Perth Amboy evening news., 1922-02-09
Kitchen Hints
Tempting Menus

Use morning, noon and
night. They are rich in mineral
salts which act as a tonic and an
aid to digestion.
Always wash oranges before using
them no matter in what form they
are to be served.
If orange juice is served for
breakfast strain the juice. 1t should
not be necessary for those drinking
it, to strain it between their teeth,
as it were. Do not add sugar or
water to orange juice for breakfast.
Orange Salad
Two oranges. L ~-neufchatel cheese,
currant jelly, shredded lettuce,
French dressing.
Peel oranges and separate in Sec
tons. Remove tough skin. but keep
section unbroken. Arrange sections
on a bed of lettuce, each section
radiating from a tiny ball of cheese,
Put one-quarter teaspoonful of cur
ant jelly on each cheese ball. Pour
over a plain French dressing. Use
lemon juice rather than vinegar in
the dressing and omit sugar and
mustard.
Diced oranges add much to any
fruit salad. A salad made of seeded
cluster raisins, English walnutS and
diced oranges on lettuce hearts with
a French or whipped cream dressing
is delicious with roast lamb.
Lamb chops garnished with slices
of oranges acquire fresh SAVIOR.
Orange Pudding
-Four good sized oranges, 1 cup
sugar, 2 cups milk, 2 eggs, 1 table
spoon cornstarch, Il teaspoon salt
Il cup sugar, / tables. Don cold
water.
Peel oranges and cut in thin slices
removing seeds. Put in pudding dish
and with one cup sugar. Heat
milk in double boiler. Beat yolks
of eggs well and stir into scaldine
hot milk. Dilute cornstarch in q
little cold milk and stir into milk
mixture. Cook and stir until thick.
Pour over fruit.
Beat whites of eggs with cold
water till stiff and dry. These MUST
be beaten with a wire whisk. Beat
in sugar. Spread over custard and
put in a hot oven for eight minutes
to brown and puff the meringue,
Let cool and serve. No is
necessary.
ocdISC SlOHSc
Four oranges, / tablespoon gran
ulated gelatine, II cup cold water,
II cup boiling water. " cup sugar
Cut the tops off oranges and re-
move the pulp. Rub through a fine
sieve. There should be one and
one-half cups juice. Soak gelatine
in cold water for Is minutes. Add
boiling water, sugar and orange
juice and stir over boiling water till
dissolved.
Remove from fire and let stand in
a cold place till well chilled. Add
the whites of the eggs and beat with
a whisk until light. Fill the orange
shells with this mixture and let
stand till thoroughly chilled.
Orange Fritters
These are awfully good to serve
with roast duck OF chicken.
Three oranges, 2 tablespoons
flour, 2 tablespoons warm water, ]
dessertspoon oil, 1 egg (white), Il
teaspoon salt, graduated sugar
powdered sugar.
Peel oranges and break in sec
tons, dividing each orange in sixth!
or quarters, according to size
Sprinkle with graduated sugar anG
let stand while preparing the batter
Sift flour and salt into mixing bowl
Add oil and water gradually and
stir until perfectly smooth. Then
beat well. Let stand an hour.
Add the white of the egg beaten
till stiff and dry. Dip each piece OF
orange in the batter, drop in deer
hot fat and fry until lightly brown
ed, about 10 minutes. Drain or
brown paper and dredge with pow
dered sugar. Serve at once.
Copyright, 1922. NEA Service)