The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-07-04

| NfSP'oto colHStdrch 0lSS0lVed IN q
little cold milk. Cook and stir 3 min
| utes, add well beaten yoIks of 4 eggs
and cook i minute longer Let cool
| silghtly, then pour over sliced sugared
oranges in glass dish Whip whites
OF eggs to a stiff SHOW with 2 table
! spoons powdered sugar and drop bv
large spoons into shallow pan of boil
ing water. Cook / minute on one side.
/ turn carefully and cook the other,
Place over custard and serve very
cold.
Orange Ice Cream.
Add / teaeup of granulated sugar to
l pint boiling milk and stir till dissolv-
ed. Add the grated rind of and the
strained juice of 5 large oranges, mix
ed with 2 IL cups of sugar. Stir all
| together. Let cool and freeze. AS
soon as it begins to get firm stir in l
pint of whipped cream.
Orange Filling.
Orange filing for large cake q. short
eakes-Boil IL cups of graduated
sugar with 1-3 cup of water till it will
spin IN thread when tested Beat the
yolks Of 8 eggs very light and pour
syrup gradually into these, stirring
briskly all the time Beat the mixture
till stiff and cool, add the grated rind
of 2 oranges, the juice of l and tea
| spoon of lemon juice. This is a deli
eious filing, but should be, eaten within
a few hours.
Orange Compete.
Boil IL cup of water with cups
graduated sugar and teaspoons lemon
| juice for 5 minutes Pare and divide
into sections large sweet oranges. Re
move white pith and seeds and dip each
section into the syrup. Lay each piece
on an oiled plate and when the syrup on
them has hardened little repeat the
dipping. This should be done third
time. When quite cold and hard place
them in glass dish and pour over them
what syrup is left. Sprinkle blanched
shredded almonds over them and serve
with whipped cream.
Orange Pie.
| Mix together well-beaten eggs. re
serving the whites of 2, the grated rind
of / orange and juice of 2, 4 table
spoons of sugar, ] tablespoon of butter,
9 cups of milk Bake in one crust till
eustard is firm, then spread over the
tops the whites of 2 eggs beaten to a
stiff snow, with 2 tablespoons of pow
dered sugar and let brown very slowly.
Orange Snowdrops.
Beat together till very light the yolks
Of 3 eggs, l cup of graduated sugar.
Add 8 tablespoons of water, 2 table
spoons of orange juice, the grated rind
of l orange and / cup of flour in which
has been sifted / teaspoon OF baking
powder. Mix well and fold in the whites
of the eggs mixed to very stiff froth.
| Pour the batter in buttereds egg cups
and steam 90 minutes When done turn
out, roll il powdered sugar till thor
oughly coated and serve with lemon
sauce.
Orange Omelet.
Beat the yolks of 8 eggs till thick,
add tablespoons of orange juice, 3
tablespoons of powdered sugar and the
grated yellow rind of 1 orange. Fold
in the. stiffly whipped whites of the
eggs and turn the mixture into hot
buttered frying pan. AS the omelet
cooks lift it from the sides with a
knife, allowing the uncooked portion to
run under. When done lay on slices of
orange peel sugared to cover half the
| omelet. Fold over the other half and
serve at once.
Orange Pudding.
Beat well together l teacup each of
dry bread @erumbs and finely chopped
suet, the juice of = large oranges and
the grated peel of 1. weil-beaten
eggs, 2 1-2 cups of milk. Fill 8 we'll
buttered cups with the mixture and let
steam | hour. Serve warm with hard
sauce favored with lemon.
Oranges in Tapioca Jelly.
Soak tablespoons of pearl tapioca in
2 cups of water over night. Cook slow
" in a double boiler till clear. Add 4
tablespoons of graduated sugar and i
tablespoon lemon juice. Let it boil up
once, stir until sugar is dissolved, pour
over 4 oranges that have been peeled,
divide into sections and cut in rather
small pieces; set away till cold and firm,
and serve with sweetened whipped
cream.
Orange Fritters.
Beat / egg very light, add IA cup of
sugar with IL cup of milk, then str to
a smooth batter with / cup of flour, l
teaspoon baking powder and pinch OF
salt. Dip sections of peeled orange into
batter, fry in hot deep fat, dust with
powdered sugar and serve Immediately
with lemon sauce.
Orange Shortcake.
To a pint of -four allow a generous
tablespoon each Of sugar and shorten
ing, IL teaspoon of salt, l heaping tea
spoon of baking powder, with enough
cold water to make soft dough. Roll
out in thin sheets, bake 20 minutes in
a quick oven. When baked butter one
sheet and cover generously with thlniy
sliced oranges well sweetened. Place the
other cake on and cover top with
whipped cream and tiny pieces OF
orange.
Orange Ambrosia.
Halve medium-sized oranges without
peeling. cutting across the grain, and
remove pulps with a spoon. Soak some
dessicated coeoanut in a little milk, add
to the orange pulp with sprinkle OF
sugar and a dash Of lemon juice. Re
place lightly in the orange shells, and
serve each on a small plate garnlshed
with lettuce leaves.
Orange Cheesecake.