The Barre daily times. (Barre, Vt.) 1897-1959, 1916-04-01
Hints from Orange Land.

! Would you recognize an orange the
mothers friend-if it were described to
you as "a large globose berry of eight OF
! ten membranous cells, each containing
several seeds, which are packed in a
pulp of fusiform vesicles distended with
an acidulous refreshing juice?
But perhaps the dictionary definition
is no stranger to you than all the pos
sible ways there are to use this health
| full fruit, says the Irish World. As, for
instance, these:
Orange Salad-This orange salad is
one of the best of dinner salads, and re-
quires only one orange, either oranges
on bed of watercress or oranges blended
with seeded malaga grapes, or mix with
celery cut fine, served in endive leaves or
mixed with endive cut fine. Pare and
cut the orange small and serve on let
tuce with French dressing. If grapes
are used, two.thirds orange and one
third grapes on shredded lettuce leaves;
if endive, one-half orange and one -half
endive. The French dressing is two
parts oil and one part lemon juice.
Orange Omelet-One teaspoon butter
or olive oil, four teaspoons sugar, one
teaspoon grated orange rind, one.half
teaspoon salt, four tablespoons orange
juice, four eggs (separatel Beat egg
yolks until light and creamy-add sug-
ar, salt, rnd and orange juice--beat egg
whites until light and fold in. Then
heat omelet pan and add butter, but do
not let it get brown. Pour mixture in
and cook slowly, keeping pan in motion
and keeping edge loose with knife. In
order that the top may dry quickly,
place in oven few minutes double
over and garnish top with little burnt
sugar and one orange divided into sec
tions put around the platter To make
the burnt sugar, put two tablespoons
sugar in small saucepan (dry). When
this melts and is nice and brown pour
thin threads in crossbars over top.
Fruit Cream-FOur bananas, two large
oranges, one lemon, one heaping table
spoon graduated gelatne, two-thirds
cup powdered sugar. two cups thick
cream whipped. Peel, mash and rub
through a sieve the bananas, add the
pulp and juice OF the oranges, the juice
of the lemon and then the sugar. Dis
solve gelatine in half cup of boiling
water. add to fruit mixture and cool.
Fold in the whipped cream, mold and
chill.
Orange Glace-One tablespoon lemon
juice. one cup orange juice (strained).
one and one-half cups boiling water, one
tablespoon graduated gelatine, one cup
sugar One-quarter cup cold water. Soak |
gelatine in cold water 10 minutes, then |
dissolve in boiling water-add sugar,
lemon and orange juice. Pour into ice
cream glasses and set in a cool place. 4
Serve with or without whipped cream.
Orange Whip-One cup pulverized sug
ar, six oranges, two cups fresh grated /
eight thin strips Of candied /
orange peel, two tablespoons lemon Juice
Peel and take out fiber sections of
oranges and mix well with one cup of
the cocoanut, one-half the sugar and the
emon juice. Pour in glass bowl. cover
with balance Of the cocoanut and sugar
md decorate with orange peel Prepare
N individual glasses if desired. Serve
rery cold.
Orange Pudding or six oranges.
Office cup sugar. one pint milk. two "a
teaspoons cornstarch. three eggs. Peel
ind slice the oranges and put them in a
Iish with the sugar sprinkled through
hem. Make a custard 81 the milk. corn
tarch and yolks Of eggs. When a little
col pour over oranges. Then beat whites
With q little sugar, pour over top and
roun in oven. serve cold
Dorothy Dc1:s-.