The Anaconda standard. [volume] (Anaconda, Mont.) 1889-1970, 1896-01-27

the pan over the fire in another con-
tanning boiling water and stir in the /
beaten yolks of three eggs. Stir mo-
ment and remove the pan from the
fire When the mixture becomes per-
fectly cold and begins to set, beat IN
vigorously one pint of cream that mas
been whipped light. Wet mold Win
cold water, I'LL with the mixture ana
set away to harden. OR. in getting tne
Juice, cut the oranges In half, remove
the pulp and preserve the peel. Fan
one-half with orange trifie ana tne
other with clear jelly. When the hlllng
becomes firm put the halves together
and tie them with dainty ribbons.
An excellent orange cake is MADE
thus: Beat a half cup of butter 10
cream and gradually beat into II two
cups of sugar, add the juice of one
and one-half oranges and the yelioW
rind of one orange grated. STIR IN
one at q time, the yolks OF four eggs.
Dissolve half a teaspoonful of soda In
a cup OF water and add to IL the other
ingredients. Beat the whites or tour
eggs stiff and stir into the cake with
two cups of -four in which teaspoon
full of cream of tartar has been sl1teu.
Bake in layers, and when cool frost
each one and place them one over the
other. When the third layer is 1rosteo
and before II hardens lay small quar-
tiers of orange around the edge. For
the frosting take the white of one large
egg, beaten stiff, and add one cup or
powdered sugar then the juice OF one
and one-half oranges, the grated rino
OF one orange. and powdered sugar
enough to make IL spread nicely.
Orange shortcake is considered by
many equal to strawberry. Peel ana
cut in good pieces half dozen
nice oranges, leaving out the white
part and seeds. Put the fruit in a dish;
sprinkle with graduated sugar ana
let il stand half an hour. To make
the cake part, mix together one pint
of -four one and one-half teaspoonfuls
| of baking powder, one tablespoonful OF
! sugar and a quarter of teaspoontui
! of salt. Rub into this mixture with
the fingers three tablespoonful OF but
ter and gradually add a scant cup OF
milk Dredge a molding board with
flour and roll the dough out to an inch
in thickness and the size of a break
fast plate. Place on buttered tins and
bake in a hot oven about 10 minutes
When the cakes are done split them
with sharp knife around the edge
and break apart. Butter the lower
piece and spread with orange. Place
the other cake on top and cover thick
ly with the remaining fruit. Turn the
sweetened fruit juice into pitcher
and pour some of II over each piece of
cake as II is served for sauce. The
cake should be eaten hot.
Orange charlotte is delicious in taste
as we'll as pretty to look at To make
IL. soak one-third of a box of gelatine
in a third of cup of cold water Tor
two hours, and then add the same
quantity of boiling water, one cup OF
sugar and the juice of one lemon
! Place the dish containing the mixture
in a pan of ice water, add to it one cur
: of orange juice and pulp and keeI
beating until the mixture is cold. Then
put in the beaten whites of three eggs
E and stir very hard until the mixture
will just pour from the spoon. TURF
: II into a mold that has been lined
with slices or quarters of orange, and
y put in a cold place. When ready Il
serve, turn out upon a glass dish anc
. put spoonfuls of whipped cream AROUND
y the mold and heap some on the top
. Whipped cream may be used for tn
g charlotte in place of the eggs, or yo'
q may serve II with boiled custard.
= English people always have marina
u lade of some description upon thei
,. breakfast table, and frequently two
n kinds will be found. Orange marina
: lade is the favorite. being a trihe bit
!. ter to the taste, result reached b.
- using the peel of the orange. Scotcl
marmalade is considered the best an
;, is made thus: Weigh the fruit befor
cutting il and allow three-quarters O
a pound of granulated sugar to
pound of fruit. Allow the rind an
Juice of three lemons to a doZe
i, oranges. Remove the peel in quarter
and boil II in plenty of water until
is tender; drain off the water and lie
the peel cool. Remove the seeds an
he white skin from the pulp, place tn
r pulp in a porcelain kettle with the ST
ly gar and cook until it is quite thicl
ne When the peel is cool place a numbe
e. of pieces together and with a shar
Enffn ntaf n Shra6S
ny all are cut add them to the cooke
re orange and mix thoroughly. Cool
o. little of the mixture in a saucer, an
st when it is as thick as required pot
into jelly glasses. When 1T is co
1g cover
IN For orange salad use tart orange
nd Slice them very thin. cutting down u
sides instead of across. arrange the
IS, in a dish with pecan or walnut mea
de and pour over them a dressing made
two tablespoonfuls of lemon Juice
mt three of oil, with salt and cayenl
"a pepper to taste; or sprinkle little s.
Ike gar over the oranges, with some she
op ry. Both salads should be very col
TO The first one is particularly good wi
lp game, and the latter Is often serv
lot in place of a sherbet before the gan
in To make orange sherbet boil toget
'ut er one quart Of water and one pint
he sugar for 20 minutes. Remove fro
all the fire and add the juice of two lei
ne, ons, the grated yellow rind of Z
OF oranges and one pint of orange JUL
nd When the mixture has become CO
The strain and freeze. 1t may be serv
alp in fancy cases or glasses or orange p
will baskets. Select smaller fruit for
IL baskets than for jelly.
Lck A delicious dessert of fruit is ma
be- thus: Peel as many oranges as requ
eel ed and cut in inch square pieces,
ass moving all the white part and see
zen Put a layer of these in the bottom OF
be glass dish and sprinkle them with
nd gar Have ready a fresh cocoar
hen grated. and spread some over the
CARED oranges. Cut some nice banar
,ah into very thin slices and place a la.