ORANGES
GRAPE FRUIT LEMONS
MANDARINS
Recipes
For Every Day
With the Compliments of
Murray Citrus Growers’
Co-op. Association (Au*t.) Ltd. 87 Brooktnan Building, Grenfell St., Adelaide.
'Che . . .
Fruit
A few days’ trial will prove to you that this Fruit Habit Pays.
One dish of fruit, one glass of juice won’t do it. But in nine cases out of ten repeated use will bring results that you can feel and see.
Eat More Citrus Fruit!
What more attractive way to improve your diet, which means to improve yourself ? ... Be brighteyed, fresh complex-ioned, clear-minded.
Citrus Fruit
Habit
Citrus Fruits for Health!
Alll. fruits are good for health, but there are none better than the citrus fruits—oranges, lemons, mandarins, and grapefruit.
In recent years scientists have come to recognise the great value of citrus fruits in providing vitamins, mineral salts and organic acids, which act as body regulators. They have demonstrated by experiments the beneficial effect of citrus foods upon the blood, and can now actually determine vitamin content of citrus fruits.
“Vitamins,” declared an eminent specialist, "are nothing more nor less than stored sunlight, and oranges and lemons contain a higher percentage of stored sunlight than any other fruit in the world.”
In addition to providing a sufficient quantity of food— sufficient protein, carbohydrate and fat for the maintenance of health, the diet must supply the essential organic acids, mineral salts, and vitamins.
While meat, potatoes and bread are necessary for active men and women and for growing boys and girls, they must be supplemented by an abundance of raw vegetables and fruit in order that the necessary mineral salts and vitamins may not be lacking, for unless food contains a plentiful supply of vitamins good health is impossible.
In many cases, acute stomach and intestinal disorders might have been avoided entirely if the diet had contained the proper amount of fresh foods, and some nutritionalists have suggested that 50 per cent, of the daily food may well be in the form of fresh raw fruits and vegetables. “Too many cooked foods, too few raw,” is a frequent comment of the scientist on the eating habits of the modern family.
Although known as “ acid fruits," both oranges and lemons have an alkaline reaction in the blood, and are, therefore, valuable in offsetting acidity due to an excess of acid-producing, although essential, foods such as meat, fish, eggs and bread.
A glass of water with a squeeze of lemon juice taken regularly on rising is an important aid in preventing constipation.
Oranges were once considered a luxury. Very few of them were produced, and they were consequently high in price.
Gradually the orange is becoming an article of daily diet. It is becoming less expensive to buy and better to eat.
The importance of serving fresh fruit every day in the year cannot be over-emphasized, because such fruit gives a relish to a meal and because of its great healthfulness.
At breakfast oranges may be served plain or in combination with other fruits.
Luncheon may be made appetizing by a salad which includes oranges. Oranges may, with advantage, form part of the school, office, or workshop lunch.
At dinner, as salad or dessert, oranges may appear in any number of delicious forms.
Lemon squash is always refreshing and most healthful.
Refreshments at afternoon and evening parties must be inviting in appearance and flavour, but must not be too substantial. Fruit salads and desserts, which include citrus fruits, meet these requirements perfectly.
Eating oranges daily is a habit worth acquiring for its valuable aid to health. It helps to preserve the teeth by promoting the flow of saliva which washes them naturally.
JN this book, recipes are given for the use of oranges at every meal of the day. There are salads and desserts for the busy housewife, who wishes to serve her family with the best possible food at the smallest expenditure of time and money. There are “ whole-meal ” salads which need only the accompaniment of bread and butter to provide an entire luncheon.
There are salads, desserts and fresh fruit drinks for afternoon and evening parties ; there are appetizers and sauces to include in the formal luncheon or dinner. For keeping the pantry shelves well stocked at all seasons of the year, there are jellies, jams and conserves.
The recipes have been chosen to meet the requirements of wholesomeness, economy, ease of preparation and attractiveness. They are all proportioned to meet the requirements of six persons, except where individual portions are indicated.
The necessity for using accurate measurements cannot be too strongly emphasized. All measurements are level. Bring the edge of a knife across heaped spoons or cups as indicated.
Accuracy in time and temperature for baking is also essential for good results in cooking.
Lj'OR a “ reducing ’’ diet, oranges, both in the form of the whole fruit served alone or as juice, or as a salad or dessert, are indispensable. A “ reducing ’’ diet should not be followed strictly, however, except under the guidance of a physician.
