Evening star. [volume] (Washington, D.C.) 1854-1972, 1889-03-30

The practical history Of the orange has been
traced by Galessio, who asserts that the Arabs
found both the sweet and bitter kinds in great
profusion and perfection in the interior of India
ana introduced the sweet into ancient Persia
| aud Syria, while the bitter found its way into
Arabia and Spain. 1t was not however, until
the fourth century that it made its appearance
al Europe and in the fourteenth century in the
West Indies. Its introduction into this coun-
| Try Is due to the Spanish and Portuguese. The
trees of the sweet orange are long lived. reach
/ ing often hundred years of age. The
bitter variety have still greater vitality.
fourishing and yielding fruit for centuries.
| The older the tree the better the fruit
The flowers of the orange. on account of
! their charming fragrance and pure wilderness,
| are considered exquisitely appropriate to the
! bridal wreath and trees are cultivated BY many
florists solely for that purpose. Those of the
| bitter orange are preferred they are more
| fragrant. and there are double and free flower
| ing kinds especially adapted to this use.
TEMPTING PREPARATIONS FOR THE TABLE.
One of the daintiest and prettiest of table
dishes to which it contributes is the orange
basket. For this choose handsome thin skinned
oranges; cut them in two, being careful to cut
evenly, take out the pulp, and separate each
section, removing the seed. but break the in
side skin as little as possible. Throw the peel
into cold water an hour or two to stiffen. Now
take some fine wire and make handle to each
outside half thus forming the baskets; twist
bit of orange-colored ribbon around each
handle, and fill the baskets with the orange Sec
tons nicely sugared or jellies arrange on a
dish with few sprigs of orange leaves, or
something resembling them which can always
be procured at florists. and you have q very
effective and not a common dish.
FILLING ORANGES WITH JELLY
is another way Of preparing a delicious dish.
The method of doing this is to cut small.
round piece of the skin from the stem end.
then with the finger loosen the pulp from the
skin and gradually work the finger between the
skin and pulp until il is entirely loosened. Then
draw the pulp out through the opening without
breaking the skin. Throw the skins into cold
water until wanted. Have ready an orange or
wine jelly. drain the orange skins. fill them
with the jelly, and stand away to cool When
cold cut them into halves and then into quar-
tiers. and arrange them on a pretty DISH gar
nlshed with smilax.
FROZEN ORANGES
also conduce to a most delightful dish. 1t re-
quires one dozen oranges, one quart of water.
one pound of sugar and the juice of two lemons.
Rub the rind of three oranges well into the
sugar, then peel all the oranges open the Sec
tons and take out all the pulp; then add to it
the sugar and lemon Juice stand aside one
hour. then add the water. stir until the sugar
Is dissolved. then turn into the freezer and
freeze.
This will serve eight persons.
ORANGE FLOAT,
like apple float, is simple, but exceedingly
delightful dessert. To make it take one quart
OF water, one cup of sugar the juice and pulp
OF two lemons. five sweet juicy oranges and
four tablespoonhls of corn starch. Put the
water on to boil Moisten the corn starch with
Il little cold water, then stir it into the boiling
water. ana cook slowly for ten minutes. stir
ring constantly. Take from the fire, add the
sugar lemon juice and pulp. Cut the oranges
INTO small pieces, remove the seeds. pour the
boiling corn starch over them and stand away
10 cool. Serve cold, with sugar and cream.
DUNDEE MARMALADE
may be made by using one ard quarter
pounds of sugar to every pound of grated
orange (grate onl the colored peel of sour
orange; squeeze the oranges themselves over
stralner and put the seeds into pitcher. with
a pint and half of water, to stand all night.
Boil the white peel in several waters until clear
and almost free from bitter taste. Let all
stand for twenty-four hours. then cut into thin
strips and add 1t with half pint of water to
the sugar, the juice and water from the seeds
Boil one hour, taking off the scum as it rises
Put away In jelly tumblers.
ORANGE ICING
is not only easily made, but is pretty delightful
TO the taste. Take one-half pound of powdered
sugar. one tablespoonful of boiling water
grated rind of one orange and sufficient orange
juice to moisten. Put the sugar in bowl add
the rind and then the water and Juice The
icing should be very stiff and used immedi-
ately.
ORANGE CAKE WITH VANILLA SAUCE
is one OF the cheapest, quickest made desserts
known. and is just the thing wnen friend
drops IN to dine and the housekeeper is unpre-
pared-an everyday occurrence. Take small
stale sponge cakes Qady ingers), dip them in
orange juice, place them in glass dish, and
pour over them vanilla sauce Serve at once.