Oxford Democrat., 1916-01-18
HOMEMAKERS COLUMN.
On topics Of tnssFet % ths 49,
CoEUU, Oxford Dsnocxat. soufh faxiss Ae
Lst's Bat Oranges.

A%Dk kSoe VAo80S
Probably the reason many Of % con-
sider the orange luxury rather than sn
every-day food 10 because We still cher
ish memories of the time when the fruit
vas high-priced and not widely distrio-
uted, and an occasional orange wes
surprise often reserved for the toe OF the
Christmas stocking.
Many OF NJ are moro or less slaves OF
our habits Of thought, and In face OF sne
fact that oranges can be purchased from
December to April at almost any price,
and the rest of the year at prices which
are moderate when the value received 10
consid cred, We do not take advantage OF
their wonderful dietetic properties be-
cause We consider them too expensive.
It 10 generally known that the orange
contains citric acid, which 10 liver stim-
ulant, and that II ID gentle laxative. But
it, wonderful supply Of phosphates, q
direct nerve food, ID usually overlooked,
and the fact that oranges therefore have
q most beneficial effect 10 cases OF In
somnia 10 practically unknown. In
short, the importance Of the orange a.
an everyday food the year around can
not be too greatly emphasized.
| A. breakfast fruit It 10 unequaled,
but to obtain tbs greatest benefit, 1t
should be eaten half-hour before tho
meal, 90 that the juice may leave the
stomach and commence its rapid mp
building and general cleansing while tho
digestive tract is comparatively open. II
this 10 done, cereal with light cream
and sugar may be eaten ct breakfast,
but If the orange figures - the breakfast
fruit, the cereal with sugar and cream
should be omitted, n tho combination
sometimes causes nausea and gas.
The necessity for washing oranges
and indeed, all fruits, can not be too
strongly insisted on, for no matter how
clean they may look they are no more
free from bacteria than unwrapped
bread or candies sold from open cases.
II TO be eaten with o spoon, the fruit
should be cut in halves crosswise and II
they do not stand level, thin slices OF
skin may be cut from the ends. The
pulp around the edge and the membrane
between the sections should DO loOsensd
BY . curved grapefruit knife.
To prepare the orange flower-fashion,
cut down the skin in quarters and then
In eighths TO within an inch OF the bios
som end. Then strip down In points
and fold these over. To serve orange
sections on strip Of peel, cut an inch
band crosswise entirely around the
orange at the middle. Remove the re-.
naming skin, slit the strip open, and
spread out the sections. Another meth
| cd which may be used when tho orange
a.. g. .o,,a q s kha r~t oon raa ak 1nDcha a0n
is to make . mound Of powdered sugar
in the center of plate, surrounding it
with sections of orange and some cluster
raisins. When sections are to be used
for garnishing or for fruit-cups, the best
way to obtain them is to pare the orange
with sharp knife till the juice runs,
and then cut out each section separately.
| II plain sliced oranges are desired, they
may be prepared In this way, or they
may be pared, sliced crosswise, and Ar
ranged in dessert dishes or bowl, with
little sngar between the layers; or II
there chances to be at hand some we'll:
sweetened pineapple-juice or the juice
from other canned fruit, 1t may be pour
ed over the orange slices, the whole be-
ing allowed to ripen In cold place for
at least an hour. A quick luncheon dos
sert may be made club sandwich style OF
dry sponge cake and oranges. Toast
the cake, put together with sliced and
sweetened oranges sprinkled with cocoa.
nut, surround with orange-sectiors, and
decorate with halved marshmallows and
nutmeats.
As general rule, oranges are used
mostly az Q breakfast or dessert fruit,
but they are also we'll adapted to salad
making. The more substantial salads
should be used for desserts with coffee,
crackers, and cheese. When to be used
with fish, the French dressing should be
made with lsmon-juice.
The following are some suggested
orange salad and meat combinations and
the dressings to be used: Orange and
celery, French dressing with meat or
game. Orange, mint and celery, French
dressing with lamb. Orange. chestnut,
raisin and celery, French dressing With
game or chicken. Orange and grape
fruit, French dressing with fish or roast
pork. Orange, cress and apple, French
dressing with fish or game. Orange,
prune, nuts and celery. mayonnaise AZ .
dessert. Orange, grapes, celery and gin
ger, mayounaise ss q dessert. Orange,
pineapple, grapefruit, French dressing
AZ dessert.