While oranges are satisfying and nourishing, they are not rich in fat-building material and are, therefore, valuable in a “reducing" diet. A “reducing” diet must cause the body to draw on the fat of the body itself for the daily requirements of energy.
Under “ Ways to Serve Oranges for Breakfast ” and “ Ten-Minute Salads " will be found a number of recipes suitable for “reducing” menus. Each salad may be served without dressing or with a simple dressing of lemon juice and salt or lemon juice alone.
Raw fruit dishes are particularly appropriate for the “reducing” diet.
TTNDERWEIGHT is often due not to insufficient ^ food, but to wrong combinations of foods. A “weight-increasing” diet will include milk, eggs, cheese, and starchy vegetables, which provide energizing and fat-building materials, but must be generous also in green vegetables and fresh fruit in order that the essential mineral salts and vitamins may not be lacking.
Eat some vegetables each day.
Eat one or more oranges every day.
pEEL the orange with a sharp knife, removing every particle of the pith and the thin inside membrane with the peel. This will leave the orange pulp exposed. Hold the orange over a plate, so that any juice which may drop will be saved. Now cut out the pulp from each section by working the knife in towards the centre along both sides of the dividing membranes. This will free the whole sections, leaving them complete in shape and entirely free from membrane.
A sharp serrated knife is suitable for this purpose
A DELICIOUS, juicy orange is the best possible beginning for the first meal of the day. Served whole, or cut in halves—in fact, with scarcely any preparation—it is ready for the earliest breakfast or for the
tardy late-comer. It may be sliced or divided into segments to provide a most appetizing first course. It may have the top cut off and be eaten with a teaspoon as one eats a boiled egg.
Orange juice, strained, sweetened and iced if desired, or just plain as it comes from the squeezer, is as acceptable to grown-ups as it is to children, and starts the day right by providing organic salts and acids which are such an essential constituent of the diet.
Marmalade of oranges, lemons or grapefruit, with toast and butter, makes an ever popular breakfast course.
Grapefruit marmalade could be more widely used in Australia.
From a famous Canadian hotel comes this method of serving oranges, which may be used as a breakfast dish or as simple dessert:—
Place slices of oranges in a glass dish and cover with two tablespoons of syrup. Both orange slices and syrup should be very cold.
Strained honey may be used in place of syrup, if desired.
Oranges cut into small pieces may be combined with other fresh fruits in almost endless varieties to vary the breakfast menu, or for light desserts. Oranges and bananas, oranges and strawberries, oranges and red raspberries, oranges and apples, oranges and fresh pineapple are suggested combinations.
Wash and cut the grapefruit in halves crosswise ; cut around the outer edge of the pulp with a grapefruit knife. Snip the connecting membrane with sharp scissors, and remove it with the centre membrane, leaving the sections of pulp whole and in their places.
If desired sweet, sprinkle with sugar, add a crystallized cherry and let stand for two hours before serving. It can be served without sugar, if very ripe.
APPETIZE
rpHE introductory course of the formal or informal luncheon or dinner is planned to meet two requirements ; to attract the eye and stimulate the appetite. The bright golden colour of oranges makes diem always inviting whether served alone or in combination with other fruits ; waxy lemons cut in pleasing forms garnish the simplest cocktail or savoury, while both the alluring flavour of the orange and the delicious tang of the lemon never fail to stimulate the appetite. The grapefruit, too, has become a very popular appetizer because of its crisp, sharp flavour which freshens the palate and prepares it for the foods to follow.
This introductory course may consist of a fruit juice cocktail, a cocktail of fruits or sea foods, or a fruit salad. When salad is served as the first course, it is not again included in the meal.
Iced Orange Juice.
Put in finely crushed ice to fill ice glasses half full. Pour over it orange juice sweetened to taste.
Serve on small plates covered with d’oyleys.
Honey Orange Cocktail.
1 cup orange juice 3 tablespoons honey
4 tablespoons lemon juice Few grains salt
Mix ingredients thoroughly. Put crushed ice in cocktail glasses, pour in mixture and serve at once, garnished with orange rind.
Ginger Cocktail.
