Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1913-01-23
Write TO Dr. Hartman.

generously with tho grated yellow
rind of one orange and the juice of
two, and set aside to cool Twenty
minutes before serving, add lightly
the stiffly-beaten whites of the three
eggs, into which has been stirred
one-fourth of a cup of confectioner's
sugar. Brown for a minute or two
in the oven.
Orange Nut Dclight-Cut a number
Of oranges in half and scoop out the
pulp with a spoon. Put in a dish
and mash fine. Have ready some
chopped walnuts or any other nuts
desired, and mix with the pulp; place
the mixture back in the orange shells.
Beat the whites of two eggs stiff with
little powdered sugar and place ol
top of the mixture in the orange shell
Set aside to become very cold, ana
then serve.
Orange F'rittcrs-One and one-half
cupfus of flour, two level teaspoon
fuls of baking powder, two level ta-
blespOonfuls of sugar one-fourth Of
of cupful of milk, one egg and two
oranges. Sift together the flour
baking powder, sugar and salt; then
add the milk gradually and the egg
well beaten. Peel the oranges and
separate into sections. Make very
small opening and remove the seeds
then dip each section in the batter
f,.,r Ia, hn 20 a
brown. Drain on brown paper and
serve with or without sauce.
Orange Rolcy-Polcy - Prepare q
light dough the same as you would
for apple dumplngs Roll it into a
narrow long sheet, about quarter Of
an inch thick; spread thlckly over II
peeled and slices of oranges, sprinkle
1t plentifully with white sugar; scat
ter over tablespoonful or two Of
grated orange peel. then roll 1t up
fold the edges well to keep the juice
from escaping Boil 1t in a floured
cloth for an hour and half. Serve
with lemon sauce.
Orange Jelly Salad-Crack and
quarter two dozen English wal
nuts Peel four oranges. separate in
sections and halve each section.
range six bits OF orange and s.
nuts in each wetted compartment of
gem pan. Soak a box of gelatine
in one-half cup Of cold water; dis
solve in one-half a cup Of boiling wa
ter and add one pint Of orange juice
Strain and pour over the nuts and
hn IN
all the ingredients are chilled. 7
one egg yolk add one-half n teaspoon
of salt and one-half teaspoon Of
sugar. a pinch of salt and pinch OF
cayenne Beat quickly into this one
fourth OF a cup OF olive oil and one
tablespoonful Of vinegar. When the
jelly has set, remove from the gem
pans and place on a crisp lettuce leaf,
serving with the salad dressing.
Grape Fruit and Orange Marmaladc
For six large navel oranges all
| three grape fruit and the juice of six
| lemons. Cook the oranges and grape
! fruit separately I'm water to cover ~
| I'll soft enough to be easily punctured
with a fork. Leave them over night
in the water in which they were boiled
and in the morning cut the grapefruit
in halves, scoop out the pulp and
press through colander TO remove
| the seeds and tough core. Shred the
rind fine with sharp knife or a
pair OF scissors. saving every drop Of
| Juice from both fruits. To the shaved
skins and pulp allow two quarts Of
cold water. Now measure and add
one and one-half times the quantity
of sugar. having both sugar and juice
hot. Add the lemon Juice, then cook
gently until like thick syrup. Pour
into sterillzed glasses, when It will
set into a clear amber Jelly.