Oranges
1. Cut in half, crosswise, and dig out the pulp with a silver or gold orange spoon.
2. They are yet nicer prepared beforehand by running a sharp knife on the inside, close to the rind, thus severing the membranes that divide the lobes. Take these membranes out carefully, leaving the pulp in the two cups of the halved orange. It can be then eaten as easily as a custard could be. Set on ice until you are ready to serve.
3. Peel the oranges; separate the lobes and cut each into three pieces. Serve in a chilled glass dish, passing powdered sugar for those who like it.
Breakfast fruits are far more wholesome when eaten without sugar.