The Delightful Orange

New Zealand Listener, Volume 35, Issue 888, 10 August 1956, Page 22

The Delightful Orange

| OW often, particularly in childhood, have we been admonished to eat up food we don’t really like, because it is "so good for you"-food such as liver, prunes with rice, figs, tapioca, and other individually distasteful items. Similarly, how often are we warned to be careful and sparing with food we really do like--such as roast pork with plenty of herb-seasoned stuffing, fish and chips, rich pastry tartlets with savoury fillings, and the like. How delightful, _ therefore, to think of the many ways | . : | of using oranges, which have no drawbacks at all, and are one of the most healthful and versatile fruits. We begin in babyhood, with orange juice, and carry on all through life, using them in fruit drinks and appetisers, in salads of _various kinds (main-course, moulded, and salad bowls, as well as the popular fruit salad), in cakes and cake fillings /and icings, in marmalade, and as | garnishes with meats and vegetables, as | well as for an orange-glaze for baked | ham. "What Oranges Do They aid digestion, supply vital food elements which counteract tooth-decay and gum troubles, prevent and correct acidosis, provide calcium, phosphorus and iron, which helps towards rich blood and nerve-tissue; and they supply quick energy in the form of fruit sugar, and cellulose, which is a natural laxative. |The juice of citrus fruits, though acid, | produces an alkaline reaction in the ) body. : ; / / ' : ; ! A Daily Pick-me-up This is an American recipe, given to /me in an American War Hospital. They | ealled it Golden Fizz, and it is wonder- | ful. Beat egg (better if white and yolk _beaten separately and then combined). Add sugar to taste, and beat. Add juice _ of 1 big orange, and beat again. Fill _glass with milk and _ beat lightly. | Sprinkle nutmeg on top. An excellent | pick-me-up. : Orange Glaze for Baked Ham Bake ham as usual in slow oven, about 25 to 30 minutes to the pound. Half an hour before ham is done, remove rid, score the fat surface in diagonal lines with a sharp knife and put a clove in each square. Pour off most of the fat which has dripped into the pan. Blend together 2 cups of orange juice, 142 cups brown sugar and 2 tablespoons grated orange peel, and spread this mixture all over the surface of the ham. Return to oven -and finish baking, basting frequently with the mixture in the pan as it runs down. Serve hot, garnished with whole thin slices of orange, and sprigs of parsley. Orange Bread Pudding This has been asked for so many times since I broadcast it that I- repeat it here. It is an American recipe. Cut some stale bread into neat cubes--4 cups full. Beat up 3 eggs, and mix with 114 cups of sugar, 14 téaspoon salt, 14% cups orange juice. Pour this over the bread. Stir in 2 tablespoons raisins and 1% cup coconut. Bake in 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: Mix 1 tablespoon cornflour, 42 cup sugar, a teaspoon grated orange peel and a cup of orange juice.

Boil 4 to 5 minutes, stirring well, then take from fire and stir in 1 tablespoon lemon juice and 2 tablespoons butter. Serve hot, Parsnips Glorified Wash mecium-sized parsnips and boil in water to cover, until tender. Strain, and cut lengthwise in strips about % inch thick. Place in buttered pyrex dish and spread with a mixture of 1 cup brown sugar, 1 cup orange juice, 1/2 teaspoon salt, 14 teaspoon each of paprika and pepper. Dot with butter, and baké in moderate oven (350 degrees, or regulo 3) about 30 minutes, till heated through. Garnish with orange slices. Orange Honey Bread Two tablespoons butter, 1 cup honey, 1 egg, 112 tablespoons grated orange peel, 214 cups sifted flour, 2442 teaspoons baking powder, 2 teaspoon each salt and baking soda, 9% cup orange juice, 34 cup chopped nuts. Cream well the butter and honey, add well beaten egg and orange peel. Sift together the flour, baking powder, salt and baking soda and add to the creamed mixture alternately with the orange juice. Add the nuts. Baked in greased loaf-pan, moderate oven, about 70 minutes. Good for school lunch sandwiches with cream cheese and marmalade filling. Orange Carrot Marmalade Six medium-sized carrots, 3 large otanges, 1 lemon; put the scraped carrots through the mincer (medium cutter) and cook in a little water till tender. Squeeze all juice from. the fruit; remove all the inner skin and pith, and put the skins through the mincer. Mix, add the fruit juices, measure and add two-thirds as much sugar. Stir till dissolved, simmering until clear and will set, probably about 45 minutes. Bottle in sterilised glasses, cover with paraffinwax, putting on a second coat when fruit is cooled, as it often shrinks away from the glass. Layer Cake with Orange Filling Four eggs, 142 cups sugar, 144 cups flour, 2 good teaspoons baking powder, 1 small teaspoon salt. Sift flour, baking powder and salt three times. Mix the egg-yolks with half of the sugar, and beat very well. Beat the egg-whites st'ff, then add the rest of the sugar and beat again well. Blend these three mixtures together thoroughly, and lastly add 1 cup of boiling water and beat well and quickly for just a minute. Put mixture into three cake pans, and bake in a preheated oven at 350 degrees. Don’t grease the cake tins before putting in the mixture. Remove tins from the oven, tilt them, and leave them standing like that till cold. FILLING DE LUXE: Three-quarter cup sugar--put into it the yolk of an egg and stir it, 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 juice.) Mix all together well, and cook in a double saucepan with 1 tablespoon butter. Stir well till thick and (continued on next page) ;

on top of cake. Baked Orange Pudding Two cups flour, 34 cup finely-shredded suet, l'teaspoon baking powder, 1 teaspoon salt, Sift flour, baking powder and salt in a basin, add the suet and mix thoroughly. Add enough milk to make a firm dough. Roll out on a floured board and cover with finely sliced cooking apples, over which ‘sprinkle 4 oz. sugar, a few cloves, 4% teaspoon cinnamon and juice of an orange. Turn the edges in and form into a roll. Place in a buttered piedish, cover with milk, sprinkle the top with sugar and coconut and bake in a moderate oven for 34 hour. As it is cooked in milk, the pudding is surrounded by a rich creamy sauce. Orange and Honey Filling Beat 2 oz. butter until soft and fluffy. Add 3 oz. castor sugar, 1 tablespoon honey, 1 teaspoon grated orange rind and 1 dessertspoon strained orange juice, Beat with egg beater until the consistency of ‘thick cream. Vary the flavour by using lemon juice and rind instead of orange rind and juice. May be used in a three layer rainbow sponge.

NEXT WEEK: Apple Puddings