6 tablespoons ginger syrup i cup mineral or ice water
4 tablespoons lemon juice Few grains salt
4 tablespoons orange juice
Add remaining ingredients to syrup from Canton ginger and mix thoroughly. Put crushed ice in cocktail glasses, pour in ginger mixture and serve at once.
Grapefruit Cocktail.
6 tablespoons grapefruit juice Few grains salt
2 tablespoons lemon juice 1 cup mineral or ice water
4 tablespoons orange juice 6 sprigs mint
4 tablespoons sugar
Mix ingredients thoroughly. Put crushed ice in cocktail glasses, pour in mixture and serve garnished with sprigs of mint.
Mint Cocktail.
2 orange* 12 mint cherries
6 slices pineapple
Peel oranges and remove membrane from pulp; cut pulp into dice. Cut pineapple into half-inch pieces. Put into cocktail glasses ; add juice from pineapple and sprinkle with finely minced cherries.
Fruit Cup.
1 cup orange sections i cup pineapple syrup
1 cup white grapes Few grains salt
I cup pineapple dice ; cup sugar
i cup orange juice
Remove membrane from orange sections, and skins and seeds from grapes. Mix fruit, orange juice and pineapple syrup; add salt and sugar. Pack in ice and salt until thoroughly chilled. Serve garnished with cherries.
Grapefruit Cup, No. I.
Remove the pulp from three large grapefruit. Cut each section in thirds, or halves, according to size. Sprinkle with sugar, and chill. Serve plain or with a garnish of mint leaves, with one tablespoon of grape juice poured over each serving.
Grapefruit Cup, No. 2.
3 grapefruit J cup seeded and quartered
6 Maraschino cherries, shredded grapes 6 tablespoons sugar 1 tablespoon lemon juice
Peel the grapefruit and remove the sections, cutting each one in thirds f add the sugar, grapes and lemon juice and let stand, covered, in cold place'for one hour. Pour into frappe glasses and decorate with shredded cherries.
Grapefruit Cup, No. 3.
2 large grapefruit 4 tablespoons candied ginger
Granulated sugar 4 canned-pear halves
Prepare the grapefruit and cut the pulp in small pieces. Sweeten and add the other ingredients and let stand in a cold place to chill. Serve in glass cups, and sprinkle with a little extra ginger for a garnish.
Strawberry and Orange Cocktail.
2 oranges 3 tablespoons lemon juice
I cup small strawberries 6 tablespoons castor sugar
Peel and remove membrane from oranges, cut segments in halves. Remove stems from strawberries and cut in halves. Mix with orange pulp and add lemon juice and sugar.
Orange, Cherry and Melon Cocktail.
1 i cups deep red cherries f cup orange juice
3 cups melon balls or cubes 1 cup lemon juice
1 \ cups diced orange pulp 3 tablespoons sugar
Wash and stone cherries. Arrange melon balls or cubes in cocktail glasses with cherries, orange pulp and sugar. Add two tablespoons of orange and lemon juice, mixed, to each portion.
Orange Savoury.
Peel one large orange and cut in one-third inch slices. Sprinkle with sugar and chill for one half-hour. Butter rounds of toast. Cover with a layer of chopped cherries. Place a slice of orange on each. Top with cream mayonnaise and garnish with cherries.
Pineapple Savoury.
As the base of each dish, use a slice of canned pineapple. Cover with a slice of orange, and next a layer of sliced bananas. Sprinkle with minced mint cherries and serve with lemon juice and sugar.
Each of these First Course Salads is served on a bed of head lettuce and with French dressing or fruit French dressing.
QARNISHING with lemons makes foods look better and taste better and so makes them belter foods, because those foods which are attractive in appearance stimulate the appetite, and in this way initiate the first step in digestion. Good cooks are as much concerned with the digestibility as with the flavour and appearance of the dishes they prepare. The lemon is also of value in the diet because of its richness in organic salts and acids, and vitamin C.
Oyster Cocktail.
6 small raw oysters Few grains salt
! tablespoon tomato catsup 1 teaspoon celery, chopped fine
tablespoon vinegar or lemon juice i teaspoon fine Worcestershire Grated orange rind sauce
Mix the ingredients, chill thoroughly and serve.
Oysters, with Cocktail Sauce.
