Daily capital journal. (Salem, Oregon) 1903-1919, 1916-03-17
LET'S EAT ORANGES
Good Housekeeping Magazine Gives
These Suggestions. Orange Day
March 18th--A Good Day
To Try Them.

Good Housekeeping for January,
1916, says;
Probably the reason many of us
consider the orange luxury rather
than an everyday food is because we
still cherish memories of the time when
the fruit was high-prieed and not wide
ly distributed, and an occasional orange
was surprise often reserved for the
toe of the Christmas stocking.
"Many of us are more or less slaves
of our habits of thought, and in face of
the 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 re-
eeived is considered, we do not take ad-
vantage of their wonderful dietetic
properties because we consider them too
expensive.
f'It is generally known that the or
ange contains citric acid, which is a
liver stimulant, and that it is a gentle
( laxative. But its wonderful supply Of
phosphates, direct nerve-food, is usu-
ally overlooked, and the fact that or.
ianges therefore have a most beneficial
effect in cases of insomnia is practical
ly unknown. In short, the Importance
Of the orange as an everyday food the
year around can not be too greatly en-
phasized,
GAS breakfast fruit it is unequaled,
but to obtain the greatest benefit, il
should be eaten halr-hour before the
meal, so that the juice may leave the
stomach and commence its rapid mp
I building and general cleansing while
the digestive tract is comparatively
open. If this is done, a cereal with
| light cream and sugar may be eaten at
breakfast, but if the orange figures as
the breakfast fruit the cereal vif
sugar and cream should be omitted, as
1 the combination sometimes causes nau-
sea and gas
"The necessity for washing oranges
and, indeed, all fruits, can not be toe
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
If to be eaten with q spoon, the fruit
should be cut in halves crosswise and
if they do not stand level, thin slices OF
skin may be eut from the ends, The
pulp around the edge and the membrane
between the sections should be loosened
by curved grapefruit-kni
"TO prepare the orange flOwer-fash
ion, cut down the skin in quarters and
then in eighths to within an inch OF
the blossom end Then strip down in
points and fold these over. To serve
orange e-sections on a strip of peel, cut
an inch band crosswise entirely around
the orange at the middle Remove the
remaining skin, slit the strip open, and
spread out the sections, Another meth
cd which may be used when the orange
is to serve as the first course at lunch
con is to make a mound Of powdered
sugar in the center of a plate, surround
ing 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 a sharp knife till the
| juice runs, and them cut out each see
tion separately. If plain sliced oranges
are desired, they may be prepared in
this way, or they may be pared. sliced
erosswise, and arranged in dessert.
dishes or bowl, with little sugar be.
tween each layer; Or if there chances
to be at hand some well-sweetened
pineapple juice or the juice from other
canned fruit, it may be poured over the
orange slices, the whole being allowed
to ripen in a cold place for at least an
hour. A quick luncheon dessert may be
made club sandwich style of dry
sponge-cake and oranges. Toast the
cake, put together with sliced and
sweetened oranges sprinkled with CO.
coanut, surround with orange-sections,
and decorate with halved marshmallows
and nut-meats.
Gas a general rule, oranges are used
mostly as a breakfast or dessert fruit,
but they are also well 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 lemon-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