THE ORANGE TO COOK.

Dominion, Volume 3, Issue 908, 30 August 1910, Page 9

THE ORANGE TO COOK.

The orange comes into season when fruits aro very scarce, and there are a hundred and one ways of using it as a food, apart from its dessert purposes (says a. writer in an Australian paper). ' There are tivo ways of making orange brandy, and both.are worth the trouble. Number One.—Take the thin ;rind of six Seville oranges.. Put into a stone jar, and pour over half a pint of tho strained juice- of, the'oraugos and two quarts of brandy. Let them,remain for three days; then add a pound and a quarter of loafsusar, broken up. Stir the whole until the sugar is dissolved; leavo until next day, strain through filtering paper until quite clear.; Pour,into the empty brandy bottles, and cork securely., Tho longer the brandy can be:kept tho bettor it will be. Recipe No. 2.—Put hail' u dozon whole Seville oranges into a jar, pour > over four pints of French brandy; leave to infuse for twenty-eight days.; Filter the liquid until it is quite clear, then add ten ounces of loaf-sugar, in lumps. Stir two or three times a day until tho sugar is- dissolved, strain again, -bottle, and cork securely. . Oranges for Candy.—Mandarin oranges are best for this. - Peel --tho oranges carefully, remove as much of the white skin as possible. Carefully separate the sections' with : the fingers. Remove tho pips, and lay tho sections on a dish in an oven to dry. Take one pound of-sugar and one pint of water, and. boil until when a'drop is Int fall into cold water it will .harden. Remove from the fire. Stand the saucepan in boiling water.' Dip tho sections into the candy, place them,, on a sieve toidry., A sharp skewer is best to hold the orango by when dipping into the candy. Servo in paper cases, obtainable for the purpose. Orange Tart.-rLinc a small flat pie-dish with puif. pasted and 'ornament, tho edge. Put three ounces of ratafias into a basin, add the grated rind of; one large orange, and tho strained juice of three. Beat the two whole, eggs' and the, yolks of three,, add "half a pint of cream, three ounces of 1 sugar, and a grate of nutmeg. Mix this thoroughly with the ratafias. Now whisk the three whites- of eggs till very ,stiff, and gently, udd to the other ingredients. Pour, into' the. prepared, pie-dish, sprinkle over somo chopped" almonds, and cook for. half ''an hour in a good' oven or until a nice pale brown colour. : , Orange Jelly.—Peel very thinly the rind ,pf six oranges and one lemon. . Put jnf;o..a. ; saucepan' with" half ¥'pint r bf "strained" orange juice, one pound of loaf-sugar, tho whites, and.shells of, three . eggs,, ...three,pints of water, half a pint of white wine, and two ounces of gelatine (previously soaked). Whisk until it comes to.boiling ipoiritj'r'let it boiriip once, arid then stand' by the fire, for : half, an .hour. Pass a'straining cloth, and if necessary strain twice.. Einse a mould in cold water,-pour in , 'the jelly, and put aside until quite firm.

Little Orange Souffles.—Pass half a pint of orange juice and pulp through a sieve. Add tho juice of a lemon. Melt in a caiicepan a small cupful ,of sugar with half a gill of hot water and a few spoonfuls of the puree! When on the point of boiling add barely half an ounce of softened gelatine, and stir till dissolved off the,fire. Strain into the Test of the puree, adding a little grated orango rind. Stir occasionally until the mixturo is on tho point of setting,'then lightly add the whites ! of three eggs whisked till they are very stiff. Pour into small moulds, and set on ice. When firm turn out, and serve encircled with whipped cream garnished with chopped "candied cherries. Orange Salad.—Take half a dozen sweet oranges, peel and cut them very fine. Place in a bowl with four ounces of sugar and one gill of brandy. Stand aside for three hours, frequently basting: with the juice'. .To servo fill .some small fruit glasses, mask the top with whipped cream, and scatter over some pounded ratafias. Orange Fritters.—Mix two tablespoon-' fuls_of flour smooth with one beaten-up egg, a quarter of an ounce of oiled butter, a_ quarter of pint of cream or milk, -a pinch of salt, and a dessertspoonful, of ibrandy. Peel three'or four oranges, take away all the white pith, and divide them into sections.