Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-02-14

DERHAPS II you took a census of
the fruit tastes of your friends you
would find that the orange held first
place in something like 90 per cent of
the votes. Perhaps it would stand ia
vorite at even better odds. Perhaps not.
At any rate the orange is almost uni
versally liked.
Luckily that is so, for of late years
the orange has been proved to possess
a life-giving vitamin. To be sure, we
can live without oranges-for we can
get that vitamin from other food. But
we cannot live without that vitamin
And the orange is an agreeable, con-
venient and, on the whole, inexpensive
way of getting it.
So plan to use oranges very gener-
ously in your familys diet. You need
not get the largest and most expensive
oranges. Indeed, often the smaller ones
are juicier than the larger ones. But
buy your oranges always with an eve
to their goodness. An expensive orange
that is thin-skinned, juicy and flavor
some is cheaper than a cheap one that
is tfick-skinned, dry and fiat.
Orange juice is one of the easiest
forms for serving this fruit Some per-
sons take the juice of one or two or
anges at night and find it exceedingly
beneficial to their general health. The
glass of orange juice for breakfast is
also delicious and is the easiest mag
Unable sort of fruit to eat. Even if one
must swallow it hurriedly being driven
on to catch train, there are no I'M
pleasant results. And the Juice of two
oranges, if you are too rushed to eat
any other breakfast, will prove quite
satisfying and strengthening and will
keep you going until an early lunch if
necessary.
There are dozens of other ways of
serving oranges, and they can be in
Guided in any one of the three meals.
Some good recipes for using oranges
follow:
Steamed Orange Pudding.-Make bis
cult dough and roll it into a long, mar
row sheet one-fourth of an inch thick
Spread th!ckly with peeled and sliced
oranges, sprinkle with sugar and grated
orange peel and roll up, twisting the
ends together. Lay it in a buttered pie
tin or pudding dish, placed in a steamer
over boiling water. Steam for an hour
and a half and serve with any sauce.
Orange Sauce.-Cream one cup OF
butter with two cups of sugar, add the
Juice of two oranges, the grated rtnd
of one and little grated nutmeg. Mix
thoroughly and serve cold. This may
be used on the above pudding. 1t is de-
or baked pudding.
Orange Sherbet.-Grate the rind Of
four oranges on two and one-hah cup
fuls OF sugar. Add to it one quart CT
water: put it in double boiler and
cook to clear sirup. being very careful
to remove all the scum. Remove from
the fire and strain through fine mus
lin cloth. When cold, add the strained
juice of IL oranges and 2 lemons and
l pint of cold water. If not sweet
enough add more sugar. Strain it and
freeze.
Golden Sundae.-Put in a saucepan
one-half cupful orange juice, one table
spoonful lemon juice, three-fourths cup
full sugar and few grains of salt and
boil five minutes. Cool and add pulp
of one orange cut in small pieces, one
tablespoonful maraschino cherries cut
in small pieces and ore tablespoonful
maraschino sirup. Serve over vanilla
ice cream.
Orange rosting.-Grated rind one
orange, three tablespoonfuls orange
juice. one teaspoonful lemon juice, one
egg yolk, confectioner's sugar. Nib
grated orange rind with fruit juices anc
let stand Is minutes. Strain into egs
yolk, beaten until thick and lemon col
ored. and add Sifted confectioner's SUI,
| gar until OF right conscience TO spread
| Orange Cake Filling.-Bring to TIT
| boil two cupfuls of water and TIT
/ grated yellow rind of two oranges
Thicker with three tablespoonfuls o
| cornstarch rubbed smooth in half {
cupful of cold water, and cook, stirring
constantly. Take from the fire and ado
cupful of powdered sugar beaten with
! the yolks of three eggs. Stir until near
~ cool, then add tablespoonful of but
ter. the juice of four oranges and on,
lemon and cool. Spread between tn,
layers and cover with orange icing.