The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1912-12-10
by Ida AMES WILLIS.

This juicy and delicious fruitage Of
one variety of the genus citTus-the
Orange-shUuld be enjoyed by every one
as the fruit grows more plentiful every
year. owing TO the large area available
for its cultivation and the fact that the
orange tree rs exceedingly productive.
1t is alike suitable for young and old.
the well and the sick It is delicious
served in the simplest manner. and its
flavor adds to the most elegant desserts
and ices created. The richest oranges
are the russet skinned. But always Sc
lect the heaviest. as these have the most
juice. In som" cases it is best to serve
the more acid variety. the richer. sweet
er juices being a hit heavy, especially
when there is bilious tendency.
Orange Compete.
Make a strip by boiling together half
a cup Of water and A pint Of sugar.
Juice of a lemon. Remove the peel from
a dozen juicy. thin-skinned oranges and
cut them across the middle. removing
the seeds Drop them into the hot sirup,
three or four at a time. Let them heat
through and take out with a skinner
and lay on fiat dish
Boil the strip five minutes, pour over
them, and set away to cool. This is
sweet enough to eat unCooked, and they
make a nice garnish for plain buildings
or a plain boiled rice dish.
Orange Jelly.
4 dainty dessert. and nice and refresh
ing for the sick or invalid friend
Crate the rind Of an orange into a basin.
squeeze over it the juice of five
oranges and one lemon, put it into
basin with six ounces Of loaf sugar and
the whites Of two eggs. Whip lightly
together, add three cups of hot water
and one ounce Of powdered gelatin.
Stir until gelatin is quite dissolved and
strain through a fine sieve or cheese
cloth into molds that have been soaked
in cold water.
Orange 1aPIOcd.
Wash and soak a cup of tapioca over
night. Then simmer in A pint of boil
ing water until the tapioca is clear.
Peel a dozen tart oranges. cut in slices,
and remove the seeds and stir into the
boiling hot tapioca. Add sugar to
taste. Cook and turn into a glass dish
TO cool. Serve with sugar and cream.
Orange FrIttcrs.
Mix half pound of flour with a cup
of milk, making a stiff batter. Then
add two ounces of stiff butter, two we'll
beaten eggs. and pinch of salt. Peel
two oranges and divide into sections
without breaking the skin. Into boil
ing hot fat drop a tablespoon of butter
with a section of the orange in the CEN
ter. Fry a golden brown and drain on
soft paper. DTedCc powdered sugar
over them and serve hot on plate
covered with lace paper dolly.
Orange Custard.
Beat the yolks of three eggs to a cream
with one cup of sugar. Then beat in a
tablespoonful of butter. Add a cup of
milk. the juice and a trifle of the grated
yellow rind of one large orange, and beat
en- white of one egg. With this custard
fill custard cups two-thIrds full; set them
in baking pan, and place in the oven.
Half fill the baking dish with boiling
water and steam until the custards are
dOne-set in the middle. When cold, heap
top of each with meringue made of two
remaining whites and two taDlespoonfuls
Of sugar. Brown lightly on top and serve
cold.
Orange Cheese Cakes.
Remove the pulp from two oranges and
boil the peel until tender. Put it into a
mortar and pound to a paste with twice
the weight Of the oranges in pounded su-
gar. Add the pulp and strained Juice of
the oranges with a piece of butter the
size Of walnut. Beat these ingredients
thoroughly and lay the orange mixture
in some pretty patty pans lined with rich
puff paste. Bake about twenty minutes.
Orange Meringue Pudding.
One quart of milk, one teaspoonfuI but
ter. three eggs, two tablespoonfuls corn
starch, pinch of salt, half of a cup of
sugar and six oranges. Beat the yolks ,
of the eggs light. Wet the cornstarch
with half cup of milk and place the re-
mainder over the fire in a double boiler.
When steaming hot stir in the eornstarch-