Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-03-12

pint Of water; skim, and In 1t simmer
until tender one pound Of peel, cut 10
thin strips, then boil rapidly and stir
until covered with the sugar. Weave
the strips while hot and pliable into
small baskets In which to serve bonbons.
SANDWICHES FOB LUNCHEON OR TEA.
Chop the candied peel fine and put
between thin slices of buttered bread,
or between thin crackers. Chop equal
quantities of the candied peel and stoned
raisins, and use as above.
ORANGE FRITTERs.
Make batter as for fritters of almost
any kind, withtwo eggs, pint OF milk,
and -four enough to make quite thick
batter. Peel three oranges and cut them
in slices, removing the seeds. Dip the
slices in the batter and fry In hot butter;
serve hot with powdered sugar sifted
generously over them.
ORANGE PIE.
Mix together the grated rind and juice
Of two oranges, four well-beaten eggs,
four tablespoonfuls of sugar, one of but
ter, and one pint of milk. Bake In one
crust, and spread meringue over the
top.
ORANGE CUsTARD.
Make custard of one pint of sweet
milk, one large tablespoonful of corn
starch, three eggs and one cupful OF
sugar. Then take four good sweet
oranges, peel, cut fine, and sprinkle with
sugar. Pour custard over the oranges.
Cover all with frosting made OF the
whites of the eggs, and brown in the
oven.
ORANGE PUDDING.
Four oranges, peel, seed and cut in
small pieces, add one cupful of sugar
and let stand. Into one cupful of nearly
boiling milk stir two tablespoonfuls OF
cornstarch mixed with little cold water,
the yolks of three eggs, and pinch OF
salt; when done, let It cool and mix with
the oranges. Make a frosting Of the
whites of the eggs. Spread over the
pudding, and brown. Serve with sauce,
or whipped cream.
ORANGE sHoRTcAKE.
Pare five sweet oranges, remove every
bit of white pith and the seeds, cut up into
small pieces, and sprinkle them with one
cupful of white sugar. Let stand while
the crust Is being made. For this sift
two heaping teaspoonfuls of baking
powder and one teaspoonful Of salt into
one quart of flour. Rub in this two
heaping tablespoonful of butter, and
add sufficient milk to make soft dough.
Bake quickly on buttered tin plates, two
layers to plate, with butter between.
When done, separate and spread the
orange pulp thickly between and on top.
ORANGE CAKE.
Cream one-half cupful of butter
(scan); add gradually one cupful Of
sugar, then the well-beaten yolks of
eight eggs and one-half oupful Of milk.
Mix two teaspoonfuls of baking powder
with one and one-half cupfuls Of flour
and add to the mixture. Beat vigorous
ly for five minutes; add one teaspoonful
of orange juice or extract. Bake In q
moderate oven. Frost with yellow frost
ing made from the yolks Of three eggs
and powdered sugar. Flavor with one
teaspoonful of orange juice.
ORANGE LAYER CAKE.
Cream together one cupful OF butter
aud two cupfuls of granulated sugar;
add one cupful of cold water, three cup
fuls of -four in which have been sifted
two teaspoonfuls of baking powder,
three well-beaten eggs, one tablespoon
full of orange juice and q little of the
grated rind. Bake in layer-cake tins.
For the filing whip the whites of three
eggs with two cupfuls Of sugar to stiff
froth, add the grated rinds and pulp Of
two sour oranges, and one tablespoonful
of corn-starch dissolved In q little cold
water. Mix all together in one cupful
of boiling milk, and cook In double
boiler until 1t thickens, but do not allow
It to boil. Place between the layers
while hot, and ice the top with white
icing.
ORANGE STRAWBERRIES.
Place layer of ripe strawberries in .
deep dish; cover the same thickly with
pulverized sugar, then another layer Of
berries and sugar, and 80 on until the
dish is nearly filed. Pour over all the
juice of oranges in proportion OF three
oranges to quart Of berries. Let stand
for an hour, then serve.
ORANGE CHARLOTTE.
Line mold or bowl with lady-fingers
and sections of oranges. Soak one-third
of box of gelatine in one-third of cup
full of cold water until It is soft. Pour
on one-third of cupful of boiling water,
add one cupful of sugar and the juice Of
one lemon. Strain and add one cupful
OF orange juice and pulp, with . little Of
the grated rind. Cool in pan of ice
water. Beat the whites of three eggs
until stiff, and when the orange jelly
begins to harden beat it until light. Add
the beaten whites and beat together until
stiff enough to drop, then pour into the
mold.
ORANGE sHERBET.
Take the juice of six oranges and four
lemons, five cupfuls of sugar, two table,
spoonfuls of orange extract and the
grated rind of two oranges. Scald the
rinda of the oranges and lemons In one
quart of boiling water. After fifteen
minutes remove the rinds, strain the
water and add to the rest of the ingredi-
ents with enough cold water to make an
exact gallon of mixture. Freeze and
serve in glasses or half-skins Of tho
oranges.
AMBRosIA.
One pineapple, finely chopped, one