The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1897-05-08

spoonful of butter, cook moment, and
take it from the fire. Beat the yolks of
four eggs light and stir into them three
quarters of a cup of granulated sugar
Add the beaten whites of two eggs, the
juice of three large oranges and the grated
rind of two. Stir this cold preparation
with the cooked mixture, blending them
thoroughly together Line pudding dish
with thin layer of rich pie crust, finishing
it around the edge with a double row.
Fill the lined dish with the prepared mix
ture and bake, not too rapidly, about
thirty five minutes Have the whites of
two eggs beaten light and stiff Fold in
them two tablespoonfuls of powdered sugar.
Roughly lay this over the top of the pie
when it is baked and brown it lightly in a
cool oven Bake the pie long enough be-
fore it is required to be certain Of its being
perfectly cold at serving time
For Orange Pufs Put one cup of
water in saucepan over the fire with two
ounces of butter When the butter is
melted and the water boiling stir in one
cup of -four and keep stirring until the
mixture is ball of thick batter and does
not adhere to the pan. Take the pan from
little stir in the unbeaten yolks of four
eggs, beating in one at time until all are
added. Flavor with part of the grated
rind Of an orange and two tablespoonfuls of
orange juice and beat thoroughly before
stirring in the whites of the eggs beaten
light Butter earthen popover cups and
partly fill them with this mixture. Bake
them in brisk oven half an hour and serve
with liquid sauce
Preserved orange peel is useful for put
ting into cakes or pies with raisins or wher-
ever dried fruits may be used. Wash the
peel in several waters, then boil it in clear
water until it can be pierced with straw
Drain the peel, and when cold remove the
white or inner skin with spoon. Make
a syrup in the proportions of half pound
of granulated sugar to half pint of water,
using sufficient liquid to cover all the peel.
Put it over the fire and when the syrup
comes to boiling put in the peel and place
it over the back of the fire so it viii cook
slowly until clear Then place the pan
where the contents will boil and the surplus
syrup will be quickly absorbed, watching
carefully that it does not burn. Spread
the peel upon plates and stand it in a warm
place over night to dry. The peel may be
cut into shreds and will keep in tin box
or closely covered jar any length of time.
Candied orange peel is particularly nice in
Indian pudding.
When serving birds, either broiled or
roasted, an orange salad is an excellent ac-
compartment, and served upon the same
dish with the birds it makes desirable
garnish Peel tart oranges and cut them
into thick slices. Remove the seeds and
sprinkle them with a little cayenne pepper,
a suspicion of salt, some oil and a few drops
of lemon juice on each piece. Arrange
the slices around the dish, the smaller ones
at the sides of the platter and with the
slices overlapping, or arrange upon white
leaves of lettuce.
The pulp of oranges cut into pieces,
mixed with few white grapes cut into
halves, and with the seeds taken out, is
delicious for serving as sherbet after the
roast at dinner. The prepared fruit
should have sugar sprinkled over it, and
then sherry or rum and dash Of brandy
poured over it. This must be served ice
cold