Evening star., 1902-01-18

on the family table or for a small party.
Take six or eight small oranges or manda-
rims; peel them carefully, removing all the
rind; then pull the natural sections half
apart so that they look like the petals OF a
flower; stick a Glove in the point of each
section; bunch all the oranges together on
a fancifully folded napkin or bed Of green
holly leaves and stems.
A French Method.
A dainty way to serve oranges for COM
pany breakfast is to cut with a sharp
pointed knife the orange peel to resemble
a basket. Carefully remove the pulp, seeds
and white skin; add sugar and either some
fruit juice or kirsch and put the pulp back
into the baskets. Cut a slit in each handle
and insert small bunch of fragrant vio-
lets or tiny rosebud.
Orange Tapioca.
Wash and soak one cup Of tapioca until
tender; then add pint Of boiling water
and cook until clear. Peel and remove
seeds and skin from eight large, sweet
oranges and cut them into good-siZed
cubes; stir into the tapioca; sweeten to
taste; add juice of half lemon. Cook
few minutes longer and then serve with
sweetened cream.
Orange Jelly.
Cover a box Of gelatine with a pint Of
cold water and soak for ten minutes: then
pour on a pint of boiling water and stir
until dissolved Add the juice of ten me-
dium-sized oranges and two lemons and
quart of granulated sugar. Stir until sugar
is dissolved: then strain into molds and set
in very cold place.
Orange Snow.
Take the strained juice of three large
sweet oranges and the grated peel of one
lemon. Soak package of gelatine in a cup
of cold water and soak until the gelatine is
tender; add the fruit Juice and cup Of
granulated sugar and pour over these four
cups Of boiling water. Stand over hot
water and stir until clear. Strain through
thin muslin, and when quite cold whip into
it the beaten whites of four eggs until the
mixture is a beautiful white sponge. Wet
a fancy mold in cold water. then pour in
the pudding and set away to stiffen. Turn
out and serve with orange jelly cut into
blocks and heaped at the base.
Orange Custard.
II you like a touch Of the bitter orange,
boil the rind of small orange until tender
and then mash to a pulp. Add TO it the
juice of two oranges and the yolks Of four
eggs beaten with half cup of sugar. Pour
on a pint of scalded milk and stir until the
sugar is dissolved and the custard cool
enough to pour into custard cups. Set away
to stiffen. Just before serving rub some
lump sugar over the rind of two oranges
and then crush it; sprinkle this sugar over
the top Of the custards Chopped almonds
may be used instead of the sugar.
Mousseline de fOrange.
Add the strained Juice Of two oranges
to four ounces Of sugar and four ounces OF
butter; add the beaten yolks of six eggs
Stir over the fire until perfectly blended,
but do not allow 1t to boil. Set it aside and
when cool stir into the mixture the whites
Of the eggs beaten to a stin froth Pour
into. well-buttered mold and steam for an
hour and half. Serve with a sweet orange
sauce.
Oranges q In Primrose.
Make tangerine orange cream fusing any
recipe for orange cream, but using the tan
gerine oranges). Color the cream with
little color paste to get the desired prim-
rose shade. Have the cream frozen smooth.
FIJI little tomato molds with this. pressing
the cream compactly into the molds so 1t
viii turn out as perfect in shape as possi-
BILE. Pack them In ice and when frozen solid