The Osceola times., 1877-04-28
HOUSEHOLD HINTS.

SrIcrp ORANGEs.--There are many
vays of preparing them for delicious des-
serts, besides the most common one Of
slicing with sugar Even this way may
be varied by sprinkling in between the
layers grated or dessicated cocoanut. In
any style Of preparation it is Of great i'm
portance to prepare it few hours before
II Is wanted.
ORANGE SALAD Peel one dozen
oranges and cut in slices, put in layers in
a glass dish. sprinkling plentifully with
sugar. Squeeze over this the juice OF
ak oranges, and pour over all glass OF
wine or brandy. Sweet oranges are best
for this dish with very little sugar, but
Messinas are very good well sweetened.
ANOTHER SrYLE.-Cuts several oranges
into slices one-eighth Of an inch thick /:
remove the pits and place the slices upon
a fat glass dish, one piece half covering
the next until the whole surface If the
dish is covered. Silt Pulverized sugar
over all and pour over a glass OF any
good liquor, and in two hours II is ready
70 serve. Peach salad is made in the
same way, but sherry wine is the only
liquor suitable for peaches.
ORANGE MARMALADE--To one pound
of crushed sugar allow one pound Of
oranges with the rind on. Then pare off
the yellow rind of the oranges, and put
It over the fire in cold water cover very
tight and simmer till tender. Crate the
yellow rind Of the remaining oranges and
set aside. Quarter the oranges and
squeeze out the juice and pulp, removing
the seeds and white skin. Put the sugar
in the kettle, and to each pound add one
pint Of cold water; allow the white Of
enc egg to every two pounds Of sugar.
When the sugar is all dissolved, put il
over the fire let it boil, and skim till
quite clear and thick; take the boiled
parings and pound to paste in a mortar
put 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 ii is transparent mass
Lemons may be prepared the some way
but require more sugar.
ORANGE MARNALApE, 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 il 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
chips; boil until it jellies, and the chips
are cooked through, and transparent and
tender.
ORANGE PuDpING,-Peel and slice
three or four oranges, and lay in pud
ding dish, with one-third cup Of sugar !;
make custard of one pint Of milk, the
yolks of three eggs and one spoonful of
corn starch, and e-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
froth and pour over; put in the oven a
few minutes TO brown. To be eaten cold.
ANOTHER SrYLE.-Stew six large ap-
Piles and pass through a seive; rub to.
gether quarter of pound of butter
and hall pound of sugar stir in the
apple while hot. After taking the skin
chop very fine and add to the other in.
gradients; beat the yolks of six eggs
very light and add: reserve the whites
for the meringue. Bake in rich paste.
Flour the mernigue frosting with orange
juice and little finely grated rind.
ORANGE CAKE. - There are several
ways to make orange cake, all excellent
will give three of my best rules First,
mix two cups Of sugar well with the
yolks Of two eggs, then add the whites,
beaten TO a froth; next add large
spoonful Of butter, then one cup of milk;
thicken to the consistency OF pound
cake with -four in which has been dis
solved two teaspoonfuls of yeast-powdcr.
Flavor with lemon extract and bake in
jelly pans. For the filing-grate the
rinds Of two oranges and one lemon, and
to this and the juice of the same add
one cup of water and one of sugar and
one large spoonful of corn $ tarch. Boil
until smooth, and cool before putting
het ween the cakee