Delicious Orange Recipes
Collection of Easy to Make Orange Recipes
Collection of easy to make, delicious orange recipes that your family and friends are sure to love!
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ORANGES
Oranges belong to the group of citrus
fruits, but they differ from both lemons and grapefruit in that they contain
more sugar and less acid. Probably no citrus fruit is used so extensively as
oranges. Because of their refreshing subacid flavor, they are much eaten in
their fresh state, both alone and in combination with other foods in numerous
salads and desserts.
ORANGE RECIPES
ORANGE PUDDING -1
Take three large seville oranges,
the clearest kind you can get, grate off the out-rhine; take eight eggs, (leave
out six of the whites) half a pound of double refined sugar, beat and put it to
your eggs, then beat them both together for half an hour; take three ounces of
sweet almonds blanched, beat them with a spoonful or two of fair water to keep
them from oiling, half a pound of butter, melt it without water, and the juice
of two oranges, then put in the rasping of oranges, and mix all together; lay a
thin paste over your dish and bake it, but not in too hot an oven.
ORANGE PUDDING -2
Take half a pound of candid
orange, cut them in thin slices, and beat them in a marble mortar to a pulp;
take six eggs, (leave out half of the whites) half a pound of butter, and the
juice of one orange; mix them together, and sweeten it with fine powder sugar,
then bake it with thin paste under it.
ORANGE PUDDING -3
Take three or four seville oranges,
the clearest skins you can get, pare them very thin, boil the peel in a pretty
quantity of water, shift them two or three times in the boiling to take out the
bitter taste; when it is boiled you must beat it very fine in a marble mortar;
take ten eggs, (leave out six of the whites) three quarters of a pound of loaf
sugar, beat it and put it to your eggs, beat them together for half an hour,
put to them half a pound of melter butter, and the juice of two or three
oranges, as they are of goodness, mix all together, and bake it with a thin
paste over your dish.
ORANGE PUDDING -4
Take five or six seville oranges,
grate them and make a hole in the top, take out all the meat, and boil the skin
very tender, shifting them in the boiling to take off the bitter taste; take
half a round of long bisket, slice and scald them with a little cream, beat six
eggs and put to your bisket; take half a pound of currans, wash them clean,
grate in half a nutmeg, put in a little salt and a glass of sack, beat all
together, then put it into your orange skin, tie them tight in a
piece of fine cloth, every one
separate; about three quarters of an hour will boil them: You must have a
little white wine, butter and sugar for sauce.
ORANGE PUDDING -5
Take two Seville oranges, the
largest and cleanest you can get, grate off the outer skin with a clean grater;
take eight eggs, (leave out two of the whites) half a pound of loaf sugar, beat
it very fine, put it to your eggs, and beat them for an hour, put to them half
a pound of clarified butter, and four ounces of almonds blanched, and heat them
with a little rose-water; put in the juice of the oranges, but mind you don't
put in the pippens, and mix together; bake it with a thin paste over the bottom
of the dish. It must be baked in a slow oven.
ORANGE PUDDING -6
Pare and slice six sweet Florida
oranges, removing the seeds and all the white skin and fibers. Place in the
bottom of a glass dish. Make a custard by stirring two table spoonfuls of
cornstarch braided with a little milk into a pint of boiling milk, and when
thickened, adding gradually, stirring constantly meanwhile, one egg and the
yolk of a second egg well beaten with one fourth cup of sugar. When partially
cool, pour over the oranges. Whip the white of the second egg to a stiff froth
with one fourth cup of sugar which has been flavored by rubbing over some
orange peel, and meringue the top of the pudding. Fresh strawberries, raspberries, or peaches
may be substituted for oranges in making this dessert, if preferred.
ORANGE PUDDING -7
Take two large Sevil oranges, and
grate off the rind, as far as they are yellow; then put your oranges in fair
water, and let them boil till they are tender; shift the water three or four
times to take out the bitterness; when they are tender, cut them open, and take
away the seeds and strings, and beat the other part in a mortar, with half a
pound of sugar, till it's a paste; then put in the yolks of six eggs, three or
four spoonfuls of thick cream, half a Naples-biscuit grated; mix these
together, and melt a pound of very good fresh butter, and stir it well in; when
it's cold, put a bit of fine puff-paste about the brim and bottom of your dish,
and put it in and bake it about three quarters of an hour.
ORANGE PUDDING -8
Take the outside rind of three
Sevil oranges, boil them in several waters till they are tender; then pound
them in a mortar with three quarters of a pound of sugar; then blanch and beat
half a pound of almonds very fine, with rose-water to keep them from oiling;
then beat sixteen eggs, but six whites, and a pound of fresh butter; beat all
these together very well till it's light and hollow; then put it in a dish,
with a sheet of puff-paste at the bottom, and bake it with tarts; scrape sugar
on it, and serve it up hot.
ORANGE PUDDING -9
Put sixteen yolks with half a
pound butter melted, grate in the rinds of two Seville oranges, beat in half
pound of fine Sugar, add two spoons orange water, two of rose-water, one gill
of wine, half pint cream, two naples biscuit or the crumbs of a fine loaf, or
roll soaked in cream, mix all together, put it into rich puff-paste, which let
be double round the edges of the dish; bake like a custard.
