The star of Pascagoula. [volume] (Pascagoula, Miss.) 1873-1878, 1877-04-27
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..g Oftaafs Thep aV many
ssmfiag Them ~ delifl0ns De-
fHf mlaf fYtam0n one N
g.it mYFf Even ihla vay maY
by ffHftlifg Nv between Ne
.tffHtar felaifHei fYrpahnt ~
al pfammflpn d H ~ rfett Ion.
taes IN bfe6aw " % ew houn bef0fe
wanted
Il natssf sfttp resl one dozen
80. F6B fut In slices put IN layers In
aftl. spfhhlihR plcntiiully with
a5usfla over this The juice ~
-.ss6sel and pu1f over aIl y RlaH N
~, f randy sweet oranges are best
AKA dish with very little sugar, but
aslgas afe very good we'll 'weetened
tsgrufr4fyfF- Cut several oranges
sl,ges ode.eivhth " ON inch thick
,lm,ge the pits and place The slices upon
g,t class lish. one piece half covering
H. rsgt until The whole surface VI the
KIM Ia covered. SIT pulverized sugar
ss, ai and pour over n glass Of any
GOOD liquor. and IN two hours y Is ready
to serve. Peach salad u made IN the
same way, but sherry wine il the only
liauor suitable for peaches.
OrAvaE MAEMALApE--To one pound
III crushed sugar allow n pound Of
FRANCES with the rind on. Then pare of
NE yellow rind Of the oranges, and put
N over the fire in cold water cover very
tight and simmer till tender. Crate the
Mellow rfnd Of the remaining oranges and
lei aside. Quarter the oranges and
~sonoeze out the Juice and pulp, removing
tbe seeds and white skin. Put the sugar
I'M the kettle, and TO each pound add one
mint OF cold water allow the white Of
one egg to every two pounds Of sugar.
When the sugar is all dissolved, put IL
over the fire let it boil, and skim till
ouite clear and thick take the boiled
parings and pound to a paste in a mortar;
but this in the syrup boil and stir ten
minutes, then add the pulp juice and
grated rind boil all together for half an
hour, till il is a transparent mass.
Lemons may be prepared the some way
but require more sugar.
ORANGE MARMALADE, SCOTCH STYLE.
Score the oranges in quarters, and peel
them; carefully remove all the white
skin and leave only the yellow rind,
which put on the fire, with plenty of
cold water, and boil till soft. Squeeze
the juice and pulp-keeping out the
white skin and seeds. Put it on the fire
with as many pounds OF loaf sugar as
you have of oranges, weighed before they
are cut. When boiled half an hour add
the yellow rinds, which must be cut into
boil until it %jellies, and the chips
are cooked through, and transparent and
tender.
ORANGE PUDDING,-Peel and slice
three or four oranges, and lay in a pud
ding dish, with one-third cup of sugar
make a custard of one pint of milk, the
yolks Of three eggs and one spoonful of
corn-starch, and one-third cup of sugar;
when cold pour over the oranges; beat
the whites of the three eggs and one-
third cup of pulverized sugar to a stiff
and pour over; put in the oven a
few minutes to brown. To be eaten cold.
ANOTHER STYLE.-Stew six large ap-
)les and pass through a seive; rub to-
yether a quarter of a pound of butter
Hail d pouhu VI sugar SUI III Tue
apple while hot. After taking the skin
md white pith from two large oranges,
very fine and add to the other in
gradients; beat the yolks of six eggs
very light and add; reserve the whites
or the meringue. Bake in a rich paste.
Flour the mernigue frosting with orange
uice and a little finely grated rlnd.
ORANGE CAKE. - There are several
ways to make orange cake, all excellent.
will give three of my best rules First,
nix two cups of sugar well with the
folks of two eggs, then add the whites,
beaten to a troth next add a large
poonful of butter, then one cup of milk;
hicken to the consistency of pound
axe with -four in which has been dis
two t~easpoonfuls of yeast-powd,r
'lavor with lemon extract and bake in
ely pans. For the filling-grate the
inds of two oranges and one lemon, and
o this and the juice of the same add
ne cup of water and one of sugar and
me large spoonful of corn,s tarch. Boil
Until smooth, and cool before putting
between the cakes.