The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-02-01

white portion. and then with deft fingers
tear the pulp into iueious Jumps of spicy.
subtle sweetness But there are as many
ways OF eating an orange as varieties OF
the fruit. Somep refer the simple method
OF cutting 4 slice from the top OF 4 solid
juicy orange and dipping out the Juice
with q spoon. others cut the fruit in two
and il large. serve half TO each person
Another method. which gives 4 very del
icate and cooling form OF refreshment
is to remove the pulp from mthe peel
after cutting the orange in herni~pheres
or baskets and freezing quickly 10 a soft
pulp, then replacing in the skins. busting
with sugar. unless fruit IS very sweet
and serving at once
Perhaps the daintiest way 70 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. anS
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 a dozen solid, juicy oranges
for a quart Of juice. Pass the juice
through hlter-papsr placed IN a funnel.
in order to clarity the juice Then put
it in a porcelain-linsd saucepan; place
over the fire and let It heat 20 steaning
point Stir IN tn-ee tablespoonfuls OF
arrowroot moistered in 4 little cold wa
ter; cook clear. then add half a cup or
more of sugar according to acidity Of
fruit, stir and cook until sugar is dis
solved: then turn out TO cool and. when
ready 10 serve put in a stenmed glass
with piece of ice in each one. This
makes a rice first course 10 serve for
luncheon.
Orange JuIip.
Chip of a quarter Of the very thin rird
Of Florida orange into q glass with
a little finely cruhed ice and two level
tablespoonfuls OF powdered sugar; stir
for a few minutes and bruise the orange
peel to extract the favor. then ill up
the glass fifth cracked ice; add a small
tablespoonful OF creme de menthe. four
tabIespocnfuIs Of whisky and two sprigs
Of mint and serve.
Osanae ROXY Poly.
Make the dough for this as you would
for baking powder biscuits. using pint
Of sifted four, Iareg tablespoonful Of
shortening and cold water to make a
soft dough Roll in an oblons sheet and
cover thicily with three oranges peeled.
sliced and seeded; sprinkle thickly with
sugar mixed with the grated yellow rid
of one orange: then roll up like Jelly
cake, folding In the ends 10 prevent the
juice from escaping: tie Up m q vel
Toured cloth. leaving room for IL tosweIl
and put into a large kettle Of boiling
water and boil rapidly and continuously
for two hours. OF steam IL for two and
one-half hours Serve with a tart Fruit
sauce.
Orange custsrd.
Take the Juice OF six large sweet
oranges: strain and sweetsn TO tax-s.
stirring over the fire Until the ,ssssr Il
dissolved; skim carefully. remove from
the IRE. and when nearly ccld add TIE
weIi-beate1 yoiks OF six eggs ana a pint
OF Geld boiled milk Return to FIRE and
stir and cook until it thickens. tho turn
into glasses AMI when cold heap The
beaten whites. sveeteaed with powdered
SLE<r. CttE Ltsr I1rf@AfA
Orange Pie
Beat he yosks os three eggs light with
: cup Of graduated sugar ard a table
spoonful CT butter Add the pulp ard
Juice OF Two oranges and the gated rsnd
Of half OF ore Then add cup OF cold
mix Xix vel and tErn lzto i eesp -
dish Tired =sth pastry. well baked Put
Il. = -
ccstard IS e-7n. or set in TIE Es.tie
Cool and cover wiki raer-agze mad =
The beaten whites ard three large tssls-
spooafuls % powdered sugar Brown
slightly n ovea sat ser~e celS
Orange Cream Cake.
Make : plain cake with to ezsz. oze
exp sugar. cns large tsssesDoonfui =
tsaxpoozful baking powder ard ore All
three-fou-rhs eEps siftrd four. Eake n
a lorg biscuit fs7- Wkea deze asB col5
enough. splfs IN half 81 with grange
cream ard cgrsr n top With sscfsaas u
grange ARRANGED n rows or slks syofes Z
Wheels Ice ever ~l-h beEied fe.1E -
preferred. sAe grange s~rErnz nay -
pszest On top C ieisz-
Orange crezr- fer Szkc-
PIT Into = Firt cGB the grst-l Fs@5
Q. &c osz1-r r. - - - ~ ard tza
tzE.ssroo-fzlS cf le=soa sssce. 60 ~ ff=s
GU Wa COD wzres AID pas or las r.
n sszezrzz- Pat ~ ye-Es q tvs e<z
srhr srsta , cup CT sszzr s11 twa ;.sisss-
spcorsstts q co,a sEs-ra Posr ~ ~.
sa5ce osowsy sV~r tht@ nal-szzrs- = rrl-g
uasa dear Cook a szl7ase- s61 fzrxs
taasrSyr1o-fal II batter ard i<s j q =
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