard for
one hour; strain through double
cheesecloth, and let stand twenty-
four hours. Pour off all the clear
liquid ; to it, add an equal quantity
of sugar; boil until it drips like
jelly from a spoon. Put into
sterile glasses, and when firm, cover
with melted paraffin.

Orange and Rhubarb
Sauce .

2 pounds rhubarb

2 Sunkist oranges

1% cups sugar

1 tablespoon granulated gelatine

1 tablespoon cold water

Wash rhubarb, cut into inch
pieces; peel oranges, removing

membrane with peel, and cut in
small pieces; put rhubarb, Sunkist
orange and sugar in an earthen-
ware or glass baking-dish, and bake
about one hour. Dissolve gelatine
in cold water, add to rhubarb mix-
ture, and when cool, fill individual
pastry shells with sauce, and
decorate with whipped cream, forced
through pastry bag and rose tube.

Orange Jelly, with Fruit

Remove sections free from mem-
brane (see page 12) from three
Sunkist oranges, and arrange five
sections in the bottom of a mold,
to form a star. Cover with orange
jelly, and when firm, fill mold with
orange jelly, mixed with remaining
orange, cut in small pieces. Chill,
and when firm, remove from mold,
and serve with cream. Other fruits
or a mixture of fruits and nuts, may
be used.

Sunkist Recipes IHHIIHIIIIIIIIIIIIIIIIIIIIIHIIIIIH] nun

Banana Canoes

4 bananas

2 Sunkist oranges

2 slices pineapple

Salad dressing

Berries or candied cherries

With a sharp knife cut a section
of skin from the concave curve of
the bananas, and carefully take out
the fruit, leaving the skin in the
shape of a canoe. Pare oranges;
remove sections, and cut in pieces,
mix with pineapple (cut in pieces)
and an equal amount of banana
pulp (cut in pieces). Fill canoes
with fruit; cover with Mayonnaise
or French dressing; sprinkle gener-
ously with paprika; lay on bed of
shredded lettuce, and garnish with
berries or candied cherries.

Orange Pinwheels

1 cup flour

2 teaspoons baking-powder
y teaspoon salt

2 tablespoons butter

y$ cup milk

2 tablespoons sugar

y tablespoon Sunkist orange juice

Grated Sunkist orange rind

Mix and sift flour, baking-pow-
der and salt, rub in one tablespoon
butter, or other shortening, and
moisten to a dough with milk.
Roll thin; spread with remaining
butter, sprinkle with sugar, mixed
with Sunkist orange juice and rind,
and roll up like a jelly-roll. Cut
in slices, and place, cut side up, in
buttered muffin-pans. Sprinkle with
remaining sugar, and bake in a hot
oven. When small and dainty,
these are good for afternoon tea.

Lemon Catsup

Grated rind of 4 Sunkist lemons

Juice of 4 Sunkist lemons

1 tablespoon grated horseradish

1 teaspoon salt

2 teaspoons white mustard seed
2 teaspoons celery seed

4 cloves

Few blades mace

Few grains red pepper

Mix ingredients; boil thirty-five
minutes, and bottle while hot. Let
stand five or six weeks to ripen.
Serve with fish.

Orange Sweet Pickle

4 Sunkist oranges

2 cups sugar

iy^ cups vinegar

1 teaspoon cloves

1 teaspoon stick cinnamon

Peel Sunkist oranges, removing
all white membrane with peel; cut
into thick slices; steam until tender
and translucent. Boil sugar, vine-
gar and spices, tied in cheesecloth,
for twenty-five minutes. Add fruit,
and put in fireless cooker, or sim-
mer slowly, on back of stove, for
one hour. Place in glass jar, and
let stand a week or two to ripen,
before using.

Grapefruit Marmalade

1 Sunkist orange
1 Sunkist lemon
1 grapefruit
Water
Sugar

Slice fruit very thinly, reject-
ing only seeds and core of the
grapefruit. Measure fruit, and add
to it three times the quantity of
water. Let it stand in an earthen
dish over night, and, next morning,
boil for ten minutes only. Leave
until next day, then boil two hours.

Sunkist Recipes

Measure, add an equal amount of
sugar, and boil, stirring occasional-
ly, that it may not burn, about an
hour, or until it sheets from spoon.
Pour into sterile glasses; let stand
covered with cheesecloth, until
firm, then cover with melted paraf-
fin.

Lemon Butter

y* cup butter

X teaspoon paprika

1 tablespoon Sunkist lemon juice

Cream the butter and paprika
together, and then add Sunkist
lemon juice, drop by drop, stir-
ring, constantly, until all the lemon
juice is blended with butter.

Maitre d'Hotel Butter

% cup butter

y> teaspoon salt

y% teaspoon paprika

y> tablespoon finely chopped parsley

YO, tablespoon Sunkist lemon juice

Put butter in a bowl, and work
with a wooden spoon until it is soft
and creamy; add salt, paprika,
chopped parsley, and lemon juice,
drop by drop. Serve with steak
or chops.

Pepper Butter

y, cup butter

% tablespoon chopped red pepper
y, tablespoon chopped green pepper
% tablespoon chopped parsley

1 teaspoon chopped onion
y chopped clove of garlic

2 teaspoons Sunkist lemon juice
Cream butter; add other in-
gredients, and mix well. Serve on
broiled steak or chicken.

Candied Sunkist Orange

Peel

Put peel from eight Sunkist
oranges in cold water; heat to
boiling point, and cook gently,

until very tender. Drain; put in
cold water, and, when cold, remove
membrane and soft portion. Boil
one cup sugar and one-half cup
water until syrup spins a thread;
put in peel, and cook gently, until
syrup is evaporated and peel looks
clear. Drain on wire cake cooler,
and leave in open air until thorough-
ly dry. Store, and use as required
in cakes and puddings.

Candied Lemon Peel may be pre-
pared in the same way.

Orange Loaf-Sugar

Cut sugar
Sunkist oranges

Rub the entire surface of blocks
of sugar over the rind of Sunkist
oranges that have been washed and
wiped dry. Store in a glass jar,
and use as required; or, roll the
blocks of orange sugar, force through
a coarse strainer, and use like plain
sugar.

Lemon Loaf -Sugar

Cut sugar
Sunkist lemons

Use Sunkist lemons, and follow
directions for making orange loaf-
sugar.

Sunkist Orange and Lemon
Gut Sugar

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Sunkist Recipes

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For the Preserve Closet

Strawberry Jelly

With a sharp knife remove all
the outside, thin, yellow rind from
Sunkist oranges. Squeeze out the
juice and, with a spoon, scrape off
any remaining pulp. Put the thick,
white, inner peel through a meat-
chopper (there should be one
cupful); add the juice of one Sun-
kist lemon, and let stand one hour.
Add three cups water; bring to
boiling point, and boil five minutes.
Let stand over night. Again bring
to boiling point; boil ten minutes,
and add one quart strawberries,
hulled, washed, drained, and
mashed, and boil fifteen minutes,
or until juice is extracted from
strawberries. Drain through can-
ton flannel jelly bag. Bring juice
to boiling point; boil five to seven
minutes; measure; add an equal

quantity of sugar; boil five minutes,
and pour into sterilized jelly
glasses.

If a stiff er jelly is desired, use
more white skin from Sunkist
oranges.

If a larger quantity of jelly is to
be made at one time, it will be
necessary to proportionately in-
crease the length of time for
boiling.

Mint Jelly, with Orange
Pectin

Heat two cups of Orange Pectin
Extraction to the boiling point;
boil five minutes; add two cups
sugar and vegetable color paste,
to tint a delicate green, and boil
five minutes. Add two drops of
oil of peppermint; mix well, and
turn into sterilized jelly glasses.

Sunkist Recipes IIHIIIIHIIIIIIIIIIIIIIIIIIIIIIIIIHIII iimi

Jellied Oranges, Cut in
Sections

Remove a piece one inch in
diameter from the navel ends of
Sunkist oranges. Remove juice
and pulp with a teaspoon, and
strain through cheesecloth. With
first two fingers take out as much
as possible of the white inner mem-
brane from the orange skin. Use
juice to make orange jelly, and
fill orange skins. Place in upright
position in a pan of crushed ice,
and leave until firm. Cut in
halves, then in thirds, and serve
with or without whipped cream.

Pineapple Jelly

1 tablespoon gelatine

% cup cold water

y* cup boiling water

}4 cup canned pineapple syrup

3 tablespoons Sunkist lemon juice

% cup sugar

3 tablespoons pineapple cubes

3 tablespoons Maraschino cherries

3 tablespoons cut walnut meats

3 tablespoons cubes of orange

Soak gelatine in cold water;
dissolve in boiling water, and add
pineapple syrup, Sunkist lemon
juice, and sugar. When gelatine is
beginning to get stiff, stir in the
fruit and nuts, of which there
should be, in all, three-fourths of
a cup. Turn into a mold, and chill.

Lemon Jelly

1 }/2 cups cold water
1 cup sugar

4 cloves

^2-inch stick cinnamon

1 tablespoon gelatine

2 tablespoons cold water

y, cup Sunkist lemon juice
Few grains salt

Put sugar, water, cloves and
cinnamon in saucepan; place on
range; stir until sugar has dissolved,

and bring to boiling point. Add
gelatine which has soaked in cold
water five minutes. Stir until
gelatine has dissolved; then add
Sunkist lemon juice and salt.
Strain into a mold, dipped into
cold water, and chill. Spices may
be omitted.

For Macedoine Pudding, add,
when jelly begins to stiffen, a mix-
ture of fruits, cut in pieces and
drained. Mold and chill.

For Lemon Sponge, when mix-
ture begins to stiffen, beat with
egg-beater until very light and
frothy. Mold and chill.

For Jelly in Layers, divide jelly
in three portions, and put one
portion in bottom of mold. When
firm, decorate, if desired, with
candied cherries, and cover with a
second portion, beaten until light.
When that is firm, cover with a
layer of plain jelly. Mold, chill,
cut in slices, and serve. The
different layers may be colored
pink and green.

For Snow Pudding, add to lemon
sponge the stiffly-beaten whites of
two eggs. Mold, chill, and serve
with boiled custard.

Mint Jelly, with Gelatine

5 sprigs mint

% cup water

1% tablespoons gelatine

y cup cold water

$4 cup sugar

Juice of 1 Sunkist lemon

Green color paste

Boil sprigs of mint and two-
thirds cup of water for five minutes.
Soak gelatine in one-half cup cold
water; add to boiling mint and
water, with sugar and Sunkist
lemon juice. Color a delicate green
with vegetable color paste; strain
into four small molds; chill, and
serve with roast lamb or lamb chops.

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Sunkist Recipes

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii linn

Lemon Pectin Extraction

Use the inner white peel of Sun-
kist lemons, and follow directions
for Orange Pectin Extraction.

Orange Pectin Extraction

With a sharp knife remove every
particle of the outside, thin, yellow
rind from Sunkist oranges. Re-
move the white peel from the
orange and put it through a meat
chopper. To each cupful, pressed
down, of chopped white peel, add
the juice of one Sunkist lemon, and
let stand one hour. Add two cups
of water; heat to boiling point, and
let boil five minutes. Let stand
over night; add four cups of water;
heat to boiling point, and boil ten
minutes. Strain through a canton
flannel jelly bag. This extraction
can be poured at once into sterile
bottles and kept until needed, or
flavored, as desired, and made
into jelly.

Lemon Extract

When only the juice is to be used
from a number of Sunkist lemons,
carefully wash and wipe the the
fruit; then grate the yellow rind off,
being particular that not any
white inner skin is grated. Put
yellow grated rind into a small
bottle, cover with pure grain
alcohol, cork tightly, and set away
for several weeks. Strain, and the
extract is ready for use.

Sunkist orange extract is made in
the same way.

