Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1899-01-12
GOOD
COOKERY.
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GOOD COOKERY.
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SHOULD EAT MORE FRUIT.
BY Louis Role.

By Louis Role.
As matter of health the American
people should eat more fruit. This has
been written so many times that it may
seem needless AT this time, but 1t Is llst
as true rs ever. The native Of ~ IN
country who come here Is at first as,on-
ished at the Lotion Of meat caters he
finds on these shores, and at the igno-
rance displayed in the service and treat
ment of fruits and vegetables.
At least two meals each day should
find fruit on your table, and l desire brief
y to discuss its service that you may OBJ
tain the most satisfactory results.
As general rule, and one to which there
Is hardly an exception, fruit in its natu-
raj or uncooked state should be served
cold. Grape fruit, grapes, pears, pcaChe
apples, oranges, bananas, pineapples and
plums come under this rule, while mel
ons-water melons or cantelopes-should
be chilled before taken to the table.
Neither of the above fruits can be at their
best If warm. This is especially true if
they are served as a breakfast dish.
The mere mention OF the above fruits
gives an idea of the easily obtainable
variety and alone demonstrates that at no
season of the year is there a lack of this
desirable table addition AS space will
not permit attention to all kinds of fruit,
we will this week consider several ways
of treating that cheap, but ever welcome
fruit, the orange. With the coming of the
holidays, the season of the orange is al
ways well begun and from January to
June. and even later, this beautiful fruit
| is abundant in our markets and Will add
materially to the resources of the house
keeper,
| With most summer fruit It is always a
| question how far cooking can add any
! thing to the excellence of the natural pro-
duct, but the orange lends itself very
gracefully to the skilled hand of the cook.
Delicious as Is the raw orange as an APP
petizing prelude to breakfast, it IS even
more delicate and satisfying in some of its
| ola borated forms.
The cakes, creams, jelles, custards, etc,
! in which it figurcs are almost numberless,
and | can on.y point out in the space at
my command a few of the most character
| stic. Many other combinations Will suS-
gest themselves TO any ingenious cook.
| Orange t-eam--Take half n box gela-
tine and a quart of milk and cream, half
cream if possible. Soak the gelatine for
an hour in milk enough to cover it, then
dissolve by bringing the remainder Of the
milk to a boil and stirring it in. Add
| yolks three eggs and sugar and stir a lit
tie longer then strain and set away &c
cool. Squeeze the juice of three or foul
oranges with the addition Of the zest
made by rubbing the rinds with lump OF
! cut sugar to absorb the essential oil
which is the f,avoring principle. WhT
the cream, and when the custard is cooled
stir in the orange juice, then the cream
mold and set in ice. This is not only q
handsome but delicious dish. In prepar
ing it and other orange dishes you vii
have to regard the size of the fruit ant
| the amount of sugar used is understood
to be the requisite amount
| Orange pudding-Crumb scant pin
of stale sponge cake. macaroons or ladies
. l. ,if1, ant
thoroughly mostened. Use the grated
rind of the orange and the juice of two
mix with two well-beaten eggs and hal
cupful of sugar Stir lightly together anc
bake or boil. Serve with whipped cream
Batter Pudding-Oranges make an ex
cellent batter pudding also: Quarter th'
fruit and dust with sugar fill a pudding
dish nearly half full and pour the bate
over, bake and serve with liquid sauce
Orange Ice-Squeeze half a dozen or
angos after grating the rind of half o
them. Pour pint of boiling water oil
the grated rind and let 1t steep few min
utes, then strain and pour this water owe
a pint of sugar. Strain the juice thus OBJ
tanned and mix well. then freeze wher
partly frozen add the whites of two egg!
beaten to a stiff froth
Another way to make orange ice is t
make a syrup of water and sugar anC
pour hot upon the whites of eggs, heater
very thoroughly; then add the orang
juice and freeze.
Orange Pudding Sauce-Put over TO boi
a pint of water; blend a tablespoonful o
cornstarch, with enough cold water t
make It smooth. and stir it when thu
water boils, take care to keep 1t smooth
and free from Jumps. Cook three or fou
minutes. Add large cupful of sugar,
piece of butter as largo as a walnut ant
the juice of two oranges with the rnd o
one in some form; it may be stepped IL
the water in the first place. Always re
member that the rind of an orange con
tains the most important flavor and per
fume of the fruit; the juice alone will no
give desired results. This sauce may b.
used with any plain pudding or boile'
rice or tapioca.
| r..