The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1898-05-01
ORANGES AND ONIONS.
New Ways of Serving a Delicate
Fruit and Strong Vegetable.

New Ways of Serving a Delicate
Fruit and Strong Vegetable.
The cheap, rather tart Messina or
anges, that will be so plentiful for sew
eral weeks to come, are full of juice,
and, therefore, the very thing to make
that TOO rare dish, an orange fool.
Squeeze the juice from six OF these
oranges, add small cup of sugar, then
STIR l. d pint or cream (halt milk VIII
do) that has first had pinch OF bak-
ing soda mixed through 1t. Cook IN the
double boiler until it Ihickens, then set
aside to become very cold, and 1t is
ready to serve with any delicate cake
as an accompaniment.
This is also the season to lay in
store of orange syrup, which should al
ways be at hand 10 navor sauces, cake
filing or jelly. To every pint OF juice
allow a pound of graduated sugar and
the grated yellow rind of three oranges;
as this allows for plenty OF rind, the
orange should be passed lightly over the
Crater; pressing nard will bring away
the white, and spoil the flavor. 1901!
juice and grated rind for five minutes;
strain, return to the fire, add sugar.
boil for two minutes, skim, ano II Is
ready to be screwed down While hot IN
half pint preserving bottles, with rub
Der bands. Two, tablespoonfuls VIII
flavor pint of pudding sauce, and 1t is
excellent in punch.
Orange marmalade is also 10 be mace
with sour oranges and pays we'll, II
made at this season. Crate the yellow
rind carefully from a quarter or the
whole amount of fruit, weigh the fruit
ard allow an equal amount OF granu-
lated sugar. Cut the oranges round
,,-;ea mot tb.a hIOScOr71 pD6) hold over
a big bowl, and pick out the pulp, re-
jectlng seeds and hard bits, drain OF
the Juice, and Skinner With the sugar
for 10 minutes; skim, and then add pulp
and grated rind, sbeh siOwly~15 minutes.
more then put in jelly tumblers and
cover when cold.
AN. ORANGE PUDDING.
A delicious pudding is made by dip
ping squares or finger lengths of home
made sponge cake in orange juice and
then throwing over q vanilla sauce,
made by stirring a pint of boiling milk
into the we'll beaten yo1Ks OF four eggs;
add two tablespoonfuls of sugar and
pinch of salt, return to the double
boiler, stir until thick, and when cold
stir in a teaspoon of vanilla. This pud-
ding must be served soon after 1t is
made.
ORANGES WITH MACAROONS.
The yellow rind of one and the juice
of the orange, One-Quarter pound laDout
s. macaroons, four eggs, half cup or
sugar and a pinch. of salt will make a
pudding fer high days and holidays
Soak the macaroons for few moments
in the milk, beat the eggs and sugar
until smooth (the eggs should not be
separately, then add the milk and mac
nd
the orange Juice and rind. Boil one
hour in a buttered mold, or small pail,
set on a muffin ring in a pot of boiling
water Turn out and serve with a sauce
favored with orange syrup.
ORANGE SOUFFLE.
Half a pint of orange juice and pint
of whipped cream will make a de-
Iicious souffie Soak one-quarter of
box of gelatine in half cup of juice
for five minutes, then stir in half cup
of boiling water, which will dissolve it.
Mix the rest of the juice with cup of
sugar, until they form syrup, then
add the beaten yolks of three eggs, and
stir all we'll into the gelatine. Put in
a cold place on the ice, and when IT
begins to set, stir the whipped cream
in lightly and leave until firm. Turn
out, and eat with any nice sauce.
WHIPPED CREAM.
An everyday cook declares that with
an ordinary two-wheeled -beater
costing from 10 to 15 cents she has
never been more than four minutes
bringing ordinary city cream to stiff
foam. She puts half a pint, which
doubles in the beating, into a common
white pint bowl, narrow at the bottom,
and beats, touching sides and bottom
as seldom as possible. Twice a week
the winter has she done this,
and never hint of failure. She always
puts a wee pinch of salt in before be-
and thinks perhaps this helps
her success. Many people dread whip
ping cream, drain it on sieve and
make great labor of what should be
very simple They must remember
that the cream does not begin to thick
en- until there has been steady beating
for a minute or two. The clock must
be watched, as often results are ex-
pected too soon.
A DELICATE PREPARATION OF
ONIONS.
Most of us are familiar with the fact
that onions as an article of diet are
soothing to the nerves. and thus are
quieting and refreshing to the whole
system. Notwithstanding the good
qualities of this vegetable, it is rarely
seen upon our tables. Beefsteak and
onions on rainy day in the country,
or when camping out, or perhaps a
few tiny ones cut UP with cucumbers,
are all my lady has hitherto allowed
to appear on her table. Fashion has
at last taken this malodorous bulb in
hand, however, and proclaims it good
for the complexion, which puts a new
face upon the matter, or rather another
dish upon the table. Jack has always
been bold in defense of the onion, and
as Gill has had sneaking regard for