The Times cook book, no. 2

Just before serving, put a little whipped cream on top of jelly, or white of egg whipped very stiff; then tie a little bow of pale green baby ribbon on handle of orange, and place orange basket in a saucer covered with orange leaves, so the points of the leaves will be at the outer edge of saucer. This makes a beautiful dish for the table. NO. 38. ORANGE FRITTERS. Miss C. Hernstein, 2302 Budlong ave., Los Angeles, Cal. Yolks of four eggs beaten with four tablespoons sugar; stir into this the juice of half a lemon and just enough flour to thicken like a batter; add the beaten whites, and dip in one slice of orange at a time. Take up with a large kitchen spoon and lay in the hot butter and fry a nice brown. Sprinkle pulverized sugar on top. NO. 39. ORANGE PRESERVE. Mrs. W. S. Kyle, 266 Center street, Pasadena, Cal. Peel and separate the sections of oranges, carefully removing the white skin that covers each. When you have the quantity you wish, cover the sections of fruit scantily with water and let it stand overnight. In the morning measure and add same amount of sugar; then boil until clear and place in glasses. (We have lately used a glass preserved in this way eleven years ago, finding it of excellent flavor. NO. 40. PERFECTION ORANGE MARMALADE. Mrs. W. D. Gard, 1907 East Second street, Los Angeles, Cal.— Eight large, juicy, ripe navel oranges and two large, juicy lemons. Peel six of the oranges and one lemon, rejecting the peel down to the pulp on both ends of remaining oranges and lemon. Cross cut, then slice very thin, making small pieces. Add six quarts of cold water and let stand twenty-four hours; then boil twenty minutes; remove from the fire and let stand twenty-four hours again. To each quart of the liquid add a scant two-thirds of a quart of granulated sugar, and boil in that quantity, boiling rapidly, till a soft jelly is formed when cold. Remove all green scum when boiling the last time, and a perfectly transparent, delicious marmalade is the result. Makes about two dozen common jelly glasses full. Use only agateware to set or make this marmalade in. NO. 41. ORANGE AND COCOANUT. Mrs. George Huckaby, 261 Hilton avenue, Redlands, Cal. — Take glass dish, put in layer of oranges that have been peeled and sliced with as much of the white coating removed as possible, with layer of sugar, then one of cocoanut, then alternate layers of orange, sugar and cocoanut, with cocoanut layer on top. Is pretty and good. NO. 42. ORANGE VINEGAR. Charles C. Goodale, Villa Rosa Orange Ranch, 120 East Fern avenue. Redlands, Cal. — I would add one to your many valuable recipes which I think quite valuable for this section of the State. A year ago, in an attempt to make wine from orange juice, from a Cuban recipe, I found a few months later my keg filled with excellent vinegar, far superior to any from cider, and in this section costing a trifle. Formula: One gallon orange juice, two gallons water, three pounds sugar. Keg or barrel must be full, not corked and left where it will get some warmth.