The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1899-01-18
SHOULD EAT MORE FRUIT.
BY Louis Role

AS a matter of health the American
people should eat more fruit. This has
been written so many times that II may
seem needless at this time, but 1t Is just
as true as ever. The native of warm
country who comes here is at first aston
ished at the nation of meat eaters 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 / desire
briefly to discuss its service that you may
obtain the most satisfactory results.
general rule, and one to which there
is hardly an exception, fruit in it's natu
raj or uncooked state should be served
cold. Grape fruit, grapes, pears, peaches.
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 breakfast dish.
The mere mention of the above fruits
gives an idea of the easily obtainable
variety and alone demonstrates that at
ilo oetoOI VI lie year Is here a ldCh VI
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 always well begun and
from January to June. and even later,
this healthful fruit Is abundant in our
markets and will add materially to the
resources of the housekeeper.
With most summer fruits it Is always
question how far cooking can add any
thing to the excellence of the natural
product, but the orange lends itself very
gracefully to the skilled hand of the
cook. Delicious as is the raw orange
as an appetizing prelude to breakfast,
1t is even more delicate and satisfying in
some Of its elaborated forms.
The cakes, creams, jellies, custards,
ETC., in which 1t figures are almost num-
berless, and l can only point out in the
space at my command a few of the most
characteristic. Many other combina-
lions will suggest themselves to any in
genious cook.
Orange Cream-Take half 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 to
cool. Squeeze the juice of three or four
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 flavoring principle. Whip
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
handsome but a delicious dish. In pre-
pairing it and other orange dishes you
will have to regard the size of the fruit
and the amount of sugar used Is under
stood to be the requisite amount.
Orange Pudding-Crumb a scant pint
of stale sponge cake, macaroons or la
dies fingers and soak in rich milk until
thoroughly moistened. Use the grated
rind of one orange and the juice of two;
mix with two well-beaten eggs and half
cupful of sugar Stir lightly together
and bake or boil. Serve with whipped
cream.
Batter Pudding-Oranges make an ex-
cellent batter pudding also: Quarter the
fruit and dust with sugar, fill pudding
dish nearly half full and pour the batter
over, bake and serve with a liquid sauce
Orange Ice-Squeeze half a dozen
oranges after grating the rind of half of
them. Pour pint of boiling water on
the grated rind and let it steep few min
utes, then strain and pour this water
over a pint of sugar. Strain the juice
thus obtained and miy well, then freeze;
when partly frozen a the whites of
two eggs beaten to stiff froth.
Another way to make orange ice Is to
make syrup of the water and sugar
and pour hot upon the whites of eggs,
beating very thoroughly; then add the
orange juice and freeze.
Orange Pudding Sauce-Put over to
boil pint of water; blend tablespoon
full of cornstarch, with enough cold wa
ter to make it smooth. and stir in when
the water boils, taking care to keep it
smooth and free from Jumps. Cook three
or four minutes. Add large cupful of
sugar. a piece OF butter as large as a
walnut and the juice of two oranges with
the rind of one In some form; it may be
stepped in the water In the first place
Always remember that the rind of an
orange contains the most important
flavor and perfume of the fruit; the Juice
alone will not give desired results. This
sauce may be used with any plain pud-
ding or boiled rice or tapioca-