— Rub three or four large lumps of sugar upon
the rind of a large sweet orange until all the
yellow part is taken off. Scrape out the pulp
and juice of two oranges, and add them to the
flavoured sugar. Mix a tea-spoonful of arrow-
root very smoothly with three table-spoonfuls
of maraschino or cui-acjoa. Stir all gently over
the fire for three or four minutes until the
sauce thickens, then serve immediately. Pro-
bable cost, exclusive of the liqueur, 2d. Suffi-
cient for three persons.
Orange, Seville, Paste for Dessert.
—Pare the yellow rind from some smooth-
skinned Seville oranges, and be careful not to
take with it the white thin skin which covers
the fruit. Throw the rinds into boiling water,
and let them keep boiling imtil they are quite
tender, then place them upon an inverted sieve,
and, as soon as the water has run from them,
pound them in a mortar with as much pow-
dered sugar as they will take. Roll the paste
out to the thickness of a quarter of an inch,
stamp it into shapes with an ordinary pastrj^-
cutter, and put these upon buttered paper in a
very slow oven. When they are dry on one side,
turn them to the other. Put them in a tin box
l>etween sheets of ■writing-paper, and store in
a warm place. Probable cost of Seville oranges.
Is. per dozen. Time, about two hours to boil
the rind.
Orange-skins, Jelly in {sec Jelly in
C>range-skins).
Orange Snow - balls. — Thi-ow half a
pound of best Carolina rice loose into a sauce-
pan of boiling water, and boil it quickly for five
minutes. Peel four sweet oranges, and care-
fully remove the thick white skin without
injuring the frmt. Drain the rice, and when
it is cool spread it out in four equal parts on
four small pudding cloths. Place one of the
pared oranges on each of these, gather the cloth
carefully round it, and tie it secm-ely. Plunge
the dmnpHngs into boiling water, and let them
remain on the fire until done enough. Turn
them out carefully, sprinkle powdered sugar
over them, and send orange sauce✪ Orange Sauce to table with
them. Time to boil, one hour and a half.
Probable cost, 8d. Sufficient for four persons.
Orange Souffle.— Rub three ounces of
ground rice, or, if preferred, dried flour, with
two ounces of fresh butter. Pour upon these
half a pint of milk sweetened and flavoured
with lumps of sugar which have been rubbed
upon the rinds of sweet oranges. Pour the
mixture into a saucepan, and stir it briskly
until it boils. Turn it into a basin, and when
cool add the well-beaten yolks of three and
the whites of five eggs✪ Orange Souffle. Bake in a souffle-
dish, in a moderate oven. Tie a broad band of
weU-oiled paper round the top to prevent the
batter falling over when it rises high in the
dish. Serve the souffle the moment it is taken
out of the oven, or it will fall and its appear-
ance be spoilt. Time to bake, haK an hour.
Probable cost, lOd. Sufficient for five or six
persons.
Page 1037 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
— Rub three or four large lumps of sugar upon the rind of a large sweet orange until all the yellow part is taken off. Scrape out the pulp and juice of two oranges, and add them to the flavoured sugar. Mix a tea-spoonful of arrowroot very smoothly with three table-spoonfuls of maraschino or curaçoa. Stir all gently over the fire for three or four minutes until the sauce thickens, then serve immediately. Probable cost, exclusive of the liqueur, 2d. Sufficient for three persons.
Orange, Seville, Paste for Dessert.
—Pare the yellow rind from some smoothskinned Seville oranges, and be careful not to take with it the white thin skin which covers the fruit. Throw the rinds into boiling water, and let them keep boiling until they are quite tender, then place them upon an inverted sieve, and, as soon as the water has run from them, pound them in a mortar with as much powdered sugar as they will take. Roll the paste out to the thickness of a quarter of an inch, stamp it into shapes with an ordinary pastry cutter, and put these upon buttered paper in a very slow oven. When they are dry on one side, turn them to the other. Put them in a tin box between sheets of ■writing-paper, and store in a warm place. Probable cost of Seville oranges. Is. per dozen. Time, about two hours to boil the rind.
Orange-skins, Jelly in {sec Jelly in Orange-skins).
Orange Snow - balls. — Throw half a pound of best Carolina rice loose into a saucepan of boiling water, and boil it quickly for five minutes. Peel four sweet oranges, and carefully remove the thick white skin without injuring the frmt. Drain the rice, and when it is cool spread it out in four equal parts on four small pudding cloths. Place one of the pared oranges on each of these, gather the cloth carefully round it, and tie it secm-ely. Plunge the dumplings into boiling water, and let them remain on the fire until done enough. Turn them out carefully, sprinkle powdered sugar over them, and send orange sauce to table with them. Time to boil, one hour and a half. Probable cost, 8d. Sufficient for four persons.
Orange Souffle.— Rub three ounces of ground rice, or, if preferred, dried flour, with two ounces of fresh butter. Pour upon these half a pint of milk sweetened and flavoured with lumps of sugar which have been rubbed upon the rinds of sweet oranges. Pour the mixture into a saucepan, and stir it briskly until it boils. Turn it into a basin, and when cool add the well-beaten yolks of three and
the whites of five eggs. Bake in a souffledish, in a moderate oven. Tie a broad band of weU-oiled paper round the top to prevent the batter falling over when it rises high in the dish. Serve the souffle the moment it is taken out of the oven, or it will fall and its appearance be spoilt. Time to bake, haK an hour. Probable cost, lOd. Sufficient for five or six persons.
Records on this page
Orange SauceOrange, Seville, Paste for DessertOrange Snow-ballsOrange Souffle