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ORANGE SALAD (another way)

Select St. Michael or Messina oranges of uniform size and small, cut them into thin slices and the slices into quarters. Marinade with one-third of a cup of olive oil, two table-spoonfuls of lemon-juice, six drops of tabasco sauce, half a tea-spoonful of salt, and one tea-spoonful of paprika mixed together. Serve on a bed of water-cress.