Florida Department of Agriculture. The Story of Florida Citrus. [Tallahassee, Fla.]: Dept. of Agriculture, 1962.
Stennis, Mary A. Florida Fruits and Vegetables in the Commercial Menu. Tallahassee, Fla.: Dept. of Agriculture, 1931.
Walsh, Beth H. Using Florida Fruits: Citrus. Gainesville: Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, 1970.
The novel serving suggestions of Florida’s home economists often did not resonate with the public. Oranges are most often consumed fresh or squeezed into juice. Consumers and chefs rarely cooked with citrus until recently.