ORANGES AND LEMONS

Wairarapa Times-Age, 30 December 1941, Page 2

ORANGES AND LEMONS

SHOULD BE INCLUDED IN DIET. TRY THESE RECIPES. A good rule to follow is to include an orange or lemon in each day’s diet as these fruits are among the richest sources of vitamin C. Remember, however. that if you wish to obtain the full vitamin C of citrus fruits they must be eaten raw. The peel is also a valuable source of this vitamin so do not always discard it. The following recipes give a lew ways in which the juice and peel of oranges and lemons can be used.. The orange cake will have lost quite a considerable amount of its vitamin C while cookiqg and the drinks will be best while fresh. Make your fruit drinks, then, in small quantity so that they will be used quickly. Orange Cake: Tw’o cups cake flour, 1 teaspoon baking soda, -J teaspoon salt, 3ozs butter or other shortening, 1 cup sugar, 2 eggs, grated rind or 1 orange, 5 cup strained orange juice. Sift, then measure the flour. Sift three times with the baking soda and salt. Cream the butter until light and lemon coloured, add the sugar gradually, beating after each addition. Slowly add the eggs which have been beaten until thick. Add grated orange rind. Alternately add dry ingredients and the liquid, beating after each addition. Turn into a pan lined with greased wax paper. Bake for 40-50 mins, at 340 deg. F. Ice with frosting made using 3 tablespoons butter, 2 cups icing sugar, i cup orange juice and i- cup coconut. (The coconut may be omitted).

Orange Syrup: Two oranges, 1 lemon, 2-2|lbs sugar, loz citric or tartaric acid, 1 quart boiling water. This makes enough syrup to fill two large bottles. Dilute with water as it is used.

Remove the pips from the fruit and mince (or squeeze the juice and grate the rind). Add the sugar and boiling water to the minced fruit and let stand overnight. Next day strain, dissolve the acid in a little boiling water and add. A little Epsom salts can be added if desired.

New Zealand grapefruit could be used in place of oranges, or the recipe may be varied with more lemon and less orange. Lemon Syrup: Rind and juice of 3 lemons, 21bs sugar, |oz tartaric acid, loz citric acid, 1 pkt Epsom salts, 2 pints boiling water. Candied Orange Peel: Save the rind of four thick-skinned oranges or grape-fruit and place in salt water to soak. Drain and cover with fresh boiling water. Boil until so tender the skins can be pierced with a straw. Remove and cut into half-inch strips. Place one cupful of sugar and | a cupful of boiling water in a saucepan and bring it to the boil. When the sugar has dissolved add the strips and cook until all the syrup is absorbed by the peel. Spread some sugar on a plate and roll the strips individually in the sugar. Cool and serve as a sweet for dessert or store in an airtight container until required.