New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-01-22
ORANGES.
WHAT THE COOK CAN DO WITH THEM

|
soon be In market. and Will BE- hailed with pressure
hy all caterers and conec,IoDers. Delightful the
Florida orange is fresh fruit. Is Is vi 10 value 10
the cook OF Its navoless rind and II Is upon
the Iind that the experienced cook and confectioner
depend Ia the delicious orange flavor OF their
desserts and bonb0ns. Al certain seasons OF the year.
when the market Is full Of oranges from jamaica ano
/ Florida. ana fin. fruit OF this kind is selling as low
! as - cents dozen Mediterranean oranges. though
stale and old. command high as II % a dozen, ana
are eagerly purchased at that price In the summer
the normal price Of these oranges is seldom over II
cents dozen. The sweetrnded. reddish skinned
orange from spain aud elsewhere on the Medter
ranoan l. the best Favored. With these facts
| In mind. careful cook need fail TO make her orange
desserts the which they shond lie.
| one Of the most delightful orange puddngs IL .
| simple cistard. Beat ""r eggs TO froth add five
| tabl"spoonfns Of sugar. cad the yellow rind OF one
Mediterranean orange whip the mixture well with
pastry whip and add pint and O half Of rich
milk, with half taspOonru OF salt Mix well. Pour
| this clistard into little tin mouds holding about a
gill and half. The moulds should be- buttered and
| then sprinkled with little sugar before they are
filed. set The puddings in pan Of Iukewarm water
and put them In moderately hot oven: cook them
ill they are firm In the centre. II will take about
fifty minutes When they done make sauce
for them. MIX two well beaten eggs with half a tea
spoonful OF -four and Two teaspoOnuls OF powdered
| sugar Add Il scant teasp0Onful Of cOnstarch Beat
whip and add gradually cup and half OF boiling hot
MILK Continue TO stir the the fire till Il
bos then add gill of good sherry. Stir again and
pour the over the puddings.
An orange cusayd filter is dessert little known,
| y- which should commend Itself because OF It's
deicacy and whoesOmeness. Put cup OF Hour In
a saucepan. add about cup Of milk and beat the
mixture f. q smooth paste then add three wellbeaten
eggs. ard finally another cup of milk. Cook this
and thick. II will take twenty Minutes slow cooking
Al The end 81 this time add three tablespoonfuls Of
ugar. the grated rind Of orange the yoks OF three
eggs first beaten with little Of the hot mixture)
and half tablespoonful OF salt. As soon as all these
ingredients well mixed pour ont the custard on
platter-Or, better sin. on hai tin baking sheet
which has been well creased. Let II get cold, then
cni 1t In olong pieces about three inches by one ana
a half IN size. Brush the surface OF each
filter with yok Of and dust II very thoroughly
with fine bread crumbs then lay 1t in frying basket.
Handle the pieces very carefully lest they may be
broken or soma OF the egged surface may be rubbed
OIL DO not allow the frttters in the frying basket
lo touch each other. When the basket Is full I'm
mer>c II in hot fat for three minutes or uii tne
frIl lers are delicate brown LIT out the rittcrs
when they are fried DRAIN and arrange them on .
ulattcr serve them at with the same sherry
sauce with the cuSiad pudding. adding 10 IL Two
,abl. ,poonfs OF candled peel cut In little bs'
Orange Jelly l. ap TO be- an lnspi uish VI u 10
served alone as dessert or II IL Is made OF a mix
.ure OF orange juice and water. as 1t so often is'
IT, on the contrary it IS made with sweetrindcd Medi-
eranean oranges Of pure orange juice. well navored
with the grated peel IL Is as delicious as IL Is DILL
iant in appearance and needs no vulgar add'non OF
,ochinral to give IL color IL forms an aoracu'o
parnsh TO Bavaran creams and other cold desserts
or mould Of the jelly filled with bits OF orange pup
preserved aud Favored with sherry. makes SIMPLE
exc.I-eut dessert in Itself. The best rule Tor Inc
ey includes two cups Of orange juice the grated tiha
Of three oranges using only the yellow par'l' cup
OF sugar and a third Of "A box of ges'ihe soahea III
half a cup Of the orange juice and melted Win nan
cnp of boiling water. Mix all these ihgred'ehts'
Add II You wish. a teaspConful OF curacoa' housn
most persons prefer the pure orange naVof. euaA"
the jeliy through a flannel bag two or three umes
10 make il bright and shining Expert COOKS some
times mix a Btte plotting paper. made INTO pup
with water In their Jelly before II Is strained I'D ouer
10 clarity II. but with The excellent sea''he "o" ~
u.. this is not often necessary.
To pr-serve six oranges to be moulded VITA
,lv free them from peel. seeds and the inner white
skin around the lObes. Divide each lone INTO tnree
,ar,s mt a cup Of wafer In saucepan with pound
of suenr and stir the syrup I'LL the sugar Is an
melted Add the oranges and Doll them ior aoo"'
wo minutes In the syrup. Drain them sprinkle ABOUT
a tables oonlul OF sherry over them ana set tneh
ow,v 10 cool The syrup drained from them may be
,u\
Tn Nh a mould with oranges and jelly. first set
# IN n pan Of cracked ice. Begin by pouring In
inch layer Of Jelly. Then put III layer oi pre-
s.ryrd oranges. with little Jelly to hold them IN
ulac, and when this layer Is hard add announcer
op,inur I'm the mould is full. Serve this dessert
with white cake daintily iced and slightly havored
will, hitter almonds. The flavor OF almonds goes
.,-llenty with oranges rs French cooks discovered
long $50.
Orange cream Bayarios very dainty DESERT
steep yellow peel OF two Mediterranean oranges I'D
n pint OF boiling milk at the back OF the stove LOT
an hour. Then add the beaten yolks OF SIX eggs ana
half box Of gclatne which has been soaked for two
hours I'm half cup Of cold water. Strain this mixture
and stir It In II pan sci In another pan OF cracked
Ice TN II begins 10 thcken and add at once pint
of whipped cream. beating The Two together win
pastry whip Have ready i mould which has been
lined with i layer Of orange jelly not over
quarter Of an inch thick. In order To glaze mould
In his way with Jelly let 1t be set In pan OF
cracked ice and salt until Il is thoroughly chilled.
Then nh IL with LIQUID orange Jelly, leaving II In
only long enough for coating o The Jelly 10 harden
on the mould. II will take but few moments
OF the Jelly should then be turned out into
n bowl or any convenient dish. Turn the glazed
orange Jelly ont on low crystal platter and garnish
~ with candied lobes OF oranges and Malaga grape
glace The mould OF cream looks very pretty. showing
through is shining coating Of Jelly IL you prefer you
may omit the gace OF Jelly and serve the Bavarian
cream simply with border OF broken bits VI Jelly
around II.
An orange granite Is refreshing Ice which II ID
customary to offer during the course OF dinner IKE
an ordinary sorbet Roman punch. IL is usually
served after the roast. Crate the yellow peel Of
il.ree oranges into a pint and half OF water. Add
a pound and Il half OF granulated sugar. Heat the
syrup I'll the sugar is entirely melted and It almost
comes to the boiling point. Prepare the lobes OF SIX
oranges In exacty the same way that they are pre-
pared for preserving and moulding with Jelly. Let
the orange lobes steep for Two hours In the warm
syrup at the back Of the stove where they will not
cook Then hvtng uhs syrup again to the boiling
poant and strain out the orange lobes. Freeze the