Vintage cookbooks are always so inspiring for me. This one, published in 1935, I found at a thrift shop in Connecticut last spring.


I love that all of the yummy orange recipes and beautiful illustrations are from Sunkist, a company that’s been around for over 100 years. This is the back of the book showing all the ways to make sure your juice is always served fresh.


How cute is the little jadite juicer on the bottom?


When I first saw it, I knew I had to have it! How perfect would it be with all of the other jadite in my collection? A couple of clicks later—Oh, how I love eBay!—and it was mine.


It’s called the Sunkist Reamer, and it came in white, green and pink. When it finally arrived, I was so inspired to make fresh-squeezed juice for breakfast, I must have gone through a bushel of oranges every week for a month! This illustration definitely had something to do with it. The china reminds me of Pyrex glassware that diners would use for breakfast and lunch. I love how the juice gets its own special plate!


Another of my favorite recipes from the book is the Orange Bread. It’s delicious,
citrusy-sweet and perfect for turning into toast with butter at a
weekend brunch along with beautiful, fresh-squeezed mimosas. 


1 yeast cake
1 tablespoon sugar
Let stand a few minutes. Add:
1 cup Sunkist orange juice, heated to lukewarm
1 teaspoon salt
1 tablespoon butter
1/3 cup sugar
1 teaspoon grated Sunkist orange rind
3 cups flour
Beat well. Let rise until doubled in bulk. On board put:
1/2 cup flour
Knead this in with:
1/2 cup finely cut Candied Orange Peel
Shape into a loaf. Let rise until light. Bake in a moderate oven (375°F) for 30 to 40 minutes.

Remove peel in quarters from 3 Sunkist oranges. Cover with water to which 1 teaspoon salt has been added. Boil 30 minutes. Drain. Boil in fresh water until tender, about 1/2 hour longer. Drain. Bring 1 cup sugar and 1/2 cup water to boil. Add peel. Boil gently until syrup is nearly absorbed. Drain. Roll in sugar.


And now that my breadboards have all been revitalized with mineral oil, when I pair one with my grandmother’s bread knife that just happens to be the same one as in the illustration above, it’s the perfect way to serve Orange Bread for Sunday brunch!