ABOUT ORANGES.
Make into soup, with arrowroot, sugar, and a little sherry. Make into a cocktail with chopped mint and a dash of liqueur.. Serve as fruit cocktail with grapefruit pulp and creme de menthe cherries. Serve in orange shells as a salad with chopped parsley, some peeled white grapes, a few chopped almonds, and orange juice mixed with sauterne, and top with a little mayonnaise. Serve with chopped mint as a salad, flavoured with a tablespoon each of lemon juice and sherry, and garnished with sprigs of mint. Serve as a sauce for duck or game. Fill large shells with jelly and decorate with cream. Cut off tops, put, a little lemon juice and, sugar mixed together into each orange, cover with lids, and bake in a casserole with a little water and sugar. Serve with whipped cream. . Peel and slice the oranges, sprinkle with sugar, and put in deep dish. Make a custard with egg yolks only, and pour on top. Make egg whites into meringue and spread on top.
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https://paperspast.natlib.govt.nz/newspapers/WT19301002.2.21.6
Bibliographic details
Waikato Times, Volume 108, Issue 18139, 2 October 1930, Page 5
Word Count
172ABOUT ORANGES. Waikato Times, Volume 108, Issue 18139, 2 October 1930, Page 5
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