The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1892-01-27
A Chapter on Oranges.

IdDlS - II lOTluhs OF - sweet dhVaUdS,
when they are to be had. When other
common fruits become scarce or out of
season, oranges usually are plenty-if
not one variety, then another, and all
kinds can be utilized for desserts deli
cious in taste, attractive in shape, aud
wholesome as well. l give few re
cipes:-
ORANGE PIE.-Grate the clear yell
low outside peel off two fresh " Mes
sinas," add the juice and pulp of these,
also one full coffee-cup of sugar, one
egg, and the yolks of three more, all
well beaten; lastly, add half cup OF
OF puff paste, and frost, flavor, and deli
cately brown it in the oven.
ORANGES FOR DEssERT.-The SIM
plest and most common way Of prepar-
ing oranges for table dessert is to peel
and slice them, with sugar sprinkled in
between the layers, but even this can
be varied by also sprinkling in grated
or desiccated cocoanut. One merit of
this dessert is that it can be prepared in
few moments, though it is better to
be made ready two hours before serv-
ing A dozen oranges will make an
ample dessert for six or eight persons,
and dainty little cakes should be served
with it.
ORANGE CHARLOTTE.-Mak a Jelly
OF one-third of a box of gelatine swol en-
in one-third of cup of boiling water,
one cup of sugar, the juice of one lemon
and one cup of orange juice and pulp.
Bring just to boil, and remove from
the fire; when quite cold and nearly
stiff, beat up with an egg beater to a
stiff froth, and also beat in the frothed
whites of three eggs. Beat all together
till of an even consistency, and pile up
in the center of dish edged with "la
dies fingers" 1t is something the
style of charlotte russo.
ORANGE SNOW is the same thing
made in larger proportion, the lemon
juice omitted all served piled on a
| platter and ornamented with bits of red
Jelly. Another orange dessert is made
in this wise: Mix nearly quart of
water, the juice and pulp of two lemons,
and two cups of sugar. Boil sufficiently
to dissolve the sugar and strain; then
bring again TO boil and stir in four
spoontuls of cornstarch blenched in a
! little cold water. Stir and boil SLOWLY
ten minutes, and when cool p ur the
mixture over half a dozen sliced sweet
Havanas." Over the top spread the
frothed whites of three eggs sweetened
and favored with vanilla, or omit the
frosting and serve with sweetened
cream, or the same whipped is still
more delicious.
ORANGE JELLY is available with lit
tie trouble, when, perhaps, our stock of
domestic fruit jellies has been ex.
hausted. The following recipe will bt
found exact and sure: Soak two
ounces-one boX-of gelaline one hour
in one pint of cold water, then pour
over one pint of boiling water, stir in
one pint of graduated sugar and one
J pint of orange juice and pulp, carefully
avoiding the seeds. Add also the Juice
of one lemon. When well dissolved
and brought just to boil, pour through
a fine cloth stIainer into well led
| jelly-molds, and when cold put upon
the ice, to be ready for use the mex
day. In winter cupful more of boil
ing water may be added. This same
jelly is delicious with the sugar left Out
altogether and served with whipped
cream, sweetened, and favored with
vanilla.
ORANGE MARMALADE is desirable
and convenient addition to the win Ell
stock of "sweets." To every pint Of
graduated sugar allow one pound Of
oranges before peeling; then pare of
the yellow rind only, avoiding the bit
ter inner skin of half the oranges, and
put over the fire in cold water sufficient
to cover: cover closely and simmer till
tender; do not boil rapidly. Crate of
the yellow rind of the remaining or.
anges and set aside; halve the oranges
and squeeze out all the juice and pulp
rejecting the seeds and white skin. Put
the sugar into porcelain kettle, and tC
each pound add one pint of cold water
allow the frothed white of one egg tC
every three pounds of sugar, add while
boiling, and skim till no more impuri.
ties rise. Cook for twenty minutes, OF
till thick and clear. Then take the
boiled parings aud put into a wooden
bowl, and pound to paste with DO.
tato-masher; put them into the syrur
and stir and boil ten minutes longer,
then add the pulp, juice, and grated
rind; boil all together for half an hour
slowly stirring often, till it is trans.
parent mass. Correctly made, this is a
condiment that very generally relishes,
as we'll as a handsome dish of itself
but the merest bit of the white skin in.
advertently left in will make it bitter
Lemons can be used in exactly the same
way, but require at least one third more
Observation-Disclosures Armstrong, in Er.