Just a word about a sweet salad, and this screed is ended. Oranges. It
shall be of oranges--big, luscious, juicy, seedless oranges, that are
at their height for the next two months or more. These you slice,
after peeling, as you would an apple. Put a layer of them in a bowl,
sprinkle with powdered sugar and a few drops of orange curaçoa. Then
another layer of oranges, another of sugar, another fall of curaçoa,
and so on till the dish is full. Then, if there are half a dozen
oranges used, pour over them about half a gill of brandy, either the
plain brandy or apricot brandy. The latter, I find, is possessed of a
mysterious flavor that, when added to an orange salad, just sets
people to wondering why it is they have to go away from home to find
such delights.