The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-02-04

ing golden balls half hidden meath the
rich. green, glossy leaves Of this tree
Of the imm0rtals-
In the land Of the orange groves 1t IS
deemed crime to subject the pure.
unCOnta minated gold of the orange. TIC
the cooking process. 1t must be eaten
in its natural charms, sans sugar. sans
everything but its own seductive cool
ing juices Neither must you allow
knife to touch this golden ambrOSla Of
pulp. To be quite consistent you must
tear eff the covering carefully. remOv-
ing every bit of the white portion. and
then with deft fingers tear the pulp in
to luscious Jumps Of spicy. subtle
sweetness. But there are as many ways
Of eating an orange as varieties 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. ard if large serve half to each
person. Another method which gives
a very delicate and cooling form of re-
freshnent is to remove the pulp from
the peel after cutting the orange in
heulisp heres or baskets and freezing
quickly to a soft pulp. then replacing
in the skins. busting 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 removed,
and all the white skin, leaving the
pup WHICH N-tlA EH 1lt-1 IS DuAl4LE
the sections apart at leisure: the cup
part Of the spoon catching the juice
that may escape.
ORANGE JUICE.
Take about a dozen solid. juicy
oranges for a quart Of juice. Pass the
juice through flter-paper placed in a
funnel, IN order to clarity the juice.
Then put il in a porcelain-lined sauce
pan. place over the fire and let it heat
to steaming point Stir in three table
little cold water cook clear. then add
half 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 nice first
course to serve for luncheon
ORANGE JULIP
Chip off q quarter OF the very thin
rlnd OF Florida orange into glass
with a little finely crushed ice and two
level tablespoonfuIs of powdered sugar,
stir for a few minutes and bruise the
orange peel to extract the favor. then
ill UP the glass with cracked ice. add
a small teaspoonfuI Of creme de menthe.
four ia blespoOnfuls of whisky and two
sprigs Of mint and serve
ORANGE ROLY POLY
Make the dough for this as you would
for baking powder biscuits using a pint
OF sifted -four. a large tablespoonful Of
shortening and cold water to make q
soft dough. Roll in an oblOng sheet and
cover thiekly with three oranges peeled.
sliced and seeded. sprinkle thieiSly with
sugar mixed with the grated yellow rind
of one orange: then roll up Ike a jelly
cake, folding in the ends 70 prevent the
Juice from escaping tie up in a well
Toured cloth. leaving room for it to
swell and put into a large kettle OF
boiling water and boil rapidly and con-
tinuousiy for two hours, or steam it fer
two and one-half hours. Serve with q
tart fruit sauce.
ORANGE CUSTARD.
Take the Juice Of six large sweet
oranges strain and sWeeten to taste.
stirring over the fire until the sugar IS
dissolved skim carefully. remove from
the fire and when nearly cold add the
vel beaten yOltzs OF six eggs and a pint
stir and cook until II thickens, then turn
into glasses and when cold heap The
beaten whites, sweetened with powdered
sugar. over the top OF each
ORANGE PIE
Beat the yolks OF three eggs light with
a CUP Of g1anulated sugar and table
spoonful Of butter Add the pulp and
Juice OF two oranges and the grated rInd
81 half OF one. Then add cup Of cold
milk Nix we'll and turn into a deep
pie dish lined with pastry well baked
Put in a moderately hot oven and bake
until cusfard is firm or set" in the mid
die Cool and cover with a meringue
large tabIespoOnfuls of powdered sugar.
Brown slightly IN oven and serve cold.
ORANGE CREAM CAKE
Make a plain cake with two eggs. oz-s
cup sugar. one large tsaspoonful of but
ter half Gun Of milk or water, one
teaspooHfu1 baking powder and one and
three-fourths cups Of sifted -four. Bake