A becomes an before a vowel or before h mute for the sake of euphony or agreeable sound to the ear. An apple, an orange, an heir, an honor, etc. STYLE It is the object of every writer to put his thoughts into as effective f... Read more of A OR AN at Speaking Writing.comInformational Site Network Informational
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ORANGES

(Fresh Fruits And Compote) - (The International Jewish Cook Book)







Cut an orange in half crosswise. Place on an attractive dish, scoop out
the juice and pulp with a spoon and sweeten if necessary.

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ICED RICE PUDDING WITH A COMPOTE OF ORANGES

Mold vanilla ice cream with the ordinary pyramid ice cream spoon, roll them
quickly in grated macaroons, and serve on a paper mat.

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To Candy Little Green-oranges

Lay the Oranges in Water three Days, shifting them every Day; then

put them into scalding Water, keeping them in a Scald, close

cover'd, 'till they are green; then boil them 'till they are tender,

and put them in Water for three Days more, shifting the Water every

Day: Make a Syrup with their Weight in Sugar, Half a Pint of Water

to a Pound of Sugar; when the Syrup is cold put the Oranges into it;

let them lye two or three Days, and then candy them out as other

Oranges.

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To Dry Oranges In Knots Or Lemmons

Rasp the Oranges or Lemmons with a sharp Knife, as thin and as small

as you can, and break the Rasping as little as you can, that the

Outside Rind may make but two or three Knots; then cut the Oranges,

and pick out all the Meat; and the white Rind makes another Sort of

Knots: Let both the Rinds lye two Days in a Sieve, or broad Pan,

before you boil them, or they will break; then put them in cold

Water, and boil them about an Hour; let them drain well from the

Water, and clarify as much single-refin'd Sugar as will cover them

very well; when the Syrup is cold put them in, and let them stand

four or five Days; dry them out as you use them; and when you take

any out to dry, boil them which you leave in the Syrup. They must be

candy'd out thus: Take as many as you desire to dry; the white

Halves must be cut in Rings, or Quarters, as you like them; then

take as much clarify'd Sugar as will cover them; boil them very fast

a great while, 'till the Sugar shall blow, which you may see, if you

put in a Ladle with Holes, and blow thro', you will see the Sugar

fly from the Ladle; then take it off, and rub the Candy against the

Pan Sides, and round the Bottom, 'till the Sugar looks Oily; then

put them out on a Sieve, to let the Sugar run from them; and as

quick as possible lay them in Knots on another Sieve; set them in a

Stove, they will be dry in an Hour or two: If you do but a few at a

Time, the Syrup you put to them at first will do them out. Whole

Oranges or Lemmons are done the fame Way, only boil the whole after

they are rasp'd, and cut a Hole at the Top, and pick out all the

Meat after they are boil'd, and before they are put in the Syrup;

and when they are laid on a Sieve to dry, put the Piece in again.

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To Preserve Whole Oranges Or Lemmons

Rasp them very thin, just the Outside Rind off; lay them in Water

twenty four Hours; then set them on the Fire with a good Quantity of

Water; let them boil 'till they are very tender; then put them in

cold Water again, and let them lye two Days; the Lemmons need not

lye but one Day; then, to four Oranges or Lemmons put two Pound of

fine Sugar and a Pint of Water; boil and skim it, and when it is

cold, put in the Oranges or Lemmons, and let them lye four or five

Days in cold Syrup; then boil them 'till they are clear; set them by

in an Earthen Pan a Day or two more; then boil them again, and put

them in Jelly, thus: Take Pippin-Jelly, and to a Pint put a Pound of

fine Sugar; boil it 'till the Jelly is very strong; then heat your

Oranges, and put them to the Jelly, with half their Syrup; boil them

very fast a Quarter of an Hour; when you take them off the Fire, put

in the Juice of two or three Lemmons; put them in Pots that will

hold the Jelly: To four Oranges you may put one Pint and a Half of

Jelly, and one Pound and a Half of Sugar. Lemmons must be done by

themselves. Sevil Oranges and Malaga Lemmons are best.

