Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-04-30
ORANGES.

ORANGES.
One can prove almost anything, now
adays, s'by statistics" and among other
things, It IL said that the quantity Of
fruit we Americans consume each year Il
shown to be steadily increasing. It is
well that We are learning to appreciate
this important article Of diet. But there
is still room for improvement. Country
housekeepers, especially, often fall to
understand its value, a. the most natur-
al, healthful and easily prepared OF
foods. OF all fruits, none excels the
orange for general use at this time OF
year. 1t Ia an incentive to appetite, an
aid to digestion, and the most harmless
and efiicacious Of complexion beauti-
fiers! About this season we usually find
oranges less expensive and, perhape,
most enjoyable. They should be used
freely, and 1t is well worth while to &C
quaint ones self with the many delicious
modes Of preparing them. Here, to be-
gin with, Is an excellent recipe for
ORANGE PUDDING.-Soak q quarter Of
pound Of macaro0ns In scant pint OF
milk; beat four eggs with half cupful
of sugar. Mix and beat all until
smooth; then add the juice Of two
oranges and the grated rind Of one.
Pour In buttered pudding pail, and
boil steadily one hour. Serve with hard
sauce.
II one Is fortunate enough to have the
freedom Of dairy, nothing Is nicer than
CREAM AND ORANGE PUDDING.-Stir
one pint of thick, sweet cream with
three yolks Of eggs and three tablespoon
fuls Of sugar. Put layer OF bread
crumbs in bottom Of pudding dish, ill
with the cream, then cover with more
bread crumbs. Bake half an hour
when done, spread the top with thinly-
sliced oranges, and over these q
meringue made from the whites Of eggs.
Brown lightly.
ORANGE PIE.--One large orange,
grated rind and pulp; juice of half q
lemon. Add these to the yolks OF four
eggs, well beaten with four tablespoon
| fuls Of sugar and one tablespoonful OF
cream. Bake In puff paste, aud cover
with merlngue Of the beaten whites OF
eggs and three tablespoonfuls OF sugar.
Brown.
| ORANGE SHoRTCAKE.-Sift two cup
fuls Of -four with two teaspoonfuls OF
baking powder, rub In one cupful Of
tbutter, mix with q cupful OF milk, roll
out thin and bake on layer-cake pans.
Butter while hot. Just before serving,
cover each layer literally with oranges,
cut up and sweetened. Serve with a
generous pitcher OF sweetcned orange
juice.
ORANGE JELLY.-Dlssolve half box
OF gelatine In half cupful OF cold
water. Cut six oranges In halves, re-
move the pulp carefully and lay the
skins In cold water. Add TO this pulp
the Juice of two lemons, one cupful OF
sugar and one cupful Of boiling water
Add gelatine, stir all together aud strain.
Dry the insides Of the skins, notch the
edges, I'LL with the jelly and set in a
cold place. When stiff, serve with
white cake or kisses. This Is as delicious
as II is pretty.
ORANGE AND CocOANUT CANDY.-To
two cupfuls Of granulated sugar, add
the grated rind and half the juice OF a
small orange, together with enough cold
water to thoroughly moisten the sugar.
When IL comes to boil add half cup
full OF dessicsted or, better, freshly-grat-
ed cocoanut. Let it boil, without stir
ring, until II stiffens in cold water, SO
that you can take 1t up In a very soft
ball. Take from the fire, and set sauce
pan and all in cold place until the
strip is nearly cool, then stir vigorously
until IL becomes thick and white, and
pour quickly on buttered plate. Gut In
squares.
There are many more delicious ways
Of utilizing the orange, but want OF
space forbids me TO continue.