Oak Hill Potatoes,The Boston Cooking-School Cook Book, p. 320
November 11
Cut four cold boiled potatoes and six “hard-boiled” eggs in one-fourth inch slices. Put layer of potatoes in buttered baking-dish, sprinkle with salt and pepper, cover with layer of eggs; repeat, and pour over two cups Thin White Sauce. Cover with buttered cracker crumbs and bake until the crumbs are brown.

*O’Brion Potatoes, January 9
March 25, June 12, July 23
Fry three cups potato cubes or balls in deep fat, drain on brown paper, and sprinkle with salt. Cook one slice onion in one and one-half tablespoons butter three minutes, remove onion, and add to butter three canned pimentoes cut in small pieces. When thoroughly heated add potatoes; stir until well mixed, turn into serving dish, and sprinkle with finely chopped parsley.

Oil Dressing, The Boston Cooking-School Cook Book, p. 325
Oil Dressing I
4 “hard-boiled” eggs                 1/2 teaspoon mustard
4 tablespoons oil                         1/2 teaspoon salt
4 tablespoons vinegar               Few grains cayenne
1/2 tablespoon sugar                White 1 egg
Force yolks of “hard-boiled” eggs through a strainer, then work, using a silver or wooden spoon, until smooth. Add sugar, mustard, salt, and cayenne, and when well blended add gradually oil and vinegar, stirring and beating until thoroughly mixed; then cut and fold in white of egg beaten until stiff.

Oil Dressing II
1 1/2 teaspoons mustard                     2 tablespoons oil
1 teaspoon salt                                     1/3 cup vinegar diluted with
2 teaspoons powdered sugar             cold water to make one-
Few grains cayenne                             half cup
2 eggs, slightly beaten
Mix dry ingredients, add egg and oil gradually, stirring constantly until thoroughly mixed; then add diluted vinegar. Cook over boiling water until mixture thickens; strain and cool.

Olive Sauce, The Boston Cooking-School Cook Book, p. 268
October 4
Remove stones from ten olives, leaving meat in one piece. Cover with boiling water and cook five minutes. Drain olives, and add to two cups Brown Sauce I or II.

*Onion Purée, July 2
October 22
Cook onions, drain as dry as possible, and force through a purée strainer; there should be two cups. Melt two and one-half tablespoons butter, add two tablespoons flour, and stir until well blended; then pour on one-half cup milk. Bring to the boiling point, add onion purée, and season with salt and cayenne.

Onions in Cream, The Boston Cooking-School Cook Book, p. 295
January 4, November 26
Prepare and cook as Boiled Onions, changing the water twice during boiling; drain, and cover with Cream or Thin White Sauce.

*Onion Soup, December 1
February 10, April 23
Make several gashes through meat of six pounds shin beef. Add three quarts cold water, cover, and let simmer six hours. Peel and slice five small onions, and cook in enough butter to prevent burning and until soft. Strain stock; there should be six cups. add two and one-half teaspoons beef extract, onions, and salt to taste. Cut bread in slices, remove crusts and toast. Place in tureen, sprinkle with three tablespoons grated Parmesan cheese and add soup.

*Orange Cream, March 21
Mix four tablespoons cornstarch with one-half cup cold milk, add gradually to three and one-half cups scalded milk, and cook in double boiler fifteen minutes. Beat yolks two eggs and add two tablespoons sugar and one-half teaspoon salt. Add to first mixture and cook three minutes. Turn into serving dish, sprinkle with two tablespoons granulated sugar, cover and let stand until cold. Cover with meringue and surround with sections of oranges. Serve with thin cream.

Orange Cream Sherbet, A New Book of Cookery, p. 282
March 4
Orange Cream Sherbet I
1 1/4 cups sugar                1 1/2 cups milk
1 1/2 cups orange juice     1 1/2 cups thin cream
Few grains salt
Mix sugar and orange juice and add gradually milk and cream, then salt. Freeze and serve.

Orange Cream Sherbet II
2 cups boiling water         1 1/2 cups orange juice
1 1/2 cups sugar               1 pint heavy cream
Grated rind 2 oranges     1/2 cup sugar
1 cup lemon juice             2 eggs
Few grains salt
Dissolve sugar in boiling water, add orange rind, lemon juice and orange juice. Turn into freezer and freeze to a mush. Beat cream until stiff and add sugar and salt. Separate yolks from whites of eggs, beat yolks until thick and lemon-colored and whites until stiff and add to cream. Turn into frozen mixture and continue the freezing.

Orange Filling, What to Have for Dinner, p. 44
1 cup sugar                1/2 cup orange juice
1/4 cup flour               1 tablespoon lemon juice
Grate rind 1 orange    2 eggs slightly beaten
2 teaspoons butter
Mix ingredients in order given. Cook twelve minutes in double boiler, stirring constantly, until mixture thickens, and afterwards occasionally.

Orange Ice, The Boston Cooking-School Cook Book, p. 435
January 4
4 cups water    1/4 cup lemon juice
2 cups sugar   Grated rind of two oranges
2 cups orange juice
Make syrup as for Lemon Ice; add fruit juice and grated rind; cool, strain, and freeze.

Orange Jelly, The Boston Cooking-School Cook Book, p. 418
January 29, April 18, September 26, October 1, October 24, November 2, December 24
1/2 box gelatine or                        1 1/2 cups boiling water
2 tablespoons granulated           1 cup sugar
gelatine                                         1 1/2 cups orange juice
1/2 cup cold water                       3 tablespoons lemon juice
Make same as Lemon Jelly.
To Remove Juice from Oranges. Cut fruit in halves crosswise, remove with spoon pulp and juice from sections, and strain through double cheese-cloth; or use a glass lemon squeezer.

