ORANGE ICE CREAMS FROM CONDENSED MILK
Take 1 full pint of orange juice, 2/3 cupful of sugar, 1/2 pint can of condensed milk and Grated yellow rind of two oranges. Grate the rinds into the sugar, add milk and enough water to rinse cans. When sugar is dissolved, stand it in a cold place. Put orange juice in the freezer and freeze it quite hard; add sweetened milk, and freeze again quickly.
ORANGE SOUFFLE
Take 1 pint of orange juice, 1 quart of cream, 1/2 box of gelatin, 3/4 pound of sugar and Yolks of six eggs. Cover the gelatin with a half cupful of cold water and soak for a half hour. Add a half cupful of boiling water, stir until the gelatin is dissolved, and add the sugar and the orange juice. Beat the yolks of the eggs until very light. Whip the cream. Add the uncooked yolks to the orange mixture, strain in the gelatin, stand the bowl in cold water and stir slowly until the mixture begins to thicken; stir in carefully the whipped cream, turn it in a mold or an ice cream freezer, pack with salt and ice, and stand aside three hours to freeze. This should not be frozen as hard as ice cream, and must not be stirred while freezing. Make sure, however, that the gelatin is thoroughly mixed with the other ingredients before putting the mixture into the freezer.
ORANGE SHERBET
Take 1 pint of orange juice, 2 tablespoonfuls of gelatin, 3/4 pound of sugar and 1 pint of water. Cover the gelatin with an extra half cupful of cold water and soak for a half hour. Add the sugar to the pint of water and stir it over the fire
until it boils; add the grated yellow rind of two oranges and the juice; strain through a fine sieve and freeze, turning the freezer slowly all the while. Remove the dasher, stir in a meringue made from the white of one egg, and repack to ripen for an hour at least.
ORANGE FLUFF
Take 1/4 c. orange juice, 1/2 c. sugar, 5 Tb. corn starch, 1 Tb. lemon juice, Pinch of salt, 2 egg whites and 1 pt. boiling water. Mix the corn starch and sugar and salt, stir into the boiling water, and cook directly over the fire until the mixture thickens. Continue to cook, stirring constantly for 10 minutes, or place in a double boiler and cook 1/2 hour. Beat the egg whites until they are stiff. When the corn starch is cooked, remove from the fire and mix thoroughly with the fruit juices. Pour over the beaten egg whites and stir slightly until the eggs and corn starch are mixed. Pour into sherbet glasses or molds wet with cold water and set aside until ready to serve.
APPLE, DATE AND ORANGE SALAD
The combination of fruits required by the accompanying recipe is an easy one to procure in the winter time. Apple and date salad is a combination much liked, but unless it is served with a rather sour dressing, it is found to be too bland and sweet for most persons. The addition of the orange gives just the acid touch that is necessary to relieve this monotonous sweetness.
Take 1 c. diced apples Lettuce, 3/4 c. dates, seeded Salad dressing, 2 oranges Lettuce Salad Dressing. Peel the apples and dice them into fine pieces. Wash the dates, remove the seeds, and cut each date into six or eight pieces. Prepare the oranges as directed for preparing oranges for salad, and cut each section into two or three pieces. Just before serving, mix the fruits carefully so as not to make the salad look mushy, pile in a neat heap on garnished salad plates, and serve with any desired dressing.
CALIFORNIA SALAD
During the months in which California grapes can be found in the market, a very delicious salad can be made by combining them with grapefruit and oranges. Take 1-1/2 c. grapes, 2 oranges, 1 grapefruit Lettuce and Salad Dressing. Prepare the grapes by washing them in cold water, cutting them into halves, and removing the seeds. Remove the sections from the oranges and grapefruit, and cut each section into three or
Delicious Orange Recipesfour pieces. Mix the fruits and drain carefully so that they contain no juice or liquid. Pile in a heap on salad plates garnished with lettuce and serve with any desired dressing.
ORANGE SPONGE CAKE
Take 4 eggs, 1 c. granulated sugar, 3/4 c. flour, 2 Tb. orange juice, 1/2 tsp. orange extract. Beat the eggs with a rotary beater until they are light and lemon-colored. Add the granulated sugar gradually. Sift into this the flour, and continue the beating until all are mixed. Add the orange juice and extract, pour into a sponge-cake pan, and bake.