ORANGE PUDDING -10
4 oranges, 1 pint of milk, 3 eggs,
1 tablespoonful of cornflour, sugar to taste. Peel and slice the oranges and
remove the pips, place the fruit in a pie-dish, and sprinkle with sugar; boil
the milk, and thicken it with the cornflour; let the milk cool, beat up the
eggs, and add them carefully to the thickened milk, taking care not to do so
while it is too hot; pour the custard over the fruit, and bake the pudding in a
moderate oven until the custard is set. Serve hot or cold.
Take half a dozen seville oranges,
chip them very fine as you would do for preserving, make a little hole in the
top, and scope out all the meat, as you would do an apple, you must boil them
whilst they are tender, and shift them two or three times to take off the
bitter taste; take six or eight apples, according as they are in bigness, pare
and slice them, and put to them part of the pulp of your oranges, and pick out
the strings and pippens, put to them half a pound of fine powder sugar, so boil
it up over a slow fire, as you would do for puffs, and fill your oranges with
it; they must be baked in a deep delf dish with no paste under them; when you
put them into your dish put under them three quarters of a pound of fine powder
sugar, put in as much water as will wet your sugar, and put your oranges with
the open side uppermost; it will take about an hour and half baking in a slow
oven; lie over them a light puff-paste; when you dish it up take off the lid,
and turn the oranges in the pie, cut the lid in sippets, and set them at an
equal distance, to serve it up.
ORANGE PIE -2
Rub smooth a heaping tablespoonful
of cornstarch in three tablespoonfuls of water; pour over it a cup of boiling
water, and
cook until clear, stirring
frequently that no lumps form. Add one cupful of sour orange juice, a little
grated rind, and the juice of one lemon, with two eggs. Bake with under crust
only. Meringue the top when baked, with the whites of the eggs well beaten with
a tablespoonful of sugar, and a very little grated orange peel sprinkled over
it.
ORANGE PIE -3
Grate the rind of one and use the
juice of two large oranges. Stir together a large cupful of sugar and a heaping
tablespoonful of flour; add to this the well-beaten yolks of three eggs, two
tablespoonfuls of melted butter. Reserve the whites for frosting. Turn this
into a pie-pan lined with pie paste and bake in a quick oven. When done so as
to resemble a finely baked custard, spread on the top of it the beaten whites,
which must be sweetened with two tablespoonfuls of sugar; spread evenly and
return to the oven and brown slightly.
Take two or three Seville oranges
and boil them, shift them in the boiling to take out the bitter, cut them in
two, take out the pippens, and cut them in slices; they must be baked in crisp
paste; when you fill the petty-pans, lay in a layer of oranges and a layer of
sugar, (a pound will sweeten a dozen of small tins, if you do not put in too
much orange) bake them in a slow oven, and ice them over.
Take two seville oranges and peel
them very thin, put the peel into a pint of fair water, and let it lie for an
hour or two; take four eggs, and beat them very well, put to them the juice of
three or four oranges, according as they are in goodness, and sweeten them with
double refined sugar to your taste, mix the water and sugar together, and
strain them through a fine cloth into your tankard, and set it over the fire as
you did the lemon cream, and put it into your glasses for use.
ORANGE CREAM -2
Take 6 oranges, 1 lemon, 7 eggs, 4
to 6 oz. of sugar (according to taste), 1 dessertspoonful of cornflour, some
water. Take the juice of the oranges and the juice and grated rind of the
lemon. Add enough water to the fruit juice to make 1-1/2 pints of liquid; let
this get hot, adding the sugar to it; mix the cornflour smooth with a spoonful
of cold water, and thicken the fruit juice with it, letting it boil up for a
minute, set aside and let it cool a little; beat the eggs well, and when the
liquid has cooled mix them carefully in with it; return the whole over a gentle
fire, keep stirring continually until the cream thickens, but take care not to
let it boil, as this would curdle it. When cold, serve in custard glasses, or
in a glass dish poured over macaroons.
ORANGE CREAM -3
Whip a pint of cream so long that
there will be but one-half the quantity left when skimmed off. Soak in half a
cupful of cold water a half package of gelatine and then grate over it the rind
of two oranges. Strain the juice of six oranges and add to it a cupful of
sugar; now put the half pint of unwhipped cream into a double boiler, pour into
it the well-beaten yolks of six eggs, stirring until it begins to thicken, then
add the gelatine. Remove from the fire, let it stand for two minutes and add
the orange juice and sugar; beat all together until about the consistency of
soft custard and add the whipped cream. Mix well and turn into molds to harden.
To be served with sweetened cream. Fine.
Take 1/2 pint of orange juice, 1
package of orange Jello, 1/2 pound of sugar, 1 pint can of unsweetened
condensed milk and 1/2 pint of water.
Add the grated yellow rind of two oranges to the Jello; add the sugar
and the water, boiling. Stir until the sugar and Jello are dissolved, add the
orange juice, and when the mixture is cold, put it in the freezer and stir
slowly until it begins to freeze. Add the condensed milk, and continue the
freezing. This is nice served in tall
glasses, with the beaten whites of the eggs made into a meringue and heaped on
top.
Take forty seville oranges, pare
and cut them in slices, the best coloured seville you can get, put them all
with the juice and seeds into half a hogshead of ale; when it is tunned up and
working, put in the oranges, and at the same time a pound and a half of raisins
of the sun stoned; when it has done working close up the bung, and it will be
ready to drink in a month.
