Try Fresh Orange Treats Vanilla ise cream can be “dressed up for company” with a Fresh Orange Sundae Topping made like this— FRESH ORAGE SUNDAE TOPPING 3 to 4 oranges, peeled and cut into bite-size pieces 1 cup sugar 15 teaspoon salt Chopped pecans Combine pieces with sugar and salt. Bring to a boil; sim- mer for 10 minutes, Serve chilled over scoops of ice cream; sprinkle with chop- ped pecans. * * * ORANGEY FRENCH TOAST Using your favorite recipe, prepare bread for French toast. Sprinkle bottom of shailow baking pan lightly witii about 14 cup of brown sugar and a cinnamon; driz- zle with 3 tablespoons melted butter and 1 tablespoon grat- ed orange peel. Arrange egg- dipped bread slices over sug- ar mixture in pan and bake at 400 degrees for 20 minutes Pee! 2 to 3 oranges; slice in- to cartwheels. Serve baked Freach toast, sugared side up. topped with orange slic- es and a dusting of confec- tioners’ sugar. ¥ * * FRESH ORANGE-NUT SNACK LOAF 1 orange, unpeeled ~ 24 cup sugar 2 tablespoons water 2 cups sifted flour 2 teaspoons baking powder 1 teaspoon soda 15 teaspoon salt 1 egg, beaten 24 cup milk 1 tablespoon melted butter or margarine 1 cup broken nut meats Cut orange into quarters and place in electric blend- er. Cover and blend until finely chopped, (or put thru food grinder). Combine cup sugar and water in saticepan. Bring ti a boil ov- er medium heat, stirring un- til sugar is dissolved. Add orange and cook until thick, about 15 minutes. Remove from heat and allow to cool while preparing remaining ingredients. Sift together re- maining sugar, flour, baking powder, soda and salt. Com- bine beaten egg, milk, melt- ed butter and cooled orange mixture. Add all at once to dry ingredients; stir untii just blended. Mix in nuts. Grease bottom of 9x5x3-inch loaf pan; turn batter into pan. Bake at 325 degrees for 55 minutes or until it tests done. Cool in pan. 10 min- utes; . remove and place on wire rack until cool. Tightly wrap and store in refrigera- tor overnight for easy slicing. * * * ORANGE WINTER WONDER PUDDING 1 package (3%; oz.) instant vanilla pudding 1% cup milk 1, cup chopped walnuts 145 cup chopped dates 1 tablespoon grated orange peel Orange Wonder Sauce* Combine pudding and miik according to package direc- tions. Stir in remaining in- gredients. Spoon into individ- ual serving dishes or turn into 1-quart bowl. Chill un- til firm. Serve with chilled Orange Wonder Sauce. *ORANGE WONDER SAUCE 2 oranges Boiling water 2 envelopes unflavored gelatine 14, cup sugar APPLEY'S GLASS GARDENS Daily Floral Deliveries to All Hospitals and Funeral Homes PHONE 426-3611 17 East Market Street MARIETTA AND COLUMBIA FLORISTS TELEGRAPH 1 5 cup sugar 1% cup water 1 tablespoon lemon juice Cut oranges in squeeze to yield 34 cup juice; set juice aside. shells scrape with edge of spoon to half and Cut quarters orange into and Re remove as much membrane from peel as pos- sible. Cut peel into very thin julienne strips; cover with boiling water and cook five minutes. Rinse and drain. Soften gelatine in orange juice. Combine sugar and water in small saucepan; boil 5 minutes. Stir in gela- tine mixture, julienne orange strips and lernon juice. Chill. JACKETS PANTS SPORT SHIRTS SWEATERS GLOVES Fall and Winter Merchandise 20] BARGAIN TABLE 1, PRICE Brubaker Dry Cleaning & Men's Shop 22 SOUTH MAIN STREET MANHEIM, PA. 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