Orange Ice
Boil one quart of water, add one pint of sugar, boil twenty minutes,
cool, add one pint orange juice, grated rind of two oranges and
one-fourth cup lemon juice. Freeze and serve.
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Orange Cream
Beat the yelks of eight eggs, and the whites of two, to a froth, then stir in half a pound of powdered white sugar--add half a pint of wine, and the juice of six fresh oranges, and the juice of one lemon. Flavor it with orange-flower water--strain i... Orange Cream
Squeeze the juice of four oranges to the rind of one; pat it over the fire with about a pint of cream, and take out the peel before the cream becomes bitter. Boil the cream, and, when cold, put to it the yolks of four eggs and the whites of three, b... Orange Cream
Grate the peels of four Seville oranges into a pint of water, then squeeze the juice into the water. Well beat the yolks of four eggs; put all together; and sweeten with double-refined sugar. Press the whole hard through a strong strainer; set it on... Orange Cream
Dissolve a pint tablet of Nelson's Orange Tablet Jelly in half-a-pint of hot water. When cool, mix with it half-a-pint of cream or milk, and whip together until the cream is on the point of setting. ... Orange Cream Frothed
Proceed in the same way as with the lemon, but put no peel in the cream; merely steep a bit a short time in the juice. ... Orange Custards
With _orange custards_ and the juicy pine, On choicest melons and sweet grapes they dine. JONSON. Sweeten the strained juice of ten oranges with pounded loaf sugar, stir it over the fire till hot, take off the scum, an... Orange Drops
Grate the rind of 1 orange and squeeze the juice, taking care to reject the seeds. Add to this a pinch of tartaric acid, then stir in confectioner's sugar till it is stiff enough to form in balls the size of a small marble. ... Orange Float
MRS. ERNEST F. WURTELE. One quart of water, the juice and pulp of two lemons, one coffee cup of sugar. When boiling add four tablespoons of cornstarch; let it boil fifteen minutes stirring all the time, when cold pour over the top of four or five... Orange Float
1 quart of water, juice and pulp of 2 lemons and 1 coffee cup of sugar. When boiling hot, add 4 teaspoons corn starch. Boil fifteen minutes, stirring constantly. When cold, pour this over four or five oranges, which have been sliced. Beat the whites... Orange Flower Lotion For The Complexion
Dissolve a slightly heaping tablespoonful of Epsom salts in a pint of imported orange flower water (Chiris de Grasse), and add to it one tablespoonful of witch hazel. Apply with a soft linen cloth. Very refreshing in warm weather and an excellent re... Orange Frosting
One pound of frosting sugar, juice of one lemon and one orange, grate rind of orange. ... Orange Fruit Jelly
Boil half-a-pound of lump sugar in a gill of water until melted. Stir in half-an-ounce of Nelson's Gelatine previously soaked in a gill of cold water; when it is dissolved beat a little, and let it stand until cold. Rub four lumps of sugar on the pe... Orange Ice
Boil one quart of water, add one pint of sugar, boil twenty minutes, cool, add one pint orange juice, grated rind of two oranges and one-fourth cup lemon juice. Freeze and serve. ... Orange Ice
(Gelato di aranci) Four big oranges. One lemon. One pint of water. Sugar, 3/4 lb. Squeeze the oranges and the lemon and strain the juice. Boil the sugar in the water for ten minutes, put in the juice when cold, strain again and put... Orange Ice
1/3 cup orange juice 1 teaspoon lemon juice 2 tablespoons cold water 1/2 grain saccharine dissolved in 1/2 teaspoon cold water Mix ingredients in order given, and freeze. ... Orange Ice
Boil a quart of water and a pound of sugar together for ten minutes, skim and strain and set aside to get cold. Then add the juice of twelve oranges and two lemons, put in the freezer; when it commences to freeze stir in the whites of two eggs beate... Orange Jelly
Dissolve two ounces of isinglass in a pint of water; add a pint of the juice of four China oranges, two Seville oranges, and two lemons. Grate the peel of them all, and sweeten to your palate. ... Orange Jelly
One-half box gelatine dissolved in one-half pint cold water half an hour; then add half a pint boiling water, place over the steam of a tea-kettle. When thoroughly dissolved add one cup sugar, the juice of five oranges and two lemons, and put in a m... Orange Jelly Icing
Two oranges, one lemon, one cup of sugar, one cup of water, one tablespoonful of cornstarch. Grate the rinds, add the juice of oranges and lemon; mix the cornstarch with a little water, put in a saucepan and let it come to the boil until thick and c... Orange Jelly No 1
Squeeze the juice of nine or ten China oranges and one Seville orange through a sieve into an earthen pan, adding a quarter of a pound of double-refined sugar. Take an ounce and a half, good weight, of the best isinglass, the peel of seven of the or... Orange Jelly No 2
Set on the fire one ounce of isinglass in a quarter of a pint of warm water till it is entirely dissolved. Take the juice of nine oranges; strain off clear half a pint of mountain wine, sweetened with lump sugar to your taste, and colour it with a v... Orange Jelly No 3
One ounce of isinglass, dissolved in a pint of water, the juice of six China oranges, a bit of the rind, pared thin, sweetened to the taste, scalded, and strained. You may scoop the rind and fill the oranges, and, when cold, halve or quarter them. ... Orange Juice
One pound of fine sugar to a pint of juice; run it through a jelly-bag, and boil it for a quarter of an hour; when cold, skim and bottle it. ... Orange Marmalade
Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five lemons. Cut the rind very thin from a third of the fruit, and boil it in two quarts of water until it can be pierced easily with a broom straw. Drain from the water and cut in fin...