Orange Fritters

2 Sunkist oranges

legg

l /4 cup milk

% cup flour

YT, teaspoon baking-powder

% teaspoon sugar

% teaspoon salt

y tablespoon cooking oil

Beat egg until light; add milk,
flour, sifted with baking-powder,
sugar and salt, and oil or melted
butter. Beat until smooth. Pare
Sunkist oranges, removing mem-
brane with peel; cut in slices, and
sprinkle with sugar and a few drops
Sunkist lemon juice. Have deep
fat, hot enough to brown a piece of
bread while counting to sixty. Dip
orange sections in batter mixture,
and fry in deep fat until puffed and
brown. Do not fry too many at
one time. Drain on brown paper;
sprinkle with powdered sugar, and
serve with orange sauce.

Sweet Croquettes

1 cup stale cake crumbs

% cup chopped, blanched almonds or

shredded cocoanut
Grated rind } Sunkist lemon
]/2 tablespoon Sunkist lemon juice
^ cup Sunkist orange juice
1 egg yolk
1 egg white
Fine cake crumbs

Mix first four ingredients in sauce-
pan; add Sunkist orange juice, to
moisten, and let stand ten minutes.
Heat to boiling point; remove from
fire; add egg yolk, and cool. Shape as
croquettes; dip in egg white, beaten
slightly, with one tablespoon cold
water; roll in sifted dry bread or
cake crumbs, and fry in deep fat.
Sprinkle with powdered sugar, and
serve with chocolate sauce.

mi" iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Sunkist Recipes

Orange Fondant

2 cups sugar

X cup Sunkist orange juice

Yelloiv rind 1 Sunkist orange

Put sugar, Sunkist orange juice
and a few pieces of yellow orange
rind in saucepan, and boil to 238
degrees, or until syrup spins a long
thread.

Pour onto a marble slab or a large
white agate tray or platter, and
leave until cool. Remove orange
rind, and work syrup with a broad
spatula, or a wooden butter-hand,
until it gets white and creamy;
then knead until smooth. Keep
covered in a glass jar until wanted,
coloring with yellow color paste, if
a deeper color is desired.

Orange Bonbons. For the cen-
tres, shape fondant in small balls,
and leave on paraffin paper
several hours or over night. Place
more fondant in small saucepan,
over hot water, and stir until
melted. Drop centres, one at a
time, in the melted fondant, re-
moving with candy-dipper, or a
two-tined fork, to paraffin paper.
Nuts, candied cherries or orange
straws may be dipped in the
fondant. Fondant balls may be
dipped in melted chocolate.

Orange Cocoanut Creams. Melt
one cup orange fondant over hot
water; stir in one cup shredded
cocoanut, using, if possible, the
long shreds for sale by wholesale
confectioners. Drop from two-
tined fork, in irregular mounds, on
paraffin paper.

Orange Mints. Melt orange
fondant over hot water; then drop
from tip of spoon, in perfect
rounds, on paraffin paper.

Rhubarb Jelly*

Follow directions for making
strawberry jelly, using rhubarb in
place of strawberries.

Orange Straws

Follow directions for candied
orange peel, cutting peel in thin
strips with scissors after the first
cooking. When dry, roll in granu-
lated sugar, and store in glass jars.

Chocolate Candied Orange
Peel

Candied orange peel
Confectioners' chocolate

Melt confectioners' dipping choc-
olate in saucepan over hot water.
Let water come to the boiling
point; then remove from fire, and
chocolate will melt. It should not
be allowed to reach a higher
temperature than 125 degrees.
Beat until cool (about 82 degrees) ;
then dip each piece of candied
orange peel, separately, in the
chocolate; put on paraffin paper,
or piece of white oilcloth, and cool
quickly.

Sunkist Orange Bonbon*

nun iiiiiiiiiiiiiiiiiiiHiiiiiiiiiiHiiiiiii Sunkist Recipes iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiniii mm

Spinach* with Sunkist Lemon and Hollandaiae Sauce

Spinach, with Sunkist
Lemon

Wash one peck Spinach thor-
oughly, and steam over hot water
until tender. Chop fine; season
with salt and paprika. Of three
hard-cooked eggs, reserve some for
garnish, and put remainder through
potato-ricer. Add to spinach, and
reheat with three tablespoons butter ;
add two tablespoons Sunkist lemon
juice; garnish with roses, cut from
hard-cooked white of egg, and serve
with Horseradish Hollandaise Sauce.
Serve with lamb chops or cutlets.

Arlington Asparagus

Cut rings one-third inch wide
from a lemon, and remove the pulp.
Cut crusts from oblong pieces of
toast, and moisten with water, in
which asparagus has been cooked.
Put stalks of boiled asparagus
through lemon peel rings, and
arrange on toast. Brush rings with
melted butter, and serve very hot,
with Hollandaise Sauce, Mousse-
laine Sauce, or melted butter,
poured over the asparagus.

Oyster Plant, with Fine

Herbs

1 bunch oyster plant
Juice 1 Sunkist lemon
3 tablespoons butter

1 teaspoon chopped parsley
X teaspoon chopped chives
Salt

Pepper

Wash and scrape oyster plant.
Put at once into cold water with the
lemon juice, and let stand ten
minutes. Cut, crosswise, in one-
inch slices, and cook in boiling
salted water, to cover, until soft;
drain; add three tablespoons butter,
and reheat. Sprinkle with parsley,
chives, salt and pepper, and serve.

Artichokes, Italian Style

2 French artichokes
1 Sunkist lemon
Parsley

1 teaspoon sweet herbs
$4 cup brown stock
]/2 cup tomatoes
> cup mushroom liquor

Cut artichokes in quarters, and
remove the choke. Rub over with
Sunkist lemon; parboil fifteen min-
utes in water with one-half tea-

Sunkist Recipes

spoon salt and one tablespoon Sun-
kist lemon juice, and drain. Place
in casserole, with sweet herbs,
brown stock and two teaspoons
Sunkist lemon juice. Cover, and
cook in oven until tender. Re-
move; strain liquor in pan; add to
it tomatoes, stewed and strained,
mushroom liquor, and one-half
tablespoon chopped parsley. Cook
ten minutes; season, to taste, and
pour over artichokes.

Beet Relish

1 cup cooked beets

3 tablespoons horseradish

2 teaspoons powdered sugar
1 teaspoon salt

4 tablespoons lemon juice

Chop the beets, which should be
cold, and add other ingredients.
Serve with cold sliced meat.

Carrots and Turnips,
Princess

1 cup carrot strips
1 cup turnip cubes
1 cup Princess Sauce
Chopped parsley

Wash and scrape carrots, and
cut in two-inch strips. Wash and
pare white turnips, and cut in half-
inch cubes. Steam until tender;
moisten with Princess Sauce (see
page 20), and sprinkle with chopped
parsley.

Cauliflower Mousselaine

Remove leaves; cut off stalk, and
soak cauliflower thirty minutes,
head down, in cold water, to cover.
Cook, head up, twenty minutes,
or until soft, in boiling water, to
which is added one tablespoon,
each, of salt and lemon juice.
Drain; separate into flowerets, and
over it pour Mousselaine Sauce.

Princess Potatoes

Wash and pare large potatoes,
and shape with an apple-corer; then
cut the cylinders thus made into
half-inch lengths, crosswise. Soak
in cold water; drain; cook in boil-
ing salted water two minutes; then
let stand ten minutes in ice-water.
Drain; dry with towels, and fry in
deep fat until soft, but not brown.
When all potato is fried, put it back
into frying-basket, and plunge it
altogether in very hot fat, and fry
until crisp and brown. Drain on
brown paper; put in serving-dish,
and cover with Princess Sauce.

Sauted Tomatoes

Wipe, and remove slices from top
and bottom of tomatoes. Cut in
halves, crosswise, sprinkle with salt,
pepper, and flour, and saute in
butter. Remove to circular pieces
of sauted bread, and on each put a
tablespoon of Horseradish Holland-
aise Sauce.

Sunkist Orange Basket

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Sunkist Recipes

IIIIIIIIIIIIIIIIIIIIIIIIIHIIIIIIIIIHIF nun

Lemon Honey Sandwiches

1 cream cheese

4 tablespoons lemon honey

Bread

Work the cheese with a silver
fork until it is soft; add lemon
honey, and mix. Cut bread in thin
slices; spread with mixture; put
together in pairs, and cut in tri-
angles or strips. This mixture can
be spread on thin crackers, and
sprinkled with chopped nuts.

Orange Honey Sandwiches

1 cup sugar
M cup water

% cup Sunkist orange juice

}4 cup finely-chopped Sunkist orange

peel
K teaspoon vanilla

Boil sugar, water and orange
juice until syrup will spin a thread
when dropped from tip of spoon.
Add orange peel, from which the
white must be removed before peel
is chopped, and one-half teaspoon
vanilla. Again bring to boiling
point; cool, and use as sandwich
rilling between thin slices of but-
tered bread.

Savory Butter Sandwiches

2 teaspoons Sunkist lemon juice
2 teaspoons anchovy paste

2 teaspoons mustard

4 teaspoons Roquefort cheese

4 tablespoons butter

Put all ingredients into a bowl;
beat until smooth and creamy;
spread on crackers; cover each with
another cracker, and use with cock-
tails or simple salads.

Orange Bread

1 yeast cake

Yt cup lukewarm water

legg

1 tablespoon melted butter

1 tablespoon melted lard

1 teaspoon salt

2 tablespoons sugar

Grated rind 2 Sunkist oranges
}4 cup Sunkist orange juice

3 cups flour

Dissolve yeast in warm water;
add egg well beaten, butter, lard,
salt, sugar, grated Sunkist orange
rind, Sunkist orange juice, and flour.
Beat until smooth, adding more
flour, if necessary; knead until
smooth and elastic; let rise till
double its bulk; shape in double
loaf; put in breadpan; let rise
again to double its bulk, and bake
one hour in a moderate oven. This
bread is delicious with orange mar-
malade for afternoon tea.

Orange Peel Bread

1 cup scalded milk
3 tablespoons molasses
1 teaspoon salt
1 yeast cake

cup lukewarm water
cups bread flour
cups Graham flour
cup candied orange peel
K cup pecan nut meats

Mix milk, molasses and salt; when
lukewarm, add yeast cake, dissolved
in lukewarm water, and flour; mix;
then add orange peel (see page 23)
and nuts, cut in small pieces.
When thoroughly mixed, let rise
until double its bulk; cut down with

Sunkist Recipes

iniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiu nun

caseknife, and fill small buttered
baking-powder boxes one-third full;
let rise to double its bulk, and bake
in a moderate oven. This mixture
can be baked in muffin-tins, and
served while hot.

Colonial Sandwiches

Slice cold orange peel bread (see
page 30) as thinly as possible;
spread with creamed butter, and

serve on a fancy plate, covered with
a doily.

Toasted Marmalade
Sandwiches

Cut two thin slices of bread,
spread with butter; then spread
lightly with Sunkist orange marma-
lade. Put slices together, toast,
cut in halves crosswise, and serve
immediately.

Sliced Sunkist Lemon, Nut Cloves and Cherries

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iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii! linn

y \

Salads and Dressings
Desserts and Beverages

Orange and Peanut Salad

1 banana

2 Sunkist oranges
y cup peanuts
Lettuce

French dressing

Remove skin from banana ; scrape,
and cut in quarters (lengthwise) and
thirds (crosswise), and roll in pea-
nuts, finely chopped. Pare oranges,
cut in slices (crosswise) ; stamp out
centre, and insert a piece of banana
through each slice. Arrange on bed
of lettuce, and serve with French
dressing.

Peanut Rice Salad

3 tablespoons rice
Boiling salted water

1 cup Sunkist orange juice
}4 cup finely-chopped peanuts

Cream cheese balls
Lettuce
French dressing

Wash rice; cook seven minutes in
boiling salted water. Drain; cover
with orange juice, and cook, in
double boiler, until rice is tender.
Cool ; mix (using a fork) with finely-
chopped peanuts; sprinkle with
salt; arrange on lettuce leaves with
small balls made from cream cheese,
and serve with French dressing.

