The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-04-25
TuE SERVING OF ORANGES.
-gons THAT PLEASE THE ERE
H+IS WE'LL as THE PALATE.
,r "a. Prohtsn OF How 70 Rat an
%..rr at the Tshie-A Dish Made hJ Our
s-.,dmathsr~--sue Fsrn- OF Candied
-. aud s~aiads-rsss sf the Peel.

II 4, HE markets for only a short season
Ar,ar md then was 80 high in price that it
e .,rs,tcrrd 4 luxury to be enjoyed ex-
V,~..olv bv PERSONS or wealth. To-day the
20 ia 70 he obtained in good condition nearly
nsrboie year. and il regarded as a standard
gI, ~ food. ranking next to the wurid-re-
med American apple and being almost rs
-zsonahic N price
.,,tbrrr regions. where The orange abounds.
.A,it I, y.cG rnt only IA a food but also for
l.,;or n]u.YUsrs. Oranges are cut into halves,
- ru,frn ,a5irs. benches, and floors are
.i..,c,J yirh .hcm. ~ Northern women would
-. ,crubbing brush and soap. The boards are
.bi,e and stainless after this application, the
I'D N the trult seeming 10 remove all stains
.,t Air.. an! iOinI even better work than soap.
r.sh fruits are always healthful and inviting,
..en tempting / ylvering appetite. and the
,,nre is especially refreshing. 1t Is n fruit
that il awkward 70 eat. being 80 full Of Juice.
rhe uneral way ~ serving an orange at break
ss, since The advent OF the pointed orange
.poop is 70 cut 10 into halves horizontally with
, the skin On, md With this spoon extract the
,u,p with he pulp and leave the abre. The
arrange may BE- prepared prettily for serving by
hrraSinI rhu sections apart and leaving them
npn q striu " peel. This is readily
done by rgrting through the peel in
ryo lines around the fruit. leaving u half
inch band % peel around the middle OF the
orange and removing all the rest OF the skin.
Gut The strip in one place and carefully open the
fruit At il natural sections. spreading the strip
of ueel out iat. Lay oranges prepared in this
manner upon 4 Hat glass dish and scntter finely
cracked ICE over them. \ napkin should be
wrunE out VI fresh water and laid over the pre-
- s-,t 4,,rI aar,-;nr r{,a p, -nar... .l.,
delicate skin covering each section from be-
coming hard and irv. With u few blossoms or
green taliaga around the edge of the dish this
makes IN attractive and refreshing picture upon
the breakfast table or an oppressive spring
morning.
In southern countries a fork is stuck into the
sem end Of the orange and the fruit is then
peeled. leaving only \ circle OF skin around
the fork Ines. The oranges are heaped upon
adish anu Sarnished with grunge leaves. To
sach guest IL served a laien fork. and he par
takes OF the fruit holding the fork in the hand
and eating tile pulp, leaving the pith upon the
fork. This is an exceedingly pretty mode Of
erving he fruit, but not a GRACEFUL way OF eat
ny il. particularly II one happens TO receive an
unusually juicy orange.
some recipes reprinted from an old English
coskery tOuk published more than Il century ago
gives curious ways Of using oranges. One reusis:
'Buttered Oranges. To make them. take a
pint Of creame, rlsp the peel OF two oranges into
half a pint uf water OF orange Joyce, six eggs.
Two whites AMI rs much loate sugar as will
sweeten it. 81 straine and set over the fire in Il
Jason. When it is thick put IN u piece OF butter
As big 10 an egg and keep it stirring till cold. ="
Il is said this recipe has been tried and found
rerr good.
An dld-fashiuned and unusual dainty is called
whnir-preserved oranges. These were made be-
.nEe The days 0f fancy paper cases by our grand
mothers, who considered nothing labor that
g-re good results. The cases can be enten as
well as he Hing. Select well-shaped oranges
Uniform in size. With n sharp knife cut Il
iuund piece from the top Of each orange and re-
move the inside, keeping the peel whole. Fill
the skins with winter and stand them in a pan OF
water; put them over the fire and boil until the
skins are tender but still retain their shape;
hen 'st them iraIn. Make Il thick, rich syrup
q s-lagIated sugar and water and put the
drained sN.Es IN M syrup hnrins sur
tari them slowly Tor forty minutes.
Take he skins ouc and let them get perfectly
toii. 2eheut rae syrup. adding more if it IL
nceftet.. put IN the skins and again cook them:
THIS .me for twenty minutes. Repeat this
operation until the skins are clear. letting them
get perieft!y cooi each time before reheating.
