Evening star., 1913-02-23

"A LTHOUGH the most unusual cold
~ spell in California and Arizona this
winter has somewhat foreshortened
the supply Of oranges from the west and
southwest this year, the Florida output,
as well as the Seville and Porto Rican
supply. holds good, and now is the time to
make free use of them on the table be-
sides putting up a good supply of MARINA
lade for days and months to come.
And first some reliable recipes for mar
malade:
Orange Marpalade.
Shave very thin one orange. one lemon
and one grapefruit, but reject all seeds,
cores and membranes. Measure the fruit
and add three times the quantity of wa
ter Let it stand over night in an earthen
dish. then in the morning cook five min
utes. Let stand another night. and the
second morning add pint for pint of sugar.
Cook until little tested on a cool saucer
forms into limpid jelly. fne strips of
fruit should be well defined. Stir little
a possible and simmer gently for at least
two hours. This amount makes about
dozen glasses.
Honey and Orange Marmalade.
Crate the yellow rind from two juicy
OTduScS anu dUO 10 IL Two VI
strained honey. Take pulp and juice from
a dozen oranges. There should be at
least a quart. Add to the honey and cook
half an hour. Put in pots and cover with
paraff1n when cold.
Orange Bread Pudding.
Put into the upper part of double
boiler one cupful of soft breadcrumbs,
one tablespoonful of butter and one pint
of milk. Let soak little while, then
bring to a scald. Beat the yolks of two
eggs and add the grated rind of one
orange. two tablespoonfuls of sugar.
pinch of salt. Pour the hot mixture over
the second. put in buttered pudding dish
and bake in a medium oven about thirty
five minutes or until firm. Beat the whites
of the two eggs with fork or wire beater
until stiff, adding near the last three ta-
blespoonfuls of powdered sugar, and heap
lightly on top of the pudding. Set back
in the oven, which should be cooled off as
and takes on golden tinge.
Serve hot or cold, as preferred.
Orange Fritters.
Peel three or four oranges. then Slice
removing the seeds or break into seq
ments. as preferred. Sprinkle lightly with
sugar and a little lemon juice. To make
the batter. beat the yolks of two eggs
until lemon colored and thick add half
cupful Of milk or water, a tablespoonful
of olive oil or butter, a saltspoonful of
salt and a cup of -four, or enough to
make it thick enough to drop. Add the
whites of the eggs beaten stiff. then dip
each slice or segment of orange in the
batter and fry in hot ham fat or pork
drippings. Drain and serve with the ham.
Orange Fool.
Squeeze the juice from a half dozen
oranges, strain and beat up with three
eggs and a pint Of cream. Sweeten to
taste and flavor with just a suspicion Of
grated nutmeg and powdered cinnamon.
Take care not to get too much. Pour
into a porcelain-lined saucepan and stir
over the fire few moments until well
thickened but do not allow 1t to boil.
Pour into a glass dish and chill. Serve
Orange Shortcake.
| Peel six oranges, remove seeds and
| white skin; slice and sprinkle with sugar.
| Let these stand until the cake is baked
/ Cream together a cup of sugar and a
! half cup of butter. Stir into the mixture
a we'll beaten egg. a half cup of milk and
| a pint Of -four sifted. with two teaspoon
| fuls of baking powder. Bake in two
sheets When baked place the oranges
between the layers and serve with a
sauce made from two cups of hot water,