New York Salad

4 slices pineapple

^2 cup celery

K cup nuts chopped

2 Sunkist oranges

Cream mayonnaise

Lettuce

Arrange slices of pineapple on
nests of lettuce leaves. Cut celery

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Sunkist Recipes

IIIIIIIIIIIIIIIIIIIHIIIIIIHIIIIIIIHII HUH

in slender strips, one and one-half
inches long, and mix with nut
meats. Pile in centre of pineapple,
and garnish with four sections of
Sunkist orange, free from mem-
brane, laid symmetrically on pine-
apple. Pass dressing separately.

Fig and Cheese Salad

Mix cream cheese with pignolia
nuts that have been browned in the
oven. Season with salt and moisten
with Sunkist orange juice or cream.
Fill fresh or canned figs with cheese
mixture; arrange on lettuce leaves;
garnish with thin slices of Sunkist
oranges, cut in quarters and sprin-
kled with finely-chopped pignolia
nuts, and serve with Honey Dressing
(see page 34).

Mock Lobster Salad

2 cups cooked haddock

2 cups celery

2 tablespoons pimento

1 cup mayonnaise dressing

2 tablespoons Sunkist lemon juice
Mix cold, flaked, boiled haddock

with finely-chopped pimento; sea-
son with salt, paprika, and Sunkist
lemon juice, and let stand one-half
hour. Add celery, finely chopped,
and two tablespoons mayonnaise
dressing. Stir lightly; pile on crisp
lettuce leaves, and cover with dress-
ing. Garnish with Sunkist lemon,
cut in fancy shapes and decorated
with paprika.

Ginger Ale Fruit Salad

tablespoons gelatine
2 tablespoons cold water
y$ cup boiling water

1 cup ginger ale

2 tablespoons sugar
Few grains salt
Juice 1 Sunkist lemon

cup white grapes

cup apple dice
cup celery

X cup canned pineapple cubes
y. cup preserved ginger
Cream mayonnaise dressing

Soak gelatine in cold water; dis-
solve in boiling water; add ginger
ale, sugar, salt, and Sunkist lemon
juice. When jelly begins to set, fold
in white grapes (skinned and
seeded), apples (pared, cored, and
cut in small pieces), celery (cut in
small strips), pineapple (shredded),
and ginger (cut fine). Turn into a
ring mold; chill, and serve on let-
tuce leaves.- Fill centre with Cream
Mayonnaise Dressing (see page 35).

Jellied Vegetable Salad.

1 tablespoon gelatine

% cup cold water

1 cup boiling water

y cup sugar

6 tablespoons Sunkist lemon juice

1 teaspoon salt

y cup celery, cut in pieces
y cup cooked peas
y cup shredded cabbage
iy 2 canned pimentoes

Soak gelatine in cold water, and
dissolve in boiling water; then add
sugar, Sunkist lemon juice, and salt.
Strain; cool, and when beginning to
stiffen, add celery (cut in small
pieces), cabbage (finely shredded),
peas, and pimento (cut in small
pieces). Turn into a mold, and put
in a cold place to stiffen. Unmold,
and serve on lettuce, with Cream
French Dressing (see page 35).

French Dressing

y, teaspoon salt
l /$ teaspoon paprika
4 tablespoons oil

2 tablespoons Sunkist lemon juice
Mix ingredients in order given,

and stir or shake thoroughly just
before serving. A half-pint glass
jar, with screw top, or a French
Dressing bottle, are best for mixing.

nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiKiiiiiiii

Sunkist Recipes

1 cup in all

Frozen Fruit Salad

1 tablespoon melted butter

2 egg yolks

3^2 tablespoons flour

3 tablespoons sugar
1 teaspoon salt

^3 teaspoon paprika

Few grains cayenne

% cup milk

YJ, cup Sunkist lemon juice

Sunkist orange

Cherries

Pineapple

Banana

1 cup cream

Put butter in double boiler; add
well-beaten egg yolks and flour,
mixed with sugar, salt, paprika, and
cayenne. Then add milk and Sun-
kist lemon juice; cook, stirring con-
stantly, until mixture thickens.
Strain into bowl; beat two minutes;
then cool. Add one cup mixed
fruit, cut in small pieces; fold in
stiffly-beaten cream; put into a pint
brick mold or baking-powder boxes;
cover with buttered paper and tin
cover; pack in ice and salt, and let
stand two hours. Cut in slices,
and serve on lettuce.

Orange Salad

2 Sunkist oranges
Few grains mustard
French dressing
Watercress

Sunkiat Orange Salad

Pare oranges, cut in very thin
slices, and slices in quarters.
Marinate with French Dressing, to
which is added a few grains of
mustard, and serve on a bed of
watercress.

Honey Salad Dressing

X cup strained honey

3 egg yolks

y teaspoon salt

Yi teaspoon paprika

1 tablespoon Sunkist lemon juice

1 cup heavy cream

Heat the strained honey to the
boiling point; then pour slowly,
while beating constantly, onto well-
beaten egg yolks. Cook one min-
ute, stirring constantly; remove
from fire, and stir occasionally, until
cool. Add salt, paprika and Sun-
kist lemon juice; and just before
using, add cream, beaten until stiff.

Golden Salad Dressing

% cup pineapple juice

% cup Sunkist orange juice

2 tablespoons Sunkist lemon juice
yi teaspoon salt

2 egg yolks
Ys cup sugar
2 egg whites

Mix pineapple juice, Sunkist
orange and lemon juice, and salt,
and heat in a double boiler. Beat
egg yolks until thick and lemon-
colored, gradually adding one-half
the sugar; then, while beating con-
stantly, add hot fruit juices; return
to double boiler, and cook, stirring
constantly until thick and smooth.
Beat whites of eggs until stiff; add
remaining sugar, and combine with
first mixture just before removing
from fire.

nun iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Sunkist Recipes

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii nun

Sunkist Star Salad

Star Salad

On individual plates of lettuce
arrange, in star pattern, five sections
of grapefruit, free from membrane;
on these place five sections of Sun-
kist orange, free from membrane.
Cut long, slender strips of figs, and
place on edge of Sunkist orange
sections. Fill spaces between orange
star points with finely-cut dates.
Serve with French Dressing, made
with Orange Vinegar.

Mayonnaise Dressing

> teaspoon mustard

>2 teaspoon salt

]4 teaspoon powdered sugar

Few grains cayenne

1 egg yolk

2 tablespoons Sunkist lemon juice
s/4 cup olive or peanut oil

Sift, together, mustard, salt,
sugar and cayenne; add egg yolk
and one-half teaspoon Sunkist
lemon juice. While stirring con-
stantly, add, drop by drop, three
teaspoons of oil; then add oil, in a
fine, steady stream, continuing the
beating, and thinning occasionally
with lemon juice, until all the oil
and lemon juice is used.

Boiled Salad Dressing

% tablespoon salt
1 teaspoon mustard
1^4 tablespoons sugar
Few grains cayenne

1 tablespoon flour

2 egg yolks

1^4 tablespoons butter or oil
YO, cup milk (sweet or sour)
% cup Sunkist lemon juice

Mix and sift dry ingredients; add
egg yolks, slightly beaten, and milk.
Cook over boiling water, stirring
until thick. Add butter and Sun-
kist lemon juice; strain, and cool.

Cream French Dressing

To French Dressing add three
tablespoons heavy cream, and shake
until well blended.

Martinique French
Dressing

To French Dressing add one-half
teaspoon finely-chopped parsley and
one-half tablespoon finely-chopped
green pepper.

nun iiiiiiiJiiiiiiiiiiiiiiiiiiiiiiiiiiiiiHi

Sunkist Recipes

iiiuiiiiiiniiiiiiHiiiwiiiiiiniiiii HUH

French Dressing, with
Orange Vinegar

}/2 teaspoon salt
*4 teaspc-on paprika
4 tablespoons olive oil
2 tablespoons Sunkist orange vinegar
Mix ingredients, in order given,
and stir or shake thoroughly in a
glass jar just before using.

Marshmallow Salad

2 Sunkist oranges

8 marshmallows

1 slice canned pineapple

Chopped parsley

> cup white grapes

% cup nut meats

Pimento

Golden Fruit Salad Dressing

Lettuce

Cut oranges in two; remove pulp
carefully; then pull out all mem-
brane, leaving orange cups. Cut
pineapple, marshmallows and nuts
in small pieces; skin and seed the
grapes before measuring, and mix
all with orange pulp and a little
dressing. Fill orange cups; cover
with dressing, and cross two strips
of pimento on the dressing. Place
one-half a grape on centre of.salad
and a bit of chopped parsley be-
tween the strips of pimento.

Sunkist Marshmallow Salad

Cream Mayonnaise
Dressing

To Mayonnaise Dressing add,
just before serving, one-fourth cup
heavy cream, beaten stiff.

Russian Salad Dressing

3 tablespoons mayonnaise dressing
2 tablespoons olive oil
1 tablespoon Sunkist lemon juice
1 tablespoon tomato catsup

1 teaspoon chopped green pepper

2 drops Tabasco sauce

Add ingredients, very slowly, to
mayonnaise dressing, stirring con-
stantly.

Thousand Island Salad
Dressing

^ cup olive oil

Juice YL Sunkist lemon

Juice YL Sunkist orange

1 teaspoon grated onion

1 tablespoon chopped parsley

8 sliced olives

8 cooked chestnuts

Y* teaspoon salt

% teaspoon paprika

1 teaspoon Worcestershire sauce

% teaspoon mustard

Remove shells from chestnuts,
and cook in boiling salted water
until soft; then cool, and cut in
thin slices. Put all the ingredients
in a pint glass jar; cover, and shake
until smooth and slightly thickened.
Serve on Southern lettuce, cut in
quarters, carefully washed and
drained.

nun iiiiiiniiiniiiiiiiiiiuiiiiiiiniiiii-i

Sunkist Recipes

Hiimiiiiiiuiinniintiiniiittiiiii nun

Orange Fruit Cake

^ cup butter

Y$ cup sugar

legg

% cup Sunkist orange marmalade

2 cups flour

1 teaspoon baking-powder
yi teaspoon soda

}& teaspoon cinnamon
yi teaspoon cloves
y$ cup chopped raisins
y$ cup chopped nut meats

Cream the butter; add, gradually,
one-half the sugar; beat egg until
light; add remaining sugar, and
combine mixtures; then add the
marmalade. Sift together the flour,
soda, baking-powder, cinnamon and
cloves, and add to mixture with
raisins and nuts. Bake in one loaf
in a moderate oven.

Orange Roly-Poly

2 cups flour

4 teaspoons baking-powder

1 teaspoon salt

4 tablespoons butter

24 cup milk, scant

^2 cup sugar

4 Sunkist oranges

Grated rind 1 Sunkist orange

y cup water

Mix and sift flour, baking-powder,
and salt. With tips of fingers rub
in two tablespoons butter, and mix,
to a dough, with milk. Roll out
one-half inch thick, and cover with
small pieces of Sunkist orange pulp.
Mix sugar, orange rind, and remain-
ing butter, and sprinkle two-thirds
of it over the orange. Roll up;
pinch ends together; place in bak-
ing-dish; sprinkle with remaining
sugar, surround with water, and
bake about thirty minutes. Serve
with an orange or lemon sauce.

Orange Jelly Roll

3 egg whites

3 egg yolks

1 cup sugar

Grated rind 1 Sunkist orange

y$ cup Sunkist orange juice

1 cup flour

1 teaspoon baking-powder

% teaspoon salt

Beat egg whites until stiff; add
yolks, one at a time, and continue
beating; add sugar, gradually; add
grated Sunkist orange rind and
Sunkist orange juice. Fold in flour,
mixed and sifted with baking-
powder and salt. Line bottom of
dripping-pan with paper, and butter
paper and sides of pan. Pour in
cake mixture, spread evenly, and
bake in a moderate oven twelve
minutes. Take from oven and
turn onto a paper sprinkled with
powdered sugar. Remove paper
and cut crusty edges from four sides
of cake, working rapidly. Spread
with Orange Jelly (see page 19).
Roll, and wrap in the sugared paper,
that cake may be held in shape.

