Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-02-03
Table and Kitchen.


nance. perhaps because Ne Crusaders
who found this member Of the citrus family
during their incursions iIk the Leyant en-
couraged the theory thass theyfruit belonged
to the golden apples Of the Hespefides, or,
perhaps, because it is theNfa~orite fruit of
the languishing daughters Of the orient,
around whom the worldoweayes a glamour
Of enchantment, love and pleasure that fits
web with the setting of ysplendor and
wealth Of coloring Of these golden globes
of spicy, subtle sweetness, cleaning be-
tween the cool dark leaves Of green; while
over all hangs the strange enhancing odor
Of the white bud and blossom that adorns
the bride Of every race and cline. There
Is q story to the effect that the two prin-
cipal varieties of orange-the sweet (citrus
aurantium) and the sour CITRUS vulgaris,
known as the Seville orange, were brought
from India by the Arabs. A part of these
Syria brought the sour varieties, while
those who introduced the sweet variety
came through by another route to Seville.
From these two species have sprung the
great variety so common to us today
The cultivated oranges of our own soft
southern chimes are full of the original
flavor and suggestveness Of the warm mel
low sunshine. the scent of the waxy blos-
som and the eternal blue of the skies above
1t will interest housewives to know that
the seedless or navel orange the ia
vorlte OF our breakfast fruits, was intro
duced into the states by an observing
American woman traveller who while trav-
cling in the province of Bahia Brazil, dis
covered that the oranges there were SUI
perior to our finest at home. This fact she
made known to the then commissioner Of
agriculture at Washington and the result
of further investigation. experiment in
transplanting and nurturing Is the phenome-
nal annual output of over million of
boxes of this one variety
There are various kinds Of oranges some
thriving better In some localities than 9TH
ers. The russet-skinned is considered the
thin skins. Those that are light have lit
tie Juice and very thick skins.
Their Chief characteristics.
The orange. like all other members of the
citrus family. is characterized by an abun-
dance Of free citric acid, though less pro-
portion than the lemon or lime. The chief
use Of the orange Is to allay thirst. and
they serve admirably for that purpose in
febrile disorders. They possess antiscor-
butte properties among other virtues
The essential oils which are delightful
favoring agents are stored in the outer yei-
low skin and should be removed carefully in
order not to get with them the bitter prin-
ciple in the white portion under the skin,
which consists almost entirely of ceiulose
and Is very indigestible.
Candied orange peel, although regarded
generally as only an agreeable addition to
cakes, buildings and CONNECTIONS, Is pos
sessed of virtues that strengthen the stom-
ach as well as excite 1t to action. 1t there
fore serves useful adjunct when added to
indigestible 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 its
weight by removal of the peel.
Serving the Orange.
Oranges for transportation must be gath
cred before fully ripened. and the only way
one can enjoy them in perfection Is to feast
upon them where the hot southern breezes
are laden with the perfume Of their bios
SONS, 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 immOrtals.
In the land Of the orange groves 1t Is,
deemed crime to subject the pure, uncon-
taminated gold Of the orange to the cooking
process. 1t must be eaten in its natural
charms. sans sugar, sans everything but
its own seductive cooling juices. Neither
must you allow knife totouch this golden
ambrosia Of pulp. To be quite consistent
you must tear off the covering carefully,
removing every bit Of the white portion
and then with deft fingers tear the pulp
into luscious Jumps of spicy, subtle sweet
ness. But there are as many ways of eat
Ing an orange as varieties of the fruit.
Some prefer the simple method of cutting a
slice from the top Of a 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 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 quick
ly 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
fnrl - ,. ;,
run from the stem end quite to the center;
the peel is then removed 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 oranges
for quart of juice. Pass the juice
through filter-paper placed in funnel, In
order to clarity the juice. Then put it in
a porcelain-uned saucepan; place over the
fire and let it heat to steaming point. Stir
In three tablespoonfuls of arrowroot mois-
tened In a little cold water; cook clear,
then add half cup or more Of sugar ac-
cording to acidity Of fruit, stir and cook
until sugar is dissolved. then turn out to
cool and, when ready to serve plM In a
stemmed glass with piece Of ice in each
one. This makes a nice first course to
serve for luncheon.
Orange Julep.
Chip off quarter Of the very thin rind
or Florida orange into a glass with a
little finely crushed ice and two level table
spoonfuls Of powdered sugar; stir for a
few minutes and bruise the orange peel to
extract the flavor, then fill up the glass
with cracked ice; add a small teaspoonful
o. creme de menthe, four tablespoonful 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 pint Of
sifted flour. large tablespoonful Of short
ening and cold water to make a soft dough.
Roll in an oblong sheet and cover thickly 1
with three oranges peeled, sliced and seed
ed: 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 escaping;
tie up in well Toured Cloth, leaving room
for 1t to SWELL and putt into large kettle
of boiling water and boil rapidly and con-
tinuously for two hours. or steam It for
two and one-half hours. tsServe with a
tart fruit sauce. .ssaE tuo-