The Florida agriculturist., 1884-11-19
What to do With Oranges.

An eastern paper gives several uses to
which unmarketable oranges may be put.
They are as follows: n
) ORANGE Y.-IngIedients-On pint
OF water, one and half TO two ounces
isinglass, one-half pound of loaf sugar,
one lemon and about nine oranges. Put
the water into a saucepan with the isin-
glass, sugar, and the rind of one orange,
and the same of half the lemon, and stir
these over the fire until the isinglass is
dissolved, and remove the scum then
add to this the juice Of the lemon, and
sufficient juice OF the orange to make in
all one plnt-from eight to ten oranges
will yield the desired quantity Stir
altogether over the fire until it is lust on
the point of boiling; skim we'll; then
strain the jelly through a fine sieve or
jelly bag, and when nearly cold put it
into mould previously wetted, and
when quite set turn it out on dish and
garnlsh it to taste. To ensure this Jelly
being clear, the orange and lemon juice
should be well strained, and the isin-
glass clarified, before they are added to
the other ingredients, and to highten the
color a few drops of prepared cochineal
may be added.
ORANGE CREAM Ingredients - One
ounce of isinglass, six large oranges, one
lemon, sugar to taste, water, one-half
pint OF good cream. Squeeze the Juice
from the oranges and lemon; strain it
and put 1t into a saucepan with the isin-
glass, add sufficient water to make in all
one and half pints. Rub the sugar on
the orange and lemon rinds, add it to the
other ingredients, and boil all together
for about ten minutes Strain through
muslin bag, and when cold, beat up with
nj, ,1f nf iolyi TO4
mould or soak it in cold water, pour in
the cream and put it in cool.place to
set. If the water is very cold, one ounce
OF isinglass will be found sufficient for
the above proportion of ingredients.
= ORANGE .-Ingredients-One
half pound of flour, one-half ounce of
butter, one-half spoonful of salt, two
eggs, milk, oranges, hot lard or clarified
drippingS. Make nice light batter with
the above proportion of flour, butter
salt, eggs, and sufficient milk to make it
the proper consistency peel the oranges,
remove as much of the white skin as
possible, and divide the orange into eight
pieces, without breaking the thin skin,
unless it be to remove the pips; dip each
piece OF orange in the batter. Have
ready pan of boiling lard or clarified
drippings; drop in the oranges and fry
them delicate brown from eight to ten
minutes. When done lay them on
piece Of blotting paper before the fire, to
drain away the greasy moisture, and dish
them on white d'oyley; sprinkle over
them plenty OF pounded sugar, and serve
quickly.
MARMAIADE.-To every pound of or
anges, weiehed before boiling, add two
pounds white sugar and half a pint of
water Carefully wipe the oranges and
weigh them; boil them slowly in as
much water as will float them; as soon
as the rinds can be easily pierced with
the head of pin, take them out and
drain them. Half and quarter them
remove with silver spoon all the pulp
and pips, and slice the rinds as finely as
possible, and add them to the Juice and
pulp, having carefully removed ever pip.
Make syrup OF sugar and water in the
above proportions by placing them in
pan over night, and in the morning boil
ing them until of the consistency of oil
let this syrup cool, add the orange pulp
and rind, and slowly boil for half an hour
after coming to the point. Pour into jars,
and when cold, cover down with blad-
ders or tissue paper brushed over on
both sides with the white of an egg.