24 oysters on half-shell 12 drops Tabasca sauce
3 tablespoons lemon juice i teaspoon grated horseradish
2 tablespoons tomato catsup 4 lemons I tablespoon finely-chopped onion
Cut two sections from each lemon; remove juice and pulp, leaving baskets with handles. Mix lemon juice with other seasonings, adding salt to taste. Put mixture in basket, and place each one in centre of a deep plate of crushed ice. Arrange six oysters around each basket, and serve for a first course.
Oysters on the Half-Shell.
Leave oysters on deep halves of shells, allowing six to each person. Place on plates of crushed ice, with small ends towards the centre; and where they meet, place half a lemon, cut in points and sprinkle with a few grains of paprika.
Lemon with Fish.
Fish of every kind may be served with a lemon garnish or a sauce flavoured with lemon.
Lemon juice added to the water in which fish is boiled helps to keep the fish white.
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J EMONS have long been considered an indispensable accompaniment of fish because of the contrasting piquant flavour which they lend to this good food. But there is an excellent dietetic reason for this combination. Fish and meat are acid-forming foods, while lemons contain alkaline forming substances and so help to keep a balance in the blood. Thus a popular custom proves to have a scientific explanation. With meat, fish and vegetables, lemons may be served quartered or sliced or in the form of juice, which is the natural sauce for these foods.
Lemon Sauce.
2 tablespoons butter £ teaspoon salt
3 tablespoons flour £ tablespoon paprika
If cups water or meat stock 1 tablespoon finely chopped parsley
3 tablespoons lemon juice
Melt butter, add flour, salt and paprika, and when well mixed add water or meat stock. Bring to boiling point, stirring constantly; add lemon juice and parsley, and serve.
Orange Mint Sauce for Lamb.
£ cup finely chopped mint £ cup lemon juice
£ cup orange juice 1 tablespoon castor sugar
Add sugar and fruit juice to mint and let stand in warm place for 30 minutes.
Hollandaise Sauce.
3 tablespoons butter £ teaspoon mustard
£ tablespoon flour J cup water
£ teaspoon salt 2 tablespoons lemon juice'
£ teaspoon pepper Yolk of one egg
Melt two tablespoons of butter, add flour, salt, pepper and mustard; mix well and add water and lemon juice. Bring to boiling point, stirring constantly. Add remaining butter with slightly beaten egg yolk and cook two minutes longer.
Parsley Butter Sauce.
3 tablespoons butter 2 tablespoons lemon juice
£ teaspoon salt I tablespoon finely chopped parsley
£ teaspoon pepper
Work butter until creamy, add salt and pepper, then lemon juice and parsley. Serve on hot fish, steak or vegetables.
Savoury Lemon Butter.
i cup butter ] tablespoon lemon juice
i teaspoon paprika
Cream the butter and paprika together, and then add lemon juice, drop by drop, stirring constantly, until the lemon juice is blended with butter.
Cumberland Sauce for Duck•
$ cup orange juice Grated rind I orange
f cup lemon juice Grated rind I lemon
1 cup castor sugar 1 tablespoon grated horseradish
2 tablespoons currant jelly
Mix ingredients ; beat thoroughly ; heat and serve.
Raisin Sauce for Ham.
I cup seedless raisins 2 tablespoons lemon juice
1 cup cold water } cup orange juice
} cup sugar
Simmer raisins in water until soft; add sugar and boil gently for 15 minutes. Add lemon and orange juice, and heat.
Mint Jelly.
8 sprigs mint t cup sugar
1 cup water j teaspoon salt
I tablespoon granulated gelatine j cup lemon juice i cup cold water Green colour paste
Boil sprigs of mint and one cup water for five minutes. Soak gelatine in quarter cup cold water. Add to boiling mint and water, with sugar, salt and lemon juice. Colour a delicate green with vegetable colour paste; strain into small moulds; chill and serve with roast lamb or lamb chops.
Mousselaine Sauce.
Yolks of 2 eggs jj teaspoon nutmeg
i cup cream 2 teaspoons lemon juice
i teaspoon salt 2 tablespoons butter
Mix all ingredients except the butter in a double boiler and cook over hot water, stirring constantly, until mixture thickens. Beat in butter slowly and serve at once.
JN the last ten years salad has come into its own as the main dish for luncheon.
Fruit may be combined with lettuce, as savoury salads served with a dressing.
Jellied Fruit Salad.
