Evening star. [volume] (Washington, D.C.) 1854-1972, 1907-04-06
HAPPYlS The WOMAN

Vol
AHlnM surei correspondence.
GIhHW Sole manufrs and patentees.
IMPERIAL CHEM. MPd CO., SIS ". 73l ST.. New Yss6
Sold and applied BY
u. Q. Whelan, HOS 81. NV.
liver pills or patent sarsaparilla compounds
by the barrel. Besides eating this fruit of
the sun freely in Its natural state an album
dance OF home made marmalades of sweet
and bitter orange alone or lemon and grape
fruit in combination with the oranges will
prove both time and money we'll invested.
While almost every housewife has her own
particular recipe for marmalade, here arc
several Arizona and California recipes war
ranted to give perfect satisfaction:
Arizona Orange Marmalade.
Wash thoroughly. using o scrubbing
brush in the operation, dozen oranges
and half a dozen lemons Slice thin and
remove the seeds. Pour one gallon Of cold
water over the sliced fruit reserving a lit
tie to cover the seeds. Soak all for thirty
six hours. Strain off the water from the
seeds, add to the soaked oranges with IN
equal amount sugar and cook for two
hours, stirring frequently. This is not as
bitter as the ordinary marmalade while the
gelatine OF the seeds adds richer body to
the marmalade. In making any kind Of
marmalade do not allow it to overlook.
which spoils the clear golden tint de-
sirable.
Bitter Scotch Marmalads.
Seville oranges are best for this MARINA
lade which is held In high esteem at British
breakfasts To make 1t according to an old
Scotch recipe press the Juice out OF num-
Der of oranges. then put the rinds in tho
preserving kettle with plenty Of water to
cover. and cook until soft. adding more
water as 1t bois away. When very soft
turn into q stout jelly bag and squeeze out
all the juice obtainable. Mix with the I'M
cooked Juice, and to every pint allow .
pound and q half of sugar. Cook twenty
minutes. then test by dropping little on
and II It curls take from the fire and pour
at once into small pots or glasses. Lot
stand over night uncovered. then tie with
branded paper or cover with paraffine.
Orange and Rhubarb Marma1ade.
String and cut in half-inch pieces five
pounds pink-skinned rhubarb. Divide twelve
oranges in sections. removing seeds and the
tough part Of the skin. Put into pre-
serving kettle. heat slowly to the boiling
point, and simmer half an hour. Add four
pounds sugar, cook gently for two hours
then turn into glasses.
Riverside Marmalade.
Firm fruit OF medium size. preferably
Washington navels. are best for this at
tractve-looking marmalade. With a very
sharp knife slice off the thick ends Of six
oranges and two lemons, and then cut in
halves longitudionally This is easily done
by resting the fiat side OF the fruit on a
board, holding it firm with one hand and
slicing with the other. making half circle
pieces, which look pretty In the finished
product. Cover with two quarts cold water
and let stand over night In the morning
bring TO a boil, cook forty minutes. then
add five pounds sugar well heated In the
oven. and boil rapidly twenty minutes
longer. If the oranges are very ripe the
is an Improvement
Orange Fritters.
Beat the yoIks of four eggs with four
sugar until, lemon colored
and thick. Stir into this the juice of q
half lemon and -four to thlcken like batter
Add the stifiy beaten whites and dip in ono
slice of orange at a time. Take up with a
large kitchen spoon and fry golden
brown in butter or drppings. Sprinkle pull
verified sugar on top IL you are going to
serve them as a special course. Where
they are served with broiled ham lessen
the amount of sugar put into the batter and
omit sprnkling the outside.
Fig Pudding.
This pudding is great emergency des-
sert on an Arizona ranch. You can make
quite bit of 1t, and 1t will keep indef-
ntely. steaming up little as needed.
Chop fine one pound figs, one pound rails
ms and one cup suet. Add one teaspoonful
cinnamon, one-half teaspoonful cloves. ono
,up sugar. one cup sweet milk, one-half
easpoonful salt, one pint grated crumbs
and three well-beaten eggs. Mix well and
steam three hours.
Delmonico Pudding.
Put one quart of milk in double boiler
and ret come almost to the boiling point
Beat yolks of five eggs light, add six table,
spoonfuls sugar and beat again until ex-
light. Mix three tablespoonfuls
with little cold milk Add to
the eggs and sugar, and stir into the hot
milk Just as II is about to boil Add
salt spoonful salt then stir until well thick
med. Pour into a dish that can be sent
% the table and stand I'm the oven for ten
,r fifteen minutes until firm. Remove and
unread over the pudding layer OF canned
,nricots or other fruit Beat the whites
~ tbe eggs to a stiff froth, allowing one
a hJespoonful pulverized sugar TO each egg.
;oread lightly the top and put into
FOOLISH oven to color a golden brown.
Lemon Ice.
Put one quart milk I'm freezer until cold.
tir together the juice of three lemons and
wo cups sugar, add to the cold milk. and