Evening star., 1913-02-23
Reliable Orange Recipes

a teaspoonful of butter and half cup
of sugar and cornstarch to thicken. Fla
vor with the juice of one orange and the
grated yellow rind of two. Serve hot
Orange Omelet.
Peel the oranges. then pull apart in
their natural sections. cutting each one
In half. Make the regular omelet.
omitting pepper. but adding instead a
teaspoonful OF sugar. When tho
omelet is set place the oranges on Top,
then fold over and serve.
Orange Salad.
Peel and slice lengthwise enough
oranges to make a pint. Take care to
remove every particle OF the white bit
ter membrane. Mix with the orange
three tablespoonfuls of olive oil and
one or two tablespoonfuls of lemon
juice. according to the acidty of the
fruit. Toss lightly, then serve on a bed
of tender lettuce leaves. A variation Is
afforded by mixing with the orange A
few blanched almonds sliced length
wise of the nut
Orange Honey for Tartlets or Cake
F1lllng.
This is English and very good Tut
a cup of sugar and two ounces of but
ter i'm porcelain lined saucepan to-
gether with the juice and grated rind
of two oranges. Stir we'll over the fire.
and when boiling add the beaten yolks
of three eggs. the white Of one and a
little rose water. Remove tosthe side
Of the fire and keep stirring until it
has the appearance Of melted cheese.
Use in tartlets or filling fox cake.
Orange Extract.
This extract for fiavoring is very nice
and easily made Put the tiunly pared
and shredded rinds OF three oranges into
a bottle. then pour i'm one pint of brandy
or whisky and cork tightly. Shake the
bottle frequently during four or five
weeks. when the extract will be ready
for use and will keep for two or three
years.
Orange Cup Custard.
Add to one cup orange juice and pulp
a tablespoonful of lemon juice and the
grated yellow rind of one orange. Beat
to a cream one tablespoonful of butter
and one cup of sugar. add the yolks OF
two eggs, well beaten, the orange mix
ture and two tablespoonfuls of cracker
crumbs that have been soaked In a half
cup of milk. Add the whites of the eggs.
beaten slightly. and bake in custard cups
set In a shallow pan of hot water.
Maple Sugar Rolls and Biscuit.
In maple sugar regions delicious little
baking powder biscuits or rolls are made
of this saccharin delicacy. To make the
rolls. take quart OF bread dough after
1t is nodded for the last raising and
knead in one cupful of grated maple
sugar a quarter teaspoonful of soda and
teaspoonful of butter. Let il rise. then
mold again and cut out in small rolls Let
these rise for fifteen minutes and bake
I'm quick oven.
In making maple sugar biscuit prepare
an exceptionally rich, tender baking pow
der crust. Roll out about half the thick
ness Of an ordinary biscuit and shape
with small cutter not much larger than
a silver dollar. The top to a small bak-
ing powder can or the cover to a tea cad
dy makes a good cutter. AS each biscuit
is cut out, cut in halves again. sprinkle
small bits of the maple sugar over one
half of the biscuit dough. moisten the
other half and press 1t over the first. Lay
close together in the pan in which they
are to be baked. so they will rise instead
of spreading. Brush over with milk or
melted butter and bake i'm a quick oven
as soon as done with saucers of warm,
melted sirup.
Apple and Cheese Turnovers.
Make a crust using six heapng table
spoonfuls of -four three tablespoonfuls
lard and butter, half and half: salt
spoonful of salt and just enough water
to roll out Have ready some nice tart
apples sliced fine. and also cheese sliced
very thin Fill each one with apples.
sprinkle sugar and cinnamon yer the ap-
pie, put a tiny piece of butter on top.
then turn up the edges of the crust. over
tapping the upper side about two inches.
Wet the edges of the crust with milk.
bake a nice brown. Remove from the
oven, raise up the upper crust, put in the
cheese, recover, turn a tin over the turn
overs and stand in the oven again for ten
minutes, leaving the oven door open. This
softens the cheese. Eat while warm.
Caraway seeds may be used in place of
cinnamon, if desired. The turnovers may
be eaten plain With cream or with a liquid
sauce, as preferred.
EMMA PADDOCK TELFORD.