The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1892-05-11
DESSERTS OF ORANGES.

Now that oranges are cheap and plen.
tiful, they should appear frequently on
the table. An exchange suggests several
good ways Of using them in desserts.
Orange Pudding-Cut two oranges in
small pieces and remove the seeds.
Place in pretty dish and sprinkle with
sugar. Bring q pint of milk to boil
ing point, add the yolks of two eggs
we'll beaten, two tablespoonfuls Of corn
starch diluted with a little cold milk, a
little sugar and a little salt. Stir until
thick, pour over the oranges when partly
cool. Make meringue OF the whites
of the eggs tor the top.
Orange Cha5lotte-Line mold with
sections of orange. Soak one-third OF a
box of gelatine in one-third of cup of
water till soft. Pour on it one-third Of
a cup of boiling water. Add one cup of
sugar and the juice of lemon. Strain
and add cupful of orange juice, pulp
and grated rind. Cool in the refriger-
ator or a pan of ice water. When the
Jelly begins to harden, beat till light.
then add the whites of three eggs which
have previously been beaten stiff. Then
pour into the mold lined with orange
sections, and put on the ice until serving
time. In preparing the cupful of juice
and pulp be careful to reject all tough
tissues, using only the clear juice and
pulp.
Orange Baskets-Take as many Or
anges as desired, and cut them the round
way, Just IN the middle of the orange, all
the way round, except two places about
one-fourth of an inch wide, on opposite
sides. Then cut this narrow strip the
other way, SO as to have perfectly round
baskets with handle. Carefully remove
all the pulp, fill these baskets with or
ange jelly, and place green leaves in the
dish with them when served, and you
have q very handsome dessert. To make
the jelly, soak half a box of gelatine in
half a cupful of cold water until dis.
solved. Then add one cupful of sugar
and the juice of one lemon and three
oranges, and one cup of boiling water;
strain, and when partly cool turn into
the "baskets" and put on the ice to cool.
Orange Chocolate Creams-White OF
egg, same quantity of orange juice, grated
rind of the orange, few drops of lemon
juice, and confectioners' sugar enough to
make sufficiently stiff to roll into small
balls. Melt some chocolate, sweeten with
powdered sugar, flavor with vanilla, and
roll the balls in this.
Orange Cake-Four cups of sugar, two
cups of -four, one-halt cup Of water,
yolks of FIVE eggs and the whites Of
three. One and one-half teasponfuls of
baking powder, juice of large orange,
and little of the grated rind.
Frosting for Cake-Whites OF two
eggs, juice and rind of an orange, and
sugar enough to make it stiff.
Orange Pie No. 1-Grated rind and
juice of two oranges, four eggs, four ia
blespoonfuls of sugar and one of butter,
and one pint of milk. Bake with only
one crust and meringue for the top.
Orange Pie No. 2-One cup OF sugar,
one-half cup of butter, one-half cup Of
cold water, whites of three eggs, two
cups OF -four, two teaspoonfuls of yeast
powder, juice and pulp of an orange.
Bake in three jelly tins. Make frosting
of the yolks of the eggs, juice and
grated rind of an orange, and powdered
sugar to make it stiff enough to spread.
Spread on each layer, put one above the
other, and frost the top.
Orange Pudding-soak a cup OF
bread crumcs in a quart of milk. Beat
three eggs till very light, add cup of
sugar, a small piece of butter, the juice
and grated rind of two oranges. Add to
this the soaked cru ubs. Turn into a
buttered pudding dish and bake in hot
,oyen.-New York Recorder.