Little Falls transcript. [volume] (Little Falls, Morrison County, Minn.) 1876-1894, 1883-12-21
Five WAYS Of Serving ORANGES.

Orange Cake: Twelve eggs, the weight
of ten in pulverized sugar, the weight
Of six eggs in -four, the juice and
grated peel Of one orange, and half a lemon
Beat it like sponge cake, and bake it in jelly
cake pans. Take tho whites Of two eggs, half
pound Of sugar. the juice and grated peel of
one orange and half lemon. Beat it and
spread it between the layers Of the cakes
Try this cake. It is favorite.
" Orange scufie: Peel and slice six oranges,
put in g. glass dish a layer of oranges, then one
of sugar; and so on until all the oranges are
boiled custard Of yolks of three eggs, pint Of
milk, sugar to taste. pith grating Of orange
peel for flavor, and pour over the oranges
when cool enough not to break the dish. Beat
the whites of the eggs to a stiff froth, sweeten
to taste and pour over the top. Serve cold.
Orange Pie: Take four good-s,zed oranges,
peel, seed and cut IN very small pieces. Add
cup of sugar and let stand. into quart Of
nearly boiling milk stir two tablespoonful of
corn starch, mixed with little water, and the
cool, then mix with the oranges. Put it in
simply lower crust. Make a trosting of the
whites of the eggs and one-half cup of sugar.
Spread it over top of pies, and place for few
seconds in the oven to brown
Italian Orange Ice Cream: One pint and
half best cream, twelve ounces of white pull
verified sugar, the juice of six oranges, two
teaspoonfuls of orange extract, the yolks Of
eight eggs and pinch of salt. Mix in por-
cela.n-lined basin, ana stir over the fire until
it begins to thicken; strain through hair
sieve into the freezer aud finish.
Orange and Cocoanut; Three peeled oranges
make alternate layers of orange slices, sugar
and grated cocoanut until glass dish is filed;
having grated cocoanut on top, pour claret
wine over the top, to run through the layers.
Feathers and Hats
Fine feathers are the feature Of the new
millinery. One arran cement of plumage con-
sjsts in placing the wings of small birds erect
all over the fiat crown, so as to compose the
foundation of the bonnet itself, finishing the
brim off with 5ouillone of velvet, and setting
loops Of very dark ribbon among some of the
wings, 30 as to produce the appearance of a
cockade on one side. Thus may innets' wings
be combined with cypress green velvet and
ribbon, and those Of the rose bunting with
brown or fawn. Pipiugs Of eatin sewn together
like straw make very effective capotes. One,
Of q delicate -reseda green, is edged with
thick pleating of velvet rouleaux and orna-
1nented with bunch Of emus feathers and
another of ottoman ribbon bows Transpar-
ent black net bonnets have appeared with the
theater season, mostly trimmed with bows of
bright ribbons or plumes of ostrich tips, and
here and there posv Of velvet blossoms "As
the season advances the hats become more
highly decorative. Crowns are draped with vel
vet and birds are sometimes arranged with
their wings outspread The mixture of eolors is
at tina same time less sober Here is myrtle
green hist with 3 high crown trimmed with the
speckied pInmage Ut the OWL; a gray felt, en-
circled With band to match, ornamented With