Fruit recipes

Cut a slice from across the tops of the tangerines and remove the pulp with a spoon. From these pieces take all the coarse fibre, then mix the pulp with sugar and flavour with sherry. Return the mixture to the shells, chill, and serve. ORANGES WITH COCOANUT Here is a pretty way to vary the usual serving of ‘'Ambrosia,”’ as the sliced, cocoanut-sprinkled orange is often termed: Halve the unpeeled fruit, then with a small, sharp knife remove the pulp from the skins. Place the pulp in a bowl and mix with fresh cocoanut if possible to secure it (though the desiccated form, soaked a few moments in milk may serve the purpose), and sugar, with a dash of lemon juice. Replace in the shells and serve each half on a small fruit plate garnished with some form of dainty leaves. ORANGE SALADS For any of the following forms of salad peel the fruit to the juice-pulp, cutting out core and heavy “rag.’’ With quite tart fruit serve the oranges sliced on lettuce, tender cabbage leaves or sorrel, with a simple French dressing, using wild orange juice instead of vinegar (three tablespoons of oil to one of acid). Season with salt and paprika or tabasco. This dressing may be omitted and the salad varied by substituting sherry with a little paprika as a finish. Other forms of salad may be prepared by mixing the orange with chopped celery-stalks, apples and nuts, one or all, or with banana alone (sliced) and serving with mayonnaise. (See Introductory Recipes.) ORANGE OMELET Peel three oranges down to the juice-pulp, then slice in lengthwise strips until the heavier ‘‘rag’”’ around the core is reached. Set these slices aside. Make a plain omelet with three eggs, beating whites and yolks separately. Add to the yolks one-half cup of orange juice and the grated rind of one orange, a saltspoon of salt and two tablespoonfuls of sugar. Beat this in with the stiffwhipped whites and place in hot buttered omelet pan. When the omelet is set and browning, place the sliced orange on top, fold over, and serve at once. ORANGE FLOWER SOUFFLE Break in bits in a bowl six macaroons (well flavoured with almonds) and mix them with a handful of orange blossoms or buds, pounding them well together. Orange flower water may be substituted (a large wineglassful). Also stir in six ounces of powdered sugar. Beat separately now the whites and yolks of six eggs: Add the smooth yolks to the other ingredients and last stir in lightly the stiff whites. Have four ounces of butter heating in the omelet pan and when beginning to turn brown pour in on it the “batter.’’ When it begins to colour transfer it to the soufflé dish (buttered); place in hot oven and bake about ten minutes; till slightly browned and puffed quite high. On it sift powdered sugar and serve at once. ORANGES AND RICE This may be prepared and served in two different ways: as a breakfast dish or a dessert. If for the former, cook plain boiled rice, using half milk and half water, and adding one-half cup of sugar. Serve with thin-sliced oranges. As a compote, for dessert, pare the orange to the fruitpulp, then halve (across) and cut out the core of each. Have ready a syrup of sugar and water with a little lemon juice added, and in this cook the oranges until tender and clear, but not until they come to pieces. Place them around a mound of plain boiled rice and pour the syrup over the fruit and rice. Serve with cream, whipped or plain, or a sweet custard sauce. ORANGE FRITTERS Make a simple batter (See Introductory Recipes) and in this dip slices or sections of orange from which all peeling, and core have been removed. Fry at once in hot fat in a proper frying kettle and when brown drain, dust with powdered sugar, and serve. ORANGE SHORTCAKE