New-York tribune., 1911-04-16
l2zs2zz92zzlF INTEREST 4o=W =W]OME lA@EEzAE8ee lA@EA8ee
THE ORANGE SEASON
No7c Is the Time to Lay in a
Supply of This Fruit.

This is the season OF the year when It
Is u good plan TO put up" oranges for
use IN warm weather. There is an abun-
dant supply of nearly all varieties of this
fruit in the New York markets-the Bit
ter Seville so good in marmalades. the
cherry orange or Sumquat. the mandarin
and tangerine and last but no, least the
Maltese orange. with its scarlet pulp.
Of all orange conserves the most delicate
are those prepared from that quaint fruit
which is such a delight to children, owing
to it's color. Just now the blood orange
can be found In great plenty In nearly al
the large fruit stores OF New York. and is
very reasonable in price, averaging be-
tW cen D and 20 cents a dozen. In some
Italian shops far down town Maltese
oranges can be purchased for even less.
Several experiments We're recently tried
at preserving this fruit and finally the
following recipes were evolved. They have
never been I'm print before.
For a conserve free the oranges COM
pletely from rind and white tissue. Slice
them across and remove all seeds, as they
seem to inpart bitter quality to the pre-
serve For cupfu o. pulp or two me-
sugar and quarter Of q cupful Of water.
Put the mixture into pan lined wi;h
enamel and absolutely free from cracks
or nicked corners whore there may be dam
ger OF contact with the metal foundation
beneath. Let it boil until the fruit is soft
ard surrounded by a jellyliNe syrup.
good way 20 test it is 10 pour little or
the iuice into a saucer and set the saucer
ON ice n IL hardens TO a soft jelly II is
done This conserve has delicate ana
uniaue flavor that recalls the pomeSranatH
"A sort # cross between that and the
orange flavor. To add the rinds Is a mis-
take. as they take from the pomegranate
favor and make the conserve taste more
Ike am ordinary orange preserve or a
marmalade Reserve the rinds for use In
orange extract The rind from a blood
crsnce is particularly good for this pur-
pose.
4 little Of the syrup from this quaint
preserve may be used 10 flavor French
cream bonbons cake fr0stings or whipped
cream desserts. 10 win color them a beau
trlI pink. besides impartlng its flavor 10
them. A refreshing drink i prepared by
dluting this syrup with some ice cold
water.
Another blood orange preserve which IS
not So rich calls for half a cupful Of sugar
and a cupful Of water 20 a cupful OF sliced
fruit. This makes a preserve with more
pronounced tang but a less jellylike syrup
For a blood orange jam remove every
Da~tfcle Of white inner skin. carefully sep
arating The thin coating from each lobe
Measure the soft pulp thus obtained in
same quantity OF water and half as much
sugar. lust as you would for preserving b.
the last recipe given. Boil 1t TIL jelly
like This jam, like the preserve mas
verv faint but delightful fragrance and
recalls the pomegranate IN flavor
While lacking the bright unts anu
piquant fragrance Of the Maltese orange
sweets the cherry orange makes, however
a rich and attractive preserve especia"y
A. brandy is used with H. Some palate7
may. indeed, prefer il 10 the more delicate
Maltese conserves. Cut the fruit parity
across and remove the seeds carefully.
I Dc not peel the fruit. Cover with water
adding half a cupful OF sugar TO every
cupful of water Let it cook until th@
s,rup presents q iellyllke appearance. 10
not cook II too slowly, as simmerins seems
70 tonghen the rind. Seal f.. Of course
Ike an ordinary preserve. spoonful OF
[ brandy may be added 20 each jar. A re-"
Of these preserved kumquats make nice
bonbon for the afternoon tes table II cut
I'm half and rolled In fondant or thick
white icing
The bitter orange was brought into
southern Spain long ago by the Moors'
and the beautiful groves about the old city
of Seville have given il the name OF
Seville orange. II is the best for MARINA
lade. and the following recipe, which has
never been published before. will produce
the same piquant tang which has made the
ma-malade OF Scotch housewives famous.
Ont the oranges I'm two, crosswise' ana
with an orange spoon or small fruit
knife cut or SCOOP out the soft pulp from
F the lobcs. Reject the seeds and the strinSy
F tissue that surrounds the pulp. Then -
/ the orange shells into several parts reject