May be put on whole in fruit-baskets, or the skin be cut in eighths
half way down, separated from the fruit and curled inward, showing half
the orange white, the other yellow. Or, pass a sharp knife lightly
around the fruit, midway between the stem and blossom end, cutting
through the rind only. Slip the smooth curved handle of a teaspoon
carefully between the peel and body of the orange, and gently work it
all around until both upper and lower halves are free, except at stem
and blossom. Turn the rind, without tearing it, inside out, making a
white cup at each end—the round white fruit between them.