New-York tribune., 1909-11-14

, layers Of grated coCOan-t and orange pulp.
Sprinkle the top with sugar and coco&nuy.
The cocOanut should be fresh. not the
desiccated variety. Orange and COCuanut
make. as most housewives know. n delight
fuI combination i'm layer cake and in
blanc-mauge ami similar desserts.
Pruncs stcweG Vc-y slowly and for d long
time with chips of orange peel aye far
better than when cooked in the ordinary
way. The grated rind or chips of orange
peel add a delicate 1avor to a pruEe pie
filling. Apple jelly Is delicious Favored
with tsngerines and they also improve an
apple marmaIadt. Foreign chefs some
times prepare a salad from apples ami
oranges. Peel and core d few apples of
hne flavor. Cut them IN thin slices and
pat into bowl. Feel and remove the
white inner skin from as many oranges as
there arc apples. Arrange the fruits in
alternate layers and pour over them. FOR
every three apples. a tablespoonful each
Of rum. krsch and maraschinO Mix we'll
and sprinkle with two ounces OF powdered
sugar. Put the salaJ in a cold place until
serving time. Then mix well again aud
serve
Other unique combinations are figs
stuffed with orange marmalade. mint sher-
bet with cupfU Of orange juice frozen
with it and pineapple mousse decorated
with orange Jelly. Oranges aud pincappies
are frequently used together Sometimes
an orange jelly Is decorated with haIvcd
apricots; the stones are removed and in
then place are stuck blanchcd almonds.
ORANGE PANCAKES.
"FiliprinI' gives the following recipe
for orange pancakes: Cut the riud Of
an orange into exceedingly small square
pieces and boil it in two giIls OF water for
five minutes. Drain, replace the rind in
the pan. squeeze In all the orange Juice
and cook TIL nearly dry. Prepare a flannel
cake batter and aud the orange Juice aud
peel to it. stirring them lightly through
out the batter, ana then fry the cakes on
bu;tercd griddle Pancakes are some
times spread with Grange InarmaIas.t
French pancakes are particularly good in
this way. They are also served with cura-
Goa or plain orange juice and powdered
sugar. Candied orange rind used as "a deco
Ration Will improve such orange desserts
rs icc cream and festive cake. To crystal
lie II cut the orange peel in thin strips
being careful To romove every biz OF the
white inner skin. Soak the rind over night
In enough cold water 10 cover H. using n
quarter Of a cupful Of salt 20 half a gallon
OF NaNcI- btdlH ana rinse II. Boil IL
twenty minutes. Drain and boil IL asain
for twenty minutes. then drain and boil In
q third water FOR stin another twenty min
utes. or until tender. Rinse in cold water
after each boiling. Now begin 10 boil il for
tie fourth ana last time. adding a pound OF
sugar and a cup of water 10 every pound
OF orange peel Let IL bOil down. aud when
thoroughly eandied turn II into a dish OF
granulated sugar. After mixing; il well
with the sugar put II into sieve and
shake the sieve wen la lee out all the loose
sugar. Separate tho pieces cf rccl ana put
them away - dry a little before servin-.
Candicd peel prepared at home according 20
this recipe is Infinitely superior To that
purchased In shops. Lemon rind may be
cfSstgilizCd ia the sg4uc Nay.