Try this with maple syrup or honey, if you will, and even add dashes of liqueurs, rose water, Angostura Bitters or one drop of Tabasco. 13. Rummed Wedges — vary the above by filling your saucer with kirsch, cognac, curacao, rum or any favorite tipple✪ Rummed Wedges, with or without sugar, and just dunk the wedges ad lib. 14. Peppy Wedges — do them Tehu an tepee style for a change by just touching an edge to salt and red pepper, or paprika, mixed in your saucer. This really gives an amazing flavor, if not used too hot, but maybe you have to be born along the Texas-Chili border to really go for it in such style. But pepper and salt do make oranges sweeter the same as they do honey-dew melons, and they also are supposed to help one digest them. 15. Rim Triangles — leave skin and everything on, slice the orange into rounds of pleasing thickness, as you would cut up a whole loaf of bread. Then cut each round or slice into handy tri- angles and use the rim of skin for a handle to lift them to the mouth one by one. Eat as is, or dip in anything sweet, or peppery. Perhaps you'd like to try them with a touch of ground cloves or ginger for a change. There's no law against experimenting. 16. Whole sliced — peel with a sharp knife, right into the juicy meat, then slice down in whole rounds, sift a little plain sugar, or fancy sugars, each of a diflferent color or flavor if you like, between the slices, sandwich them up in the original orange shape and you have a flavorsome melange or rainbow to fork into your mouth slice by slice, or cut down in mouthfuls with a sharp knife. And don't 21 WAYS TO EAT I ORANGE I9I let us discourage you from seasoning one layer sweet and the next salty or peppery for piquant contrast. Go as far as you like, dust on different spices, sprinkle on a drop or two of Tabasco or An- gostura Bitters. There's plenty of gastronomic authority for all of these and more besides. And by the way, the smallest oranges are best for slicing and often as sweet as though you'd actually stolen them. 17. Crosscut slices — cut the peel right off to the juicy meat. Then instead of slicing straight down, slice on the bias, removing any outstanding pith or membranes. Cut these slices in ^s, J^s, 8ths, i6ths, or hash them, but be sure to catch all juice in a saucer and eat everything out of it with a spoon, plain or seasoned to fancy. 18. Creamed — dab cream cheese, mayonnaise, or whipped cream on oranges sliced in any style you fancy. 19. Rolled — like candied apples on a stick, oranges may be peeled right down to the juicy meat and then rolled in coconut, crushed peppermint stick or cinnamon drops, cocoa, paprika, crushed ginger nuts, or any spicy dust you say; harpoon firmly with your fork and nibble around at leisure. 20. Skewered or pegged — in Kingston, Jamaica, at the colorful Hallelujah Market, oranges are sold freshly pared to the pulp, run through with wooden skewers, a small patch of skin left at each end to hold the stick tight. They're eaten on the spot, simply by holding at both ends and rotating the luscious morsel between the lips for snatching juicy bites. The same custom prevails throughout the West Indies, from Bermuda to Trinidad, and is commonly called "pegging."

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Try this with maple syrup or honey, if you will, and even add dashes of liqueurs, rose water, Angostura Bitters or one drop of Tabasco. 13. Rummed Wedges — vary the above by filling your saucer with kirsch, cognac, curacao, rum or any favorite tipple, with or without sugar, and just dunk the wedges ad lib. 14. Peppy Wedges — do them Tehu an tepee style for a change by just touching an edge to salt and red pepper, or paprika, mixed in your saucer. This really gives an amazing flavor, if not used too hot, but maybe you have to be born along the Texas-Chili border to really go for it in such style. But pepper and salt do make oranges sweeter the same as they do honey-dew melons, and they also are supposed to help one digest them. 15. Rim Triangles — leave skin and everything on, slice the orange into rounds of pleasing thickness, as you would cut up a whole loaf of bread. Then cut each round or slice into handy triangles and use the rim of skin for a handle to lift them to the mouth one by one. Eat as is, or dip in anything sweet, or peppery. Perhaps you'd like to try them with a touch of ground cloves or ginger for a change. There's no law against experimenting. 16. Whole sliced — peel with a sharp knife, right into the juicy meat, then slice down in whole rounds, sift a little plain sugar, or fancy sugars, each of a diflferent color or flavor if you like, between the slices, sandwich them up in the original orange shape and you have a flavorsome melange or rainbow to fork into your mouth slice by slice, or cut down in mouthfuls with a sharp knife. And don't 21 WAYS TO EAT 1 ORANGE 191 let us discourage you from seasoning one layer sweet and the next salty or peppery for piquant contrast. Go as far as you like, dust on different spices, sprinkle on a drop or two of Tabasco or Angostura Bitters. There's plenty of gastronomic authority for all of these and more besides. And by the way, the smallest oranges are best for slicing and often as sweet as though you'd actually stolen them. 17. Crosscut slices — cut the peel right off to the juicy meat. Then instead of slicing straight down, slice on the bias, removing any outstanding pith or membranes. Cut these slices in ^s, J^s, 8ths, i6ths, or hash them, but be sure to catch all juice in a saucer and eat everything out of it with a spoon, plain or seasoned to fancy. 18. Creamed — dab cream cheese, mayonnaise, or whipped cream on oranges sliced in any style you fancy. 19. Rolled — like candied apples on a stick, oranges may be peeled right down to the juicy meat and then rolled in coconut, crushed peppermint stick or cinnamon drops, cocoa, paprika, crushed ginger nuts, or any spicy dust you say; harpoon firmly with your fork and nibble around at leisure. 20. Skewered or pegged — in Kingston, Jamaica, at the colorful Hallelujah Market, oranges are sold freshly pared to the pulp, run through with wooden skewers, a small patch of skin left at each end to hold the stick tight. They're eaten on the spot, simply by holding at both ends and rotating the luscious morsel between the lips for snatching juicy bites. The same custom prevails throughout the West Indies, from Bermuda to Trinidad, and is commonly called "pegging."

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