2 tablespoons granulated gelatine ^ teaspoon salt | cup cold water 1 cup orange juice and pulp
2\ cups boiling water 1 cup diced banana
6 tablespoons lemon juice 1 cup diced canned pineapple
\ cup sugar
Soak gelatine in cold water five minutes ; dissolve in boiling water, add lemon juice, sugar and salt. When beginning to stiffen, add fruit. Turn into cold mould and chill. Remove from mould to nest of crisp lettuce leaves and serve with mayonnaise or fruit salad dressing.
Jellied Vegetable Salad.
1 tablespoon granulated gelatine 1 teaspoon salt i cup cold water i cup shredded cabbage
i cup boiling water l cup diced celery
1 cup sugar i cup canned peas
6 tablespoons lemon juice { cup small cucumber cubes
Soak gelatine in cold water five minutes and dissolve in boiling water; then add sugar, lemon juice and salt. Strain, cool, and when mixture begins to thicken, add vegetables. Turn into cold mould and chill. Serve with boiled dressing.
Lamb and Orange Salad.
2 cups cold roast lamb (or veal, 4 oranges
chicken or duck) J cup French dressing
Cut the meat (lamb, veal, chicken or duck) into small pieces ; peel oranges and cut in thin slices. Combine oranges and meat and serve on crisp lettuce leaves with French dressing.
Mock lobster Salad.
2 cups cooked haddock I cup mayonnaise
2 cups diced celery 2 tablespoons minced pimento
2 tablespoons lemon juice
Mix cold, flaked haddock with remaining ingredients and serve on crisp lettuce leaves.
Cover a salad plate with leaf lettuce. Make a square of banana slices, cutting bananas in halves lengthwise and then in quarters. Fill with grapefruit and orange slices and cubes of fresh or canned pineapple. Garnish with walnuts and grapes. Serve with French fruit dressing or cream mayonnaise.
Orange Salad.
Peel oranges, carefully removing all pith and fibre, and cut into slices. Mix with French dressing, and arrange in crisp lettuce leaves.
Orange and Tomato Salad.
Cover a salad plate with head lettuce. Arrange alternate slices of tomato and orange. Garnish with celery hearts. Serve with French dressing.
Peanut Rice Salad.
3 tablespoons rice 1 cup orange juice
$ cup finely chopped peanuts Cream cheese balls
Wash rice and cook for seven minutes in boiling salted water; drain. Cover with orange juice and cook in double boiler until rice is tender. Cool, mix with finely-chopped peanuts; sprinkle with salt and arrange on lettuce leaves with cream cheese balls. Serve with cream mayonnaise or French fruit dressing.
J-JERE are some recipes for salads which may be prepared in ten minutes.
Orange Salad.
Peel oranges, removing all white membrane. Cut into one-fourth inch slices. Arrange on lettuce-covered salad plates and top with mayonnaise. Garnish with cherries.
Apple and Orange Salad.
Peel and slice oranges, rejecting all white membrane. Cut wedge-shaped slices from red apples, without paring. Arrange on lettuce-covered salad plates, using alternate slices of orange and apple.
Grapefruit and Orange Salad.
Peel oranges and grapefruit and divide into segments, rejecting all white membrane. Arrange a circle of orange segments on a lettuce-covered salad plate and fill centre with grapefruit segments.
Peel oranges and remove all white membrane. Cut into one-fourth inch slices and cut each slice in halves. Arrange on lettuce-covered salad plates and serve each portion with three dates stuffed with walnuts.
Celery, Apple and Orange Salad.
Peel oranges and remove all white membrane. Cut into one-fourth inch slices and cut each slice into halves. Dice celery and apple and mix with mayonnaise. Arrange a circle of half-slices of oranges on a lettuce-covered salad plate, fill centre with apple and celery mixture. Garnish with celery tips.
Pineapple and Orange Salad.
Peel oranges and remove all white membrane. Cut into one-fourth inch slices. Arrange four slices on each lettuce-covered salad plate. Place one slice of pineapple in centre. Top with mayonnaise and garnish with cherries cut into fourths.
Cranberry and Orange Salad.
Mould cranberry jelly in individual moulds. Peel and slice oranges, cutting each slice in halves. Place mould of cranberry jelly on lettuce-covered salad plate ; circle with half-slices of orange.
Peach and Orange Salad.
