Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-03-26

them stiffiy. When the corn starch
mixture is cool, pour 1t over the whites
of the eggs. Beat rapidly and In . few
minutes the whole mass will be light
and foamy. Set 1t away Immediately In
very cool place. The colder 1t can be
kept the better It is. Make q soft Gus
tard of one pint of milk, two table
spoonfuls Of sugar, three beaten yolks Of
eggs, and half teaspoonful of vanilla.
Pour this over the orange foam. This
looks very pretty served in small glasses.
ORANGE MOUSSE.
Put into q saucepan thres-quarters of .
pound of granulated sugar and squeeze
on it the juice from FIVE sound oranges;
add the rind of one orange cut into
pieces and two tablespoonfuls Of water.
Put this on the fire and stir with
wooden spoon until it begins to bubble,
when remove from the fire and let
stand for five minutes. then strain and
put in your ice cream freezer and freeze.
Get candied orange and cut it in small
pieces. When the orange mixture is
| frozen, remove the dasher and add one
pint of rich cream whipped very stiff
and the cut.up candied orange. Pack 10
ice and salt for an hour and a half
Turn out on a platter covered with a
napkin. Garnish with small pieces Of
candied orange and row of slices OF
oranges tapping over each other.
ORANGE JELLY IN BASKETS.
Extract the juice of six oranges and
one lemon. Put two ounces of sugar
with it and let stand until the sugar is
dissolved. Soak half an ounce of
gelatine in a little cold water until soft.
Add sufficient water to the orange juice
to make nearly pint and to this add the
gelatine. Warm the whole mixture un-
til the gelatine is fully dissolved, stir
ring thoroughly. Pour into your orange
peel baskets and set away in the cold
to harden.
ORANGE BASKETS.
Cut away part of the peel on one side
Of the orange to form handle, leaving
the lower half as bowl of the basket.
OF course, the pulp has got to be taken
out very carefully so as not to break the
skin. An easier way is just to cut the
orange in half: remove the pulp and fill
with the jelly. A little of the jelly may
be saved out, and when ready to serve,
chop it up quite fine and spread on top
of the baskets. Whipped cream may
also be used.
ORANGE OR LEMON PEEL.
Crate either of them over cake before
the icing Is put on and you will find they
will flavor the cake all through.
ORANGE cUsTARDs.
Fill one cup with orange juice and
pulp. Turn into bowl and add one
tablespoonful of lemon juice and the
grated yellow rind of one orange.
Measure one cupful of sugar and one
tablespoonful of butter and beat them to
a cream; now add the yolks of two eggs
we'll beaten, the orange mixture and two
tablespoonfuls of cracker crumbs that
have been soaked in half a cupful OF
milk. Add the whites of the eggs last,
beaten slightly, and bake in custard
cups set in shallow pan of hot water.
ENGLISH ORANGE HONEY.
Take the juice and grated rind Of two
oranges, put 1t in saucepan and add to
it one cupful of sugar and two ounces OF
butter. Stir it, and when it boils add
the beaten yolks of three eggs and the
white of one. Remove to one side of the
stove, where it will be hot but not boil,
and keep stirring constantly until it has
the appearance of melted cheese. Use
as filling for layer cake or for tart
cases.
ORANGE PUDDING.
Peel four large oranges and cut them
into small pieces, taking out the seeds.
Put them into warm pie dish with
three tablespoonful of sugar; stand 1t
| in the oven to get warm. Take one pint
of milk and bring it to tho boiling point,
when add two tablespoonfuls of corn
starch that has been dissolved in little
cold milk, and the beaten yolks Of two
eggs. Boil all this for minute and then
pour it over the oranges. Beat the
whites of the eggs with little powdered
sugar and spread over the custard like a
meringue and put in the oven moment
until brown.
ORANGE JELLY WITH BANANAS.
Soak half box of gelatine in half a
cupful of cold water until soft, then add
one cupful Of boiling water, the juice OF
one lemon, one cupful Of sugar and one
pint of orange juice; stir until the sugar
10 dissolved, then strain it. Cover the
bottom of glass dish or mold with
sliced bananas, pour over it some Of the
orange mixture, let this get little stiff,
then add q few moro sliced bananas and
more of the liquid; alternate this way
until used. 1t may take three bananas.
ENGLISH WALNUT CAKE, ORANGE DRESS
Cream quarter cupful of butter with
half a pound of powdered sugar, then
add in the order named and beating
thoroughly each one: the yolks of six
eggs, two level tablespoonful of cocoa,
one teaspoonful of cinnamon, q quarter
teaspoonful of cloves, very little nut
meg, half q pound Of English walnuts,
chopped fine, one cupful of soft bread
crumbs mixed with heaping teaspoon
full of baking powder and last add the
whites Of six eggs beaten until stiff.
Bake in two layers.
| ORANGE DRESSING.
Shell half pound of English walnuts,
keep out some of the unbroken halves
for garnishing the cake, chop fine the re.
mainder. Take the juice and pulp OF
one orange and add to 1t quarter of q
pound Of powdered sugar and the
chopped nuts. Cook three minutes and
stir until 1t thickens, then spread II be-
tween the two layers of cake and on top.
BANANA PUDDING.
To one quart Of scalded milk add the
well-beaten yolks of three eggs, table
spoonful of cornstarch wet with little
cold milk and one tablespoonful Of
sugar. Boil gently until 1t becomes q
smooth, thick cream. Peel and slice
three bananas and lay In the pudding
dish and pour the cream over them.
Make a meringue with the whites Of tho
eggs beaten stif1y, little sugar and
some grated lemon peel. Pile this over
the cream and bananas and bake In a
moderate oven until nicely Drowned.
Serve cold.
FRIED BANANAS.
Slice them lengthwise once, after peel
ing OF course, season with salt and pop.
per and fry in hot fat or butter. Drain
we'll. Also. they are delicious dipped in
egg batter and bread crumbs and fried
crisp.
SAUCE FOR FRIED BANANAS.