foods in much the same way as vinegar is used. In fact, their chief
uses are in making desserts and in seasoning such foods as custards,
pudding sauces, etc. However, their juice is also much used in the
making of beverages, such as lemonade and fruit punch.


ORANGES

85. ORANGES belong to the group of citrus fruits, but they differ from
both lemons and grapefruit in that they contain more sugar and less
acid. Two kinds of oranges supply the demands for this fruit, Florida
and California oranges. _Florida oranges_ have a skin more the color of
lemons and grapefruit and contain seeds, but they are considered to be
the finest both as to flavor and quality. _California oranges_, which
have a bright-yellow or orange skin, are seedless and are known as
_navel oranges_. As soon as the Florida season ends, the California
season begins; consequently, the market season for this fruit is a
lengthy one. The russet of oranges is caused by the bite of an insect on
the skin. To be shipped, oranges are packed in cases that will contain
from 48 to 400 to the case.

Probably no citrus fruit is used so extensively as oranges. Because of
their refreshing subacid flavor, they are much eaten in their fresh
state, both alone and in combination with other foods in numerous salads
and desserts.

[Illustration: FIG. 11]

86. PREPARATION OF ORANGES.--Several attractive ways of preparing
oranges for the table when they are to be eaten raw are shown in