Sift together
  2 cups bread flour
  5 teaspoons baking powder and
  1 teaspoon salt.  With tips of fingers work in
  2 tablespoons shortening.  Add
  7/8 cup milk, stirring with a knife.  Toss on a floured cloth or board
and roll out 1/4 inch thick.  Cut in oval shapes 6 inches long and 3 inches
wide with round ends.  Lay on tin sheet.  Make 1/2-inch cuts 1 inch from and
parallel with the ends.  Put
  1 teaspoon of orange marmalade in the center. 
Bring one end of dough through hole in other end.  Press edges together
and bake in hot oven or at 450 degrees F. for 15 minutes.  Pastry may be
used instead of baking powder biscuit dough for these turnovers.

QUICK ORANGE MARMALADE

Remove skins in quarters from
  2 oranges and
  1 lemon, close to the pulp.  Break up pulp and remove seeds.  Add
  1/2 cup water and simmer in covered saucepan for 45 minutes.  Boil
rind from oranges and lemons with
  4 cups water in covered saucepan for 20 minutes.  Drain and discard
water.  With sharp-edged spoon scrape out and discard white part of skins,
leaving only yellow rind.  With sharp knife shred yellow rinds just as
thin as possible in pieces about 1 inch long.  Simmer shredded rinds
again in
  2 1/2 cups water in covered saucepan for 15 minutes. 
Drain and discard water.  Mix cooked pulp with rinds.  Measure
  2 cups of mixed rind and pulp, adding water if necessary to make up
this amount.  Add
  3 1/2 cups sugar and mix well.  Stir constantly and bring to vigorous
boil over hot fire.  Boil hard for 3 minutes, stirring constantly.  Remove
from fire, add
  1/4 cup commercial pectin.  Stir well.  Let stand 5 minutes only,
stirring occasionally.  Pour into glasses.

PINEAPPLE SALAD

Drain juice from
  1 can sliced pineapple and cut fruit in 1/4-inch cubes. 
Pile in centers of
  8 nests of lettuce leaves.  Cover
  1/4 cup pistachio nuts with
  Boiling water and boil 1 minute.  Remove skins and cut in fine shreds. 
Sprinkle over the pineapple. 
Cut
  5 ripe olives in narrow strips and sprinkle over the nuts.  Serve
  Cooked Mayonnaise Dressing separately.

COOKED MAYONNAISE DRESSING

Mix in top of double boiler
  2 tablespoons flour
  1 1/2 teaspoons salt
  1/2 teaspoon paprika and
  1/2 teaspoon mustard.  Add
  1/4 cup vinegar and
  2 tablespoons salad oil.  Stir until smooth.  Add
  1/2 cup hot water and cook 15 minutes in double boiler, stirring
occasionally.  Cool and add
  1 egg yolk slightly beaten, then add
  1/2 cup oil gradually while beating constantly, and fold in
  1 egg white, beaten stiff.

BUTTERSCOTCH PARFAIT