Ambrosia.
- 8 fine sweet oranges, peeled and sliced.
- ½ grated cocoanut.
- ½ cup powdered sugar.
Arrange the orange in a glass dish, scatter the grated cocoanut thickly over it, sprinkle this lightly with sugar, and cover with another layer of orange. Fill up the dish in this order, having cocoanut and sugar for the top layer. Serve at once.