21.   In a large mixing bowl, thoroughly combine shortening, sugar, egg, orange juice, orange rind, flour, salt, baking powder and soda.

22.   In bowl of a mixer with a paddle attachment, combine flour, sugar, baking powder, baking soda, orange rind and salt.

23.   Lusciously rich fruit flavors complement the pear and cake with orange rind, while matching the spicy cinnamon-clove flavors of the poaching liquid.

24.   Make a well in the dry ingredients and add oil, egg yolks, water and orange rind.

25.   Slice the quartered orange rinds as thin as possible.

26.   Spread over the cake and sprinkle with finely grated orange rind.

27.   Sprinkle a teaspoon of candied orange rind into each glass, and carefully fold in so the rind is suspended throughout the cream.

28.   Stir in orange rind and aniseed.

29.   Stir the whole egg, egg yolks, butter and orange rind into the polenta.

30.   Stir in squash and orange rind.