Mrs. Wilson's Cook Book / Numerous New Recipes Based on Present Economic Conditions

by Mary A. Wilson

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 SOUFFLÉ

Juice of three oranges,

One-half cup of water,

One-half cup of sugar,

Five level tablespoons of cornstarch.