Take a quart of brandy, the peels
of eight oranges thin pared, keep them in the brandy forty-eight hours in a
close pitcher, then take three pints of water, put into it three quarters of a
pound of loaf sugar, boil it till half be consumed, and let it stand till cold,
then mix it with the brandy.
Take six gallons of water and
fifteen pounds of powder sugar, the whites of six eggs well beaten, boil them
three quarters of an hour, and skim them while any skim will rise; when it is
cold enough for working, put to it six ounces of the syrrup of citron or
lemons, and six spoonfuls of yeast, beat the syrup and yeast well together, and
put in the peel and juice of fifty oranges, work it two days and a night, then
tun it up into a barrel, so bottle it at three or four months old.
ORANGE WINE -1
Take six gallons of water, and
fifteen pounds of sugar, put your sugar into the water on the fire, the whites
of six eggs, well beaten, and whisk them into the water, when it is cold skim
it very well whilst any skim rises, and let it boil for half an hour; take
fifty oranges, pare them very thin, put them into your tub, pour the water
boiling hot upon your oranges, and when it is bloodwarm put on the yeast, then
put in your juice, let it work two days, and so tun it into your barrel; at six
weeks or two months old bottle it; you may put to it in the barrel a quart of
brandy.
Take seville oranges when they are
full ripe, to three dozen of oranges put half a dozen of large lemons, pare
them very thin, the thinner the better, squeeze the lemons and oranges
together, strain the juice through a hair sieve, to a quart of the juice put a
pound and a quarter of loaf sugar; about three dozen of oranges (if they be
good) will make a quart of juice, to every quart of juice, put a gallon of
brandy, put it into a little barrel with an open bung with all the chippings of
your oranges, and bung it up close; when it is fine bottle it.
Take a seville orange with a clear
skin, pare it very thin from the white, then take a pair of scissars and clip
it very thin, and boil it in water, shifting it two or three times in the
boiling to take out the bitter; then take half a pound of double refined sugar,
boil it and skim it, then put in your orange, so let it boil over a slow fire
whilst your syrrup be thick, and your orange look clear, then put it into
glasses, and cover it with papers dipt in brandy; if you have a quantity of
peel you must have the larger quantity of sugar.
ORANGE CHIPS -2
Pare your oranges, not over thin
but narrow, throw the rinds into fair water as you pare them off, then boil
them therein very fast till they be tender, filling up the pan with boiling
water as it wastes away, then make a thin syrrup with part of the water they
are boiled in, put in the rinds, and just let them boil, then take them off,
and let them lie in the syrrup three or four days, then boil them again till you
find the syrrup begin to draw between your fingers, take them off from the fire
and let them drain through your cullinder, take out but a few at a time,
because if they cool too fast it will be difficult to get the syrrup from them,
which must be done by passing every piece of peel through your fingers, and
lying them single on a sieve with the rind uppermost, the sieve may be set in a
stove, or before the fire; but in summer the sun is hot enough to dry them.
Take three or four seville
oranges, grate them, take out the meat, and boil the rinds whilst they are
tender; shift them three or four times in the boiling to take out the bitter,
and beat them very fine in a marble mortar; to the weight of your pulp take a
pound of loaf sugar, and to a pound of sugar you may add a pint of water, boil
and skim it before you put in your oranges, let it boil half an hour very
quick, then put in your meat, and to a pint take a pound and a half of sugar,
let it boil quick half an hour, stir it all the time, and when it is boiled to
a jelly, put it into pots or glasses; cover it with a paper dipped in brandy.
ORANGE MARMALADE -2
Take fine large ripe oranges, with
thin deep-coloured skins. Weigh them, and allow to each pound of oranges a
pound of loaf-sugar. Pare off the yellow
outside of the rind from half the oranges as thin as possible; and putting it
into a pan with plenty of cold water, cover it closely (placing a double cloth
beneath the tin cover) to keep in the steam, and boil it slowly till it is so
soft that the head of a pin will pierce it. In the mean time grate the rind
from the remaining oranges, and put it aside; quarter the oranges, and take out
all the pulp and the juice; removing the seeds and core. Put the sugar into a
preserving kettle, with a half pint of clear water to each pound, and mix it
with some beaten white of egg, allowing one white of egg, to every four pounds
of sugar. When the sugar is all dissolved, put it on the fire, and boil and
skim it till it is quite clear and thick. Next take the boiled parings, and cut
them into very small pieces, not
more than, half an inch long; put
them into the sugar, and boil them in it ten minutes. Then put in the pulp and
juice of the oranges, and the grated rind, (which will much improve the
colour,) and boil all together for about twenty minutes, till it is a
transparent mass. When cold, pot it up in glass jars, laying brandy paper on
the top.
ORANGE MARMALADE -3
Oranges combined with half as many
lemons make a marmalade that most persons like. In fact, orange marmalade is
probably made more often than any other kind.
Take 6 oranges, 3 lemons, 3/4 qt. hot water and 3 lb. sugar. Peel the oranges and the lemons in the same
way an apple would be peeled, inserting the knife deep enough to cut through
the skin covering the sections. Remove the contents of the sections and squeeze
out any juice that may remain in the thin skin. Remove the white material from
the inside of the peeling, and cut the yellow portion that remains into thin strips.
