The Barre daily times. (Barre, Vt.) 1897-1959, 1914-07-08
Delicious Orange Recipes.

Delicious Orange Recipes.
While fresh fruit is still scarce
oranges are plentiful and marmalade
made at home an inexpensive but al.
ways appreciated addition to the break
fast table or lunch basket. While there
are any number of variations in the max
ing of marmalade, the following made
of oranges alone or oranges in combina'
ton with other fruits are all well worth
trying.
Combination Marmalade-Shaye one
orange, one lemon and one grapefruit
very thin, rejecting all seeds and cores
Measure the fruit and add three times
the quantity of water. Let it stand
over night in an earthen dish and in the
morning boil just 10 minutes. Let stand
another night and the second morning
add pint for pint of sugar. Boil until
it iellies into limpid mass with the
strips of the fruit well defined. Stir as
little as possible. The cooking will take
about two hours. This viii fill IL
glasses.
Apple and Orange Marmalade-Peel
tender, add the orange juice and pulp
and u apples peeled, eored and quartered,
When the fruit is soft add sugar to ac-
cord with the acidity Of the fruit and
cook gently on back of the stove or in
oven for a halliday. This is easy to
make and delicious in flavor.
Orange and Lemon Marmalade-For IL
oranges allow six lemons. Cut all the
fruit crosswise with a very sharp knife
and as thin as possible. To each pint
of the mixture add pint and half
of water and cook 80 minutes. Let stand
"a hours. then measure the mixture and
allow a pound of sugar to each pint OF
iuice-a little less sugar II the oranges
are very sweet. Boil nearly an hour.
Orange and Rhuharb Marmalade-Cut
into small pieces two pounds of rhubarb,
but do not peel. Cut the thin yellow
rind from half dozen oranges and shred
Remove all the white pith, slice thin, dis
carding the seeds. Put the rhubarb,
sliced orange and peel into the preserv-
ing kettle with two pounds of sugar
and set over a gentle fire. Cook and stir
occasionally, until reduced to the con-
sistency required. Turn into jars, but
leave uncovered until the next morning
Cover with rounds of paper dipped in
brandy, then seal air-tight. This is ex-
cellent, inexpensive and keeps well.
Rhubarb and Orange Wash three
pounds of young rhubarb and cut in
pieces about two and a half inches III
length. Put three pounds OF oranges M
the preserving kettle with cold water to
cover and simmer three hours. Drain
the oranges and cut each in four pieces
Put six pounds of crushed loaf or
graduated sugar in the preserving ket-
tie with Just enough water to prevent
sticking. and stir with a wooden paddle
until it reaches the boiling point. Put
in the oranges and rhubarb, stir until
boiling. move to the edge of the fire and
simmer Is minutes.
Turn into jars, but leave until cold
before covering with disks OF parafiine'
This is an old English recipe and an ex'
cellent one.
Tutti Frutti-This is a rich and de-
lcious conserve that needs no cooking.
Put into stone jar holding about two
gallons a quart of the best French
brandy and five pounds of graduated
sugar. Add to this any kind of light
colored fruit you may happen to have,
sweetening as for the table.
The added sugar does not make IL
too rich. First should go sugar loaf
pineapples cut in thin slices, with cores
and ewes removed; then hulled straw
berries. sweet oranges sliced. red bananas
cut in pieces about an inch thick, cher
ries mot the black, red raspberries,
white and red currants, peaches, soft
pears, white grapes, and so on until the
lar is full. There should be Just enough
brandy to cover the fruit. II there is
not enough pour in a little more from
time to time, adding sugar in proper
tion.
Cover the top Of the jar with circle
of white paper the size OF the jar and
dipped in pure glycerine; then the regu-
lar lar cover. This is easily removed
when more fruit is arranged in careful
LAYERS. II makes an exceedingly pretty
conserve. cut in slices that show the
LAYERS Of fruit. II is extremely riohi
so that a little will be found to go a
good WAYS.
orange MhrShnalioN Afedul- -tt-sNAft
one rounded tablespoonful of graduated
celatine in one-half eupful OF cold wa
ter. then stir over the fire until thor
ourhly dissolved. Add another half cup.
mi of cold water TO the hot gelatine and
set il 20 cool little, while YOU separate
the whites Of four eggs. Beat the whites
with a tiny pinch OF salt added. until
very stiff. then pour the dissolved gela-
tine very slowly into the beaten whites
whipping All the time. Sprinkle in one
eupfnl OF granulsted sugar and keep on
beating.
Add tablespoonful Of orange extract.
Take out one-third Of the mixture, tint
nipk. spread over the bottom Of a deep
dish. sprinkle with chopped pecan Nuts,
and on TOP put another third Of cream
which viii b. white. Tint the remain
der with orange and put on top. This
gives three colored LAYERS. Serve with
whipped vanilla. This i extremely light
and fluffy when properly made,
Dorothy Dexter.