The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1877-03-17
FARM AND GARDEN.
THE INCONSISTENCIES COLUMN.

Hints Of Practical Value TO Thrifty House
Wives.
Oranges are abundant in this latitude ano
the housekeeper who understands the ART %
utilizing this fruit to the utmost has always
the means oc occurring tempting dlsh a
Sigh, EXPENSES The following recipes giVer
by writer of the. Detroit Free Press, are OF
value in this connection:
SDICED ORANGEs.-There are many ways
of preparing them for delicious desserts, be
sides the most common one OF siiclng WIN
sugar Even this way may be varied by
Shrinking in between the layers grated or
dessicated cocoanut. In any style of prepar-
alton It is of great importance to prepare it a
few hours before II is wanted
ORANGE SALAD Peel one dozen oranges
and cut in slices, put in layers in a lass dish,
sprlnklng each layer plentitully with sugar.
Squeeze over this the JUICE of six oranges,
and pour over all a glass Of WINE or brandy.
Sweet oranges are best for this dish with
very little sugar, bu, Messinas are very good
well sweeteneu.
ANOTHER STYLE-Cut several oranges into
slices one eighth of an inch thick, remove
the I its and place the slices upon a fiat glass
dish, one piece half covering the next until
the whole surface of the dish is covered. Sift
pulverized sugar over all and pour over a
glass of any good liquor, and in two hours it
Is ready TO 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 rirds on. Then pare of the yellow
rnd of the oranges, and put 1t over the fire
in cold water; cover very tight and simmer
till tender. Crate the yellow rind of the re-
naming oranges and set aside Quarter the
oranges and squeeze out all 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 one egg to every two pounds OF sugar.
When the sugar is all dissolved, put 1t over
the fire. let it boil and skim till quite clear
and thick take the boiled parings and pound
to paste in mortar; put this in the syrup
boil and stir ten minutes, then add the pulp
Juice and grated rind: boil all together for
halt an hoar, till it is a transparent mass.
Lemons may be prepared the same way, but
require more sugar.
! ORANGE MARMALADE, SC0TCn 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 skins 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 rnds
which must be cut into chips; boil until i,
jellies, and the chips are cooked through, and
transparent and tender.
ORANGE PUDDING and slice three or
four oranges, and lay IN q pudding dish, with
onc-thlrd cup Of sugar; make cusfard OF
one pint of m TX, 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
onethird cup of pulverized sugar to a stiff
troth and pour over; put in the oven few
minutes TO brown. To be eaten cold.
ANOTHER STYLE.-Stew SIX large apples
and pass through a srive; rub together a
quarter of pound OF butter and half pound
of sugar; stir in the apple while hot. After
tax IN = the skin and white pith from two large
oranges, chop very fine and add to the other
ingredients; beat the yolks of six eggs very
light and add; reserve the whites for the
meringue Bake in a rich paste. Flour the
meringuc frosting with Orange juice and a
little finely grated rind.
ORANGE CAKE.-Therc are several ways to
make orange cake, all excellent Will give
three of my best rules: First, mix two cups
of sugar we'll with the v0lks of two eggs, then
add the whites, beaten to froth; next add a
large spoonful Of butter, then one cup OF
milk; thlcken to the consistency of pound
cake with 1pur in which has been dissolved
two ieaspoOnfuls OF yeastpowder. Flavor
with lemon extract and bake in jelly pans
For the fllling-grate the rinds oftwo oranges
and one lemon, and to this and the juice OF
the same add one cup IF water and one Of
sugar and one large spoonful of corn-starch
Boil until smooth, and cool before putting
between the cakes.
ORANGE CAKE, No 1.-TWO cups of flour,
two of sugar, onc.half cup of water, the yclks
of five and the whites of three eggs, pinch
of salt, and one teaspoonful of yeast powder,
and the JUICE and grated rind of one orange
Bake as for jelly cake; beat the two remain.
ling white of the two eggs to still frOth
sweeten to the taste, and add the grated rind
and juice of an orange. Spread each layer OF
cake and brown little in the oven.
ORANGE JELLY CAKE.-Juice and rind OF
two oranges thickcned with powdered sugar
stir in halfpcund package of dessicafed CO.
coanut, leaving just enough to sprinkle on the
top LAYER; four eggs, half cup OF butter, two
cups of sugar, one cup of milk and flour
(enough 10 make The batter, in which has
been well mixed one teaspoonful of baking
powder. Bake as for jelly cake, spreading
the dry cOcoauut on the top layer.
To RESTORE THE HAIR AFTER ILLNESS
Equal parts Of best brandy and strong black
tea, shaken well together and rubbed well
into the roots Of the hair once daily. will usu
ally restore the hair after long illness. BE
careful not TO scratch or iraitate The scalp
with rough combing and brushing The mix
ture should be made at leas, once in three
days, even in cool weather.
BLANKETS Into one quart Of milk put u
lump of butter the size Of an egg; let the
milk get warm enough to melt the huter
stir in flour sufficient To form quite stiff bat
ter, and dessert spoonful of salt; one-third
cake compressed yeast dissolved in little
warm water; cover tightly; LEI stand In