Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-09-08
THREE ORANGE DESSERTS
WELL-TESTED RECIPES FOR USE
NEXT WINTER
Every hit of the Fruit is Utilized.
Even the Skfn-Creams
and Cakes.

Written for The Evening Star
But few housekeepers really appreciate
the full and varied value of an orange. As
favoring this fruit is perfect, and can be
utilized even to the skin. The following
recipes describe the exquisite sweetmeats,
which have been successfully tested.
Preserved Orange Peel
Cut the orange peel into thin. small
stripes. and throw them into a moderately
strong brine. Let them stand for ten days,
stirring thoroughly from the bottom every
morning. At the end of that time wash
thoroughly in cold water, and then soak
In fresh water for three days longer. TAX
ing care that the water Is changed once
every twenty-four hours. When ready for
cooking. drain well, and put over the fire
In fresh cold water of sufficient quantity
to cover and boil until the rind can be easily
pierced with straw. When tender drain
thoroughly. To each pound of peel allow
one pound of sugar. add just enough water
TO the sugar to make a srup when il
reaches the boiling point, add the peel and
let 1t cook until rich strip is formed. Re-
move then from the fire, and add white
brandy I'm the proportion one pint to four
pounds of the oranges peel. Pack away in
Jars. and let stand for two weeks before
using. An economical method of securing
the peel Is to gather 1t bit by bit from the
fruit that Is used for other purposes and
then throw 1t into the brine until needed.
AS the peel must necessarily stand ten
days, 1t Is not injured by considerably
longer period in salt, provided 1t is well
stirred each day, and so a goodly heap OF
the peel can be collected for several
weeks.
Orange Loaf Cake.
Mix the juice and grated rind Of four
oranges, let stand for ten minutes, then
rub well with a spoon and strain. Add
one pound of powdered sugar and work to
q thick Sfrun INF ~ INIT int
dice; wash in cold water Squeeze. remove
all water and milk, then add to the orange
strip, and beat to light cream.
Beat ten eggs until they are like soft
custard and sift fourteen ounces Of flour;
stir them alternately with the cream a
little at a time. Beat as long and as stead.
lily as your strength will allow; pour into a
buttered mold. and bake in brisk oven
until 1t shrinks from the pan. Turn It
out from the mold, dust with -four, wipe
1t off; then cover with the following icing
while warm:
Roll one small orange on a plate so as
to cause the oil to exude Then take a lit
tie powdered sugar to which there are no
Jumps, and rub gently and evenly in the
hand. and then rub over and over the
orange till 1t becomes saturated with oil,
repeating the process till three pounds of
sugar has been used, or the oil becomes
exhausted.
Squeeze out the Juice of the oranges and
strain. Then break the whites of two eggs
Into shallow china dish, and whisk them
until they foam but do not whiten; then
sift in the sugar. a little at time. adding
the juice with half a teaspoonful of lemon
juice. little by little till it has been used.
Orange Creams.
Boil the rind of one large orange until
tender then beat it in a mortar until
duced to a pulp. Add tablespoonful
of brandy the strained juice of the orange
and one-quarter of pound of sugar. Then
beat all together for ten minutes, hen add
the yolk of four well-beaten eggs and
again beat briskly. Bring one pint of cream
to the boiling point, pour it very gradually
into the orange mixture, stirring all the
time. Beat until nearly cold, then pour
dish of boiling water, and let stand until
the water is quite cold. When cold,
move the cups, garnish the tops with sun
dried orange peel, and stand on ice un.a
needed.