The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-01-18

very thick coarse skins are light coarse
oranges are. heavy, compact, smooth and
thiin-sk kin of lighter color and CON
grained. with a small portion of fiber,
with an abundance of sweet deliciously
favored juice The richest oranges have
| a russell skin.
The simplest and surest way to test
the fruit is to take it up in the hand and
s'hefting' it.
There are many ways of serving and
eating as there varieties of fruit.
The most common method and favorite
! half, across the grain, forming two cups,
the pulp and juice is then eaten with a
The Cuban method is to peel the orange
at the table, by running an orange fork
f fr,,i4 stem eng to center ana noiding the
cut away from the juicy meat leaving a
os on fb Th9n y OF tRe sor to
leaving a band around the center. This
arated by drawing this band out like a
ribbon with the orange sections strung
This is a dainty way to eat the man
dsrins and and a small variety of orange call
THE FTowER BASKET.
If fhe Is fa an tg or Way to then
Take six or eight small oranges or man,
the rind; then pull the natural sections
half apart SO they look like the petals
secon STICK o9Ye th In the Point Of
gether on a fancifully folded napkin or
bed of green holly and stems
A FRENCH METHOD.
A dainty way to serve oranges for COM
Pany BREAKFAST nffs t., is to cut With sharp
bic basket. Carefully remove the pulp,
et6er and wht St s ce add seb and and
the pulp back into the baskets. Cut a
bunch of fragrant violets, or a tiny rose
ORANGE TAPIoCA.
Of IA
til tender; then add a pint of boiling wa
ter and cook until clear. Peel and re-
sweet oranges and cut them into good
SIZED CUBES d stir d into O. the tapi9ea sweetep
a few minutes longer and then serve with
9"e7'eAsO oRANGB JELLY.
co G9ver box sn4 Of gelatiP 9e with pint Of
stir until dissolved Add the juice of
9ns and quart Of graduated sugar.
Stir until sugar is dissolved; then strain
into molds s oRA sst Il SNOW yeFX cold place
Take the strained juice of three large
one emoa soa ana gate of pee %
in a cup of cold water and soak until the
q cup of gran1iated sugar and hour over HneT
these four cups Of boiling water; Stand
Strain through thin muslin and when
quite cold whip into it the beaten whites
o. four eggs until the mixture is a beau;
in cold water, then pour in the pudding
and set away to stiffen. Turn out. and
and heaped at the base:
ORANGE CUSTARD.
If you like a touch of the bitter orange,
der and then mash to a pulp UP Add to it
Of four eggs Beaten WITH haif tns cup Of
sugar, Pour, on a pint of scalded milk
the custard cool enough to pour into Gus
tard cups Set away to stiffen. Just be
it; sprinkle this, sugar over the top of
''3e MOI ssELINE BE L'oRANGE.
Add the strained juice of two oranges
of butter: add the Beaten yoIks of six
bfended but do not allow it to to BOIL Sci Set
it aside and when cool stir into the mix
stiff froth. Pour into a welI-buttered
mold and steam for an hour and a half.
- Oranges A La PRIMROSE.
Make tangerine orange cream (using
th s, tsngeTine 9ranges5: Color the cream
smooth. Fiji little tomato molds with
this, pressing the cream compactly into
in shape as possible. Pack them in Ice
and when frozen very solid turn them
dish and decorate with knots of angelica.
ORANGE SAUCE (sWEETl.
thre e Of "a cup Of Boiling water ter
COOK Until clear. Keep hot over boiling ing
water if it cannot be served at once. Add
and just before serving Stir in the beaten
whites of two eggs.
Inquiries Answered.
Mrs M. D. B. writes: "wilI you sug-
patient that rejects it on account OF. its
raw taste? And DO you consider 1t bet
ter 'nAn peer BEEF Sc JUICE.
Beef juice If not heated above 1876 de.
diet when SOLID food eannot be g1en q
pound of beef Yields four ounces Of juice;
expressed juice is richly ABSORBED. It
is fourteen times as rich in albuminoids
The soaring of the surface of the steak
over clear hot Goals gives the expressed
this is not sufficient to disguise the raw
taste. add "a small quantity of beef ex-
ounce Of the meat JUICE a an ThS viii 10 e an
rich the flavor and add something to the
- cANAPEs BARTHoLoMEw.
Miss I. M D. writes: Can you inform
me how canapes Bartholomew are
Slice sandwich bread very thin, trim
off the lYe crusts and cut off each corner Of
butter and cover with grated Parmesan
sprnse With neT minced 66ah ng Ten eav ns
a slight margin around the edge. Sprin-
kle more HaTmcSdn over the nam ana
dust with cayenne or paprika and set in
a hot oven for fiLe minutes; then serve
TO FRESHEN SALT BEEF.
Miss T. T. S. writes: 'Will you inform
me how. to freshen salt dried beef with
out making it tasteless? / have tried
scalding with boiling water, but it takes
out all the flavor.
If the beef is only just little too salt
covering it with cold water and allowing
to stand few minutes will freshen it
sufficiently. If very salt cover with cold
waite. set over the fire and let get nearly
steaming- hot; then drain. If you intend
to serve 1T with milk gravy, pour the
utes, then. pour off the milk; crisp the
beef in little butter, dredge little flour
over it and then pour the milk over it
again, and let boil up. If the milk is
too salt, use half fresh to half the salt
reserving the remainder of the salty milk
for some other cream sauce.