Add the water to the skins and simmer slowly for 1 hour. At the end of this
time, add the sugar and the orange and the lemon pulp, and boil until the
mixture is thick. Pour into hot, sterilized glasses, cool, and then seal and
label.
ORANGE MARMALADE -4
To 1 large Seville orange allow
3/4 lb. cane sugar and 3/4 pint water. Wash and brush oranges, remove pips, cut
peel into fine shreds (better still, put through a mincer). Put all to soak in
the water for 24 hours. Boil until rinds are soft. Stand another 24 hours. Add the sugar, and boil until marmalade
jellies. If preferred, half sweet and half Seville oranges may be used.
If a somewhat different flavor is
desired in a marmalade, rhubarb instead of lemons may be used with oranges, as
mentioned in the previous recipe.
Take 8 oranges, 1 qt. hot water, 4
lb. sugar, 3 qt. rhubarb cut into pieces.
Prepare the oranges as for orange marmalade. Slowly cook the yellow part
of the skin in 1 quart of water for 1/2 hour. To this add the sugar and the
rhubarb, and cook slowly until it is quite thick. Stir in the orange pulp and
cook until the mixture is again thick. Pour into hot sterilized glasses, cool
then seal.
No better combination can be secured
than oranges and pineapple. To make marmalade, both fruits are cut into small
pieces and then cooked in a thick sirup. 8 oranges, 2 c. hot water, 2
pineapples, 4 lb. sugar. Wash the
oranges, cut skins and all into small pieces, remove the seeds, and boil slowly
in the water until the skins are soft. Prepare the pineapples by peeling them,
removing the eyes, and then shredding or cutting into very small pieces. Add
the pineapple to the orange, stir in sugar, and continue to boil until the
juice is at the jelly stage. Pour into hot sterilized glasses, cool, seal, and
label.
Cut oranges, pick out the meat and
juice free from the strings and seeds, set it by, then boil it, and shift the
water till your peels are tender, dry them with a cloth, mince them small, and
put them to the juice; to a pound of that weigh a pound and a half of double
refined sugar; dip lumps of sugar in water, and boil it to a candy height, take
it off the fire and put in your juice and peel, stir it well, when it is almost
cold put it into a bason, and set it in a stove, then lay it thin on earthen
plates to dry, and as it candies fashion it with a knife, and lay them on
glasses; when your plate is empty, put more out of your bason.
ORANGE CAKE -2
Prepare the cake as for Apple
Cake, and bake in two layers. For the filling, take two good-sized, juicy
oranges. Flavor two
tablespoonfuls of sugar by rubbing
it over the skin of the oranges, then peel, remove the white rind, and cut into
small pieces, discarding the seeds and the central pith. Put the orange pulp in
a china bowl, and set in a dish of boiling water. When it is hot, stir in a
heaping teaspoonful of cornstarch which has been braided smooth in two
spoonfuls of water. Stir constantly until the starch has cooked, and the whole
becomes thickened. Beat the yolk of one egg to a cream with two tablespoonfuls
of sugar. Stir this very gradually, so as not to lump, into the orange mixture,
and cook two or three minutes longer. Remove from the fire, and when cool, spread
between the cakes. If the oranges are not very tart, a little lemon juice is an
improvement. Meringue the top of the cake with the white of the egg beaten up
with the two tablespoonfuls of sugar flavored with orange.
ORANGE CAKE -3
Take Grated rind of 1 orange, 1
teaspoon orange extract, 4 tablespoons shortening, 1 cup sugar, 2/3 cup milk, 1
egg, 2 cups flour, 3 teaspoons Baking Powder and 1/8 teaspoon salt. Cream shortening, add sugar slowly beating
well; add milk a little at a time; then add beaten egg; sift flour, baking
powder and salt together and add to mixture; add flavoring and orange rind; mix
well. Bake in greased shallow tin, or
individual cake tins, in hot oven 15 to 20 minutes. When cool cover with orange
icing.
ORANGE CAKE -4
6 oz. of wholemeal flour, 3 oz.
butter, 4 oz. sugar, grate in the rind of 1 small orange, and mix all well
together. Beat 1 egg, and stir in with the juice of the orange and sufficient
buttermilk to make a smooth, thick batter. Half fill small greased tins with this
mixture, and bake 15 minutes in a moderate oven.
ORANGE CAKE -5
Two cupfuls of sugar, a small half
cupful of butter, two cupfuls of flour, half a cupful of water, the yolks of
five eggs and whites of four, half a teaspoonful of soda, a teaspoonful of
cream of tartar, the rind of one orange and the juice of one and a half. Beat
the butter to a cream. Add the sugar, gradually, then the orange, the eggs,
well beaten, the water and the flour, in which the soda and cream of tartar
have been well mixed. Bake in sheets for twenty-five minutes, in a moderate
oven, and when cool, frost.
Frosting: The white of an egg, the
juice of one and a half oranges and the grated rind of one, one cupful and a
half of powdered sugar, unless the egg and oranges are very large, in which
case use two cupfuls.
Peel two large oranges, chop them
fine, remove the seeds, add half a peeled lemon and one cup of sugar. Spread
between the layers of short-cake while it is hot.
Two cups of sugar, half a cup of
butter, the yolks of six eggs and one whole one, the grated rind and juice of
an orange, half a teaspoonful of soda dissolved in half a cup of sweet milk,
four cups of sifted flour, sifted twice; cream the butter and sugar, then add
the beaten yolks and the flour, beating hard for several minutes. Lastly, add orange and bake, frosting if
liked.