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Oranges

Oranges are the most delightful eaten raw, but there are many other ways

of serving them, the Seville orange being the most preferable for

cooking, and is a little bitter. A simple way of preparing them for a

dessert is to peel the oranges so as to remove outer layer of pulp, then

remove each section from pulp. Put alternately into dessert dish a layer

of oranges sprinkled with powdered sugar and a layer of shredded

cocoanut. Place in cool place and serve.

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Lemons Or Seville Oranges To Preserve

Take fine large lemons or Seville oranges; rasp the outside skin very

fine and thin; put them in cold water, and let them lie all night. Put

them in fresh water, and set them on the fire in plenty of water, and,

when they have had two or three boils, take them off, and let them lie

all night in cold water. Then put them into fresh water, and let them

boil till they are so tender that you can run a straw through them. If

you think the bitterness not sufficiently out, put them again into cold

water, and let them lie all night. Lemons need not soak so long as

oranges. To four oranges or lemons put two pounds of the best sugar and

a pint of water; boil and skim it clear, and when it is cold put in the

oranges, and let them lie four or five days in cold syrup; then give

them a boil every day till they look clear. Make some pippin or codlin

jelly thus: to a pint of either put one pound of sugar, and let it boil

till it jellies; then heat the oranges, and put them to the jelly and

half their syrup; boil them very fast a quarter of an hour, and, just

before you take them off the fire, put in the juice of two or three

lemons; put them in pots or porringers, that will hold them single, and

that will admit jelly enough. To four oranges or lemons, put a pound and

a half of jelly and the same quantity of syrup, but boiled together, as

directed for the oranges. Malaga lemons are the best; they are done in

the same manner as the oranges, only that they do not require so much

soaking.

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Oranges To Preserve

Make a hole at the stalk end; take out all the seeds, but no pulp;

squeeze out the juice, which must be saved to put to them, taking great

care you do not loosen the pulp. Put them into an earthen pan, with

water; boil them till the water is bitter, changing it three times, and,

in the last water put a little salt, and boil them till they are very

tender, but not to break. Take them out and drain them; take two pounds

of sugar and a quart of pippin jelly; boil it to a syrup, skim it very

clear, and then put in your oranges. Set them over a gentle fire till

they boil very tender and clear; then put to them the juice that you

took from them; prick them with a knife that the syrup may penetrate. If

you cut them in halves, lay the skin side upwards, and put them up and

cover them with the syrup.



Lemons and citrons may be done in the same way.

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Whole Oranges To Preserve

Take six oranges, rasp them very thin, put them in water as you do them,

and let them lie all night. In the morning boil them till they are

tender, and then put them into clear water, and let them remain so two

or three days. Take the oranges, and cut a hole in the top, and pick out

the seeds, but not the meat; then take three pounds of fine sugar, and

make a thin syrup, and, when boiled and skimmed, put in your oranges,

and let them boil till they are clear. Take them out, and let them stand

three or four days; then boil them again till the syrup is rather thick.

Put half a pound of sugar and half a pint of apple jelly to every

orange, and let it boil until it jellies; put them into pots, and place

any substance to keep down the orange in the pot till it cools.

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Seville Oranges To Preserve

Put Seville oranges in spring water, where let them remain three or four

days, shifting the water every day. Take them out, and grate off a

little of the outside rind very carefully without touching the white,

only to take away a little of the bitter; make a thin syrup, and, when

it is sufficiently cleared and boiled, take it off, and, when it is only

warm, put the oranges in and just simmer them over the fire. Put them

and the syrup into a pan, and in a day or two set them again on the

fire, and just scald them. Repeat this a day afterwards; then boil a

thick syrup; take the oranges out of the thin one, and lay them on a

cloth to drain, covered over with another; then put them to the thick

syrup, as you before did to the thin one, putting them into it just hot,

and giving them a simmer. Repeat this in a few days if you think they

are not sufficiently done. The insides must be left in.

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Oranges For A Tart

Pare some oranges as thin as possible; boil them till they are soft. Cut

and core double the number of good pippins, and boil them to pap, but so

as that they do not lose their colour; strain the pulp, and add one

pound of sugar to every pint. Take out the orange-pulp, cut the peel,

make it very soft by boiling, and bruise it in a mortar in the juice of

lemons and oranges; then boil it to a proper consistence with the apple

and orange-pulp and half a pint of rose-water.









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