New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-05-14
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low TO CANDY ORANGES AND MAXI
ORANGE PRESERVES.

The spring is the best season to cancy orange
peel to prepare orange extract or TO make orange
preserves The best fruit for all these purposes "
the sweet-rinded Valencia orange, distinguished ~
It's red-orange hucd rnd, which is pleasant TO tns
taste and BY It's somewhat oval shape. Probably
only a small number OF the oranges OF this variety
now come from that province Of Spain whence they
take their name but they all brought from the
region of the Mediterranean. Here the climate
produces a fruit OF medium sweetness, but with
rich-havored rfnd. Since the orange was nrst
known In this part OF the world the rind as wen
as the pulp has been extensively used. All the
oranges raised on our side CT the Atlantic have
much sweeter and more delicious pulp than any
European orange and they are the best taois
oranges We have. but their rind is valueless "
cookery.
In reply TO an Enquirer" we publish again the
recipe for candyng orange peel: Remove the pes
from as many Valencia oranges you desire to
use The pulp may part OF II, be served fresh ana
the remainder made into compete by stewins
slowly in it's own juices with sugar rake OH the
peel In as large pieces as possible The peel OF the
Valencia fruit is easily removed. as It is loose I'M
like the peel OF nest Florida oranges, which cngs
TO the pulp Throw the rind into II light brine
made In the proportion Of cup OF salt to saiioo
Of cold water. Let II stand for twenty-four houO'
Rinse the peel scrape out the bitter whi'e pun
that lies within the proper rind Cut this coioreo
r!nd into narrow strips about as wide as two
Of sugar TO every pound Of peel. Put the snreddeo
peel into cold water, and bring II 10 the boiling
point and boil Il for about ten minutes. Drain IL,
throw Il into cold again ard let II boil again
the same length Of time. Repeat the process
third time and after boiling the rind until ten
der but not until It breaks apart. cool II IN cola
water again to make II firm. Make heavy syrup
OF the sugar and cool the peel in 1t until II -
almost absorbed Stir II occasionally. ana wnen
the syrup is so reduced that there is danger OF u
burning throw In little dry sugar. Remove the
peel from the fire at after this. and STIR the
r,nd about to let the sugar separate. and dry the
shreds Lay them platter or plates to oecoms
cold They are ready for use as soon as they are
cold and make a delicious confection. The shreds
Of peel must be tender before they are put IN the
syrup and they must DO cooked clear in me syrup.
Some persons omit the sugar and simply drain the
peel out Of the syrup and dry II.
To prepare orange peel for culinary use IN CAKES
and puddings remove II in entire halves and soak
I, for q week or longer In cold water DO not re-
move the inner pith Of the rind but throw II enuiO
into clear water to boil Boil II until II Is tender
Drain IT, prepare a thick syrup, and let tne pei
cook in 1t until II begins to shrveL Drain me pea
out OF the syrup and string II on a cord and let y
on plates and dried in the sun:
A little candied orange peel cnoppeo - an ~
cellept addition to a compete or oranges Inc pest
way TO make this is to press out the juice OF orc
orange and lay the pulp Of fye IN II. Add ap'T II
sugar Put the oranges In a covered eartnen cow
with the sugar and let them cook in the oven -
hour or longer.