Take 7 juicy oranges, 1 lemon, 6
ozs. lump sugar, water and 1/4 oz. prepared agar-agar. Rub the skins of the oranges and lemons well
with some of the lumps of sugar, and squeeze the juice from the oranges and
lemon. Soak the agar-agar in cold water for half an hour and then thoroughly
squeeze. Warm in 1 gill of water until dissolved. Put the fruit juice,
agar-agar, and enough water to make the liquid up to 1-1/2 pints, into a
saucepan. Bring to the boil. Pour
through a hot strainer into a wet mould. Turn out when cold. If difficult to
turn out, stand the mould in a basin of warm water for 2 or 3 seconds.
ORANGE JELLY -2
Soak one quarter of a box of
gelatine until soft in just enough cold water to cover. Then pour over it one
half cup of boiling water. Stir until well dissolved, add the juice of one
small lemon, one cupful of orange juice, and one half cup of sugar. Strain,
turn into molds previously wet in cold water, and set on ice to harden.
Strawberry, raspberry, and other fruit juices may be used in a similar manner.
ORANGE JELLY -3
Orange jelly is a great delicacy
and not expensive. To make a large dish, get six oranges, two lemons, a
two-ounce package of gelatine. Put the
gelatine to soak in a pint of water, squeeze the orange juice into a bowl, also
the lemon juice, and grate one of the lemon skins in with it. Put about two
cupfuls of sugar with the gelatine, then stir in the orange juice, and pour
over all three pints of boiling water, stirring constantly. When the gelatine
is entirely dissolved, strain through a napkin into molds or bowls wet with
cold water, and set aside to harden. In three or four hours it will be ready
for use and will last several days.
ORANGE JELLY -4
Take fourteen large ripe oranges,
and grate the yellow rind from seven of them. Dissolve an ounce of isinglass in
as much warm water as will cover it. Mix the juice with a pound of loaf-sugar
broken up, and add the grated, rind and the isinglass. Put it into a porcelain
pan over hot coals and stir it till it boils. Then, skim it well. Boil it ten
minutes, and strain it (but do not squeeze it) through a jelly-bag till it is
quite clear. Put it into a mould to congeal, and when you want to turn it out
dip the mould into lukewarm water. Or you may put it into glasses at once. You must have a pint of juice to a pound of
sugar. A few grains of saffron boiled
with the jelly will improve the colour without affecting the taste.
Take sweet, ripe oranges, apples,
bananas, and grapes. Peel the oranges, quarter them, and remove skin and pips.
Peel and core the apples and cut into thin slices. Wash and dry the grapes, and
remove from stalks. Skin and slice the bananas.
Put the prepared fruit into a glass dish in alternate layers. Squeeze
the juice from 2 sweet oranges and pour over the salad. Any other fresh fruit in season may be used
for this salad. Castor sugar may be sprinkled over if desired, and cream used
in place of the juice. Grated nuts are also a welcome addition.
Wash and steam the rice according
to directions already given. Prepare some oranges by separating into sections
and cutting each section in halves, removing the seeds and all the white
portion. Sprinkle the oranges lightly with sugar, and let them stand while the
rice is cooking. Serve a portion of the orange on each saucerful of rice.
Select ripe and thin-skinned
fruit. To every pint of the juice add one pound of sugar, the juice of one
lemon, and a little of the grated rind. Boil for fifteen minutes, removing all
scum as it rises. If the syrup is not clear, strain through a piece of cheese
cloth, and reheat. Can and seal while boiling hot.
ORANGE SYRUP -2
Pare the oranges, squeeze and
strain the juice from the pulp. To one pint of juice allow one pound and
three-quarters of loaf sugar. Put the juice and sugar together, boil and skim
it until it is cream; then strain it through a flannel bag and let it stand
until it becomes cool, then put in bottles and cork tight.
ORANGE SYRUP -3
The rind of 3 oranges, 1/2 pint of
water, 4 oz. of sugar. Boil the ingredients until the syrup is clear, then
strain it and pour over the fruit.
Peel 6 oranges, carefully removing
all the white pith. Put the rinds of these into 1/2 pint of cold water; boil it
gently for 10 minutes. Strain, and add
to the water 6 oz, of loaf sugar. Boil it until it is a thick syrup, then drop
into it the oranges, divided in sections, without breaking the skins. Only a
few minutes cooking will be needed. The
oranges are nicest served cold.
Soak one third of a cup of
gelatine in one third of a cup of cold water until soft; then pour over it one
third of a cup of boiling water. Add a scant cup of sugar, the juice of one
lemon, and a cupful of orange juice and pulp. Set the dish containing the
mixture in a pan of ice water until it begins to harden. Have ready the whites
of three eggs well whipped, add to the jelly, and beat all together until light
and stiff enough to drop. Pour into molds wet in cold water, and lined with
sections of oranges, from which seeds and white fiber have been removed.
ORANGE DESSERT -2
Pare divide, and take out the
seeds from four or five sweet oranges, being careful to remove all the white
rind and
shreds. Place in a deep dish and
pour over them a syrup prepared as for Apples in Jelly, using the juice of a
whole lemon. Set in the ice box over night. A very little orange peel may be
grated into the syrup if liked; and if the oranges are very sweet, less sugar
will be required. If one can afford to
use orange juice in place of the water in making the syrup, the dessert will be
greatly improved.
