ORANGE MARMALADE. MRS. DR. TRUE.
To eighteen ripe oranges, use six pounds best white sugar. Grate the
peel from four oranges; reserve for marmalade. (The rinds of the
remainder will not be used). Pare the fruit, removing the white skin
as well as the yellow; slice the oranges; remove all seeds. Put the
fruit and grated peel into a preserving kettle; boil until reduced to
a smooth mass; rub quickly through a colander; stir in the sugar;
return to the stove; boil fast, stirring constantly, one-half hour, or
until thick. Put in glasses, or jars; cover closely when cold.
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ORANGE CREAM PIE. MRS. P. G. HARVEY AND MRS. W. C. RAPP.
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add one heaping tablespoon of flour, and one even tablespoon of corn starch, dissolved in a little milk; pour into one pint of boiling milk, and let cook about three minutes; cool; flavor w... ORANGE CREAM. MRS. S. E. BARLOW.
Take half a box of gelatine, and cover with eight tablespoonfuls of cold water, and soak a half hour. Stand the gelatine over the teakettle for a few minutes to melt; then add it to a pint of orange juice, and a cup of sugar, and strain. Turn this mixtu... ORANGE FRAPPÉE
From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager. Eight oranges, two lemons, the grated rind of two of the oranges boiled in a little water and then strained, two tablespoonfuls of corn starch mixed with a little cold water; then pour boi... ORANGE FRITTERS
Yolks of two eggs beaten with two spoons of sugar, stir into this the juice of quarter of a lemon and just enough flour to thicken like a batter; add the beaten whites and dip in one slice of orange at a time, take up with a large kitchen spoon and lay in... ORANGE FROSTING
1/3 cup shortening 1 cup sugar 1 egg 1 cup milk 1-3/4 cups flour 1/4 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 1 teaspoon vanilla extract 1 cup sweetened flavored whipped cream Cream shortening; add sugar gradually, beating well; add beaten egg,... ORANGE GELATIN CREAM
12 ripe or canned peaches 4 peach kernels 1/2 pint of water 2 half pint cans of unsweetened condensed milk 1/2 pound of sugar Put the sugar, water and peach kernels over the fire; stir until the sugar is dissolved, and boil three minut... ORANGE ICE
Make a syrup of two cups of sugar and four cups of water. Boil fifteen minutes and add two cups of orange juice, one-half cup of lemon juice and the grated rind of one orange and one lemon. Freeze and serve in glasses. ... ORANGE ICE CREAM
1 quart of cream 9 ounces of powdered sugar 4 tablespoonfuls of lemon juice Juice of one orange Grated yellow rind of 3 lemons Mix the sugar, the grated rind and juice of the lemons, and the orange juice together. Put half the... ORANGE ICING
Grate the peel of one-half orange, mix with two tablespoons of orange juice and one tablespoon of lemon juice and let stand fifteen minutes. Strain and add to the beaten yolk of one egg. Stir in enough powdered sugar to make it the right consistency to sp... ORANGE ICING
2 cups granulated sugar 2/3 cup boiling water Whites of 2 eggs 1/4 cup chopped nuts 1 cup mixed figs, raisins, citron, cherries and pineapple, cut fine Boil sugar and water without stirring until syrup spins a thread; beat whites until dry; add syrup grad... ORANGE JELLY
From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager. Five pounds green grapes (wild are best); three pounds sugar; one pound raisins; one-half pint vinegar; one tablespoonful ground cloves; one tablespoonful ground allspice; one tablespoo... ORANGE JELLY.
This can be made with calf's feet or without. One quart of water will require one ounce of isinglass, simmer the isinglass in the water, and add the peel of one lemon and one orange; when the isinglass is dissolved, add the juice of a lemon and six fine o... ORANGE JELLY. MRS. L. D. HAMILTON.
Soak one box gelatine in half pint cold water until soft, add one cup boiling water, juice of one lemon, one cup sugar, one pint orange juice; stir until sugar is dissolved; then strain. ... ORANGE JELLY. MRS. O. W. WEEKS.
Take six large, juicy oranges, one lemon, one pound loaf sugar, one-half ounce gelatine. Dissolve the sugar in one-half pint of water. Pour one-half pint boiling water over the gelatine, and when dissolved, strain it. Put the sugar and water on the fir... ORANGE MARMALADE
The white part between the yellow rind and the inner skin of the orange used to be most sedulously removed, but now we know that there is great economy in using it. By doing so we can use large quantities of water in proportion to fruit, for it has the pr... ORANGE MARMALADE
Slice whole oranges very thin and cut in short pieces after washing them. Save the seeds. To each pound of sliced oranges add 3 pints of cold water and let stand 24 hours. Then boil all together until the chipped rinds are tender. All the seeds should be ... ORANGE MARMALADE. MRS. DR. TRUE.