Orange Pie Filling

1 cup sugar

% cup flour

y teaspoon salt

Grated rind 1 Sunkist orange

1 cup Sunkist orange juice
Juice }4 Sunkist lemon

2 tablespoons butter

3 egg yolks

Mix sugar, flour, salt and grated
rind; add fruit juice, and cook in
double boiler ten minutes, stirring
until thickened, and afterward,
occasionally. Add butter and egg
yolks beaten light; cook two
minutes, and cool. Finish like
lemon pie.

Sunkist Recipes

iiiiiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiii nun

Genoa Cake

1 cup butter

Cliopped rind 1 Sunkist lemon

1 cup sugar

4 egg yolks

1% cups flour

K teaspoon cinnamon

1 teaspoon baking-powder

y* teaspoon salt

% cup almonds

y cup candied cherries

4 egg whites

Cream butter; add yellow rind of
Sunkist lemon, finely chopped, and
add sugar, gradually. Beat egg
yolks until thick and lemon-colored;
add to first mixture, and beat
thoroughly. Then add flour, sifted
with baking-powder, salt, and cin-
namon; almonds, blanched and
shredded; cherries, cut in small
pieces, and egg whites, beaten stiff.
Mix well and bake in pan, lined with
paper, buttered, and sprinkled with
two tablespoons, each, of flour and
sugar, sifted together. Shredded
cocoanut or raisins may be substi-
tuted for the almonds and cherries.

Rolled Orange Wafers

>2 cup butter

1 cup sugar

Grated rind 1 Sunkist orange

1 teaspoon soda

1 tablespoon cold water

> cup Sunkist orange juice

2 cups flour

Cream butter; gradually add
sugar and Sunkist orange rind, beat-
ing until light; dissolve soda in cold
water; add to Sunkist orange juice,
then add, alternately with flour, to
first mixture. Spread mixture on
well-buttered sheet in the thinnest
possible layer, and bake in a mod-
erate oven. When baked, cut in

squares; quickly roll each square,
while hot, over handle of a wooden
spoon, and arrange on a doily-
covered plate.

Orange Sponge Cake

2 egg yolks

4 tablespoons Sunkist orange juice

y. tablespoon Sunkist lemon juice

^4 cup sugar

% teaspoon grated Sunkist orange

rind

2 egg whites
1 cup flour
y, teaspoon soda

Beat egg yolks with Sunkist
orange and lemon juice until thick
and yellow; mix sugar and grated
Sunkist orange rind, and add, grad-
ually, to egg yolks; add stiffly-
beaten egg whites, and cut and fold
in flour, sifted four times with soda.
Pour into a buttered and floured
cakepan, and bake in a moderate
oven about forty minutes.

Devil's Food

% cup butter

1 cup sugar

2 egg yolks
yt cup milk
1% cups flour

3 teaspoons baking-powder
2 egg whites

2 squares chocolate

Grated rind y-t Sunkist orange

Cream butter; add, gradually,
one-half the sugar and melted
chocolate. Beat yolks of eggs until
thick and lemon-colored, and add
gradually, the remaining sugar.
Combine mixtures, and add milk,
alternately, with flour, sifted with
baking-powder; then add whites of
eggs, beaten stiff, and grated Sun-

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Sunkist Recipes iiiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiii HUH

kist orange rind. Bake forty-five
to fifty minutes. Frost with Boiled
Orange Frosting. When frosting
is cool, spread a thin layer of melted
chocolate over the top.

Lemon Drop Cookies

>^ cup butter
Yz cup sugar

1 egg

y$ teaspoon soda

2 tablespoons hot water

y. tablespoon Sunkist lemon juice
Grated rind 1 Sunkist lemon

$4 CU P fl ur

Cream butter; add sugar, gradu-
ally, and egg, beaten until thick
and light, soda, dissolved in hot
water, Sunkist lemon juice, grated
Sunkist lemon rind, and flour. Mix
well, drop from tip of teaspoon onto
buttered baking sheet, and bake in
a quick oven.

To make crisp cookies, use one
and one-half cups flour when mix-
ing; chill thoroughly, roll very thin,
sprinkle lightly with sugar, cut out,
and bake.

Filled Cookies

^2 cup butter

1 cup sugar
legg

y. cup milk
2y* cups flour

2 teaspoons baking-powder

Cream the butter, add sugar
gradually, and egg well beaten.
Mix and sift flour and baking-
powder, and add, alternately with
milk, to first mixture. Chill, roll
out, put a tablespoon of filling in
the centre of one cookie, place
another on top, and press edges
together. Bake on buttered tin
sheet in a quick oven. For the
filling put one-half cup, each, of

chopped raisins, walnuts and sugar
in saucepan, add two tablespoons
of flour and one-fourth cup boiling
water. Bring to the boiling point;
add one and one-half tablespoons
Sunkist lemon juice; cool, and use
as directed.

Lemon Queen Cake

y, cup butter

1 cup flour

% teaspoon soda

3 egg whites

^i cup powdered sugar

24 tablespoon Sunkist lemon juice

Cream the butter; add, gradually,
two-thirds of the flour, sifted with
soda; then add Sunkist lemon juice.
Beat whites of eggs until stiff; add
sugar, gradually, while beating con-
stantly; combine mixtures; then
fold in remaining flour. Bake
forty minutes in a moderate oven.

Pastry

iy, cups flour

4 tablespoons lard
y. teaspoon salt
y> cup cold water

3 tablespoons butter

Mix flour and salt, and gently
rub in lard with tips of fingers.
Add cold water, to make a dough;
turn on floured cloth, and knead
two minutes. Pat with rolling-pin;
lift to prevent sticking, and roll
out to a long, rectangular piece.
Spread two-thirds of it with the
butter, which has been washed in
cold water to free it from butter-
milk; fold over in three layers;
turn it one-quarter of the way
around; pat, lift, roll, fold, and
turn (do this three times). Roll,
to fit pie-plate, and bake. This
is a particularly good paste for
turnovers and tartlet shells.

HUH i!ii!iiii!'.'iiiiiiiiiiiiiiiiiiiiiiii:!ii

Sunkist Recipes

IIIIIIIIIIIIIIIIIIIIIIHIIIIIIIIIIIIIII! nun

Sunkist Orange Cake

Orange Cake

y z cup butter

1 cup sugar

2 eggs

]/2 cup Sunkist orange juice
Grated rind 1 Sunkist orange

1 tablespoon Sunkist lemon juice

cups flour
teaspoon soda

Cream butter; add sugar, gradu-
ally, and eggs, beaten until thick
and lemon-colored. Sift flour and
soda together four times; add alter-
nately with combined fruit juices
and rind to first mixture. Put in
buttered and floured cake-pan, and
bake in a moderate oven thirty-five
or forty minutes. Cover with
Boiled Orange Frosting (see page
51).

Orange Cake Filling

Grated rind 1 Sunkist orange
X cup sugar

2 tablespoons cornstarch
^3 cup boiling water

2 tablespoons butter

1 egg

% cup Sunkist orange juice

1 teaspoon Sunkist lemon juice

Put grated Sunkist orange rind,
sugar and cornstarch in saucepan,
mix well, pour on boiling water,
and cook ten minutes, stirring
constantly; then add butter. Pour
mixture over well-beaten egg; re-
turn to saucepan; stir constantly,
and cook one minute. Add Sun-
kist orange juice and Sunkist
lemon juice; beat well, and when
cool, use as a filling in layer cake.

Citrus Souffle

1 tablespoon butter
i/> cup sugar

Juice 2 Sunkist lemons
4 egg yolks
4 eggs whites

2 tablespoons chopped nuts
Grated rind 1 Sunkist lemon

Cream butter; add sugar, gradu-
ally, and yolks of eggs, beaten until
thick and lemon-colored, strained
Sunkist lemon juice and grated Sun-
kist lemon rind, and beat. Fold
in the stiffly-beaten whites of eggs
and nuts. Pour into a well-but-
tered pudding-dish, set in a pan of
hot water, and bake from thirty to
forty minutes in a moderate oven.
Serve immediately.

iniii iiniiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii Sunkist Recipes

iiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiiiiiiii nun

Turkish Delight

2 ounces sheet gelatine

1 yi. cups cold water

1 cup sugar

Grated rind 1 Sunkist orange .

Grated rind 1 Sunkist lemon

Juice 1 Sunkist orange

Juice 1 Sunkist lemon

1 cup nut meats

Soak gelatine in one- half cup
cold water two hours. Dissolve
sugar in remaining water, bring to
boiling point; add soaked gelatine,
and boil twenty minutes, stirring
until gelatine dissolves, and oc-
casionally afterwards. Add juice
and rind of Sunkist orange and
lemon; strain; add chopped nut
meats; pour into buttered pan, and
when cool, cut in squares. Roll
each piece in confectioners' sugar.

If the knife sticks when cutting
the paste, dip the knife into hot
water.

Orange Fudge

1^4 cups sugar
^2 cup milk

2 tablespoons butter

1 tablespoon orange juice

Grated rind ]4 orange

% cup candied orange peel

Place sugar and milk in sauce-
pan, boil five minutes; add but-
ter, Sunkist orange juice and
rind, and boil until stiff enough to
form a soft ball when tried in cold
water. Remove from fire; cool;
beat until creamy; add candied
orange peel, cut in small pieces;
pour into a buttered pan, and
when almost firm mark in squares.

Orange Balls

Soak Sunkist orange peels three
days in cold water, changing the
water daily; then put in hot water,
and boil until soft. Drain, wipe
dry with cheesecloth, chop fine,
and measure. Take an equal
amount of sugar, and for each one-
third of a cup of sugar add two
tablespoons each of water and
butter, and boil until it will spin a
thread; then add the chopped peel;
boil about five minutes; cool; put
on a board, sprinkle with granu-
lated sugar, and shape into small
balls. These may be rolled in
coarse sugar, and allowed to dry,
or they may be dipped in fondant,
flavored with vanilla. They are
delicious dipped in chocolate, with
a few grains of orange sugar
sprinkled on the top of each
chocolate before it hardens.

Orange Filling

2 Sunkist oranges
2 large apples
1 cup sugar

Grate the rind and squeeze the
juice of the Sunkist oranges, add
apples pared and grated, and the
sugar. Stir and boil fifteen
minutes. Cool and use between
layers of pastry or cake.

Orange Filling

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Sunkist Recipes

Sunkisl Lemon Pie

Lemon Pie

cups sugar
% cup flour
Few grains salt
Juice 1 Sunkist lemon
Grated rind
3 egg yolks
1 cup boiling water
1 teaspoon butter

Mix sugar, flour and salt, add
boiling water, stirring constantly.
Cook fifteen minutes, then add but-
ter, egg yolks, rind and juice of
one lemon. Turn into a pie plate,
or preferably a pan that is perfo-
rated or made of wire and lined with
flaky pastry which has been baked
until a golden brown. Make a
meringue of three egg whites and
add one-half cup of powdered sugar,
with a teaspoon ful of lemon juice;
cover pie with meringue and bake
in a moderate oven until brown.
Allow to cool before serving.

Fifteen-Dollar Pie

y cup sugar

2 tablespoons flour

1 y-i tablespoons melted butter
Juice 1 Sunkist lemon
1 egg yolk
]/z cup milk
1 egg white
Few grains salt

Mix sugar and flour, add melted
butter, Sunkist lemon juice, egg
yolk slightly beaten, milk, egg
white stiffly beaten, and salt.
Bake in one crust, and cover with
meringue or not, as desired.

Lemon Pie with Bread
Crumbs

l]/2 cups soft bread crumbs

3 tablespoons butter
1 cup boiling water

1 cup sugar

1]4 teaspoons cornstarch

2 egg yolks

3 tablespoons Sunkist lemon juice
Grated rind 1 Sunkist lemon

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Sunkist Recipes

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii! nun

Break bread crumbs in small
pieces; add butter, pour boiling
water over, and let them stand
until soft. Mix sugar and corn-
starch, add egg yolks, well beaten,
and Sunkist lemon juice and rind.
Combine mixtures; bake in one
crust, and cover with meringue.