Heat one quart of water, the juice
of two lemons, and one and one half cupfuls of sugar. When boiling, stir into
it four tablespoonfuls of cornstarch rubbed smooth in a very little water. Cook
until the whole is thickened and clear. When cool, stir into the mixture five
nice oranges which have been sliced, and freed from seeds and all the white
portions. Meringue, and serve cold.
ORANGE FLOAT -2
To make orange float, take one
quart of water, the juice and pulp of two lemons, one coffeecupful of sugar. When
boiling hot, add four tablespoonfuls of cornstarch. Let it boil fifteen
minutes, stirring all the time. When cold, pour it over four or five oranges
that have been sliced into a glass dish and over the top spread the beaten
whites of three eggs, sweetened and flavored with vanilla. A nice dessert.
Turn a pint of hot milk over two
cups of stale bread crumbs and let them soak until well softened: add the yolks
of two
eggs, and beat all together until
perfectly smooth; add a little of the grated rind and the juice of three sweet
oranges, and sugar to taste. Lastly add the whites of the eggs beaten to a
stiff froth, turn into cups, which place into a moderate oven in a pan of hot
water, and bake twenty minutes, or until the custard is well set but not
watery.
ORANGE CUSTARD -2
The juice of 6 oranges and of 1/2
a lemon, 6 eggs, 6 oz. of sugar, and 1 dessertspoonful of cornflour. Add enough
water to the fruit juices to make 1-1/2 pints of liquid. Set this over the fire
with the sugar; meanwhile smooth the cornflour with a little cold water, and
thicken the liquid with it when boiling. Set aside the saucepan, so as to cool
the contents a little. Beat up the eggs, gradually stir into them the thickened
liquid, and then proceed with the custard. This is a German sweet, and very
delicious.
ORANGE CUSTARD -3
Take four large oranges, and roll
them under your hand on the table to increase the juice. Then squeeze them into
a bowl, and mix with the juice a very small tea-cup full of cold water. Use
none of the peel. Add gradually sufficient sugar to make it very sweet. Beat
twelve eggs till quite light, and then stir the lemon juice gradually into
them, beating very hard at the last. Put the mixture into cups, and bake it ten
minutes. When done, grate nutmeg over the top of each, and set them among ice,
or in a very cold place. These custards
being made without milk.
Squeeze a cupful of juice from
well-flavored, sour oranges. Heat a pint of water, and when boiling, thicken
with a
tablespoonful of cornstarch. Add
the orange juice, strain, and sweeten to taste with sugar that has been
flavored by rubbing over the yellow rind of an orange until mixed with the oil
in the rind. If a richer sauce is desired, the yolk of an egg may be added
lastly, and the sauce allowed to cook until thickened.
ORANGE SAUCE -2
Take 1 cup of water, 2 tablespoons
sugar, 1 teaspoon cornstarch and 2 tablespoons orange juice. Boil water, sugar and cornstarch mixed with
little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel
if dark color is desired.
ORANGE SAUCE -3
2 oranges, 4 large lumps of sugar,
1/2 a teaspoonful of cornflour, some water. Rub the sugar on the rind of one of
the oranges until all the yellow part is taken off; take the juice of both the
oranges and add it to the sugar. Mix smooth the cornflour in 8 tablespoonfuls
of water, add this to the juice when hot, and stir the sauce over the fire
until thickened; serve at once.
Beat to a cream one teacupful of
butter and two teacupfuls of fine white sugar; then stir in the grated rind of
one orange and the juice of two; stir until all the orange juice is absorbed;
grate nutmeg upon the sauce and serve on a flat dish.
Take juice of 2 oranges, 2 eggs,
sugar to taste, 1 teaspoonful of white flour (not cornflour), add to the orange
juice enough water to make 1/2 pint of liquid; mix this well with the sugar,
the eggs previously beaten, and the flour smoothed with a very little water; put
the mixture over the fire in an enamelled saucepan, and whisk it well until
quite frothy; do not allow the sauce to boil, as it would then be spoiled.
Serve immediately.
A very pleasant, cooling summer
drink is made from the juice of six oranges and six lemons, with sugar to
taste; add to this some pounded ice and the juice of a small can of pineapple,
and lastly pour over the whole two quarts of water.
Pare very thin from one orange a
few bits of the yellow rind. Slice three well-peeled sour oranges, taking care
to remove all
the white portion and all seeds.
Add the yellow rind and a tablespoonful of sugar; pour over all a quart of
boiling water. Cover the dish, and let it remain until the drink is cold. Or,
if preferred, the juice of the oranges may be extracted with a lemon drill and
strained as for lemonade.
ORANGEADE -2
Rub lightly two ounces of lump
sugar on the rind of two nice, fresh oranges, to extract the flavor; put this
sugar into a pitcher, to which add the juice expressed from the oranges, and
that from one lemon. Pour over all one pint of cold water, stir thoroughly, and
serve.
Add the juice of one sour orange
to a pint of sweet milk. Heat very slowly until the milk is curded, then strain
and cool.
Take half a pound of
double-refined sugar finely beaten, wet it with orange-flower-water, then boil
it candy-high, then put in a handful of orange-flowers, keeping it stirring,
but let it not boil, and when the sugar candies about them, take it off the
fire, drop it on a plate, and set it by till it's cold.