Peel oranges and cut into one-fourth inch slices. Arrange on lettuce-covered salad plates, alternately with canned sliced peaches. Garnish with walnut-halves.
Cabbage and Orange Salad.
Peel oranges, removing all white membrane. Cut into one-fourth inch slices and then into segments. Cover salad plates with finely shredded cabbage. Sprinkle with orange segments. Serve with French dressing.
Onion and Orange Salad.
On a bed of lettuce leaves arrange a thin slice of onion, add one-half inch slice pared orange, another slice onion and a second slice orange. Garnish with green pepper and watercress. Serve with French dressing.
Cheese and Orange Salad.
Peel oranges and divide into segments, rejecting all white inner skin. Arrange on salad plates covered with lettuce. Garnish with balls of cream cheese rolled in grated orange rind.
Past Seventeen
Drain cooked prunes thoroughly and stuff with blanched almonds. Roll in granulated sugar. Arrange three prunes on each lettuce-covered salad plate, alternating with orange segments.
Pineapple, Orange and Grapefruit Salad.
For each portion allow one slice canned pineapple, three sections grapefruit and one-half orange.
Orange, Banana and Cherry Salad.
For each portion allow one-half banana, one-half orange and six red or canned cherries.
Orange, Grape and Cantaloupe Salad.
For each portion allow one-half orange, one-half cup cantaloupe balls or cubes and six white grapes.
Orange, Pineapple and Cucumber Salad.
For each portion allow one-half orange, one slice canned pineapple, two tablespoons diced cucumber.
Orange, Tomato and Pepper Salad.
For each portion allow one thick slice tomato, rind of green pepper and one half-orange. Sprinkle with minced onion.
SALADS that Children like
QHILDREN generally like the fruits and vegetables which go into salads, and these are very good for them : but they rarely care for dressings made with oil. The following salads and salad dressing made without oil will be sure to meet their favour.
The development of the salad habit in children is a great step in the right direction for proper nutrition.
In each of these salads the mixture is served in crisp lettuce leaves. .
Peanut and Orange Salad. Sliced oranges and peanuts.
Popcorn and Orange Salad. Sliced oranges and buttered popcorn. Page Eighteen
Banana and Orange Salad,
Sliced oranges and bananas, served with lemon juice and sugar.
Raisin and Orange Salad.
Sliced oranges and seedless raisins, served with sauce.
Salad Dressing
Lemon Juice and Sugar.
Mix juice of one lemon with two tablespoons granulated or castor sugar.
pOR afternoon or evening party refreshments, fruit salad frequently forms the most important part of the menu. For this reason salads must be attractive in appearance, bountiful and distinctive. The quantities here are sufficient to serve four large or six mediumsized portions.
Ginger Ale Salad.
2 tablespoons granulated gelatine 2 tablespoons sugar i cup water 1 cup diced canned pineapple
1 i cups ginger ale I cup orange juice and pulp
2 tablespoons lemon juice 1 cup seeded white grapes
Soak gelatine in water five minutes, then dissolve over hot water. When cool add remaining ingredients with a slight sprinkling of salt and paprika. Turn into individual moulds and chill. Serve on lettuce leaves with mayonnaise.
Salad Dessert.
§ cup milk J cup lemon juice 2 tablespoons orange juice I cup diced orange pulp i cup cherries I cup cream
} tablespoon granulated gelatine 2 tablespoons cold water 1 tablespoon butter 1 egg
i cup sugar I teaspoon salt 1 teaspoon paprika
Soak gelatine in cold water five minutes. Melt butter, add well-beaten egg, sugar, salt and paprika. Remove from fire and add gradually milk, lemon and orange juice. Cook in double boiler, stirring constantly, until slightly thickened ; then add soaked gelatine. Remove from stove and beat two minutes. Cool, stirring occasionally, and when beginning to set, add minced cherries and orange pulp, and fold in cream beaten until stiff. Pack in cold mould and let stand in ice for several hours. Serve on platter covered with head lettuce, with or without mayonnaise.
1 pint lemon jelly 2 tablespoons lemon juice
2 apples 2 oranges
1 cup diced celery Head lettuce
Cut celery and apples into small pieces and cover with lemon juice. Pare and dice oranges. Cover salad plates with head lettuce, place on each a one-inch slice of lemon jelly, combine apple and celery with orange and cover lemon jelly with this mixture. Serve with cream mayonnaise and garnish with chopped nuts.