Ada's Lemon Pie

Grated rind 1 Sunkist lemon
2 tablespoons Sunkist lemon juice
1 cup sugar
1 egg yolk

1 tablespoon melted butter

2 tablespoons bread flour
y^ cup hot water

2 apples, pared and grated

1 egg white

Mix grated rind of Sunkist lemon,
Sunkist lemon juice, sugar, egg
yolk, slightly beaten, melted butter,
bread flour, and hot water. Then
add apples which have been pared
and grated. When well mixed,
fold in stiffly-beaten egg white.
Line pie-plates with plain paste,
fill with lemon mixture, cover with
pastry, and bake.

Orange Shortcake

2 cups bread-flour

6 teaspoons baking-powder
1 teaspoon salt

1 tablespoon sugar
6 tablespoons butter

2 egg yolks
Milk
Sunkist oranges

Mix flour, baking-powder, salt
and sugar, and sift together four
times. Work in butter, using tips
of the fingers. Beat egg yolks; add

milk to make three-fourths of a cup;
stir into flour, mixing with a knife.
Put on board, knead slightly, roll,
cut out with a large biscuit-cutter,
and bake in a hot oven. Split
shortcakes, butter generously, fill
with oranges that have been pared,
cut in thin sections and sweetened.
Serve with whipped cream, marsh-
mallow cream, or ice-cream.

Orange and Raspberry
Shortcake

Make shortcake as for Orange
Shortcake. Pare four Sunkist
oranges; remove sections from mem-
brane; cut each section in three
pieces and sprinkle with sugar.
Split shortcake, spread generously
with butter, then with raspberry
jam; cover with oranges; put top
of shortcake on; cover with whipped
cream, and serve.

Sunkist Shortcake Sauce

4 Sunkist oranges
^2 cup sugar
Orange juice
2 tablespoons butter
2 teaspoons arrowroot

Pare oranges, remove sections
from membrane, cut in two pieces;
add sugar, and let stand one hour.
Drain juice; add enough more
orange juice to make one cup, and
pour over butter and arrowroot,
creamed together. Cook, stirring
constantly, until thickened; remove
from fire, and add orange sections.
Split and butter individual short-
cakes; put orange sauce between
and on top, and serve hot.

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Sunkist Recipes

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii nun

Birch Island Steamed
Pudding

2 slices bread
1 tablespoon butter

5 tablespoons Sunkist orange marma-
lade
1 cup scalded milk

1 tablespoon sugar
% teaspoon salt

2 eggs

Cut two slices of bread one-half
inch thick; remove crusts; cut each
slice into four triangular-shaped
pieces; spread with butter, then
with Sunkist orange marmalade,
and line buttered melon mold with
pieces. Beat eggs; add sugar, salt,
and scalded milk, slowly, while
stirring constantly; then pour mix-
ture over the bread. Steam three
hours, and serve hot with cream.

Orange Charlotte

1 tablespoon gelatine

% cup cold water

y cup boiling water

y* cup sugar

1 ^2 cups strained Sunkist orange juice

y* tablespoon Sunkist lemon juice

1^2 cups heavy cream

Lady-fingers

Soak gelatine for five minutes in
cold water; dissolve in boiling
water, and add strained Sunkist
orange and lemon juice and sugar.
Set dish containing mixture in a
pan of crushed ice, and stir until
it begins to thicken. Fold in
cream, beaten until stiff; line mold
with lady-fingers; pour mixture
into the centre, and set on ice to
stiffen.

Cocoanut Bread Pudding

To Orange Bread Pudding add
one-half cup desiccated cocoanut,
and sprinkle meringue with cocoa-
nut before baking.

Orange Tapioca Pudding

% cup quick cooking tapioca
2 cups milk

2 eggs

K cup sugar
y 2 teaspoon salt

3 Sunkist oranges
2 tablespoons sugar

Put milk and tapioca in double
boiler; cook fifteen minutes; then
add eggs, beaten with salt and one-
half cup sugar. Pare oranges; re-
move sections from membrane; put
in bottom of baking-dish; sprinkle
with two tablespoons sugar; pour
tapioca mixture over oranges, and
bake in moderate oven until cus-
tard is firm.

Lemon Crumb Pudding

2 cups scalded milk

2 cups bread crumbs
% teaspoon salt

% cup sugar

1 egg

Grated rind 1 Sunkist lemon

3 tablespoons Sunkist lemon juice
1 tablespoon melted butter

Pour the scalded milk over the
fine, dry bread crumbs; add salt and
sugar, egg well beaten, grated
Sunkist lemon rind, Sunkist lemon
juice, and melted butter. Pour
into a buttered pudding-dish, and
bake in a slow oven forty minutes.
Serve with Creamy Lemon Sauce
(see page 50).

Orange Bread Pudding

1 cup bread crumbs

2 tablespoons butter
2 cups scalded milk
2 egg yolks

y$ cup sugar

Juice 2 Sunkist oranges

Grated rind 2 Sunkist oranges

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Sunkist Recipes

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Soak bread crumbs, butter and
scalded milk thirty minutes; then
add egg yolks, beaten with sugar,
and Sunkist orange juice and rind.
Pour into a buttered pudding-dish,
and bake in a moderate oven until
firm. Cover with Eight-Minute
Meringue (see page 49).

Orange Panache

1 tablespoon gelatine

2 tablespoons cold water

2 tablespoons boiling water

2 bananas

1 Sunkist orange

y Sunkist lemon

^4 cup powdered sugar

Few grains salt

1 cup cream

Soak gelatine in cold water; dis-
solve in hot water. Peel and
scrape bananas, and force through a
sieve; add pulp and juice of Sun-
kist orange and Sunkist lemon,
sugar, salt, and dissolved gelatine.
Set bowl containing mixture in pan
of ice-water, stirring occasionally,
and when beginning to stiffen, fold
in whipped cream. Line fancy
mold with slices of "Orange Jelly
Roll" (see page 37). Pour in
gelatine mixture, and chill. Un-
mold on glass plate for serving.

Georgette Pudding Sauce

2 eggs

2% tablespoons sugar

Juice y Sunkist lemon

1 tablespoon water

Grated rind ^A Sunkist lemon

Beat yolks of eggs until thick
and lemon-colored, beat in one
and one-half tablespoons sugar,
add Sunkist lemon juice and rind
and boiling water, and cook in
double boiler, stirring constantly,
until thick and creamy. Beat
whites of eggs until light; then beat
in gradually the remaining sugar.
Combine mixtures ; cook one minute ;
stir occasionally until cool; use on
cottage pudding, or serve as a
dessert in small glasses, lined with
lady-fingers or thin slices of sponge
cake.

Orange Puff Sauce

2 egg whites

Few grains salt

% cup powdered sugar

1 Sunkist orange

% Sunkist lemon

Beat whites of eggs and salt until
very stiff; add sugar slowly, beat-
ing constantly; then add grated
rind and juice of the orange and
juice of the lemon.

Sunkist Orange Panache

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Sunkist Recipes

Orange Syrup Sauce

1 cup Sunkist orange juice

1 teaspoon grated Sunkist orange rind

1 cup sugar

Juice 1 Sunkist lemon

Grated rind % Sunkist lemon

Put ingredients into saucepan,
and boil fifteen minutes. Skim,
strain and pour into sterilized
glasses. Use as a sauce on vanilla
ice-cream or on baked rice pud-
ding. This sauce, when sealed in
sterile glass, will keep well, and
will be found convenient to have on
hand for emergency in the summer.

Economy Pudding Sauce

1 tablespoon cornstarch

Few gratings Sunkist lemon rind

% cup sugar

1 cup boiling water

2 tablespoons butter

2 tablespoons Sunkist lemon juice
Few gratings nutmeg
Few grains salt

Mix cornstarch, Sunkist lemon
rind and sugar; add water, gradual-
ly, stirring constantly, and boil five
minutes. Remoye from fire; add
Sunkist lemon juice, butter and
seasonings.

Lemon Tapioca Sherbet
Without Freezing

y cup quick-cooking tapioca

1 cup sugar

2 cups water

Juice 2 Sunkist lemons
2 egg whites

Put tapioca, sugar and water
into double boiler, and cook, stirring
often, until clear. Three minutes
before removing from fire, add
Sunkist lemon juice. When cool
and beginning to thicken, add the
stiffly-beaten egg whites, and beat
well. Serve with boiled custard or
heavy cream.

Orange Fairy Fluff

4 egg yolks

4 tablespoons sugar

% cup Sunkist orange juice

Grated rind 1 Sunkist orange

Grated rind 1 Sunkist lemon

Juice 1 Sunkist lemon

2 tablespoons hot water

4 egg whites

2 tablespoons sugar

Lady-fingers

Beat egg yolks with four table-
spoons sugar; add Sunkist orange
juice and grated rind, Sunkist
lemon juice and grated rind, and
hot water, and cook in double
boiler until mixture thickens, stir-
ring constantly. Beat egg whites
until stiff, add two tablespoons
sugar, and fold into first mixture.
Chill; line sherbet glasses with
lady-fingers; fill with orange mix-
ture, and serve.

Hampshire Fruit Pudding

1 cup suet

1 cup chopped raw carrot

2% cups stale bread crumbs

4 egg yolks

lYs cups brown sugar

Grated rind 1 Sunkist lemon

1 tablespoon Sunkist lemon juice

]/2 chopped candied Sunkist orange

peel

$4 cup raisins
> cup currants

2 tablespoons flour
l]/2 teaspoons salt

1 teaspoon cinnamon
% teaspoon grated nutmeg
% teaspoon cloves
4 egg whites

Put suet and carrot twice through
the meat-grinder; then work until
creamy, and add bread crumbs.
Beat egg yolks until light, and add
sugar, gradually, while beating

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Sunkist Recipes

constantly. Combine mixtures and
add Sunkist lemon rind and juice.
Mix chopped Sunkist orange peel,
raisins, cut in pieces, and currants,
and dredge with flour, mixed and
sifted with salt and spices. Add to
mixture with whites of eggs, beaten
until stiff. Turn into a buttered
mold, garnished with Sunkist orange
peel, cut in fancy shapes; adjust
cover, and steam three and one-
half hours.

Iced Orange Sauce

Peel of 2 Sunkist oranges

% cup sugar

$4 cup water

1 teaspoon gelatine

1 tablespoon cold water

Juice 2 Sunkist oranges

1 tablespoon Maraschino syrup

>4 teaspoon vanilla

Cut the thin yellow peel of two
Sunkist oranges in fine threads;
boil in water five minutes, and
drain. Boil sugar with one-half
cup water five minutes; add gela-
tine, soaked in one tablespoon cold
water; then add Sunkist orange
juice and Maraschino syrup, and
strain. Add the shredded Sun-
kist orange peel and vanilla, and
serve ice cold.

Lemon Syrup Sauce

1 cup sugar

> cup water

1 tablespoon butter

l}/2 tablespoons Sunkist lemon juice

Make a syrup by boiling water
and sugar for eight minutes; re-
move from fire; add butter and
Sunkist lemon juice; strain, and
serve with fritters or simple pud-
dings.

1
1

Orange Puffs

cups flour
teaspoons baking-powder

cup sugar

teaspoon salt

cup milk
egg
tablespoon butter

teaspoon grated Sunkist
rind

orange

Sift flour, baking-powder, sugar
and salt into mixing-bowl; add milk,
gradually, egg, well beaten, melted
butter, and orange rind. Beat two
minutes; pour into greased muffin-
pans, and bake twenty to thirty
minutes in moderate oven. Serve
with Orange Sauce (see page 45).

Lemon Syrup

1 cup sugar syrup

y^ cup Sunkist lemon juice

Mix sugar syrup and lemon juice;
strain, bottle, and keep in the re-
'frigerator. When wanted, dilute
with six parts ice-water to one part
lemon syrup, and serve from a glass
pitcher, garnishing, if desired, with
thin slices of Sunkist lemon or
orange, Maraschino cherries, or
sprigs of mint. Lemon syrup is
convenient to take for picnics or
in the automobile lunch-basket.

