4. Sweet sucking — make a little bigger hole and push one or two cubes of sugar✪ Sweet Sucking Orange well down toward the center, then suck the juice through the sugar, as Russians suck tea by holding a sweet 21 WAYS TO EAT I ORANGE I 89 lump of candy or sugar between the teeth and inhaling the hot tea through it. Or improve on this by thrusting a piece of pepper- mint candy stick straight through the middle, from hole to heel, and suck up the juice with that fine flavor added. 5. Cinnamon-flavored — push down a couple spoonfuls of cinna- mon sugar in place of the cubes, or use the tiny red cinnamon drops that also flavor baked apples. You might like to suck it through the natural straw of a whole cinnamon stick instead; or give it a mint flavor by pushing in a couple of life-savers, or add spicy oriental zest by sticking in 3 or 4 sen-sen pellets✪ Cinnamon-Flavored Orange, licorice — almost any high-flavored candy that will dissolve as quick as sugar. 6. Alcoholic — first soak your sugar cube in rum, kirsch, curacao, brandy, or your favorite liqueur✪ Alcoholic Orange. This makes a fresh fruity cocktail. There's no objection, of course, to mixing your drinks in this innocuous style; so soak one lumpjn rum, and the other in whatever liquor or liqueur you fancy, even gin, to make your own Mr. Boston. 7. Halving — cut a wide strip of the colored skin around the belly band, leaving the white. Slice orange in half and gnaw, or spoon out the contents with a pointed spoon. 8. Mexican style — as above, but sprinkle with coarse salt, and red pepper. 9. In quarters or eighths — halve each half or quarter it, to make handy mouthfuls for snapping up with the teeth. 10. In sections — peel away all skin, or knead it a little and strip oflF with your fingers; remove any white or membranes, sepa- rate into sections and either remove the fruity cellophanic wrapping from each or eat them individually as is. Or split lengthwise and suck the flesh out of the tissue wrapper. 11. In Segments or Wedges — peel deep with a sharp knife so not only skin and white are sliced off but the top membrane of the juicy meat as well; leaving it exposed. A sharp steel knife is neces- sary because a dull one will make the juice bleed. Always remember — never use a silver fruit knife on an orange, not only because it's dull, but because it spoils the taste, and is too good a conductor of heat. Steel ruins the flavor of some fruits, but not the citrous ones. Cut down through the flesh on both sides of dividing membranes and lift out the segments or wedges one at a time and pop into 190 MOST-FOR-YOUR-MONEY COOK BOOK your mouth. You'll find these more succulent than sections still wedded to the membrane. The easiest way to do this is to jab a fork in the end all the way down to the core, to use as a firm handle. For this method, the bigger the orange, the better. A variation is to peel off only the acid colored skin that bites the lips and then slice oflF irregular wedges from end to end, using the white pith as a handle in eating. 12. Sugared Wedges — heap in a saucer the kind of sugar you prefer✪ Sugared Wedges, granulated, powdered, brown, maple, or even colored. Make wedges as above and dip in each slice expertly on its way to your mouth. A few drops of orange flower water, curacao or rum sprin- kled over the sugar gives a fragrant, elusive overtone.

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4. Sweet sucking — make a little bigger hole and push one or two cubes of sugar well down toward the center, then suck the juice through the sugar, as Russians suck tea by holding a sweet 21 WAYS TO EAT 1 ORANGE 189 lump of candy or sugar between the teeth and inhaling the hot tea through it. Or improve on this by thrusting a piece of peppermint candy stick straight through the middle, from hole to heel, and suck up the juice with that fine flavor added. 5. Cinnamon-flavored — push down a couple spoonfuls of cinnamon sugar in place of the cubes, or use the tiny red cinnamon drops that also flavor baked apples. You might like to suck it through the natural straw of a whole cinnamon stick instead; or give it a mint flavor by pushing in a couple of life-savers, or add spicy oriental zest by sticking in 3 or 4 sen-sen pellets, licorice — almost any high-flavored candy that will dissolve as quick as sugar. 6. Alcoholic — first soak your sugar cube in rum, kirsch, curacao, brandy, or your favorite liqueur. This makes a fresh fruity cocktail. There's no objection, of course, to mixing your drinks in this innocuous style; so soak one lumpjn rum, and the other in whatever liquor or liqueur you fancy, even gin, to make your own Mr. Boston. 7. Halving — cut a wide strip of the colored skin around the belly band, leaving the white. Slice orange in half and gnaw, or spoon out the contents with a pointed spoon. 8. Mexican style — as above, but sprinkle with coarse salt, and red pepper. 9. In quarters or eighths — halve each half or quarter it, to make handy mouthfuls for snapping up with the teeth. 10. In sections — peel away all skin, or knead it a little and strip oflF with your fingers; remove any white or membranes, separate into sections and either remove the fruity cellophanic wrapping from each or eat them individually as is. Or split lengthwise and suck the flesh out of the tissue wrapper. 11. In Segments or Wedges — peel deep with a sharp knife so not only skin and white are sliced off but the top membrane of the juicy meat as well; leaving it exposed. A sharp steel knife is necessary because a dull one will make the juice bleed. Always remember — never use a silver fruit knife on an orange, not only because it's dull, but because it spoils the taste, and is too good a conductor of heat. Steel ruins the flavor of some fruits, but not the citrous ones. Cut down through the flesh on both sides of dividing membranes and lift out the segments or wedges one at a time and pop into your mouth. You'll find these more succulent than sections still wedded to the membrane. The easiest way to do this is to jab a fork in the end all the way down to the core, to use as a firm handle. For this method, the bigger the orange, the better. A variation is to peel off only the acid colored skin that bites the lips and then slice oflF irregular wedges from end to end, using the white pith as a handle in eating. 12. Sugared Wedges — heap in a saucer the kind of sugar you prefer, granulated, powdered, brown, maple, or even colored. Make wedges as above and dip in each slice expertly on its way to your mouth. A few drops of orange flower water, curacao or rum sprinkled over the sugar gives a fragrant, elusive overtone.

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