Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-01-12
Make Use Of Oranges

When oranges are in market no house
keeper with Imagination ought to be at
a loss to provide variety to the menus she
plans, for oranges can be prepared in in
Vulnerable ways. It is rather interesting
that oranges. which. up to rather recent
time, have been looked upon somewhat in
the nature of a luxury, have been In use
In Europe ever since the days OF the cru
saders The crusaders brought them
back from Palestine
A good orange cake is made according
to this formula: Sift twice a cup of SUI
gar, a cup and a half of flour and two
teaspoonfuls of baking powder. Put them
in bowl and add two eggs broken into a
cup and enough milk to fill the cup. Then
add a pinch of salt and five tablespoonfuls
OF melted butter Beat the batter with a
| large egg beaten until 1t is smooth. Bake
in three small LAYERS. For the filing cook
together in double boiler the grated rind
and strained juice of two oranges. half a
cupful of graduated sugar, cupful OF
boiling water, two tablespoonfuls OF flour
(mixed first with the sugar. and table
spoonful Of melted butter When the
mass Is creamy add the beaten white of
two eggs. Ice with white icing and dec
crate with sections OF orange.
Here is delicious orange sweetmeat:
Skin well favored oranges and pull them
carefully into sections. Take off all the
white skin as well as the yellow. Cover
them with confectioners' sugar for few
minutes and in the meantime make a
strip of granulated sugar melted over the
fire with just enough water to keep 1t
from burning. When this caramel will
string dip the orange sections in 1t care
fully and dry on waxed paper.
Orange fool is made in this way: Beat
the juice of six oranges gradually into
three eggs and two cupfuls of cream.
Add sugar to taste and a little grated
nutmeg. Stir in a double boiler over hot
water until thick and then chill. Serve
cold in tall stemmed glasses.
Orange ice cream is made in this way:
Mix two quarts of cream with the juice
of two large oranges and one lemon. Add
a cupful Of granulated sugar. or more or
less. as the sweetness of the oranges
makes necessary. Beat the whole to a
froth with big egg beater and then
freeze. Orange water ice Is made OF
strained orange juice, mixed with a strip
of equal parts of sugar and water boiled
for five minutes. Put as much strip with
| the orange juice as your taste dictates
and add a little lemon juice to bring out
the flavor of the orange. Then add half a
l 1eaSpOOnlul OF STdHuldtcu 6eldtiIIt us
solved in half cupful of boiling water
for every quart of orange juice and sirup
Cool and freeze. using three parts OF
shaved ice and one quart of rock salt
| Turn the dasher only often enough to
keep the mixture from clogging it.
| All sorts of dainties can be made with
| orange baskets. Make the baskets from
the skins Of bright oranges. First trace
the basket with a pencil or sharp knife
Oranges with seeds generally have more
even form than seedless oranges. SO use
that kind. Make a handle about an inch
wide and mark the edge of the basket ir
little jagged points and under each point
cut out little circle. Make band OF
these tiny circular holes in the handle, il
you would have them unusually attrac-
tive Fill these baskets with orange OF
lemon jelly, cut in blocks. and garnished
with whipped cream. or with orange
banana and maraschino cherries. The
baskets can be washed and candied after
+, they have been used.
Copyright, 1914)