To eighteen ripe oranges, use six pounds best white sugar. Grate the peel from four oranges; reserve for marmalade. (The rinds of the remainder will not be used). Pare the fruit, removing the white skin as well as the yellow; slice the oranges; remove a... ORANGE MERINGUE (A PIE)
Into a bowl grate the yellow outside rind of a large, juicy orange; add the juice and pulp, but not any of the tough part enclosing sections. Add 1 tablespoonful of lemon juice, 1 cup of granulated sugar, which had been beaten to a cream with 2 tablespoon... ORANGE PUDDING
One small lemon, with a smooth thin rind. Three eggs. A quarter of a pound of powdered white sugar. A quarter of a pound of fresh butter--washed. A table-spoonful of white wine and brandy, mixed. A tea-spoonful of rose-water. Five ounces of ... ORANGE PUDDING. MRS. W. C. RAPP AND MISS NELLIE LINSLEY.
Seed and slice five large oranges; pour over them a cup of sugar. Take one pint of boiling milk; add yolks of three eggs, one-half cup of sugar, a tablespoon of corn starch; boil until it thickens; when nearly cold, pour over the oranges. Beat whites of ... ORANGE SAUCE
1/2 tablespoonful of granulated gelatin 1/4 cupful of sugar 1/2 cupful of milk 1 pint of cream 2 tablespoonfuls of brandy 1 teaspoonful of vanilla Yolks of 3 eggs Cover the gelatin with milk, let it soak a half hour, and put... ORANGE SHERBERT. M. E. BEALE.
One tablespoon of gelatine, one pint of cold water, one cup of sugar, six oranges or one pint of juice, one-half cup of boiling water. Soak the gelatine in one-half cup of cold water ten minutes. Put the sugar and remainder of cold water in a large pitc... ORANGE SHERBET
1/2 pint of gooseberry jam 4 tablespoonfuls of sugar 1 pint of water Juice of one lemon Mix all the ingredients together and freeze, turning slowly all the while. Serve in small glasses. This is usually served at Christmas dinner with ... ORANGE SHORT CAKE
From MRS. AUGUSTA TRUMAN, of California, Alternate Lady Manager-at-Large. Hull and rinse one quart of perfectly ripe berries; put in a bowl with one large cup of granulated sugar; cut--do not mash--with a silver spoon and set away in the ice-box for two h... ORANGE SOUFFLÉ
1 small bottle, or sixteen preserved marrons 1 quart of cream 4 ounces of sugar 4 tablespoonfuls of sherry 1 tablespoonful of vanilla Yolks of six eggs Put half the cream in a double boiler over the fire; when hot, add the ... ORANGE SOUFFLE. MRS. GEORGE TURNER.
Pare and slice eight oranges, boil one cup sugar, one pint milk, three eggs, one tablespoon corn starch. As soon as thick, pour over the oranges; beat the whites of eggs to a stiff froth; sweeten; put on top, and brown in oven. Serve cold. ... ORANGE WATER ICE
juice of 3 lemons 1-1/2 cups sugar 1 quart milk Mix juice and sugar, stirring constantly while slowly adding very cold milk. If added too rapidly, mixture will curdle. However, this does not affect quality. Freeze and serve. ... ORANGE WATER ICE
1/2 pint of grape juice 6 lemons 1 orange 4 tablespoonfuls of sherry 1/2 pound of preserved cherries or pineapple, or both mixed 1-1/2 pounds of sugar 1 quart of water Grate the yellow rind of the orange and one lemon into the s... ORANGE WATER ICE
From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice-President Board of Lady Managers. One quart grated pineapple, two heaping tablespoonfuls gelatine dissolved in hot water, one quart water, one quart sugar, juice of one large lemon, whites of two... ORANGEADE
Take four large, juicy oranges and six tablespoons of sugar Squeeze the oranges upon the sugar, add a very little water and let them stand for fifteen minutes; strain and add shaved ice and water, and a little lemon juice. ... ORANGES
Cut an orange in half crosswise. Place on an attractive dish, scoop out the juice and pulp with a spoon and sweeten if necessary. ... ORGEAT.
Beat three ounces of almonds with a table-spoonful of orange-flour water, and one bitter almond; then pour one pint of new milk, and one pint of water to the paste, and sweeten with sifted white sugar; half an ounce of gum-arabic is a good addition for th...