Wien The skins arc lone stand them upon L
hat f!sn 70 Drain. Make a rich cuSLari or a
rornstarCh blanc mango. and stir thickly
through it little PARTICLES N the orange DulD
anh Snma " The Juice. FIJI the orange skins
with the mixture. and lec This hliing become
perfectly coih before serving.
A jelly maGe Of The Juice Of the orange and
nhs Or III" Gringt. pulp scattered through IL.
also MAKES an exceedingly aiCe dIling. Another
delicate nlling IL +weeteue't and well-drained
wnippeu cream favored with the juice OF the
Hait Ant with small pieces OF the orange pulp
stirred through II. These preserved skina may
W lduP ami ntiDr fnr any lgnlrfh Cf Fln1A N Fh,Ev
are we'll covered and nothing Is allowed to
pFrSs against Them and spoil their shape.
tpretiy hummer Of serving oranges for a des-
srt II thus: Peel the oranges down to the stem
rna; leave a Tiny piece Of skin there. Remove
,st white part, which has u bitter taste. from
HAi NJ pteis and with -harp scissors cut IL into
. hlhets. FOR hhIf 4 dozen oranges take one and
ahehhlI teacupfu!3 Of wafer and pOUr it over
Ine shre1ided rlnd. Add one and oue-half cups
o. granulaiet sugar and boil until il is n iellied
syrIlp' separate the oranges into small ser
IONS, leaying Them fastened together az the
Sem end, ans sEartIng from the lower part Of
~ orange % separate the pieces. Arrange
lhcm ludn II Nat dish: hen. by spoonfuIs slowly
pn!r me !iqrlG Jelly over The fruit. Let them
'ernihe per'ect.y "niT before serving.
me small, cheap oranges. thar are tart but
qIlIf lhlry, ana nrten have a bitter favor, make
sSgeieaT narmn4ade. 10 il easily made AZ fol-
nHs' Nap" or with a damp cloth nine oranges
su our lemons. ana cnt the fruit crosswise in
.s Ih'ntrSt slices possible, using a tar dish 10
Fam ai he in.res. Remove the seeds and put
.r sN'ei Trnlt IN L p0rrelain-lined kettle. and
- n'trlt Ilrrt quarts and one pint OF clear
| naler, Cover The kettle and put it in a cool
Pare ror thir;y-5iN hours. Then place the kettle
Wer : moderate hrc and lei its contents hIil for
Sr HnHr Add eight pounds Of grHnulatet
ensur anu 0Nll one hour longer. Just before re-
moving Tho kettle from the IRE. stir into the
n snr A Nlnegiaas Of whiskey. Turn into
.say S!aaseS Or cups. and let the marnalade be-
'"nr perfect" rOu! before covering.
a ueep orange pie - an excellent DESSERT. To
"a H. nut nne "lID % milk over the hre in 4
'ane HOl.rr, rcserviEg enough OF the cold milk
" WTnoisIeh ht!rt tablespoonful of powdered rice.
slel me mix N tOiI3ng ADJ THE mOtStened rice
~ var a n" mumGnGd: then add a heaptng
t.Iesp9nnral or butter, cook y moment, and
&c h. II irntn The irp. Beat the yoiks OF four eggs
AZ snnd'AteH sugar. Add the beuten whites
M0 eggs, the juice OF three large
~ISsses ann The grated rind of two. Stir this
NJ. preparation with the cooked mixture,
4 T Jun thtm thoroughly together. Line "a
sssNnlh4 ilSh with a thin layer OF rich pie crust
III TIH s : around the edge with n double row.
a5t nc lnef dish With the prepared mixture
ninu NAT; NOT too rapidly, about thirty-iye
M Su ~ haye the whites OF two eggs beaten light
a. ",gge'ta' sugar, Roughly lay this over the top
.ne pie When Il ia baked and brown 10 lightly
hre y"+ pv"l. Bake this pic long enough be-
- If ~ttillrNi 20 be- certain OF its being per-
I.y ehlf Ar sewing time.
~ NrtAsr PGHs: Put one cT:r III water in a
y, "rgan over tho ire with two ounces OF butt
niiu " men he cutter Is melted and the water
mel sur n one rIp Of hour and keep stirring
L.. Il" aAe n! Etnrr Is a hail of thick batter and
ts no s" Iia'rr q" the pan. Take the pan from
MI ~ ahc when the batter has cooled a little
n ~ me Ai.neaten yolks Of four eggs, beating
EtSe az i4nle unLIl al are added. Flavor
80 phrt NJ The rated Fini OF an OranYe and