Pineapple and Orange Salad.
4 slices pineapple 2 oranges
i cup celery _ Cream mayonnaise
i cup nuts, chopped Lettuce
Arrange slices of pineapple on nests of lettuce leaves. Cut celery in slender strips, one and one-half inches long, and mix with nut-meats. Pile in centre of pineapple, and garnish with four sections of orange, free from membrane, laid symmetrically on pineapple. Serve dressing separately.
Ginger Ale Fruit Salad.
IJ tablespoons gelatine 2 tablespoons cold water f cup boiling water
1 cup ginger ale
2 tablespoons sugar Few grams salt Juice 1 lemon
i cup white grapes i cup diced apple i cup celery
i cup canned pineapple cubes i cup preserved ginger Cream mayonnaise dressing
Soak gelatine in cold water ; dissolve in boiling water ; add ginger ale, sugar, salt and lemon juice. When jelly begins to set, fold in white grapes (skinned and seeded), apples (pared, cored and cut in small pieces), celery (cut in small strips), pineapple (shredded) and ginger (cut fine). Turn into a ring mould ; chill, and serve on lettuce leaves.
Frozen Fruit Salad.
§ cup milk
i cup lemon juice
Orange
Cherries
Pineapple
Banana
1 cup cream
1 tablespoon melted butter
2 egg yolks
I tablespoon Hour
3 tablespoons sugar I teaspoon salt
£ teaspoon paprika Few grains cayenne
Put butter in double boiler; add well-beaten egg yolks and flour, mixed with sugar, salt, paprika and cayenne. Then add milk and lemon juice; cook, stirring constantly, until mixture thickens. Strain into bowl; beat two minutes; then cool. Add one cup mixed fruit, cut in small pieces; fold in stiffly-beaten cream ; put into a pint brick mould or baking-powder boxes ; cover with buttered paper and tin cover; pack in ice and salt, and let stand two hours. Cut in slices, and serve on lettuce.
2 oranges French dressing
Few grains mustard Watercress
Pare oranges, cut in very thin slices, and slices in quarters. Marinate with French dressing, to which are added a few grains of mustard, and serve on a bed of watercress.
Banana Canoes.
2 oranges Salad dressing
4 bananas Berries or candied cherries
2 slices pineapple
With a sharp knife cut a section of skin from the concave curve of the bananas, and carefully take out the fruit, leaving the skin in the shape of a canoe. Pare oranges ; remove sections, and cut in pieces ; mix with pineapple (cut in pieces) and an equal amount of banana pulp (cut in pieces). Fill canoes with fruit; cover with mayonnaise or French dressing ; sprinkle generously with paprika ; lay on bed of shredded lettuce, and garnish with berries or candied cherries.
SALAD DRESSINGS
T EMON juice is the natural base for salad dressings, boiled, French or mayonnaise. It gives a dainty tang, a delicious flavour—and it has a more healthful effect than vinegar because of its mineral salts and acids and vitamins. Lemon is a jood while vinegar is merely a condiment. Lemon juice brings out the flavour of all of the ingredients in the salad without adding any dominating sharp taste.
French Dressing.
3 tablespoons lemon juice i teaspoon salt
6 tablespoons oil i teaspoon paprika
Mix ingredients and stir or shake thoroughly just before serving.
French Fruit Dressing.
3 tablespoons lemon juice i teaspoon salt
3 tablespoons orange juice 1 tablespoon sugar
4 tablespoons oil
Mix all ingredients thoroughly.
Mayonnaise.
i teaspoon mustard J teaspoon paprika
1 teaspoon sugar Yolk 1 egg
J teaspoon salt 3 cup oil
2 tablespoons lemon juice
Sift dry ingredients ; add egg-yolk and one-half teaspoon lemon juice. While beating constantly, add one tablespoon oil drop by drop; then add oil in a fine steady stream, continuing the beating, and thinning occasionally with lemon juice until all of the oil and lemon juice is used.
Cream Mayonnaise.
1 cup mayonnaise 2 tablespoons lemon juice
2 tablespoons castor sugar 3 cup cream
Beat cream until stiff and fold into other ingredients.
Thousand Island Dressing.