Bride's Cake

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Sunkist Recipes

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Sugar Syrup

2 cups sugar
2 cups water

Put sugar and water in saucepan;
stir until sugar is dissolved; boil
five minutes; cool, and bottle. The
syrup may be kept in the refriger-
ator, and will be found much more
satisfactory than sugar for sweet-
ening lemon and orangeades and
fruit beverages.

Sherbet Fizz

Orange ice

1 egg white
Fresh mint
Ginger ale

Make orange ice, and freeze to a
mush. Add egg white, beaten stiff,
and continue freezing until firm.
Wipe mint leaves dry; chop; put
sherbet in individual glasses ; sprin kle
with mint, and fill glasses with
ginger ale. Cold tea may be used
in place Of ginger ale.

Fresh Mint Sherbet

4 cups water

2 cups sugar

1 cup Sunkist lemon juice
1 bunch fresh mint

Boil water and sugar five minutes.
Add lemon juice, and strain mixture
over the finely-cut leaves from the
bunch of mint. Let stand until
cold, freeze, and serve, instead of
mint jelly, with hot roast of lamb.

Lemon Cocoanut Cream

Juice "%. Sunkist lemon
Grated rind 1 Sunkist lemon
y-t cup powdered sugar
1 egg yolk
% cup shredded cocoanut

Put Sunkist lemon juice and rind,
and sugar, in a double boiler, and
add egg yolks slightly beaten.
Cook ten minutes stirring con-
stantly, then add cocoanut. Cool,
and use as a filling for light cake

Spun Sugar

2 cups sugar
1 cup water

1 teaspoon Sunkist lemon juice

Boil sugar, water, Sunkist lemon
juice, and color paste, as desired,
without stirring, to 300 or until
it just begins to change color.
Place saucepan at once in cold
water, and when boiling ceases, in
hot water. Dip fork, or bunch of
wires, in syrup, and shake swiftly
back and forth between two rods.
Gather it up and place on cool
platter. Use for decoration around
frozen desserts.

Candy roses. Boil ingredients,
as for Spun Sugar, to 300; pour
onto a buttered pan; keep near
warm oven, and pull a small por-
tion at a time, until glossy. Stretch
and pull into shape of rose petals,
fastening petals at base with drops
of melted candy. Shape leaves
from dark green candy.

Orange Frosting

Grated rind 1 Sunkist orange

3 tablespoons Sunkist orange juice
1 teaspoon Sunkist lemon juice

1 egg yolk
Confectioners' sugar

Mix grated Sunkist orange rind
with fruit juices and let stand
fifteen minutes. Strain into egg
yolk, beaten until thick and lemon-
colored, and add sifted confec-
tioners' sugar until of right con-
sistency to spread.

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Sunkist Recipes

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Orange Syrup

Rind of 1 Sunkist orange

2 cups water

3 cups sugar

9 Sunkist oranges

4 Sunkist lemons

Pare off yellow rind of Sunkist
orange, and boil with sugar and
water ten minutes; strain, and when
cool, add juice of Sunkist oranges
and lemons. Use with twice as
much ice-water for plain punch or
orangeade. It may be kept in the
refrigerator, and used as desired.

Pineapple Cocktail

1 pineapple

1 cup sugar
y$ cup water

>! cup Sunkist orange juice
Ys cup grapefruit juice
Pink color paste

Boil sugar and water three
minutes; cool; add fruit juices, and
color a delicate pink. Cut fresh
pineapple cylinders, using an apple-
corer, and cut cylinders into half-
inch lengths. Put in glasses, and
cover with syrup.

Orange Harlequin

2 cups Sunkist blood orange juice
*4 cup Sunkist lemon juice

1 cup sugar

1 cup heavy cream

>2 cup powdered sugar

y tablespoon vanilla

Few grains salt

Yi cup nut meats

Mix fruit juices and sugar, and
strain mixture into a one-quart ice-
cream mold. Whip cream; add
powdered sugar, vanilla, salt, and
nut meats, cut in fine pieces, and
pour over the first mixture until

mold is full to overflowing. Coyer
with buttered paper, then with
coyer of mold; pack in ice and salt,
using two parts ice to one part salt,
and let stand three hours. Un-
mold, and cut in slices for serving.
Dried macaroon crumbs may be
used in place of nut meats.

Eight-Minute Meringue

3 egg whites

^2 cup powdered sugar (scant)
Grated rind Sunkist orange or lemon
Beat egg whites with Dover egg-
beater until stiff, gradually add
two-thirds the sugar beating vigor-
ously, fold in remaining sugar; add
grated Sunkist lemon rind to flavor,
and bake eight minutes in a
moderate oven.

Mocha Cakes

Cut slices from Orange Jelly Roll,
or little shapes from a sheet of fine-
grained cake. Frost sides with
Orange Butter Frosting, and roll
in shredded cocoanut. Then frost
tops, and decorate with frosting,
colored, if desired, and forced
through pastry-bags, made of strong
paper. The ends of the cone-
shaped bags may be cut to leave a
small opening through which the
frosting is forced, making letters,
or conventional designs.

Little Mocha Cak

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Creamy Lemon Sauce

Yi cup butter
y* cup powdered sugar
Grated rind ^ Sunkist lemon
1 tablespoon Sunkist lemon juice

Cream the butter; add sugar,
gradually, while beating constant-
ly; then add grated Sunkist lemon
rind, and Sunkist lemon juice,
drop by drop.

If desired, this sauce may be
warmed over hot water, beaten
thoroughly, and used as a liquid
sauce.

Baked Orange Custard

3 egg yolks

1 egg white
y^ cup sugar
Few grains salt

Grated rind 1 Sunkist orange

cup Sunkist orange juice
cups milk

Beat yolks and white of egg
until light; add sugar, salt, grated
Sunkist orange rind and Sunkist
orange juice. Scald milk in double
boiler; pour gradually, while stir-
ring C9nstantly, over egg mixture;
pour into buttered custard cups,
placed in a pan of hot water, and
bake in a moderate oven until
custard becomes firm. Cool, and
serve with whipped cream on top,
or turn out and surround with
sections of orange and orange
syrup.

Orange Cream Custard

6 tablespoons sugar

Grated rind y$ Sunkist orange

Juice 2 Sunkist oranges

2 egg yolks
1 cup cream
Whipped cream

Dissolve sugar in Sunkist orange
juice; add Sunkist orange rind, egg

yolks well beaten, and cream,
and cook in double boiler, stirring
constantly, until it begins to
thicken. Chill and serve in glass
cups, with whipped cream. The
beaten white of two eggs can be
used in place of whipped cream, if
desired.

Tulip Dessert

4 small Sunkist oranges

K cup white grapes

tf cup nut meats

1 cup scalded milk

y$ cup sugar

1 egg yolk

1 tablespoon cornstarch

Cut the top from an orange, and
remove pulp. Cut orange into
four segments; shape, and bend
outward a little, to simulate a tulip.
Mix cornstarch and sugar, and stir
into hot milk. Cook ten minutes,
stirring occasionally. Pour onto
well-beaten egg yolk; return to
double boiler, and cook one minute;
then cool. Mix with orange pulp,
grapes, seeded and skinned, and
nut meats. Fill orange skins, and
serve in long-stemmed sherbet
glasses; garnish with fresh green
leaves.

Sunkist Strawberries

1 box strawberries
Juice 2 Sunkist oranges

1 cup sugar

}/* cup heavy cream

2 tablespoons powdered sugar
% teaspoon vanilla

Wash and hull strawberries; cover
with Sunkist orange juice, mixed
with one cup sugar, and chill
thoroughly. Serve in champagne
glasses. Beat the cream until stiff.
Add powdered sugar and vanilla,
and, with the pastry-bag and tube,
pipe a border around each glass.

Sunkist Recipes

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Puff-Ball Oranges

1 egg white

y* cup powdered sugar

4 Sunkist oranges

Peel small Sunkist oranges, re-
moving white membrane with outer
skin. Beat egg white, slightly,
using wire whisk; add sugar,
gradually, and continue beating
until meringue is stiff and will hold
its shape. Thrust a long, slender
wire skewer through the centre of
each orange; frost them completely
with the meringue, and suspend
them, by the skewers, across a
narrow pan, and bake twelve
minutes in a slow oven, being
careful not to let them brown.
Twist skewers gently to remove
them. These oranges make a pretty
dessert or supper dish.

Lemon Mincemeat

4 Sunkist lemons

4 apples

1 pound currants

ly^ cups sugar

y 2 cup nuts

^2 cup raisins

Cinnamon

Ginger

Nutmeg

Allspice

Cloves

Salt

y 2 cup butter

Squeeze juice from Sunkist lem-
ons, and cook peel until soft,
changing the water twice. Put
through meat-chopper, and then
rub through a sieve. Chop apples,
add Sunkist lemon peel and juice
and remaining ingredients, mix
well and store in jars. Use as a
filling for turnovers or pies.

1 teaspoon each

Orange Caramel

6 Sunkist oranges
]^ cup sugar
]/2 cup water
y* cup cream
Pistachio nuts

Pare Sunkist oranges, removing
membrane with peel, and cut
crosswise, in slices. Put sugar and
water in a small saucepan, and
boil, quickly, until sugar is a
golden brown. Arrange layer of
Sunkist orange slices in glass dish;
sprinkle with sugar; pour over
enough caramel syrup to form a
thin coating over the orange; add
another layer of orange and cara-
mel; repeat until orange is used.
Beat cream until stiff, pile lightly
on the orange, and sprinkle with
chopped pistachio nuts.

Boiled Orange Frosting

1 cup sugar

^ cup Sunkist orange juice
Grated rind 1 Sunkist orange
1 egg white

In a smooth agate saucepan put
sugar and Sunkist orange juice
and rind, mix well, and boil, being
careful not to stir or disturb syrup
until it will spin a long thread
when it drips from tip of spoon.
Lift gently from fire, and pour
slowly, while beating vigorously
with a strong egg-beater, in a fine
stream onto egg white which has
been beaten until light but not
stiff. Continue beating until frost-
ing is stiff enough to stay in place,
pour all at once onto cake and
spread over surface with a few
movements of a large, flat knife.

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Orange Butter Frosting

4 tablespoons Sunkist orange juice
1 teaspoon grated Sunkist orange rind
y$ cup butter
1 cup powdered sugar

Mix Sunkist orange juice and
rind; let stand one-half hour, and
strain through cheesecloth. Cream
butter in a warm, but not hot,
bowl. Add sugar gradually, and
beat until light. Let Sunkist orange
juice get slightly warm and add
drop by drop to first mixture.
This may be used for frosting large
or small cakes. Portions .may be
colored and used through paper
frosting-bags for decorations. The
cake should be kept in a cool place
until required.

This frosting may be used as a
pudding sauce.

Tartlet Shells, or Baskets

Cover the outside of individual
scalloped tins with pastry, pricking
several times with a fork, and bake
in a moderate oven. Remove from
tins, and fill as desired. Or, line
tins with pastry, then with paraffin
paper, and fill with raw rice or
beans. Bake in moderate oven;
remove filling and paper, and use
as desired. Handles may be made
from strips of pastry, twisted and
baked over a baking-powder box,
then removed, and kept upright in
tartlet shell by the filling used.

Cream Pie Crust

1 cup flour

YJ, teaspoon baking-powder
y$ teaspoon salt
y$ cup heavy cream

2 tablespoons butter

Sift together flour, baking-
powder and salt; add heavy cream
to moisten; put on floured board,
knead slightly, roll thin, spread
with butter well creamed, fold
over, roll out again, line pie-plate,
put in filling, and bake.

Frozen Oranges, Whole

For breakfast or luncheon, on a
hot day, cover Sunkist oranges with
ice and salt, using three parts of
finely-crushed ice and one part rock
salt, and leave one to two hours.
Remove, rinse, cut in halves, and
serve, sprinkled with powdered
sugar.

Orange Granite

2 cups Sunkist orange pulp
% cup sugar

2 tablespoons Sunkist lemon juice

Pare oranges, removing white
membrane with peel; cut in small
pieces; add sugar and Sunkist lemon
juice, and freeze, using one part
salt to three parts ice in freezing.
May be served with meat course,
if desired.

