The Hawaiian star. [volume] (Honolulu [Oahu]) 1893-1912, 1911-05-13
Orange Hints
ORANGE Cocktail.


pieces and mixed with finely chopped
dates and figs makes an admirable
foundation for temperance fruit
| cocktail. Add a few drops of lemon
juice and enough strained orange juice
to cover, and serve ice cold in glasses.
Orange Salad.
Orange salad is delightful with
duck, though it goes well with any
kind of game or fowl Slice or cut
in sections, add to each service a
spoonful of broken pecan meats or
walnuts and serve on lettuce leaves
with mayonnaise.
Orange Custard.
Make a custard by cooking two ia
blespoonsful Of cornstarch with one
pint of milk in a double boiler for
twenty minutes, then add the beaten
yolks of two or three eggs and one
half cupful of sugar. Have ready
three oranges peeled, cut up in a dish
and sweetened. Pour the custarG
| over them, and spread a meringue on
top made of the whites of the eggs
whipped stiff with powdered sugar.
Orange Fool.
Thoroughly wash six oranges and
wipe dry, then rub the rinds with one
half cupful of sugar. Put the sugar
in a sauce pan, add the strained juice
of the oranges, three well beaten eggs,
and one pint of sweet cream. More
sugar should be added if not sufTici:
emily sweet. Stir over hot water I'M
til thickened, chill, and serve in Gus
tard glasses, with grated nutmeg on
top.
Orange Meringue Pie.
Beat the yolks of three eggs until
light, add one scant cupful of sugar,
the grated yellow rind of half an
orange, the strained juice of two large
oranges and one cupful of scalded
and cooled sweet milk. Pour into a
pie tin lined with rich paste and bake
until firm in the center. When done,
cover with meringue made of the
stifhy beaten whites of the eggs and
three tablespoonfuls of powdered su-
gar, and brown lightly in the oven.
Orange Shortcake.
Mix and sift one and one-half cup
fuls of flour, two tablespoonfuls of
baking powder and one-half teaspoon.
full of salt. Stir in one cupful of milk,
the beaten yolk of one egg, one table
spoonful of soft butter, and, lastly,
the stiffy beaten white of an egg.
Bake in a long dripping pan or in two
square or round shallow tins. When
done, butter the top, spread literally
with peeled and thinly sliced oranges
and sugar to sweeten. Pile one-ha1f
upon the other and serve with whip.
ped cream.
Orange Roll.
Make a rich, light pastry as for
dumplings or rich biscuit, roll out in
a thin sheet, spread thickly with or
anges, peeled, sliced and seeded, sprin
kle with plenty of sugar and a little
grated orange peel; then roll up close
ly, folding over the ends to prevent
escape of the strip, lay on a plate
and steam for one and one half hours
Or it may be baked if preferred. Serve
in slices cut across, and with lemon
sauce.
Orange Dumplings.
Allow one small seedless orange t,
each person. Peel them, carefully re
moving all of the white bitter skin
!, roll in sugar until well covered, thel
roll up each orange in piecrust, Sc
them on a buttered enameled-war
plate and bake to a golden brown
Serve with hard sauce, or any kin,
liked.
Orange Fritters.
Make a batter with one cupful o
milk, two well beaten eggs, two ounce
of soft butter, pinch of salt and one
half pound of flour, sifted with on
teaspoonful of baking powder. Pee
the oranges and divide into sections
removing all tough, white skin bu
not breaking the thin skin of the sec
ton, mix them with the batter an
drop by spoOnfuls in boiling hot cool
ing oil, having a section of the orang
in each spoonful. Fry to a golde
brown, drain on paper and roll i
, powdered sugar.
EMMA PADDOCK TELFORD.