Oranges

Oranges may be prepared for table in the following manner: Cut gently through the peel only, from the point of the orange at the top to dent made at the bottom, dividing the outside of orange into cloves or sections, seven or eight in number. Loosen the peel carefully, and take each section off, leaving it attached only at the bottom. Scrape the white off the orange itself, and turn in each section double to the bottom of the orange, so that the whole looks like a dahlia or some other flower.

Almonds and Raisins

Serve on a glass dish, the raisins piled high in the center. Blanch the almonds and strew over them.

Frosted Currants

Froth the white of an egg or eggs, dipping the bunches into the mixture. Drain until nearly dry, then roll in white sugar. Lay upon white paper to dry.

Impromptu Dessert

Cover the bottom of a large glass dish with sliced orange; strew over it powdered sugar, then a thick layer of cocoanut. Alternate orange and cocoanut till the dish is full, heaping the cocoanut on the top.

Dessert of Apples

One lb. sugar, 1 lb. finely flavored ripe sour apples, 1 pint rich cream, 2 eggs, 1/2 cup sugar.

Make a rich syrup of the sugar; add the apples nicely pared and cored. Stew till soft, then mix smoothly with the syrup and pour all into a mould. Stir into the cream (or if there is none at hand, new milk must answer) the eggs well beaten; also the sugar, and let it just boil up in a farina kettle; then set aside to cool. When cold take the apples from the mould and pour this cream custard around it and serve. If spice or flavoring is agreeable, nutmeg, vanilla or rose water can be used.

Dish of Figs

One cup sugar, 1/4 cup water, 1/4 teaspoonful cream of tartar.

Let the sugar and water boil until it is a pale brown color; shake gently the basin in which it is boiling, to prevent it burning, but do not stir it at all until just before you take it from the fire; then stir in the cream of tartar. Wash and cut open some figs; spread them on a platter, then pour the sugar over them. Take care to have each fig covered; set them in a cool place till the sugar has time to harden.

A Dish Of Nuts

Arrange them piled high in the center of a dish; a few leaves around the edge of the dish will greatly improve the appearance. In dishing filberts serve them with the outer skin on. If walnuts, wipe with a damp cloth before serving.