Williston graphic. (Williston, Williams County, N.D.) 1895-1919, 1896-07-24
COOKING ORANGES.
Various Ways of Preparing the Fruit for
the Table,


the Table.
There is something repulsive in the
idea of cooking the fruit of the sweet
orange, and it is not to this fruit we
refer. The Florida orange, the most de
licious orange that is grown, when
eaten uncooked, is not fit for any Gull.
nary process. The bitter wild orange
OF Florida makes an excellent preserve,
very similar in flavor to the famout
Dundee mar1nalade of Scotland, mad,
from the Seville or wild orange OF
Spain; but no one is so foolish as to
attempt to cook the sweet cultivated
fruit or preserve it. In regard to the
cheap oranges from Spain and the Med
iterranean the case is quite different.
Though the pulp of these oranges l.
more acid than those of Florida, the
peel is sweet favored. At this season.
the oblong Valencia fruit with its sweet.
orange-red rind is found in every
grocery store, and costs from 25 to 80
cents a dozen. It is an excellent Or
ange, cut up for tea, either alone or
mixed with bananas. Peel the outer
yellow rind from the oranges with Il
-bladed knife and save it by put.
ting it in bottle and covering it with
alcohol If the peel from the oranges
used during the spring months, wheI
Valencia oranges are in market, is re-
moved in this way and covered with al
cohol, there will be a large quantity OF
orange extract on hand. The bottle
containing it should be frequently
shaken and should be left to digest
for six months or longer before strain
ing the orange peel out of the liquid
and beginning to use it for flavoring
After taking off the yellow rind, pull
off the white pithy peel, cut the oranges
into circular slices, taking out the
seeds and cutting each circle into three
or four pieces. Add about half a cup
of sugar to the pulp of six oranges or
more if they are. tart. Toss them in
the sugar and put them in an eartheE
dish in the oven to melt the sugar. II
will take three or four minutes in Il
moderately hot oven. When the sugar
is melted cool the oranges in the re-
frigerator until they are ice cold and
serve them as they are or with whippe.,
cream for tea. A dish of sliced oranges
is very nice with two tablespoonful OF
grated cocoanut added to it after melt.
ing the sugar over them. A dish OF
three oranges and three bananas
makes an excellent compete. Slice the
fruit, toss it in sugar. Set in the oven
to melt, cool and chill it and serve it.
Valencia oranges make excellent frit-
tiers. Beat the yolk Of an egg with
half a cup of pastry -four, add a table
spoonful of lemon juice and cold water
enough to make it the thickness of an
ordinary thick batter. Let it stand for
several hours. 1t will do no harm, If
it is covered, for it to stand "a hours.
Just before using it beat the white OF
an egg to a stiff froth and stir it IN.
Add also the grated yellow rind of one
orange. Cut two peeled oranges in cir
cles about a quarter of an inch thick
remove the seeds. Dip each circle as
soon as it is cut in the fritter batter,
and fry them in abundance of hot fat
for three minutes. Bananas are very
nice fried in this batter. Omit the
orange peel and use little banana
juice in the batter when making banana
fritters.-N. Y. Tribune.