Orange Salad No. 3

Ingredients

• six oranges
• one fourth cup powdered sugar
• one fourth cup chopped mint
• two tablespoons wine
• two tablespoons lemon juice
• two tablespoons orange juice
• one red cherry
• a bit of angelica

Method

1. 1

   Cut oranges in halves, remove pulp, veins, and sections.

2. 2

   Mix pulp with sugar, mint, wine, lemon juice, and orange juice.

3. 3

   Serve in champagne glasses, garnished with cherry and angelica.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 73. The excerpt below is the record exactly as published.

two tablespoons cream dressing. Cover with drained salsify, and cover whole with cream dress- ing. Garnish with radish roses. Waldorf Salad Mix one cup each of small pieces of celery, apple cut in balls, and English walnuts broken in small pieces. Add one teaspoon salt, two tablespoons orange juice, and the grated rind of one orange. Add one cup mayonnaise dressing. Serve in lettuce nests or in apple cups, made by scooping out the pulp. Garnish with mayonnaise dressing and pieces of the apple skin cut in fancy shapes. Apple Salad Scoop out the center of eight red apples with a vegetable scoop. Mix with equal parts of finely chopped celery and boiled dressing. Fill apple shells and serve on bed of curled celery. Grape Fruit Salad No. i Mix equal quantities of grape fruit and English walnut meats, with one half cup mayonnaise dressing. Serve in grape fruit cups in lettuce nests. Grape Fruit Salad No. 2 Shred four green peppers, two red peppers, and two grape fruit. Mix with one cup chopped celery and one cup cream dressing. Serve on marinated water cress and garnish with stars of red and green peppers. 186 LOWNET'S COOK BOOK Sweet Grape Fruit Salad Use same ingredients as for Grape Fruit Salad, substi- tuting wine dressing for mayonnaise. Orange Salad Marinate eight oranges cut in slices with French dress- ing. Season highly with cayenne. Serve on water cress. Orange Salad No. 2 Cut thin round slices of orange without removing skin ; arrange in layers in salad bowl. Serve on bed of water cress, and marinate with French dressing. Orange Salad No. 3 Cut six oranges in halves, take out the pulp, and remove veins and sections. To the pulp add one fourth cup pow- dered sugar, one fourth cup chopped mint, and two table- spoons each of wine, lemon juice and orange juice. Serve in champagne glasses, and garnish with one red cherry and a bit of angelica. Pineapple Salad Shred one pineapple; add same amount of white grapes, skinned and seeded, equal amount of celery cut in small pieces, and one half cup castana nuts shredded finely. Moisten with cream mayonnaise. Serve on lettuce leaves and garnish with red cherries. Sweet Fruit Salad Use same ingredients as for pineapple salad, substituting a wine dressing for cream mayonnaise dressing. CHAPTER XII SANDWICHES The best sandwiches are made from bread which is fine grained and one day old. Always cream the butter for buttering the bread. Spread the loaf with butter before cutting the slice from the loaf. Cut each slice as thin as possible. After cutting, spread the slice with the sandwich mixture, and cover with another slice. Press the slices together firmly; cut off all crust and cut in rounds, triangles, or any shape desired. Keep sandwiches wrapped in a cheese cloth which has been thoroughly dampened with cold water, and pack in a closed box until ready to use. Anchovy Sandwiches Remove the bones from one dozen anchovies; add the yolks of three hard-cooked eggs, and pound to a paste. Mix two tablespoons Parmesan cheese, with a few grains of cayenne; add to anchovy mixture, with enough cream to make of the consistency to spread. Use for a filling between slices of buttered white bread. Caviare Sandwiches Mix three tablespoons lemon juice,

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