Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-02-22
ORANGES ARE WITH US.
A FEW OF AUNT xAruxnnr's Rrclrr,.

ways, so | wish to give you
several Of her recipes, adding few Of
my own:
An AMERICAN OMELET.-Make an
omelet Of four eggs, the yolks and
whites beaten separately, four table
spoonfuls Of sugar, a pinch OF salt, graf
ed rind Of one orange, and three table
spoonfuls Of orange juice, fry. The
Instant the omelet Is cooked, spread the
sliced oranges on II and fold or roll the
omelet. Serve very hot.
PARTISAN ORANGE OMELEr.-Take
the whites and the yolks Of four eggs
beaten separately, very thoroughly. To
the yolks add three tablespO0nfuls Of
sugar, not more than pinch Of baking
powder. two tablespoonfuls Of 6our,
four Of milk, one tablespoonful Of orange
Juice. Pour Into heated saucepan,
then the whites, fry rapidly, fold, serve
very hot with raspberry jam. A delight
full luncheon dish.
ORANGE SALAD.-Slice five oranges,
sprinkle over them pulverized sugar.
10 the orange juice add one tablespoon
full OF brandy or sherry. Keep on Ice
until very cold, then pour over the
oranges.
TUTr FRUTrI SALAD.--One-half of n
pound OF figs, cut fine; onequsrter Of u
pound OF stoned dates, four oranges, cut
into small slices: one cupful OF canned
straw berries, one cupful Of canned pine
,.,.la h.. ,,tt.,n 90
four tsbiespoonfuls Of sugar.
ORANGE SHoRrcAKE To make a rich
shortcske, pare halt dozen of oranges,
the seeds and white pit and
sprinkling 4 cupful OF white sugar on
them. Spread the oranges generously
between the layers and on top, after the
fashion OF shortcakes.
ORANGE PIE.-Beat one tablespoonful
Df butter and one cupful OF sugar TO n
neat cream. Then TO four eggs ~ell
beaten add the butter and sugar, thrrr
sbles poonfuls Of grated rind and the
uice of two oranges. IL sweet oranges
are used. add two tablespocnfuls Of
lemon Juice; now half pint Of whipped
cream. Bake IL either with one crust
In northumberland OVEN. and add a
neriugue and brown very lightly, or
make two crusts.
ORANGE SoUFfLE First peel and
.licr six oranges. Arrange In layers In
, fruit dish, spriukling with sugar. Pour
, custsrd over them, add dainty
neringue and iinslly few csndied yiolets
over II, making very artistic
fish.
ORANGE LAYHx CAKE -Thres-quar-
ers OF y cupful Of granulsted sugar, two
u blespoonfuls Of melted butter. the
solks OF three eggs, one-hslf OF n cupful
II milk. one and one-third cupfuls of
-four sud two tesspoonfuls Of baking
powder.
ORANGE FILLING -Scald one cupful
II milk, thlcken with two tablespoonfuis
~ corn starch dissolved In cold milk.
Stir until smooth and thick. Add the
yolks OF two eggs, we'll beaten, and three
sblespoonfuls OF sugar; when cool, the
uice and grated rind Of an orange.
Aunt katheriue's recipe for delicious
orange msrmslade.
ORANGE MARMALApE.-"Allo three
emons 10 dozen oranges. Prepare the
oranges by removing the seeds and pulp
md qusrtering. Place the rinds Ia cold
salt water for twelve hours. Then boil
10 clear water until soft, when skim out
and pound in mortar. Return TO the
.lrup In which they were boiled, sdd the
uice and pulp OF the oranges, the juice
of the lemons and one and three fourths
pounds Of graduated sugar TO one
pound. Boil one-half hour, stirring
pour into jelly glasses snd
cover with parsfiine."
And her jelly Ia another very attractive
dish.
JELLY.-"Pour two tsblespoonfuls Of
" Ster over one-third OF a box Of gelz-
line. Hslve three sour oranges. re-
move the seeds. press out the juice
Put the gelstine into an agate saucepan
II there Is not pint Of the orange juice.
add sufficient boiling water. Add this
10 the gelstine, when IL Is dissolved.
boil quickly. Add orange peel. stir 10
one and one-half cupfuls OF sugar, strain
INTO mold and keep on Ice twelve
hours"
ORANGE SAUCE Two cupirls Of
water thickened With tablespoonful Of
,orn starch. Boil the water, stir. cook.
The other ingredients are the juices ~
.wo oranges, two tsblespoonfuls Of graf
ID rind, tesspoonful Of butter and one
,upful OF sugar.
ORANGE SHERBET.-Peel and cut up
Xix oranges, add the Juice Of three
emons and strain. Mix thoroughly
Nth one-hslf q gallon Of cold water,
hen the well-beaten whites OF three eggs.
Freeze.
NEW YORK WATER lCE.-Tske the
uices of one lemon and five large oranges,
Two cupfuls of powdered sugar, = quart
n water, one tablespoonful Of orange
uice. Mix these carefully, then strain
sud add n cupful Of sweet cream and
freeze. Aid meringue Of two eggs
whites only and two tablespoonful Of
sugar.
ORANGE ICE CREAM Mix the follow
ing In double boiler: The juice OF five
large oranges, one and three-fourths
,upfuls Of powdered sugar, yolks Of
light eggs, the usual ''pinch Of salt"
'hree cupfuls OF cream. Stir over the
lire a few minutes only, strain and freeze.
ICED 0RANGEs.-Psre the fruit, re-
move the white skin, quarter them, dip
IN beaten whites of eggs, next In powder
I'd sugar. Repeat several times.-GOod