ORANGE EGG NOG
Take 2 oranges, 1/4 c. cream, 1/4 c. milk, 1 egg and 1 Tb. sugar. Mix the cream, milk, egg, and sugar, beat well with an egg beater, and continue beating while adding the juice of the oranges. Serve in a glass over crushed ice.
ORANGE SPONGE
Take the juice of six large oranges, four eggs, one cupful of sugar, half a package of gelatine, one generous pint of cold water. Soak the gelatine two hours in a small pint of the water. strain the juice on the sugar. Beat the yolks of the eggs and mix them with the remainder of the water. Add the sugar and oranges to this, and cook in the double boiler until it begins to thicken; then add the gelatine. Strain this mixture into a tin basin, which place in a pan of ice water. Beat with the whisk occasionally, until it has cooled, but not hardened. Now add the unbeaten whites of the eggs, and beat all the time until the mixture begins to thicken. Let it thicken almost to the point where it cannot be poured, and then turn into a mould and set away to harden. Remember that the whites of the eggs must be added as soon as the mixture cools, which should be in about six or eight minutes, and that the mixture must be beaten until it begins to harden. The hardening is rapid after it once begins, so that it will be necessary to have the moulds all ready. The sponge will not be smooth and delicate if not poured into the moulds. If for any reason you should get the mixture too hard before pouring, place the basin in another of hot water, and let the sponge melt a little; then beat it up again. Serve with powdered sugar and cream.
ORANGE BAVARIAN CREAM
A pint and a half of cream, the juice of five oranges and grated rind of two, one large cupful of sugar, the yolks of six eggs, half a package of gelatine, half a cupful of cold water. Soak the gelatine two hours in the cold water. Whip the cream, and skim off until there is less than half a pint unwhipped. Grate the rind of the oranges on the gelatine, Squeeze and strain the orange juice, and add the sugar to it. Put the unwhipped cream in the double boiler. Beat the yolks of the eggs and add to the milk. Stir this mixture until it begins to thicken, and add the gelatine. As soon as the gelatine is dissolved, take off, and place in a pan of ice water. Stir until it begins to cool (about two minutes), and add the orange juice and sugar. Beat about as thick as
soft custard, and add the whipped cream. Stir until well mixed, and pour into the moulds. Set away to harden. There will be about two quarts. Serve with whipped cream heaped around the orange cream.
BANANA AND ORANGE SALAD
Peel and slice up some ripe bananas and oranges, removing the pips from the oranges, but saving the juice. Take a deep glass dish, lay at the bottom some bananas, then a layer of oranges. Sprinkle well with sugar, then some more bananas and oranges and sugar, until all the materials are used up. Cover and let it stand for an hour, then serve as a sweet.
ORANGE RAISIN COMPOTE
Peel six oranges (California), cut the skin in very small narrow strips, or run through a food chopper. Slice the oranges very thin and quarter the slices. Let it stand overnight in three pints of cold water. Place this in a preserving kettle with three pounds of seeded raisins, three quarts of currants (picked and washed) and three pounds of granulated sugar. Boil all together for two hours and put in glass jars, closing them while hot. If preferred, three pints of currant juice strained may be used instead of the whole fruit. This compote will keep perfectly well after the jar is opened.
CANDIED LEMON AND ORANGE PEEL
Lemon and orange peel if saved can be put to excellent use. Take out the greater portion of the white inside; throw the rinds into boiling water and simmer gently for twenty minutes. Drain, weigh, and take a pound of sugar to every pound of peel. Put a layer of sugar and a layer of fruit into the preserving kettle; stand it over a slow fire until the sugar melts. When melted, cook slowly until the rinds are transparent. Lift them out; drain them and when nearly dry roll in granulated sugar.
ORANGE CORDIAL
Take 12 Orenges and 3/4 lb. lump sugar. Put the sugar into a clean saucepan. Grate off the rinds of 6 oranges and sprinkle over the sugar. Now moisten the sugar with as much water as it will absorb. Boil gently to a clear syrup. Add the juice from the oranges, stir well, and pour into clean, hot, dry bottles. Cork tightly and cover with sealing-wax or a little plaster-of-Paris mixed with water and laid on quickly. Add any quantity preferred to cold or hot water to prepare beverage, or use neat as sauce for puddings.
