Orange Salad
Marinate eight oranges cut in slices with French dressing. Season highly with cayenne. Serve on water cress. Orange Salad No. 2 Cut thin round slices of orange without removing skin ; arrange in layers in salad bowl. Serve on bed of water cress, and marinate with French dressing.
Orange Salad No. 3 Cut six oranges in halves, take out the pulp, and remove veins and sections. To the pulp add one fourth cup powdered sugar, one fourth cup chopped mint, and two tablespoons each of wine, lemon juice and orange juice. Serve in champagne glasses, and garnish with one red cherry and a bit of angelica.