Cassell's dictionary of cookery

Onions, with Grated Cheese (a German recipe). — Wash and peel three or four large sound onions, cut them into slices fully half an inch thick, and place them side by side in a single layer in a well-buttered baking-dish. Sprinkle a little pepper and salt over them, place them in a quick oven, and let them remain until tender ; strew each piece of onion thickly with grated cheese, and return the dish again to the oven for a few minutes until the cheese has dissolved. Lift the slices carefully upon a hot dish, and serve immediately. A little mustard should be eaten with them. Time, half an hour to bake. Probable cost, 7d. Sufficient for five or six persons. Orange. — Oranges come into season at the beginning of winter, but they can rarely be obtained sufficiently sweet to be agreeable before Christmas. The St. Michael and Malta oranges are the most commonly used. They appear early, and last all the season. The Tangerine oranges are very small, but sweet, and delicious in flavour. The rind has a very peculiar taste. They come into the market later than the others, and are soon over. The Seville orange does not appear until the end of February, and is chiefly used for making marmalade and wine. There are supposed to be nearly a hundred varieties of oranges in Italy. The orange as a dessert fruit is deservedly popular. The varieties most in favour for this purpose are the China, Portugal, and Maltese. The orange is also employed in confectionery, not only when ripe, but when green and not larger than a pea. It assists in the formation of several liqueurs and conserves, either alone or combined with sugars, wines, or spirits, and either the pulp, or skin, or both, are used for these purposes. In cooking it is employed to aromatise a number of dishes. Orange and Almond Ice {see Almond and Orange Ice). Orange and Batter Pudding.— IVIix four table-spoonfuls of flour smoothly and gradually with half a pint of cold milk ; add two fresh eggs, thoroughly whisked, a pinch of salt, a table- spoonful of moist sugar, and a quarter of an ounce of oiled butter. Pour the batter into a buttered basin which it wUI quite fill, dredge a Little flour over it, tie it in a floured cloth, plunge it into boiling water, and keep it boiling until it is done enough. If more water must be put in, let it be boiling. Let the pudding stand two or three minutes after it is taken out of the water before it is turned out of the mould. Place it on a hot dish, and before sending to table empty a half-pound jar of orange marmalade over it. This pudding is better if made two or three hours before it is wanted. Time to boil, an hour and a half. Probable cost, Is. Sufficient for four persons. Orange and Lemon Candied Rings for Garnishing.— When orange jelly or punch is being made, and the orange rinds are not used, it is good economy (if trouble is not a consideration) to candy the latter in rings, ORA (473) OBA