Requested Orange Recipes

New Zealand Listener, Volume 31, Issue 793, 1 October 1954, Page 22

Requested Orange Recipes

EVERAL requests have been made for certain orange recipes which I published about a year ago, One is for the sunny | bread pudding, and another the orange Spanish cream; and yet | another is for a lovely orange filling for | a layer cake. So here they are, and a few more; but remember that you get the most health value by eating oranges | raw. I remember the great refreshment /I got when rushing about New York | or Washington during July and August | by drinking tumblerfuls of pure orange | juice. The attendants just cut 2 or 3 | oranges in half and put them in the squeezer-no water or sugar added, unless perhaps a piece of ice. Oranges aid digestion, prevent and correct acidosis, provide calcium, iron and phosphorus, supply quick energy in the form of fruit-sugar, as well as cellulose, a natural laxative. Golden Fizz Beat 1 egg (better if whites and yolk | beaten separately, and then combined). Add sugar to taste, and beat. Add juice of 1 big orange, and beat, Fill glass with milk, and beat lightly. Sprinkle nutmeg on top. An excellent pick-me-up. Sunny Bread Pudding Cut some stale bread into neat cubes -4 cups full. Beat up 3 eggs, and mix with 1 1-3rd cups sugar, 4% teaspoon salt, 142 cups orange juice. Pour this | over the bread, stir in 2 tablespoons | raisins and 44 cup coconut. Bake in a buttered piedish in a "custard oven" (350 degrees or regulo 4) until set. Just | brown off the last minute or two with increased heat, if necessary. Serve plain or with this orange sauce: Combine 1 cup orange juice, 42 cup honey or sugar, and a little grated peel, all well stirred. Orange Rice Pudding Have 2 cups fluffy cooked rice, and while hot sprinkle with 1 teaspoon grated peel. Let cool and then fold the rice into ¥% pint thin cream or top milk. Serve with orange sauce. Orange Spanish Cream Two tablespoons gelatine, 2 cups milk, 14 cup sugar, 3 eggs, separated, 1% teaspoon salt, 1 teaspoon each grated | orange peel and lemon peel, 1 cup | orange juice, 2 tablespoons lemon juice, | strawberries or other berries, orange | slices. Soften gelatine in milk 5 minutes. | Heat in top of double boiler. When gelatine is dissolved add sugar. Pour hot mixture slowly over slightly beaten egg yolks. Return to double boiler and cook about 5 minutes, stirring constantly. Remove from heat. Add salt, grated peel, orange and lemon juice. Fold in stifflybeaten egg whites. Chill in mould until firm. Unmould and garnish with berries and orange slices. This dessert will separate into a clear layer and a aver of creamy sponge. Layer Cake Filling This is a lovely one: Put %%4 cup sugar into the yolk of an egg and stir. don’t beat Then put in 1 heaped tablespoon of flour, and then the juice and grated rind of 3 oranges and 1 lemon. Add a little water with the iuice. Mix ail well, and cook in a double saucepanwith 1 tablespoon butter. Stir well till thick and bubbly. Orange Sponge Cake Beat 3 eggs with nearly 1 breakfast cup sugar for 10 minutes. (All the beating need not be done at once). Add the

juice and grated rind of an orange and beat again, Then add 1 heaped breakfast cup flour, 1 teaspoon baking powder and pinch

or salt. Bake in a greased tin in a fairly hot oven (400 sheet: for about 30 minutes. Orange Coconut Cake Four ounces flour, 4 oz. sugar, 1 teaspoon baking powder, grated rind of an orange, 4 oz. butter, 2 eggs, 1 tablespoon orange juice, 2 tablespoons desiccated coconut. Cream butter and sugar, add beaten eggs, then dry ingredients as usual. Bake about 20 minutes, regulo 5 to 6 if gas; if electric, 375 degrees, bottom medium, top low. A very light and soft cake, Ice with butter icing flavoured with orange. Orange and Coconut Filling In the top of double boiler, or in basin standing in saucepan of boiling water, combine 12 cup sugar, 4 tablespoons flour, and a dash of salt, then mix in 1-3rd

cup orange juice, 3 tablespoons lemon juice, 2 tablespoons water and one wellbeaten egg. Cook for 10 minutes with the water in the outside pan _ boiling rapidly; stir constantly, Remove from boiling water, add 2 tablespoons butter and 2 teaspoons grated orange rind. Beat. Then fold in % cup desiccated coconut. This makes enough filling to spread generously between 2 nine-inch layers. Canadian Orange Cake Cream 12 cup butter, add 1 cup sugar, 2 well-beaten eggs, 1 teaspoon vanilla, 1 teaspoon baking soda dissolved in 4% cup warm water, 4 teaspoon salt sifted with 2 cups flour, Beat well. Then add 1 whole seedless orange (skin and all), 1 cup raisins, % cup walnuts, all put through mincer. Beat well. Bake in a slow oven (350 degrees) for 50 minutes approximately,