The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1883-12-28
Five Ways Of Serving ORANGES.

'SS ways VI serving oranges
Orange Cake: Twelve eggs, the weight
of ten in pulverized sugar, the weight
of six eggs in -four, the juice and
grated peel of one orange, and half a lemon.
Beat 1t like sponge cake, and bake it in Jelly.
cake pans. Take;the whites of two eggs, half
o poundiof sugar. the juice and grated peel Of
one orange aud half a lemon, Beat 1t and
Try this cake. 1t is a favorite.
Orange Scnf1e: Peel and slice six oranges,
PIT IN a glass dish a layer of oranges, then one
OF sugar, and 80 on until all the oranges are
used, and let stand two hours: make q soft
boiled custard Of yolks of three. eggs, a pint of
milk. sugar to taste, pith grating Of orange
peel for favor, and pour over the soranges
when cool enough not to break the dish. Beat
the whites of the eggs 10 a stiff froth, sweeten
to taste and pour over the top. Serve cold.
orange Pie: Take four gobd- sIzed, oranges,
peel, seed and cut in very small pieces. Add =
cup of sugar and let stand. Into a quart of
nearly boiling milk stir two tablespoonfuls of
corn starch. mixed with a little water, and the
yolks OF three eggs When this is d letit
cool, then mil with the oranges. Put It sfna
SIMPLY a lower crust. Make a %frostins of tho
whites of the eggs and one-half cup of sugar.
Spread it over top of pies, and place fora few
seconds IN the oven to brown. y 81
Italian Orange Ice Cream. One pint and a
half best cream, twelve ounces of white pull
verized sugar, the juice of six oranges, two
teaspoonfulss Of orange extract, the yoIks of
eight eggs and q pinch OF salt Mix in a por-
ceiain-lined basin, and stir over tho fire until
1T begins to t%hicken; strain through q hair
sieve into the freezer andsinislho {g =. Z.
Orange ana Cocoanut: Three peeled oranges.
make alternate layers of orange slices, sugar
and grated cocoanut until n glass dish is filed;
having grated coeoanut on top. pour claret
wine over tile top to run t~hrough8the layers.
Feathers and Hats,
Fine feathers are the feature of the new
millinery. One arrangement of plumage con-
sists in placing the wings Of small birds erect
all over the fiat crown 80 as to compose the
foundatioao of the bonnet itself, finishing the
brim of with Is 5ouillone Of velvet. ana setting
loops of very dark ribbon among some of the
wings, 80 as to produce the appearance Of a
cockade on one side. Thus may linnets' wings
be combined with cypress green velvet and
ribbon, and those of the rose bunting with
brown or fawn. Pipings OF satin sewn together
like straw make very effective capotes. One.
of q delicate reseda green, is edged with y
thick pleating OF velvet r~ouleauX and orna-
mentad with q buisch of emus' feathers and
another OF ottoman ribbon bows. T~ranspar-
ent black net bonnets have appesred with the
theater season, mostly trimmed with bows OF
bright ribbons or plumea of ostrich tips, and
here and there q posy Of velvet blossoms. AS
the season advances the hats become more
highly decorative. Crowns are Graped with vel.
vet, aud birds arc sometimes arranged with
their wings outspread The mixture of colors is
at the same time less sober. Here is a myrtle
green hat with q high crown trimmed with the
speckied plnmsge of the owl; a gray feit, en-.
crcied with q band to match. ornamented Will