ORANGES belong to the group of citrus fruits, but they differ from both lemons and grapefruit in that they contain more sugar and less acid. Two kinds of oranges supply the demands for this fruit, Florida and California oranges.
Florida oranges have a skin more the color of lemons and grapefruit and contain seeds, but they are considered to be the finest both as to flavor and quality. ‘California oranges’, which have a bright-yellow or orange skin, are seedless and are known as ‘navel oranges’. Probably no citrus fruit is used so extensively as oranges. Because of their refreshing subacid flavor, they are much eaten in their fresh state, both alone and in combination with other foods in numerous salads and desserts.
ORANGE DESSERT -1
Take half a pound of candid orange, cut them in thin slices, and beat them in a marble mortar to a pulp; take six eggs, (leave out half of the whites) half a pound of butter, and the juice of one orange; mix them together, and sweeten it with fine powder sugar, then bake it with thin paste under it.
ORANGE DESSERT -2
Soak one third of a cup of gelatine in one third of a cup of cold water until soft; then pour over it one third of a cup of boiling water. Add a scant cup of sugar, the juice of one lemon, and a cupful of orange juice and pulp. Set the dish containing the mixture in a pan of ice water until it begins to harden. Have ready the whites of three eggs well whipped, add to the jelly, and beat all together until light and stiff enough to drop. Pour into molds wet in cold water, and lined with sections of oranges, from which seeds and white fiber have been removed.
ORANGE WITH BERRIES
Serve whole or cut the skin into eighths, halfway down, separating it from the fruit, and curling it inward, thus showing half the orange white and the other half yellow; or cut the skin into eighths, two-thirds down, and after loosening from the fruit, leave them spread open like the petals of a lily. Oranges sliced and mixed with well ripened strawberries, in the proportion of three oranges to a quart of berries, make a palatable dessert.
ORANGES IN JELLY.
Pare divide, and take out the seeds from four or five sweet oranges, being careful to remove all the white rind and shreds. Place in a deep dish and pour over them a syrup prepared as for Apples in Jelly, using the juice of a whole lemon. Set in the ice box over night. A very little orange peel may be grated into the syrup if liked; and if the oranges are very sweet, less sugar will be required. If one can afford to use orange juice in place of the water in making the syrup, the dessert will be greatly improved.
Soak one quarter of a box of gelatine until soft in just enough cold water to cover. Then pour over it one half cup of boiling water. Stir until well dissolved, add the juice of one small lemon, one cupful of orange juice, and one half cup of sugar. Strain, turn into molds previously wet in cold water, and set on ice to harden. Strawberry, raspberry, and other fruit juices may be used in a similar manner.
ORANGE PUDDING -1
Take three large seville oranges, the clearest kind you can get, grate off the out-rhine; take eight eggs, (leave out six of the whites) half a pound of double refin’d sugar, beat and put it to your eggs, then beat them both together for half an hour; take three ounces of sweet almonds blanch’d, beat them with a spoonful or two of fair water to keep them from oiling, half a pound of butter, melt it without water, and the juice of two oranges, then put in the rasping of your oranges, and mix all together; lay a thin paste over your dish and bake it, but not in too hot an oven.
ORANGE PUDDING -2
Take two large Sevil oranges, and grate off the rind, as far as they are yellow; then put your oranges in fair water, and let them boil till they are tender; shift the water three or four times to take out the bitterness; when they are tender, cut them open, and take away the seeds and strings, and beat the other part in a mortar, with half a pound of sugar, till ’tis a paste; then put in the yolks of six eggs, three or four spoonfuls of thick cream, half a Naples-biscuit grated; mix these together, and melt a pound of very good fresh butter, and stir it well in; when ’tis cold, put a bit of fine puff-paste about the brim and bottom of your dish, and put it in and bake it about three quarters of an hour.
ORANGE PUDDING -3
Take three or four seville oranges, the clearest skins you can get, pare them very thin, boil the peel in a pretty quantity of water, shift them two or three times in the boiling to take out the bitter taste; when it is boiled you must beat it very fine in a marble mortar; take ten eggs, (leave out six of the whites) three quarters of a pound of loaf sugar, beat it and put it to your eggs, beat them together for half an hour, put to them half a pound of melter butter, and the juice of two or three oranges, as they are of goodness, mix all together, and bake it with a thin paste over your dish.
ORANGE MARMALADE PUDDING.
3/4 lb. of Allinson wholemeal bread, some orange marmalade, 1 pint of milk, 3 eggs, some butter. Butter a mould thoroughly, cut the bread into slices and butter them, then arrange the bread and butter in the mould in layers, spreading each layer with marmalade. When the mould is 3/4 full, beat up the eggs with the milk and pour it over the layers; let the whole soak for 1 hour; cover the mould tightly, and steam the pudding for 1-1/2 hours. Dip the mould in cold water for 1 minute before turning it out; serve with white sauce.
6 oranges, 8 fine sweet apples, 1 oz. of ground sweet almonds, syrup as in “Orange Syrup.” Peel the oranges and the apples, cut them across in thin slices, coring the apples and removing the pips from the oranges. Arrange the fruit into alternate circles in a glass dish, sprinkling the ground almonds between the layers. Pour over the whole the syrup.
Serve when cold.