Take Pulp and grated rind of 1
orange, 1 tablespoon cream, 1 cup confectioners' sugar, 1/2 teaspoon orange
extract and 1 tablespoon melted butter.
To the cream add the sugar slowly. Add orange pulp, rind, extract and
melted butter. Beat until smooth and spread on top of cake.
Take rind of 1 orange, 2 teaspoons
lemon juice, 1 cup of powdered sugar and white of 1 egg. Grate orange rind and allow gratings to soak
for some time in lemon juice; stir juice, sugar and egg together and beat
thoroughly. Spread on warm cake.
Add a tablespoonful of gelatine to
one gill of water; let it stand twenty minutes and add half a pint of boiling
water; stir until dissolved and add four ounces of powdered sugar, the strained
juice of six oranges and cold water enough to make a full quart in all. Stir
until the sugar is dissolved; pour into the freezing can and freeze.
ORANGE-WATER ICE -2
Take juice of 6 oranges, 2
teaspoons orange extract, 1 quart water, juice of 1 lemon, 2 cups powdered
sugar and 1/2 cup cream. Mix all
ingredients together; strain and freeze.
Take 1 orange, 1 grapefruit, 1/2
pound Malaga grapes, 2 pears and 1 head lettuce. Wash, peel; remove seeds from all fruit; cut
grapes into halves, pears in lengthwise pieces, grapefruit and orange into
sections; chill until ready to serve. Serve on lettuce leaves with French
dressing.
Take Juice of 1 orange, 1 egg
white and sugar. Add orange juice
sweetened to taste to egg white and beat well. Chill and serve cold.
Take 3/4 lb. of wholemeal bread,
some orange marmalade, 1 pint of milk, 3 eggs, some butter. Butter a mould
thoroughly, cut the bread into slices and butter them, then arrange the bread
and butter in the mould in layers, spreading each layer with marmalade. When
the mould is 3/4 full, beat up the eggs with the milk and pour it over the
layers; let the whole soak for 1 hour; cover the mould tightly, and steam the
pudding for 1-1/2 hours. Dip the mould in cold water for 1 minute before
turning it out; serve with white sauce.
The juice of 7 oranges, and of 1 lemon,
6 oz. of sugar, 4 eggs and 4 oz. of cornflour. Add enough water to the fruit
juices to make 1 quart of liquid; put 1-1/2 pints of this over the fire with
the sugar. With the rest smooth the cornflour and mix with it the eggs, well
beaten. When the liquid in the saucepan is near the boil, stir into it the
mixture of egg and cornflour; keep stirring the mixture over a gentle fire
until it has cooked 5 minutes; turn it into a wetted mould and allow to get
cold, then turn out and serve.
ORANGE MOULD -2
Take 7 oranges, 1 lemon, 4 oz. of
cornflour, 4 oz. of sugar, 4 eggs, some water. Take the juice of the oranges
and lemon and the grated rind of the latter. Add enough water to the juice to
make 1 quart of liquid. Set that over
the fire to boil (keeping back a 1/4 of a pint for mixing the cornflour
smooth), and add the sugar. Separate the yolks of the eggs from the white; beat
up the yolks and add them to the cornflour and juice when those are smooth.
When the liquid over the fire boils, stir in the mixture of eggs, cornflour,
and juice, and keep all stirring over the fire for 2 minutes. Have ready the
whites of the eggs beaten to a stiff froth, mix it lightly with the rest, and
pour the mixture into wetted moulds. Turn out when cold and serve when required.
ORANGE MOULD -3
Take juice of 7 oranges and 1
lemon, 6 oz. of sugar, 4 oz. of cornflour, and 4 eggs. Add enough water to the
fruit juice to make 1 quart of liquid. Put 1-1/2 pints of this over the fire
with the sugar. When boiling thicken it
with the cornflour, which should be smoothed with the rest of the liquid. Stir
well over the fire for 5 to 8 minutes; whip up the eggs and stir them carefully
into the mixture so as not to curdle them. Pour all into a wetted mould, let it
get cold, turn it out, and serve.
ORANGE MOULD -4
The juice of 7 oranges and of 1
lemon, 6 oz. of sugar, 4 eggs, and 4 oz. of cornflour. Add enough water to the
fruit juices to make 1 quart of liquid; put 1-1/2 pints of this over the fire
with the sugar. With the rest smooth the cornflour and mix with it the eggs
well beaten. When the liquid in the saucepan is near the boil, stir into it the
mixture of egg and cornflour. Keep stirring the mixture over a gentle fire
until it has cooked 5 minutes. Turn it into a wetted mould and allow to get
cold, then turn out and serve.
6 oranges, 8 fine sweet apples, 1
oz. of ground sweet almonds, syrup as in "Orange Syrup." Peel the
oranges and the apples, cut them across in thin slices, coring the apples and removing
the pips from the oranges. Arrange the fruit into alternate circles in a glass
dish, sprinkling the ground almonds between the layers. Pour over the whole the
syrup. Serve when cold.
Take the juice of two large
oranges and the grated peel of one, three-fourths of a cup of sugar, a
tablespoonful of butter; stir in a good teaspoonful of cornstarch into the
juice of half a lemon and add to the mixture. Beat all well together and bake
in tart shells without cover.
