Orange Salad Recipe

Instructions

1. 1 tablespoon brandy, 1 tablespoon melted vegetable shortening, 1/2 teaspoon sugar, 1 teaspoon chopped tarragon, 1 teaspoon chopped chervil, and 6 oranges.
2. Cut peel from oranges, carefully removing all pith, cut out pulpy pieces in each of natural divisions so that there is no skin of any kind or pips taken out with pieces fruit, sprinkle over these pieces tarragon, chervil, melted vegetable shortening, brandy and sugar.
3. This salad should be placed on ice if possible 1 hour before serving.

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