GOLDEN GLORIES

Wairarapa Times-Age, 23 September 1939, Page 10

GOLDEN GLORIES

MANY IDEAS WITH ORANGES. Did you know that oranges make excellent holders for cocktail savouries? Just push the ends of the toothpicks holding the savouries into the oranges. They give a gay colourful touch to the table. Orange Slices with Pork Chops. Take rib, loin, or shoulder chops as required, oranges, salt, pepper, and a little butter. Wipe the chops, which should be from three-quarters to one inch thick, with a damp cloth, lay on a greased rack in the grill pan, and sear quickly on both sides, then reduce heat to moderatedly low and cook for fifteen minutes longer. When nearly done, season and top each with a slice of orange; brush with melted butter, and continue grilling until orange is browned. Sprinkle with paprika. Allow one chop per portion. Orange and Onion Salad. Peel and slice seedless oranges crosswise, place two slices on crisp green salad on each plate, and top with a thin slice of white onion. Serve with French dressing. Orange Hard Sauce. Take one-third cupful butter, 1 cupful icing-sugar, 1 tablespoonful orange juice, i cupful chopped, candied orange peel. Cream the butter until soft. Gradually beat in sugar, then orange juice and beat until fluffy, and add candied peel. Pile lightly in a serving dish and chill until cold. Orange Gateau. Take 3oz butter, 4oz castor sugar, 2 eggs, -6oz flour, J teaspoonful bakingpower, juice and grated rind of an orange, loz candied peel. For the decoration: 6oz icing sugar 3oz butter, 1 tablespoonful orange juice, 1 orange. Grease a sandwich-tin and line it

, with greased paper to come an inch J above the top. Cream the butter and 1 sugar till soft and white. Chop the candied peel, grate the orange rind, and add both to the sugar and butter. Bea< in the eggs one at a time. Sift the flour and baking-powder and add them lightly with the orange juice. Put the l mixture in a lined tin and bake in a c moderate oven for twenty-five to thirty ’ minutes. To make the icing, cream the ; butter till soft. Rub the sugar through a hair sieve on to the butter. Mix the orange juice and beat well. When cold split the cake in half and spread it with half the icing. Spread a thin layer of icing on top and put the remainder in an icing bag fitted with a rose or star tube. Decorate with eight sections of a sweet orange and force roses round them and round the edge.