The Cairo bulletin., 1906-05-23
USES OF ORANGES.
Especially Refreshing and Wholesome
Fruit at This Time of Year When
Appetite Fails

In the latter part of the winter and
the earlier spring, when the appetite is
prone to flag, the use OF fresh fruit is par
/ ticularly desirable.
Refreshing and wholesome as it is in
| its natural condition, the orange is not
! less excellent In a great variety of
/ cooked forms Ii may take the place of
apples. for instance. in various puddfng8
Orange Taploca. is prepared like APP
pie tapioca, by cooking the tapioca In
! a double boiler TO clear jelly-Hke con.
sistency, adding water as needed. ana
q pinch of salt. Remove peel and seeds
irom three or four rather sour oranges,
slice them or, preferably, tear in bits
with a fork, rejecting all pithy bits, an1
CRATE over them little of the yellow
rind, Sprinkle with sugar, pour over the
tapioca, and bake. Serve with plain or
whipped cream.
Orange Batter Pudding. Calls for the
same arrangement Of the fruit In a deep
pudding dish. Make a batter with two
eggs and small cupful of -four to pint
OF milk. Pour this over the fruit, and
bake. 1t should go at once from the
oven to the table and be eaten with q
hard sauce.
Orange Short Cake.--Is one of the best
winter short cakes, and it is also very
good when made with orange marmal-
AIDE. Any favorite light biscuit dough
may be used for the cake. Another rule
calls for an egg and a half cupful of
sugar, with small quart Of -four, tea
spoonful of soda and two of cream Of
tartar a pinch of salt, a large table
spoonful of soft butter rubbed into thu
-four. and milk enough 10 mix a soft
dough Sprinkle the oranges well with
sugar, If sour, and sour oranges are bet
ter than sweet ones for this and similat
uses. Serve with sugar and cream.
Orange Salad.-FOuy oranges make an
excellent salad. cut thinly and dressed
with plain French dressing OF salt,
pepper, vinegar and oil. They are par.
ticularly good with poultry or game.
For creams and ices. oranges are
among the best OF fruits, and their use is
requiring a long paper to set
it forth fully. For iellies and
the orange is also of great
value, and this is good time TO put them
up for future use, when less full of flavor
and also much more expensive. To imi-
tate the flavor Of the Dundee marmalade,
the bitter orange is required not al
ways to be procured. But with or with
jut this tang, an excellent domestic
product presents no special difficulties.
Two recipes are offered, both of which
have proved satisfactory.
Dundee Marmalade. - Wash the
oranges and slice thinly. peel and fruit.
the seeds. To each dozen
add a bitter Seville orange and
he juice of a lemon. Cover with cold
water. and let them stand over night in
IN earthen dish. Boil gently the follow
ng day until the rind Is entirely tender;
hen add a pound of sugar for each pint
# fruit. and boil until transparent Ii
hould form a firm Jelly. !
Orange Marmalade. of as thin
peel as possible from the oranges. and
oak this rind in salted water for q
ours. Boil it in fresh water. changing
nee, until tender. and cut fine with a
cissors. Pick mp the pulp Of the oranges
n bits, rejecting seeds and all white
her Add this to the rind. and allowau
quail quantity Of sugar. Simmer untu
lear and ready to jelly. Either Of thee
rill keep indefinitely and add a very
iouant relish to the home stock of
weets.
The eandied reel is easily prepared in
luch the same manner as indicated in
bic last recipe. Pol down uatl nearly
~. and finish in a warm oven. II has
any uses as decorative addition IN
axes and desserts. and the peeis OF
-esh oranges eaten may well be utilizea
/ this way They can be kept for sew
al days in a jar Of salted water while
ltheTing.-Country Gentleman.