Fig. 11.

To prepare them in the way shown at the left, cut the orange into two
parts, cutting half way between the stem and blossom ends, and loosen
the pulp in each half in the manner explained in Art. 81 for the
preparation of grapefruit. Then the pulp may be eaten from the orange
with a spoon.

[Illustration: FIG. 12]

If an orange is to be eaten in sections, the skin may be cut from the
stem to the blossom end about six times and then loosened from the one
end and turned in toward the orange in the manner shown in the central
figure of the group. It will then be easy to remove the skin.

[Illustration: FIG. 13]

Sometimes it is desired to serve sliced oranges, as shown at the right.
To prepare oranges in this way, remove the skin from the orange, cut it
in halves lengthwise, and then slice it in thin slices crosswise.
Arrange the slices on a plate and serve as desired.

87. When oranges are to be used for salads, or for any purpose in which
merely the pulp is desired, as, for instance, orange custard, all the
skin between the sections must be removed, as it makes any warm mixture
bitter. To secure the pulp without any of the skin, first peel the
orange, as shown in Fig. 12, in the same way an apple is peeled,
beginning at one end and peeling around and around deeply enough to
remove with the skin all the white pithy material under it. If the knife
is a sharp one and the peeling is carefully done, there will be little