HOME SCIENCE SERVICE

Gisborne Herald, Volume LXVI, Issue 19994, 20 July 1939, Page 13

HOME SCIENCE SERVICE

WAYS WITH ORANGES BEST EATEN RAW By Margaret Am bridge Once again we have a plentiful tupply of oranges rend they should be oaien either raw or cooked as often as possible. Oranges are rich in vitamin C, which is easily destroyed by cooking, sc when possible they should be eaten raw. Vitamin C protects one from scurvy-—the terror of our ancestors ir the long, cold winters and of sailor on long sea voyages where no fresi fruit was available. AMBER MARMALADE 1 orange. 1 grapefruit. 1 lemon. Sugar and water. Grate the rinds of orange and lemon -nd shred fruit, removing any thick with from the centre, also seed .treasure fruit and to each cupful ad: .hree cups of cold water. Leave Ls. 24 hours, bring to the boil, then measure the fruit and liquid. Add one cup of sugar to each cup of liquid and boil until it jells. EASILY-MADE MARMALADE 12 oranges. 2 lemons. Sugar and water.

Wash and dry the fruit and slice thinly, using a stainless steel knife to prevent the marmalade acquiring a metallic -taste. Put the pips in a small bowl of water. Cut each slice into small sections and weigh, allowing three pints of water to each, pound of fruit. * Put the fruit with the water Mto a covered tbowl. Leave for two days. Pour into a preserving pan and boil gently until tender. When cool weigh again with jelly from the pip.-, and to each -pound of fruit add lib. sugar. Bring to the boil, skim well and boil quickly to jelly point. ORANGE GINGER MARMALADE 61b. sweet oranges. 6pts. water. 61b. sugar. jib. root ginger.

Wipe, peel and divide the orange mto quarters. Put the peel through . mincer and then turn it into a pa, with water and the orange quarter. Bruise the ginger, tie it in muslin am add to the pan. Bring to the boil, ad; ue sugar, and when dissolved boil ti. marmalade until it jellies when, -teste: Phis makes 111 b. of jam.

PINEAPPLE AND GRAPEFRUIT MARMALADE 2 lib. tins of -pineapple. 2 grapefruit. 2 lemons. Sugar. Shred the pineapple and slice tin lemons and grapefruit thinly, removin' the pips. Cover with water, allowin' three pints of water to every pint cf fruit. Leave overnight, then >boi gently until the rind is tender. Lenv' until cold, measure, and to every pin add lib. sugar. Boil until it jcils. ORANGE SPONGE CUSTARD 1 tablespoon -butter. j, cup sugar. 1 tables-pcon flour. Juice of two oranges and rind el one. I. 1 , cups milk. 2 eggs. Cream the butter and sugar, ad-, lour, orange rind and juice and mr veil. Add milk, mix again and sib >i beaten egg yelks. Whip the white iff, and fold in last, mixing lew : ’our into a fireproof dish and b: ke : ordinary custard, standing in a dish water. It will cook with a firm Ugh spongy top and a creamy cast an beneath. BAKED ORANGE MARIE 8 oranges. 8 dates (stoned and chopped». 1 tablespoon shredded coconut. 1 tablespoon raisin.-;. 1 tablespoon chopped walnuts. Cut off the tops of the oranges and with a sharp paring knife -hollow out a small portion near the top of each, then work the knife round to lift out the remaining pulp until the shell i clean. Mix -orange pulp with dates, coconut, raisins and nuts. Return the mixture to the shells and put the oranges in a -baking dish with half an inch of water in the bottom of the dish. Bake for 45 minutes in a slow oven, take out. put a teaspoon of stifflybeaten egg-white on each orange and sprinkle with coconut. Return to the oven until the meringue is golden brown, and serve hot or cold. MARMALADE PUDDING 1 egg. jib. each of flour, suet, and breadcrumbs. Pinch of salt. 3 tablespoons marmalade. The juice and rind of one lemon. Mix the flour, suet and breadcrumb nd rind and juice of lemon.. Be-., e egg with marmalade, mix with tin her ingredients, blend well, put in i .ceased basin and steam for two hours.