Fruit recipes

Make according to directions for Lemon Snaps, substituting orange. ORANGE FOOL Add gradually the juice of three large and very sweet oranges to eight thoroughly beaten eggs, then whip in a halfpint of cream, a little grated nutmeg, and sugar as required. Place in a double boiler and let thicken but not boil. When thick pour into a heated glass dish and let cool. Place on ice and when chilled serve with cream. ORANGE CUSTARD Make the same as Simple Lemon Custard No. 1, substituting orange rind for lemon. ORANGES WITH CUSTARD (So-called Soufflé ) Peel, halve, core, and slice six oranges, placing a layer in the bottom of a glass dish. Over this sprinkle sugar thickly, then repeat process until all the orange has been used, then let stand for two hours. Make a soft-boiled custard of the yolks of three eggs beaten into a pint of boiling milk and stirred gently until the mixture thickens, not, however, allowing it to boil after adding eggs. Sugar this to taste and let stand until partially cool, when it should be poured over the fruit. Beat the whites of eggs to a stiff froth with a half-cup of sugar and pinch of salt and pile daintily on top. ORANGE TAPIOCA OR SAGO Make a simple, clear tapioca (see Introductory Recipes) sweetened to taste; add whipped white of one egg and pour over sliced oranges. ORANGE RICE PUDDING Make as for Lemon Rice Pudding. ORANGE SPONGE See Lemon Sponge. ORANGE GELATINE Make as for Lemon Jelly No. 2, using instead of one quart of water a pint each of orange juice and water and the juice of one lemon. ORANGE ICE Peel six sweet oranges and steep the rind in a quart of boiling water for twenty minutes. In another vessel cook into a syrup the juice of the oranges and of one lemon, with a pint and a half of sugar and teacup of water. Add this to the strained liquor from the peel; stir; set aside and let cool. When cool add the strained juice of the fruit and freeze. This may be made without the peel, making a simple, strong orangeade and freezing. ORANGE SHERBET Proceed as for Orange Ice until the mixture is half-frozen then add the whipped whites of two eggs to each quart of liquid and finish the process. ORANGE DELIGHT To the sherbet add grated or shredded pineapple, candied cherries, white grapes, nuts chopped fine, fresh-grated cocoanut or angelica, mixing as one pleases, and serve with a spoonful of whipped cream on top of a spoonful of the sherbet in tall slim glasses. ORANGE MARMALADE ICE Thin a pint of marmalade with a cup of boiling water and add one tablespoon of sugar. Strain or leave the bits of fruit as they are, cool, and freeze. FROZEN ORANGES Pare oranges to the juice-pulp; halve, core, seed, and slice. To each quart of fruit add one cup of sugar and freeze. ORANGE ICE CREAM For each quart of new milk and cream (equal parts) grate or cut fine the rinds of three oranges, simmering them in a pint of water till reduced to one-half pint, then strain. When cool add to the milk and cream. Use one heaping cup of sugar to each quart of liquid. If preferred, make the custard given in Introductory Recipes, adding to it the grated rind of three oranges for each quart of custard. A half-tablespoon of gelatine dissolved and added just before freezing gives the effect of a mousse. ORANGE CHIPS (A Confection) Peel the yellow rind of oranges in long, thin ‘‘chips’’—and for each pound of chips weigh and set aside a pound of sugar. Squeeze and strain the juice from the fruit; place the sugar with it and let it stand over night. Have the peel soaking in a separate vessel of fresh water for the same length of time. In the morning bring the peel to a boil in the water in which it has soaked and let simmer till very tender. Meantime cook the sugar and juice