Lemon Ice

3 cups water

cups sugar
cup Sunkist lemon juice

Boil sugar and water five minutes;
add lemon juice; cool, and strain
into freezer. Pack with three parts
ice to one part salt; let stand fivs
minutes, then freeze until stiff.
Remove dasher, pack mixture down
into freezer, drain off salt water, re-
pack freezer with four parts ice and
one part salt, and leave to ripen
until needed.

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Sunkist Recipes

IIIIHIIIIIIIIIIIIIIIHIIIIllllllllllll! Illlll

Sunkist Orange Ice-Cream

Lemaschino Bombe

Line a melon mold with lemon ice;
fill with Maraschino Cream; cover
with lemon ice, and proceed aswith
Bombe Glace. Garnish with Mar-
aschino Cream, forced through
pastry-bag and tube, candied lemon
peel and candied cherries.

Maraschino Cream. Beat two
cups heavy cream until stiff; add
one-half cup powdered sugar, two
tablespoons Maraschino Cordial,
and a few grains salt.

Bombe Glace

Line a mold with orange ice,
made, if convenient, with blood
oranges. Fill centre with whipped
cream, sweetened and flavored with
vanilla; cover with orange ice, then
with buttered paper, buttered side
up ; then with tight tin cover. Pack
in two parts crushed ice, mixed with
one part rock salt, and let stand
three hours. Unmold, and gar-
nish, if desired, with spun sugar
and candy roses.

Orange Ice

2 cups water

1 cup sugar

y$ cup Sunkist lemon juice

1 cup Sunkist orange juice

Few gratings Sunkist orange rind

Boil water, sugar and Sunkist
orange rind five minutes; cool; add
Sunkist lemon arid orange juice;
strain, and freeze, following direc-
tions for Lemon Ice.

Honey Mousse

2 Sunkist oranges

1 teaspoon granulated gelatine
1 tablespoon cold water

1 cup strained honey

2 cups heavy cream

Peel Sunkist oranges, removing
inner membrane with rind, and cut
in small pieces. Soak gelatine in
cold water; heat the honey; add
gelatine, stirring until dissolved;
add orange; remove from fire, and
when cold, add cream, beaten stiff.
Put in mold; pack in equal parts
ice and salt, and let stand three or
four hours.

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Sunkist Sundae

Put a large spoonful of Orange
Sauce, colored red, or made with
Sunkist blood oranges, in bottom
of a long-stemmed glass, and add a
spoonful of vanilla ice-cream. Make
a depression in the ice-cream, and
put there a spoonful of fresh or
preserved fruit ; cover with ice-cream ,
then with heavy cream, beaten stiff.
Over all pour more Orange Sauce,
and serve at once.

Fruit Milk Sherbet

3 Sunkist lemons

1 cup sugar

2 small bananas
ly^ Peaches

2 cups milk

1 cup chopped nuts

Squeeze the lemons and strain
juice into the sugar; add other fruit
pulp, rubbed through a sieve; then
add milk and nuts, and freeze as
usual. Serve with Iced Orange
Sauce.

Orange Cream Sherbet

Grated rind 1 Sunkist orange

2 cups boiling water
1 cup sugar

1 cup Sunkist orange juice
Juice 2 Sunkist lemons
ly cups heavy cream
% cup sugar

Pour boiling water over rind; add
one cup sugar; cover closely, and
let stand one-half hour; strain; add
orange and lemon juice. Freeze to
a mush; add cream, beaten until
stiff and sweetened with one-half
cup sugar, and finish freezing.

Blood Orange Ice-Cream

1 cup heavy cream
Sugar

2 cups Sunkist blood orange juice

Add cream, slowly, to orange
juice, and sweeten to taste. Freeze
like lemon ice. Serve with fresh
or canned strawberries, with marsh-
mallow cream, or with spun sugar
and candy roses.

Sunkist Coupe

1 Sunkist orange

1 banana

2 teaspoons Maraschino syrup
Maraschino cherries

1 slice pineapple

1 teaspoon Sunkist lemon juice
Few grains salt

Orange or Lemon Ice
Powdered sugar

Mix the pulp of the Sunkist
orange with pineapple and banana,
cut in small pieces; add lemon juice,
Maraschino syrup, salt, and pow-
dered sugar, to taste. Fill cham-
pagne glasses two-thirds full of fruit,
cover with Orange or Lemon Ice,
and garnish with cherries.

Two-in-One Sherbet

2 cups sugar
2 cups water

2 Sunkist oranges
2 Sunkist lemons

1 pineapple

2 bananas

2 egg whites

Boil sugar and water five minutes;
cool; add pulp and juice of oranges,
juice of lemons, pineapple, chopped
fine, and bananas, rubbed through
a sieve. Freeze to a mush; add
egg whites, beaten stiff, and finish
freezing.

Lemon Milk Sherbet

Juice of 3 Sunkist lemons
ly cups sugar

3 cups of milk
1 cup cream

Sunkist Recipes IIIIIIIIIUIIIIIIIIIIIIIIIHIIIIIIIIIIII nun

Snnkidt Orange Punch

Mix Sunkist lemon juice and
sugar, and add milk and cream,
gradually. Freeze, following direc-
tions for freezing given under
Lemon Ice.

Milk or sour cream, in which has
been dissolved one-half teaspoon
soda, may be used in place of sweet
cream.

Cardinal Punch

1 pint cranberries

1 pint water

y 2 cup Sunkist orange juice

1 y tablespoons Sunkist lemon juice

1 cup sugar syrup

1 pint soda water or Apollinaris

Cook cranberries and water until
fruit is very soft;, then strain
through a double thickness of
cheesecloth. When cool, add fruit
juices, syrup and charged water;
pour over a block of ice, or a mold
of frozen orange or lemon ice.

Ginger Ale Punch

1 cup sugar

1 cup hot tea infusion

$4 cup Sunkist orange juice

y$ cup Sunkist lemon juice

1 pint ginger ale

1 pint Apollinaris

Few slices Sunkist orange

Pour tea over sugar, and, as soon
as sugar is dissolved, add fruit
juices; strain into punch-bowl over
a large piece of ice, and, just before
serving, add ginger ale, Apollinaris,
and slices of Sunkist orange.

Lemonade

Juice 1 Sunkist lemon

2 tablespoons sugar
$4 cup water

Put sugar in cup; add icewater;
stir until sugar is dissolved; add
Sunkist lemon juice, and serve
immediately. Soda water, Apolli-
naris water, or boiling water may be
used if desired.

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Oriental Punch

1 cup sugar syrup

6 cloves

1-inch stick cinnamon

1 tablespoon chopped Canton ginger

Juice of 2 Sunkist lemons

Juice of 3 Sunkist oranges

1 drop oil of peppermint
Green coloring

Fresh mint leaves

Add cloves, cinnamon and Can-
ton ginger to hot syrup; cover, and
let stand until cold. Add fruit
juices, coloring, and peppermint;
strain over a piece of ice, and
garnish with fresh mint leaves.

Nutritious Lemonade

3 tablespoons milk sugar
X cup boiling water

2 tablespoons Sunkist lemon juice
X cup crushed ice

Add milk sugar to boiling water,
and boil until sugar is dissolved.
Cool, and add to lemon juice and
crushed ice. More sugar may be
used, if desired, to increase the
food value.

Fig Lemonade

4 figs

2 cups water

X tablespoon sea-moss farina
Ys cup sugar

3 tablespoons Sunkist lemon juice
Grated rind of 1 Sunkist lemon

Chop figs fine; add remaining
ingredients, and simmer forty-five
minutes; strain and cool. This is
soothing to an irritated throat, and
will sometimes relieve a cough.
One-half cup Irish moss, soaked
three minutes in cold water, and
drained, may be used instead of
sea-moss farina.

Egg Lemonade

1 egg

2 tablespoons powdered sugar

2 tablespoons Sunkist lemon juice

2 tablespoons crushed ice
X cup cold water

Beat egg and powdered sugar;
add water and lemon juice, and
strain over crushed ice.

Mint Cup

3 Sunkist lemons
1 bunch mint

X cup sugar syrup
X cup water

1 pint ginger ale

Remove leaves from two-thirds
of the sprigs of mint and bruise
with the ringers; add Sunkist
lemon juice and syrup, and let
stand one-half hour. Strain over
piece of ice, and add ginger ale.
Garnish with tips from remaining
sprigs of mint.

Grape Juice Punch

To Mint Cup (see above), add one
cup grape juice and one Sunkist
lemon, cut in very thin slices.

Afternoon Tea

3 teaspoons tea

Sunkist lemon slices

Cloves

Orange loaf-sugar

2 cups boiling water
Candied cherries
Sunkist orange marmalade
Sunkist lemon loaf-sugar

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Iced Tea

Have water freshly boiling, and
pour over tea in a scalded teapot,
or over teaball, or perforated double
teaspoon, in china cup. Let stand
only long enough to become the
right strength, but never more than
five minutes. With orange pekoe
tea, less than one minute infusion
is sufficient. Serve at once with
thin slices of Sunkist lemon, a clove,
a cherry, and sugar, to taste; or,
sweeten with Sunkist orange mar-
malade, or orange or lemon loaf-
sugar.

Lemon Albumen

1 egg white

K cup cold water

Sunkist lemon juice

Stir white of egg and water with
silver fork, or cut with knife and
fork, until albumen is completely
dissolved; add lemon juice, to make
palatable; strain, and use in sick-
ness, as ordered.

Iced Tea

4 teaspoons tea

2 cups boiling water

Sunkist lemons

Pour boiling water over tea; let
stand five minutes, and strain into
glasses half full of crushed ice.
Allow one or two slices of Sunkist
lemon and sugar, to taste, for each
glass; or, add one teaspoon Sun-
kist lemon juice to each glass, and
place slice of lemon on edge of glass.

Lemon Whey

^2 cup milk

4 teaspoons Sunkist lemon juice

Add lemon juice to milk, and let
stand five minutes; strain through a
double thickness of cheesecloth.
The Whey is used by invalids when
milk cannot be taken.

The curds can be seasoned with
salt, paprika, and butter, and used
as a sandwich filling.

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Orange Egg-Nog

legg

1 tablespoon sugar

y& teaspoon salt

Juice of 1 Sunkist orange

Juice of ^ Sunkist lemon

% cup crushed ice

Beat white of egg until stiff; add,
gradually, one-half the sugar and
salt, and one-half the Sunkist
orange juice. To yolk of egg add
remaining sugar and fruit juices,
and beat until thick. Put ice in
glass; pour in first mixture; then
gently fold in second mixture, and
serve.

Camino Fruit Cup

% cup Sunkist lemon juice
^2 cup Sunkist orange juice
% cup sugar syrup

1 cup pineapple syrup

2 cups ice-water

Mix ingredients, using syrup
drained from can of pineapple,
and strain over a piece of ice. Serve
in high, narrow tumblers which have
been frosted by dipping the edges
quickly into lemon juice and then
in coarse sugar. Place a small
slice of canned pineapple on top
and a sprig of mint and two straws
in the centre, where hollowed out;
add a large cherry or strawberry,
and serve.

Orange Albumen

1 egg white

% cup Sunkist orange juice

2 tablespoons crushed ice
Sugar syrup

Stir white of egg, using silver
fork; add, gradually, orange juice,
and strain over crushed ice; then
add sugar syrup, if necessary.

linn iiiiiiiiiiiiiiiiiiiiiiuiiiiiiiiiiiiiiii Sun k 1st Recipes niiiiiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiii nun

Breakfast and Miscellaneous

Griddle Cakes

2 cups flour

1 tablespoon baking-powder
1 teaspoon salt

3 tablespoons sugar
iy^ cups milk
legg

3 tablespoons melted butter
Orange marmalade

Mix and sift dry ingredients; add
beaten egg and milk; beat thor-
oughly, and add butter. Drop, by
large spoonfuls, on a hot griddle
that has been rubbed over with a
piece of raw turnip, which will pre-
vent cakes from sticking without
the use of butter or grease. When
griddle-cake is puffed, lull of bubbles,
and cooked on edges, turn, and cook
on other side. Spread cakes with
Sunkist orange marmalade; roll up
like jelly-rolls; sprinkle with sugar,
and serve at once.