Take the thin parings from the
outside of a dozen oranges and put to steep in a wide-mouthed bottle; cover it
with good cognac and let it stand twenty-four hours; skin and seed the oranges
and reduce to a pulp; press this through a sieve, sugar to taste, arrange in a
dish and heap with whipped cream flavored with the orange brandy, ice two hours
before serving.
For two molds of medium size, soak
half a box of gelatine in half a cupful of water for two hours. Add one and a
half cupfuls of boiling water and strain. Then add two cupfuls of sugar, one of
orange juice and pulp and the juice of one lemon. Stir until the mixture begins
to cool, or about five minutes; then add the whites of six eggs, beaten to a
stiff froth. Beat the whole until so stiff that it will only just pour into
molds lined with sections of orange. Set away to cool.
ORANGE CHARLOTTE -2
One-third of a box of gelatine,
one-third of a cupful of cold water, one-third of a cupful of boiling water and
one cup of sugar, the juice of one lemon and one cupful of orange juice and
pulp, a little grated orange peel and the whites of four eggs. Soak the
gelatine in the cold water one hour. Pour the boiling water over the lemon and
orange juice, cover it and let stand half an hour; then add the sugar, let it
come to a boil on the fire, stir in the gelatine and when it is thoroughly
dissolved, take from the fire. When cool enough, beat into it the four beaten
whites of eggs, turn into the mold and set in a cold place to stiffen, first placing
pieces of sponge cake all around the mold.
Make a light dough the same as for
apple dumplings, roll it out into a long narrow sheet, about quarter of an inch
thick. Spread thickly over it peeled and sliced oranges, sprinkle it plentifully
with white sugar, scatter over all a teaspoonful or two of grated orange peel,
then roll it up. Fold the edges well together to keep the juices from running
out. Boil it in a floured cloth one hour and a half. Serve it with lemon sauce.
Grate the yellow rind of two
Florida oranges and two lemons, and squeeze the juice into a porcelain-lined
preserving kettle, adding the juice of two more oranges, and removing all the
seeds; put in the grated rind a quarter of a pound of sugar, or more if the
fruit is sour, and a gill of water, and boil these ingredients together until a
rich syrup is formed; meantime, dissolve two ounces of gelatine in a quart of
warm water, stirring it over the fire until it is entirely dissolved, then add
the syrup, strain the jelly, and cool it in molds wet in cold water.
Wipe the oranges with a wet cloth,
peel off the yellow rind very thin, squeeze the oranges, and strain the juice
through a hair-sieve; measure the juice after it is strained and for each
gallon allow three pounds of granulated sugar, the white and shell of one egg
and one-third of a gallon of cold water; put the sugar, the white and shell of
the egg (crushed small) and the water over the fire and stir them every two
minutes until the eggs begin to harden; then boil the syrup until it looks
clear under the froth, of egg which will form on the surface; strain the syrup,
pour it upon the orange rind and let it stand over night; then next add the
orange juice and again let it stand over night; strain it the second day, and
put it into a tight cask with a small cake of compressed yeast to about ten
gallons of wine, and leave the bung out of the cask until the wine ceases to
ferment; the hissing noise continues so long as fermentation is in progress;
when fermentation ceases, close the cask by driving in the bung, and let the
wine stand about nine months before bottling it; three months after it is
bottled, it can be used. A glass of brandy added to each gallon of wine after
fermentation ceases is generally
considered an improvement.
Candied orange is a great
delicacy, which is easily made: Peel and quarter the oranges; make a syrup in
the proportion of one pound of sugar to one pint of water; let it boil until it
will harden in water; then take it from the fire and dip the quarters of orange
in the syrup; let them drain on a fine sieve placed over a platter so that the
syrup will not be wasted; let them drain thus until cool, when the sugar will
crystallize. These are nice served with the last course of dinner. Any fruit
the same.
Grate the rind of one orange and
squeeze the juice, taking care to reject the seeds; add to this a pinch of
tartaric acid; then stir in confectioners' sugar until it is stiff enough to
form into balls the size of a small marble. This is delicious candy.
Take a pint and a half of orange
juice, and mix it with half a pint of clear or filtered water. Stir in half a
pound of powdered loaf-sugar. Pare very thin the yellow rind of six
deep-coloured oranges, cut in pieces, and lay it at the bottom of a bowl or
tureen. Pour the orange juice and sugar upon it; cover it, and let it infuse an
hour. Then strain the liquid into a freezer, and proceed as for ice cream. When
it is frozen, put it into a mould, and freeze it a second time. Serve it in
glass cups, with any sort of very nice sweet cakes.
Grate the yellow rinds of twelve
lemons and two oranges upon two pounds of loaf-sugar. Squeeze on the juice of
the lemons and oranges; cover it, and let it stand till next day. Then strain
it through a sieve, add a bottle of champagne, and the whites of eight eggs
beaten to a froth. You may freeze it or not.
Take Juice of 6 large oranges, 1
quart of cream, 10 ounces of sugar, Grated rind of one orange. Put the sugar, grated yellow rind of the
orange and half the cream in a double boiler over the fire; when the sugar is
dissolved, take from the fire, and, when very cold, add the remaining cream,
and freeze. When frozen rather hard, add the orange juice, refreeze, and pack
to ripen.
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.
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.
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.
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.
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.
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 four 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.
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.
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.
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.
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.
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.
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.
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.
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.
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