Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-02-02
Table
Kitchen.

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| Conducted by Ida Ames Willis,
| Marquette Building, Chicago. All
rights reserved by Banning Co., Chi
cago).
The Orange.
There are various kinds Of oranges,
some thriving better in some localities
than others. 3 The russell skinned
is considered the richest. The best
are The heaviest with thin skins. Those
that are light have little juice and very
| thick skins. sst
The orange, like all other members
of the citrus family. is characterized
by an abundance of free citric acid,
though less proportion than the lem
on or lime. The chief use of the or
ange is to allay thirst and they serve
admirably for that purpose in febrile
disorders. They possess antiscorbutic
properties among other virtues.
| The essential oils which are delight
full fiavoring agents are stored in the
outer yellow skin and should be re-
moved carefully in order not to get,
| white portion under the skin, which
consists almost entirely. of cellulose
| and is very indigestible.
Candied orange peel although re-
garded generally as only an agreeable
addition to cakes, buildings and con-
fections is possessed of virtues that
strengthen the stomach as we'll as ex-
cite it to action. 1t therefore serves
a useful adjunct when added to indi-
gestible combinations. Thin rinds are
best for preserving, as they have less
of the bitter white portion. An orange
of good quality should not lose over
one fifth it's weight by removal of the
peel.
Serving the Orange.
Oranges for transportation must be
gathered before fully ripened and the
only way one can enjoy them in per-
lection is to feast upon them where the
hot southern breezes are ladened with
the perfume of their blossoms and you
can sit where you can please the eye
with the refreshing picture of the
cleaning golden balls half hidden meath
the rich, green, glossy leaves of this
tree of the immcrtals.
In the land of the orange groves it
is deemed a crime to subject the pure,
uncontaminated gold of the orange, to
the cooking process. 1t must be eaten
in its natural charms, sans sugar, sans
everything but it's own seductive cool
ing juices. Neither must you allow
a knife to touch this golden ambrosia
of pulp. To be quite consistent you
must tear off the covering carefully,
removing every bit of the white por-
ton, and then with deft fingers tear
the pulp into luscious Jumps of spicy,
subtle sweetness. But there are as
many ways of eating an orange as va
rieties of the fruit. Some prefer the
simple method of cutting a slice from
the top of solid juicy orange and
dipping out the juice with a spoon,
others cut the fruit in two and if large
serve half to each person. Another
method, which gives a very delicate
and cooling form of refreshment is to
remove the pulp from the peel after
cutting the orange in hemispheres or
baskets and freezing quickly to a soft
pulp, then replacing in the skins, dust
ing with sugar, unless fruit is very
sweet and serving at once.
Perhaps the daintiest way to eat the
raw orange is with the orange fork,
which is run from the stem end quite
to the center; the peel is then re-
and all the white skin, leaving
the pulp, which can be eaten by pulling
the sections apart at leisure; the cup
part of the spoon catching the juice
that may escape.
Orange Juice.
Take about dozen solid, juicy or
anges for a quart of juice. Pass :
juice through filter-p paper placed in a
in order to clarity the juice.
Then put it in porcelain-lined sauce
pan; place over the fire and let it heat
to steaming point. Stir in three table
spoonfuls of arrowroot moistened in a
little cold water; cook clear then add
half a cup or more of sugar according
to acidity of fruit, stir and cook until
sugar is dissolved, then turn out to
cool and. when ready to serve put in
a stemmed glass with a piece of ice in
each one. This makes a nice first
course to serve for luncheon.
Orange RoIy Poly.
Make the dough for this as you
would for baking powder biscuits using
a pint of sifted -four large table
spoonful of shortening and cold water
to make q soft dough. Roll in an OBJ
long sheet and cover thickly with three
peeled, sliced and seeded;
sprinkle thickly with sugar mixed with
the grated yellow rind of one orange;
then roll up like a jelly cake, folding
in the ends to prevent the juice from
tie up in well Toured cloth
leaving room for it to SWELL and put
into a large kettle of boiling water and
boil rapidly and continuously for two
hours, or steam it for two and one
half hours. Serve with a tart fruit
sauce.
Orange Custard.