Bran Muffins

2 cup flour
teaspoon salt
cup bran

cup Sunkist orange juice
teaspoon soda
tablespoons molasses
2 tablespoons melted butler

Sift flour and salt; add bran,
Sunkist orange juice (in which soda
has been dissolved and stirred until
it begins to froth), molasses, and
melted butter. Beat vigorously,
and pour quickly into hot, buttered
gem-pans, and bake in a hot oven.

Marmalade French Toast

2 eggs

y?. teaspoon salt

1 tablespoon sugar

1 cup milk

6 slices bread y^-inch thick

Sunkist orange marmalade

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Sunkist Recipes

iiiiiiiiiniiiiiiiiiiiiiiiiiiiiiiiiiiiii nun

Sunkist Orange Sections

Beat eggs; add salt, sugar and
milk. Spread bread with Sunkist
orange marmalade; put slices to-
gether in pairs; soak in egg and milk
mixture until softened, and cook on
a hot, buttered griddle until deli-
cately browned; turn, and brown
on other side, and serve for break-
fast or lunch.

Orange Toast

1 teaspoon cornstarch

1 tablespoon cold water

Juice 1 Sunkist orange

)4 cup Sunkist orange pulp

Few grains salt

Sugar

Cinnamon

Mix cornstarch and cold water;
add Sunkist orange juice, and boil,
stirring constantly for five minutes.
Add Sunkist orange pulp and salt,
pour over buttered toast, and
sprinkle with sugar and cinnamon.

Oranges for Breakfast

1. Use large Sunkist oranges;
cut in two, crosswise; loosen pulp

from skin with a grapefruit knife,
and remove membrane. Serve one-
half on each fruit-plate, with an
orange-spoon. Garnish with green
leaves and a candied cherry. The
edge of the peel may be cut in small
points if desired.

2. Pare Sunkist oranges and re-
move sections free from membrane.
Make a cone of paper one and one-
half inches high, pointed at one end,
and one inch in diameter at the
other end. Sift some powdered
sugar; pack solidly into the cone;
turn out onto the middle of a fruit-
plate, and arrange sections radiat-
ing from the base.

3. Remove sections from a large
Sunkist orange and a small grape-
fruit, free from membrane, and
arrange, alternately, around a mound
of sugar.

4. Cut Sunkist oranges in two;
remove pulp with an orange-spoon,
and serve in a small glass.

INIII iHiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii! Sunkist Recipes

iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii IIIIH

5. Make two cuts through a
Sunkist orange skin, and remove
peel, leaving a band one-half inch
wide around the middle of the
orange. Cut band and open orange,
separating the sections. Arrange
on a plate, with a mound of pow-
dered sugar.

Baked Orange for a Cold

Cut a slice, not quite through,
for a lid, across the top of a Sunkist
orange. With a sharp French knife
remove the core, put in a teaspoon,
each, of orange syrup and lime
juice; bake until heated through;
place a cream peppermint candy in
the centre, and serve.

Graham Muffins

y* cup flour

K teaspoon salt

2 tablespoons sugar

24 cup Graham flour

Grated rind ^4 Sunkist orange

J^i cup Sunkist orange juice

^4 teaspoon soda

2 tablespoons shortening

Sift flour, salt and sugar; add
Graham flour, grated rind of Sun-
kist orange, Sunkist orange juice
(in which soda is dissolved and
stirred until it begins to get frothy),
and melted shortening. Beat well,
and pour quickly into hot, buttered
muffin-pans, and bake.

A Suggestion for Breakfast

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Sunkist Recipes

Illllllllllllllllllllllllllllllllllllll! HUH

Index

Meats and Fish 13-31

Sauces and Relishes 13-31

Jellies and Vegetables 13-31

Breads and Sandwiches 13-3 1

Salads and Dressings 32-58

Desserts and Beverages 32-58

Breakfast and Miscellaneous. . 59-61

Ada's Lemon Pie 43

Afternoon Tea 56

Arlington Asparagus 28

Artichokes, Italian Style 28

Baked Orange, for a Cold 61

Baked Orange Custard 50

Banana Canoes 22

Beet Relish 29

Birch Island Steamed Pudding. . 44

Blood Orange Ice-Cream 54

Boiled Salad Dressing 35

Boiled Fish 14

Boiled Orange Frosting 51

Bombe Glace 53

Bran Muffins 59

Breakfast and Miscellaneous. .59-61

Camino Fruit Cup 58

Candied Sunkist Orange Peel ... 23

Cardinal Punch 55

Carrots and Turnips, Princess. . . 29

Cauliflower Mousselaine 29

Caviare Canapes 16

Chocolate Candied Orange Peel . 27

Citrus Souffle 40

Cocoanut Bread Pudding 44

Colonial Sandwiches 31

Conserve 19

Court Bouillon 17

Cream French Dressing 35

Cream Mayonnaise Dressing 36

Cream Pie Crust 52

Creamy Lemon Sauce 50

Cumberland Sauce for Duck . 20

Desserts and Beverages 32-58

Devil's Food 38

Dinner

Meats and Fish 13-31

Sauces and Relishes 13-31

Jellies and Vegetables 13-31

Breads and Sandwiches. . . . 13-31

Economy Pudding Sauce 46

Egg Lemonade 56

Egg Sauce 17

Eight-Minute Meringue 49

Fifteen-Dollar Pie 42

Fig and Cheese Salad 33

Fig Lemonade 66

Filled Cookies 39

Fillets of Haddock, Lemon Sauce 14

French Dressing 33

French Dressing, with Orange

Vinegar 36

Fresh Mint Sherbet 48

Frozen Fruit Salad 34

Frozen Oranges, Whole 52

Fruit Milk Sherbet 54

Galantine 15

Genoa Cake 38

Georgette Pudding Sauce 45

German Sour Beef 17

Ginger Ale Fruit Salad 33

Ginger Ale Punch 55

Golden Salad Dressing 34

Graham Muffins 61

Grapefruit Marmalade 22

linn iiiiiiiiiiiiiiiiiiiiiiiiiiii .......... ii S u n k i s t Recipes iiiiiiiiiiiiiiiiiiiniiiiiiiiiiiiiiinii nun ;

Grape Juice Punch ........... . 56 Mint Jelly, with Orange Pectin. . 24

Griddle Cakes ......... ....... 59 Mocha Cakes ................. 4

Hampshire Fruit Pudding ...... 46 Mock Hollandaise Sauce ....... 18

Hollandaise Sauce ............ . . 17 Mock Lobster Salad ............ 33

Honey Salad Dressing ......... 34 Mousselaine Sauce ............ . 17

Honey Mousse ................ 53 New York Salad ........... ... 32

Horseradish Hollandaise Sauce. . 18 Nutritious Lemonade .......... 56

Iced Orange Sauce ..... 47 Orange Albumen .............. 58

Iced Tea .......... 57 Orange Balls ............... ... 41

Japanese Rice ................. 16 * Cream

Jellied Vegetable Salad ......... 33 Oran | es for Breakfast .......

Lemascnmo Bombe ............ 53 Orange Butter Frosting ..... ... 52

Lemonade .................... 55 Orange Cake ............ 40

Lemon Albumen ............ 57 Orange Cake Filling ........... 40

Lemon Bavarian Cream ........ 20 Orange Caramel. . . 51

Lemon Butter ................ 23 Orange Charlotte .............. 44

Lemon Catsup . . ......... ... 22 Orange Cream Custard ......... 50

Lemon Cocoanut Cream ....... 48 Orange Cream Sherbet ......... 54

Lemon Crumb Pudding ..... ... 44 Orange Egg-Nogg . . 58

Lemon Drop Cookies .......... Orange Fairy Fluff 46

Lemon Extract ................ 26 Orange Filling . 41

Lemon Honey .. . f ............. 19 Orange Fondant ..... 27

Lemon Honey Sandwiches ...... 30 Orange Fritters 26

Lemon Ice ....... ... ........ ... 52 Orange Frosting. . . '. 48

Lemon Jelly ............... ... 25 Orange Fruit Cake ... 37

Lemon Loaf Sugar ............. 23 Orange Fudge ........... 41

Lemon Milk Sherbet ........... 54 Orange Granite ... 52

Lemon Mince-Meat ........... 51 Orange Harlequin ..... 49

Lemon Pectin Extraction ....... 26 Orange Honey Sandwiches ...... 30

Lemon Pie, with Bread Crumbs. 42 Orange Ice ................... 53

Lemon Queen Cake ............ 39 Orange Jelly . .............. 19

Lemon Syrup ................. 47 Orange Jelly, without Gelatine: '. 20

Lemon Syrup Sauce ........... 47 Orange Jelly, with Fruit ........ 21

Lemon Tapioca Sherbet, without Orange Jelly Roll .............. 37

Freezing ................... 46 Orange and Lemon Marmalade. '. 19

Lemon Whey ................. 57 Orange Loaf Sugar ............ 23

Little Neck Clams ............. 14 Orange Marmalade ............ 19

Lobster Cocktail .............. 14 Orange Marmalade Bavarian

Mackerel, with Lemon Butter . . 14 Cream ..................... 18

Maitre d 'Hotel Butter ......... 23 Orange Mint Sauce for Lamb ... 20

Marmalade French Toast ....... 59 Orange Panache ............... 45

Marshmallow Salad ............ 36 Orange and Peanut Salad ...... 32

Martinique French Dressing .... 35 Orange Pectin Extraction ...... 26

Mayonnaise Dressing .......... 35 Orange Peel Bread ............ 30

Mint Cup .................... 56 Orange Pie Filling ............. 37

Mint Jelly, with Gelatine ....... 25 Orange Pin- Wheels ............ 22

HUH iiniiiiiiiiiiiiiiiiitiiiiiiiiiiiiiiiiii Sunkist Recipes iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii nun

Orange Puffs .................. 47 Rhubarb Jelly ................ 27

Orange Puff Sauce ............. 45 Russian Salad Dressing ........ 36

Orange and Raspberry Shortcake 43 Salmon Chartreuse . . 15

Orange and Rhubarb Sauce ..... 21 Salads and Dressings ..... 32-58

Orange Roly-Poly ............. 37 Sardines, with Lemon ... 16

Orange Salad.. ............... 34 Sauted Tomatoes ............ 29

Orange Shortcake ............ 4; Savory Butter Sandwiches ...... 30

Orange Sponge Cake ........... Scallop Cocktail . 13

Orange Straws ............ 27 Sherbet Fizz .......... 48

Orange Sweet Pickle ........... 22 Spinach, with Sunkist Lemon ... 28

Orange Syrup ............... 4 Spun Sll gar ....... 48

Orange Syrup Sauce ......... 46 star Salad ........ 35

Orange Tapioca Pudding ....... 44 Strawber ry Jelly ... 24

Orange Toast ................. 60 Sugar Syrup ................. 48

Orange Vinegar ............... 20 Sunkist Couoe

Oriental Punch ................ 56 X : j^Ki^l ' ' '

Oysters, with Cocktail Sauce .... 13 ^emon Pie^ .

Oysters on the Half-Shell ....... 13 Sunkist Shortcake Sauce .

Oyster Plant, with Fine Herbs . . 28 Sunkist Strawberries. . .

Sunkist Sundae ............... 54

" Croquettes .......... 26

t Rice felad . .v

Pepper Butter ................ 23 Tartlet Shells or Baskets . . .

Pineapple Cocktail . . . . ........ 49 Thousand Island Salad Dressing. 36

Pineapple Jelly ................ 25 Toasted Marmalade Sandwiches. 31

Princess Potatoes .............. 29 To Remove Pulp from Orange . . 12

Princess Sauce ................ 20 Tulip Dessert ................. 50

Puff-Bali Oranges ............. 51 Turkish Delight ............... 41

Rolled Orange Wafers .......... 38 Two-in-One Sherbet ........... 54

Bpofford-Whlt* Comfmwr
Chio.J,

Orange and Lemon
Recipes