and then allow to stand for three hours.  Strain and fill into sterilized bottles and process for forty minutes in a hot-water bath.  Cork, and then finish like orange syrup.

Note.—­Soak the cork in boiling water for one hour to soften.  This will permit you to use a slightly larger cork and insure a good closing.

To use orange syrup:  Place four tablespoons in a glass and then fill with carbonated water.

To use orange juice for making orangeade, dilute with equal parts of water and juice and chill, then serve.

SCOTCH ORANGE MARMALADE

Cut twelve oranges in half and then with a sharp knife cut into thin paper-like slices and remove all the seeds.  Place in a preserving kettle and add five pints of cold water.  Set aside for twelve hours and then bring to a boil and cook until the fruit is tender.  Add the juice of four lemons and five cups of apple sauce and then bring to a boil and measure.  Add three-quarters cup of sugar for every cup of mixture.  Return to the kettle and bring to a boil.  Cook until it forms a very thick jam, or until 223 degrees Fahrenheit is reached on the candy thermometer.

ORANGE PRESERVE IN SYRUP

Pare and separate nine oranges into sections, taking care to break as little as possible.  Now place

  Two pints of water,
  Four pounds of sugar

in a preserving kettle and bring to a boil.  Cook for fifteen minutes and then add the oranges and cook until the oranges are tender.  Lift the oranges into a jar and bring the syrup to a boil.  Pour over the fruit and then seal and store in a cool, dry place.  Any syrup left over may be used on cereal or hot cakes.

ORANGE SALAD

Remove the peel from four oranges and then separate the carpels and cut with a sharp scissors into pieces.  Place in a bowl and add

  One cup of cocoanut.

Toss the bowl gently to coat the fruit with the cocoanut and then fill into a nest of salad, and serve with orange dressing.

ORANGE SOUFFLE

  Juice of three oranges,
  One-half cup of water,
  One-half cup of sugar,
  Five level tablespoons of cornstarch.

Dissolve the starch and sugar in the water and then add the juice and bring to a boil.  Cook for five minutes and then cool.  Now add the

  Yolks of two eggs,
  One orange cut in tiny pieces.

Beat to mix and then carefully cut and fold in the stiffly beaten whites of two eggs.  Pour into a well-buttered souffle dish and set in a pan of warm water.  Bake in a moderate oven until firm in the centre.  Serve warm, with orange syrup for a sauce.

ORANGE CREAM PIE

Line a pie tin with plain pastry and then place in a saucepan