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Orange Salad


Divest four under-ripe oranges of all rind and pith, slice them into a dish, season with a little cayenne pepper, add the rind of one minced, the juice of one lemon and a tablespoonful of oil if desired; decorate with tarragon tops.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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