St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1896-01-13

will look like halves of oranges when
turned out upon dish.
TO make a clear orange jelly, soak
one package of gelatine in half pint
of cold water for an hour. Strain ono
pint OF orange juice into bowl and
add the juice of two lemons, two cups
OF sugar, one pint of water, and the
beaten whites of two eggs. Put the
mixture into a saucepan with the
soaked gelatine and let it cook ten
minutes, or until the sugar and gela-
tine are dissolved. Strain and mould.
Orange baskets are very pretty for
serving the jellySin. To make them
select perfect fruit, and place one on
a plate, stem end up. Take a sharp
knife and cut On each side of the stem,
not quite half through the orange, leav
ing a strip threesquarters of an inch
wide for the handle. Cut the orange
across on both sides and remove the
pieces. Carefully take out the pulp,
and with SHARP scissors point the edge
of the peel, and the basket is com
plete. The baskets may be filled with
the liquid jelly, or you can mould the
jelly in shallow dish, and When 1t
is firm cut itiiinto tiny squares and
heap them up in the baskets
delicious dessert is orange tri1e
Soak half package of gelatine in cup
OF cold water. Place in saucepan the
juice of three oranges, the grated flno
OF one, and one cur. of powdered sugar.
Add to the soaked gelatine a cup of boil
ing water and pour it over the orange
mixture. Place the pan over the fire III
another containing boiling water ana
stir in the beaten yolks of three eggs.
Stir moment and remove the pan rom
the fire. When the mixture becomes
perfectly cold and begins to set, beat in
rel @.x1+ nf 1Y-CQ M
been whipped light Wet a mould with
cold water, fill with the mixture, and
set away to harden. Or, in getting the
juice, cut the oranges in half, remove
the pulp, and preserve the peel. Fill
one-half with orange trifle and the 9TH
er with clear jelly. When the filling be-
comes firm, put the halves together and
tic them with dainty ribbons.
An excellent orange cake is made
thus: Beat a half-cup of butter to a
cream and gradually beat into it two
cups of sugar, add the juice of one and
one-half oranges and the yellow rind
of one orange grated. Stir in, one at
time, the yolks of four eggs. Dissolve
half teaspoonful of soda in half cup
Of water and add it to the other in
gradients. Beat the whites of four eggs
stiff and stir into the cake with two
cups of flour in which a teaspoonfuI of
cream Of tartar has been sifted. Bake
IL layers and when cool frost each one
and place them one over the other.
When the third layer is frosted and be-
fore it hardens lay small quarters of
orange around the edge. For the frost
ing take the white of one large egg,
beaten stiff, and add one cup of pow
dered sugar then the juice of one and
one-half oranges, the grated rind of one
orange, and powdered sugar enough to
make it spread nicely.
Orange Shortcake is considered by
many equal to strawberry Peel and
cut in good-sized pieces half a dozen
nice oranges, leaving out the white part
and seeds Put the fruit in a dish,
sprinkle with graduated sugar and let
It stand half-hour. To make the cake
part, mix together one pint of flour, one
and one-haf teaspoonfuls of baking
powder, one tablespoonful of sugar and
quarter of a teaspoonful of salt Rub
INTO this mixture with the fingers three
tablespoonfuls of butter and gradually
add a scant cup of milk. Dredge a
moulding board with flour and roll the
dough out to an inch in thickness and
the size of a breakfast plate Place on
buttered tins, and bake in hot oven
ABOUT nfteen minutes. When the cakes
are done split them with a sharp knife
around the edge and break apart. But
ter the lower piece and spread with the
orange Place the other cake on top
ana cover thickly with the remaining
ifult. Iufn the SWeetened fruit Juice
INTO pitcher and pour some of it over
each piece of cake as it is served for
the sauce. The cake should be eaten
hot. 5sS t-7.
orange charlotte is delicious in taste
as Well as pretty to look at To make
It, soak one-third of a box of gelatine
IN third of cup of cold water for
TWO hours, and then add the same GUAM
THY of boiling water one cup of sugar
and the juice of one lemon. Place the
dish containing the mixture in a nan of
Ice water, add to it one cup of orange
juice and pulp, and keep beating untiI
the mixture is cold. Then mi in the
beaten whites of three eggs and stir
very hard until the mixture will lust
pour from the spoon. Turn it into a
mould that has been lined with slices or
quarters of orange, and put in a cola
pace. When ready to serve turn ont
upon glass dish and put spoonfuls of
whipped cream around the mould and
heap some on the top. Whipped cream
may be used for the charlotte in MACE
vi the eggs, or you may serve it with
boiled cuStard.
English people always have MARINA
iaue OF some description upon their
breakfast table, and Frequently two
KINDS VIII be found. Orange MARINA
iaoe is the favorite, being trifIe bitter
TO the taste, result reached by using
the peel of the orange Scotch marina.
lade is considered the best and is made
thus: Weigh the fruit before cutting
1t and allow three-quarters of a pound
OF graduated sugar to pound of fruit.
Allow the rind and juice of three
lemons to a dozen oranges Remove
the peel in quarters and boil it in
plenty of water until it is tender: drain
off the water and let the peel cool. Re-
move the seeds and white skin from the
pulp, place the pulp in a porcelain ket-
tie with the suger and cook until it is
quite thick. When the peel is cool
place number of pieces together and
with sharp knife cut them into thin
shreds. When all are cut add them to
the cooked orange and mix thoroughly
Cool little of the mixture in a saucer,
and when it is as thick as required
pour into jelly glasses. When it is cold
cover.
For orange salad use tart oranges.
Slice them very thin, cutting down the
sides instead of across, arrange them
in dish with pecan or walnut meats,
pour over them dressing made of two
tablespoonful of lemon Juice to three