Orange Upside Down Cake

2 tablespoons melted butter or margarine

1 cup firmly packed brown sugar

2 oranges, peeled, sliced into cartwheels

2 cups raw cranberries 

1/2 cup shortening

1 1/2 cups sugar

2 eggs

2 cups sifted flour

1 teaspoon baking powder 

1/2 teaspoon soda

1/2 teaspoon salt 

1/2 cup milk

1/2 cup fresh-squeezed orange juice

2 teaspoons freshly grated orange peel

Cover bottom of 13x9x2" baking pan with melted butter; Top with an even layer of brown sugar. Cut orange slices in half; place in rows on top of sugar. Sprinkle over cranberries. Set aside. Cream shortening and sugar together until fluffy; beat in eggs until smooth. Sift together dry ingredients; add to cream mixture alternately with milk and orange juice, beating until smooth. Stir orange peel into batter. Pour over cranberry-orange mixture. Bake at 350 degrees for 45 to 50 minutes. Immediately turn out onto platter or tray. Serve warm or cool.  

 

Fruit Cocoanut Blanc Mange

2 tablespoons gelatin

1/2 cup cold water

1 teaspoon vanilla

2 cups evaporated milk

1 1/2 cups boiling water

1/2 cup shredded cocoanut

1/2 cup sugar

2 oranges or peaches

1/4 teaspoon salt

Soak the gelatin in cold water, dissolve in boiling water and add the evaporated milk, sugar and salt. Cut the oranges (or the peaches) into small pieces and when the milk mixture begins to set, add the fruit and the cocoanut and turn the whole into a mold. Garnish with fresh fruit.