Licence: In copyright
Credit: 365 orange dishes : an orange dish for every day in the year. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![14.—Marmalade Devons. Cut out from the underside of lady-fingers as much of the crumb as possible without breaking the outside; fill the space with orange marmalade, press together in pairs and serve at once. 15.—Orange Sabayon Sauce. Cream % cupful of butter with ^ cupful of sugar, beat in the yolks of 4 eggs and ]/2 cupful of cream ; cook in double boiler until slightly thick, add % cupful of orange juice and 1 teaspoonful of lemon juice; serve hot with rice or sago pudding.—Miss Janet M. Hill. 16.—Orange Syrup for Drinking. Boil 1 pint of water and 1 pound of sugar for five minutes without stirring; when cool add 1 quart of strained orange juice; use in iced seltzer water or with the glass halt filled with cracked ice and filled up with the un- diluted syrup. 17.—Orange Float. To 1 quart of water, add the juice of 2](https://iiif.wellcomecollection.org/image/b21506073_0066.jp2/full/800%2C/0/default.jpg)
