Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1902-10-23
Recipes and Cable Bints.
Novel Orange Dishes.

that sends to us the oranges so plenti-
fully from November to April and at
such reasonable prices that they are
within the reach of all. Many dainty
dishes may be prepared from them and
no one can deny that ain orange eaten
daily before breakfast, is conducive
to perfect health. Following are
few orange recipes:
Oranges with whipped cream
Shred half a dozen juicy oranges,
leaving all the pulp; pile these small
pieces in pretty glass dish. Make
rich syrup by boiling pound of loaf
sugar in water enough to cover and
little lemon Juice. When cooled a
little pour over the oranges and set
away to cool. When ready to serve,
cover with whipped cream.
Orange jelly-Dissolve half box
OF gelatine in cold water, add half a
pint of boiling water and half a pound
of granulated sugar and the Juice of
one large orange and two lemons;
boil for five miutes, stirring constant
| ly. Divide the mixture evenly and in
to one-half stir the well-beaten yolks
of three eggs and pour into fancy
mold. Stir half cupful of rich cream
| into the other portion and set it on
ice. When firm, place the jelly out
of the fancy mold on pretty dish
and sprinkle over it the white portion
cut into small dice. Serve very cold
with whipped cream.
Orange baskets-Beat the yoIks of
three eggs with three tablespoonfulso of
powdered sugar; add one cupful of
rich milk and cook until thick. Re-
move from the fire and add one
quarter of a box of gelatine dissolved
in cold water; stir well, strain add
cupful of cream and flavor to taste.
Set away to harden. Cut, on the peel
of the orange, basket with handle.
Remove the loose sections of the
peel, and then the pulp of the orange.
Place the baskets in cold water until
the required number is prepared. Cut
the prepared gelatine mixture into
dice, fill the baskets with them, and
heap with whipped cream, sweetened
and favored with orange.
Orange Roly Podly-Peel, slice and
seed four sweet oranges; sift together
ore pint of flour one tablespoon of
sugar, one teaspoonful of baking
powder and one-quarter of O. TEASPOON
full of salt. Rub into this two table
spoonfuls of butter, and mix In sufii-
cient sweet milk to make soft dough.
Turp ont IN a Wa11 Ho,traI hoard rnn
out in long strip, spread with the
sliced oranges and sprinkle with
sugar. Roll up, pinch the ends SO
that the juice will not run out, lay on
buttered plate, and stead for thirty
minutes, then set in the oven. until
the top is dried. Serve with hard
sauce.
Orange Ambrosia-Peel, slice and
seed six sweet oranges; peel and
shred pineapple and CRATE a large
cocoanut. Arrange in alternate Law
ers, sprinkling each layer well with
powdered sugar and having the last
layer of cocoanut and sugar. Serve
very cold.
PANCAKES.
Russian Pancakes-Mix one ounce
of liquid yeast with one pound of
-four, stir in sufficient milk to make a
stiff dough- and stand it by the fire to
rise Beat three tablespoonfuls of
warmed butter with four eggs, two
tablespoonfuls of castor sugar, and a
little graed lemon peel; when well
mixed pour this into the dough, and
heat 1t again until it will separate
from the bowl. Divide this into
equal portions, roll them into balls.
and fill each with marmalade or apri.
cot jam. Put sheet of Toured paper
on baking tin, put the balls onto it
and let them to rise in a warm tenn
perature. Plunge the balls into boil
ing lard, and fry them nicely till
Drowned. Dust the tops with castor
sugar, pile on dish and serve hot or
cold.
Scotch Pancakes-Mix three tea
spoonfuls Of flour to a smooth paste
with little cold milk Add a pinch