if desi '"ed spread over the top the beaten whites of 3 eggs✪ Orange Float sweetened
and fl/ivored with a few drops of vanilla. Eat with cream.
OI^ANGE PUDDING.— Peel 3 sweet oranges, slice, take out
seeds, and pour on 1 cup white sugar. Let 2 cups milk get boiling
hot, add yolks of 2 eggs well beaten and 1 teaspoon of corn-starch✪ Orange Pudding
made smooth with a little cold milk; when thickened pour it over the
fruit. Make a meringue with the 2 whites of eggs and 1 tablespoon
of sugar, spread it on top, and harden a few minutes in the oven
Serve cold.
ORANGE AND RHUBARB.— Into a fruit
dish put a layer of sliced oranges, sprinkle on
sugar, add a layer of cold rhubarb sauce✪ Orange and Rhubarb well
sweetened, and so on alternately. Let stand ^
hour before serving.
The Okange belongs to the citrus family, to which the
citron, lime, shaddock, pomaloe, etc., belong. They are all oeange.
characterized by varying quantities of citric acid, citrate of
potash and sugar in their fleshy parts. The peeled fruit contains about 86% of
water, 8 to lOj^ of sugar, and small quantities of citric acid, albumen, cellulose, etc.
In buying oranges remember that the sweetest ones have rough, reddish skins,
while those with a thin, light yellow skin, will be more juicy, but also more acid.
They are not ripe when picked if they have a greenish tinge. Oil of neroli is ob-
tained from orange flowers. The fruit is quite wholesome.
PEAR MERINGUE — Cook 8 canned pears in their syrup until
clear and the syrup is thickened, then lay them in a glass dish, or
one that may be sent to the table. Beat the whites of 3 eggs to a
stiff froth with sugar✪ Pear Meringue, spread it over the pears and brown the top in
the oven. Serve with cake — sponge cake is nice with it.
Other canned fruits can be prepared the same way, and many varie-
ties produced.
PEAR FLUMMERY — Line a dish with lady fingers, or any kind
of stale, plain cake; pour on a thin boiled custard, and on this spread
a layer of sliced and sugared j)ears; cover it with a frosting made of
the whites of eggs✪ Pear Flummery beaten stiff with xoulverized sugar. Serve at once.
Peach Flummery can be made the same way by using peaches
instead of the pears.
Oranges, plums, bananas or other fresh fruits can also be used,
thus producing various kinds of flummery.
Also any good jam, jelly, marmalade or fruit sauce can be used
instead of the pears, and many varieties can thus be made.
PEACHES AND RICE.— Spread a layer of plain boiled rice on
a platter, s^jrinkle sugar over it, on this put a layer of pared and
sliced peaches✪ Peaches and Rice, sxjrinkle sugar over the whole and serve with cream
424 DESSERTS
PINEAPPLE PUDDING.— To 5 eggs add 1 grated pineapple, 1
cup sugar, 1 cup sweet milk and a little salt✪ Pineapple Pudding; boil until thick, in a
double boiler, pour into a mold and set on ice till cold. Serve with
whipped or our mock whipped cream.
PRUNE WHIP — Take 2 cups prunes, sweeten to taste and stew;
when cold add whites of 4 eggs✪ Prune Whip, beaten stifp, stir all together till
light, put in a dish and bake 20 minutes. Serve with cream.
Other fruit whips can be made the same way.
Page 311 · 8 recipe records on this page
Presented as published in 1902. 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
if desired spread over the top the beaten whites of 3 eggs sweetened and flavored with a few drops of vanilla. Eat with cream.
ORANGE PUDDING.— Peel 3 sweet oranges, slice, take out seeds, and pour on 1 cup white sugar. Let 2 cups milk get boiling hot, add yolks of 2 eggs well beaten and 1 teaspoon of corn-starch made smooth with a little cold milk; when thickened pour it over the fruit. Make a meringue with the 2 whites of eggs and 1 tablespoon of sugar, spread it on top, and harden a few minutes in the oven Serve cold.
ORANGE AND RHUBARB.— Into a fruit dish put a layer of sliced oranges, sprinkle on sugar, add a layer of cold rhubarb sauce well sweetened, and so on alternately. Let stand ^ hour before serving.
The Orange belongs to the citrus family, to which the citron, lime, shaddock, pomaloe, etc., belong. They are all characterized by varying quantities of citric acid, citrate of
potash and sugar in their fleshy parts. The peeled fruit contains about 86% of water, 8 to lOj^ of sugar, and small quantities of citric acid, albumen, cellulose, etc. In buying oranges remember that the sweetest ones have rough, reddish skins, while those with a thin, light yellow skin, will be more juicy, but also more acid. They are not ripe when picked if they have a greenish tinge. Oil of neroli is obtained from orange flowers. The fruit is quite wholesome.
PEAR MERINGUE — Cook 8 canned pears in their syrup until clear and the syrup is thickened, then lay them in a glass dish, or one that may be sent to the table. Beat the whites of 3 eggs to a stiff froth with sugar, spread it over the pears and brown the top in the oven. Serve with cake — sponge cake is nice with it.
Other canned fruits can be prepared the same way, and many varieties produced.
PEAR FLUMMERY — Line a dish with lady fingers, or any kind of stale, plain cake; pour on a thin boiled custard, and on this spread a layer of sliced and sugared pears; cover it with a frosting made of the whites of eggs beaten stiff with pulverized sugar. Serve at once.
Peach Flummery can be made the same way by using peaches instead of the pears.
Oranges, plums, bananas or other fresh fruits can also be used, thus producing various kinds of flummery.
Also any good jam, jelly, marmalade or fruit sauce can be used instead of the pears, and many varieties can thus be made.
PEACHES AND RICE.— Spread a layer of plain boiled rice on a platter, sprinkle sugar over it, on this put a layer of pared and sliced peaches, sprinkle sugar over the whole and serve with cream
PINEAPPLE PUDDING.— To 5 eggs add 1 grated pineapple, 1 cup sugar, 1 cup sweet milk and a little salt; boil until thick, in a double boiler, pour into a mold and set on ice till cold. Serve with whipped or mock whipped cream.
PRUNE WHIP — Take 2 cups prunes, sweeten to taste and stew; when cold add whites of 4 eggs, beaten stifp, stir all together till light, put in a dish and bake 20 minutes. Serve with cream.
Other fruit whips can be made the same way.
Records on this page
Orange FloatOrange PuddingOrange and RhubarbPear MeringuePear FlummeryPeaches and RicePineapple PuddingPrune Whip