slightly larger cork and insure a good
closing.

To use orange syrup: Place four tablespoons in a glass and then fill
with carbonated water.

To use orange juice for making orangeade, dilute with equal parts of
water and juice and chill, then serve.

SCOTCH ORANGE MARMALADE

Cut twelve oranges in half and then with a sharp knife cut into thin
paper-like slices and remove all the seeds. Place in a preserving
kettle and add five pints of cold water. Set aside for twelve hours
and then bring to a boil and cook until the fruit is tender. Add the
juice of four lemons and five cups of apple sauce and then bring to
a boil and measure. Add three-quarters cup of sugar for every cup of
mixture. Return to the kettle and bring to a boil. Cook until it forms
a very thick jam, or until 223 degrees Fahrenheit is reached on the
candy thermometer.

ORANGE PRESERVE IN SYRUP

Pare and separate nine oranges into sections, taking care to break as
little as possible. Now place

Two pints of water,
Four pounds of sugar

in a preserving kettle and bring to a boil. Cook for fifteen minutes
and then add the oranges and cook until the oranges are tender. Lift
the oranges into a jar and bring the syrup to a boil. Pour over the
fruit and then seal and store in a cool, dry place. Any syrup left
over may be used on cereal or hot cakes.

ORANGE SALAD

Remove the peel from four oranges and then separate the carpels and
cut with a sharp scissors into pieces. Place in a bowl and add

One cup of cocoanut.

Toss the bowl gently to coat the fruit with the cocoanut and then fill
into a nest of salad, and serve with orange dressing.

ORANGE SOUFFLE

Juice of three oranges,
One-half cup of water,
One-half cup of sugar,
Five level tablespoons of cornstarch.

Dissolve the starch and sugar in the water and then add the juice and
bring to a boil. Cook for five minutes and then cool. Now add the

Yolks of two eggs,
One orange cut in tiny pieces.

Beat to mix and then carefully cut and fold in the stiffly beaten
whites of two eggs. Pour into a well-buttered souffle dish and set in
a pan of warm water. Bake in a moderate oven until firm in the centre.
Serve warm, with orange syrup for a sauce.

ORANGE CREAM PIE

Line a pie tin with plain pastry and then place in a saucepan

One cup of milk,
One-half cup of water,
Juice of three oranges,
Grated rind of one-half orange,
Six level tablespoons of cor