*Orange Mint Salad, November 8
Remove pulp from four large oranges, cutting fruit in halves crosswise and using a spoon. Sprinkle with two tablespoons powdered sugar, and add two tablespoons finely chopped mint, and one tablespoon each lemon juice and sherry wine. Chill thoroughly, serve in glasses, and garnish each with a sprig of mint. Should the oranges be very juicy, pour off a portion of the juice before turning the mixture into glasses.

*Orange Pekoe Ice Cream, April 30
Scald two cups milk to which three tablespoons Orange Pekoe tea have been added, and let stand five minutes. Add one and one-half cups sugar yolks four eggs, slightly beaten, and cook until mixture thickens. Strain, add one-fourth teaspoon salt, grated rind one orange, and one pint heavy cream. Freeze and mould. Serve garnished with candied orange peel.

*Orange Puffs, Orange Sauce, May 1
January 9, December 11
Bake cottage pudding mixture in butter individual tins and serve with orange sauce. Beat whites three eggs until stiff, and add one cup powdered sugar gradually while beating constantly; then add grated rind and juice of two oranges, and juice of one lemon.

*Orange Sponge, October 6
Melt three tablespoons butter, add one-fourth cup flour, and one cup scalded milk gradually. Bring to boiling point. Add one tablespoon orange juice and one teaspoon grated orange rid to yolks four eggs and beat until thick; then add one-fourth cup sugar. Combine mixtures and fold in whites four eggs beaten until stiff. Turn into buttered mould and steam thirty-five minutes. Serve with orange sauce.

Orange Tartlets, What to Have for Dinner, p. 44
March 26
Cover inverted patty pans (or muffin pans) with plain paste and bake in quick oven. Remove from pans, place on tin baking sheet, fill with Orange Filling, cover with Meringue and bake ten minute.

Orange Trifle, The Boston Cooking-School Cook Book, p. 427
May 10, November 25
1/2 box gelatine or                           1 cup sugar
2 tablespoons granulated               1 cup orange juice
gelatine                                             Grated rind 1 orange
1/2 cup cold water                           1 tablespoon lemon juice
1/2 cup boiling water                       Whip from 3 1/2 cups cream
Make same as Charlotte Russe, and mould; or make orange jelly, color with fruit red, and cover bottom of mould one-half inch deep; chill, and when firm fill with Orange Trifle mixture. Cool remaining jelly in shallow pan, cut in cubes, and garnish base of mould.

*Ox Joints in Casserole, September 3
January 22, June 9
Cut ox-tail at joints, cover with boiling water, and cook six minutes. Drain, dredge with flour, and sauté in butter, with one sliced onion. Put in casserole, sprinkle with one-fourth cup flour, one teaspoon salt, and one-eighth teaspoon pepper. Pour over two and one-half cups each water and canned tomatoes, and cook three hours. Remove ox-tail, strain sauce, and return both to dish. Add two-thirds cup each carrot and turnip cut in cubes and parboiled.

*Oyster Cocktail, October 20
February 22, March 31, September 13, December 15
Mix eight small raw oysters, one tablespoon tomato catsup one-half tablespoon vinegar or lemon juice, two drops tabasco, one teaspoon celery, finely chopped, and one-half teaspoon Worcestershire sauce and salt to taste. Chill thoroughly, and serve in cocktail glasses, or cases made from green peppers placed on a bed of crushed ice.

*Oyster Sauce, January 29
September 18, November 21
Wash one pint oysters, using one-fourth cup cold water. Reserve liquor, heat, strain, add oysters, and cook until plump. Remove oysters, and make a sauce of one-fourth cup butter, one-fourth cup flour, oyster liquor, and one cup chicken stock. Bring to the boiling point, add oysters, and season with salt and pepper.

Oyster Soup, The Boston Cooking-School Cook Book, p. 130
April 30, October 4
1 quart oysters                       Sprig of parsley
4 cups milk                             Bit of bay leaf
1 slice onion                           1/3 cup butter
2 stalks celery                       1/3 cup flour
2 blades mace                       Salt and pepper
Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped, heat slowly to boiling-point, and let simmer twenty minutes. Strain through cheese-cloth, reheat liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper.

*Oyster Stew, April 3
April 15, October 29
Put one quart oysters in colander placed over a bowl and pour on three-fourths cup cold water. Heat liquor in bowl to boiling point, strain and add oysters, which have been carefully picked over.Cook until oysters are plump. Remove oysters with a skimmer and put in a tureen with one-fourth cup butter, three-fourths tablespoon salt and one-eighth teaspoon pepper. Add oyster liquor strained a second time and one quart scalded milk.

*Oysters and Macaroni, December 14
Cook three-fourths cup macaroni, broken in one-inch pieces, in boiling salted water until soft; drain, and rinse with cold water. Put a layer in bottom of a buttered pudding-dish, cover with one-half pint oysters, sprinkle with salt and pepper, dredge with flour, and dot over with one-eighth cup butter; repeat, and cover with one-half cup buttered crumbs. Bake twenty minutes in hot oven.

*Oysters Louisiane, February 26
Clean and parboil one quart oysters, reserve liquor; add water to make one and one-half cups. Cook three tablespoons butter with two tablespoons chopped red pepper and one-half tablespoon chopped shallot five minutes. Add four tablespoons flour and oyster liquor. Bring to boiling point and season with one-half teaspoon salt, one-eighth teaspoon paprika, few grains cayenne, and one tablespoon sauterne wine. Arrange in buttered shells, pour over sauce, and sprinkle with grated Parmesan cheese.