1 cup mayonnaise 2 tablespoons chili sauce
2 hard-cooked eggs 2 tablespoons pimento stuffed olives
2 tablespoons tomato catsup 2 tablespoons pickled onions
To the mayonnaise add all of the other ingredients finely chopped.
Boiled Salad Dressing.
1 cup lemon juice 2 tablespoons sugar
4 tablespoons flour i teaspoon mustard
I teaspoon salt li cups boiling water
3 teaspoon paprika 2 eggs
Mix and sift dry ingredients. Add water gradually, stirring constantly. Cook in double boiler until thick and smooth. Beat eggs slightly ; pour cooked mixture slowly over them. When well blended, return to double boiler ; cook two minutes ; add lemon juice ; remove from stove, beat well.
Cream Dressing.
2 eggs I teaspoon sugar
i teaspoon salt 4 tablespoons lemon juice
3 teaspoon paprika I cup whipped cream
Beat eggs until light; add dry ingredients well mixed ; stir in lemon juice. Cook over hot water until thick. Cool, and when ready to serve add whipped cream.
Peanut Salad Dressing.
1 teaspoon sugar 2 tablespoons peanut butter
2 tablespoons lemon juice 3 teaspoon salt
2 tablespoons cream
Beat all ingredients together.
i cup sugar i teaspoon paprika
4 tablespoons flour I cup orange juice
J teaspoon salt 2 tablespoons butter
$ teaspoon mustard J cup lemon juice
Mix dry ingredients, add orange juice slowly, and cook over hot water until thick. Add butter, and when melted add lemon juice. Remove from stove, beat until smooth. Cool.
Fruit Salad Dressing.
2 tablespoons pineapple juice 1 tablespoon sugar 2 tablespoons lemon juice Sprinkling salt
2 tablespoons orange juice
Mix well together.
Boiled Fruit Salad Dressing.
1 tablespoon cornflour 1 cup pineapple juice
2 tablespoons sugar i cup orange juice
1 teaspoon salt i cup lemon juice
2 eggs J cup whipped cream
Sift dry ingredients and add to beaten eggs. Add pineapple juice, and cook in double boiler until thickened. Remove from fire, add orange and lemon juices, and when cold fold in whipped cream.
Golden Salad Dressing.
1 cup pineapple juice 2 egg yolks
1 cup orange juice jj cup sugar
2 tablespoons lemon juice 2 egg whites
| teaspoon salt
Mix pineapple juice, orange and lemon juice, and salt, and heat in a double boiler. Beat egg yolks until thick and lemon-coloured, gradually adding one-half the sugar, then, while beating constantly, add hot fruit juices ; return to double boiler, and cook, stirring constantly until thick and smooth. Beat whites of eggs until stiff; add remaining sugar, and combine with first mixture just before removing from fire.
Orange Sauce.
Extract juice from one orange ; add one-half cup whipped cream and one tablespoon castor sugar, stirring well together.
LEMON * ' pies ” or deep tarts are becoming popular.
Both lemons and oranges are peculiarly appropriate for use in pie filling, because of their own delicious flavours and the readiness with which they may be combined with other fruits, custards and creams.
Lemon Tart.
6 ozs. of short crust
2 ozs. butter 4 ozs. sugar
3 tablespoons water
Grated rind and juice of 2 lemons
1 tablespoon arrowroot
2 eggs
2 tablespoons castor sugar
Make pastry and line a greased tart tin with it. Prick bottom well with a fork. Bake 15 to 20 minutes. Blend arrowroot with water, put into saucepan with the butter, sugar, grated rind and juice of the lemon. Stir over fire till thick and boil 2 minutes. Add beaten egg yolks, and cook for a few minutes without boiling. Allow to cool. Fill the cold pastry case with the mixture. Beat white stiffly, fold in castor sugar. Pile meringue on tart and brown in a^quick oven.
Lemon Fluff Pie.
3 eggs 3 tablespoons hot water
J cup lemon juice i teaspoon salt
Grated rind of 1 lemon I cup sugar
Beat yolks of eggs^until very light. Add lemon juice and grated rind, hot water, salt and one-half cup sugar. Cook in double boiler until thick. Add one-half cup sugar to stiffly beaten egg whites and fold into the cooked mixture. Fill baked pie shell and brown in moderate oven.
Deep Dishlprange and Apple Pie.
4 apples 2 tablespoons finely minced orange
2 tablespoons lemon juice peel
Grated rind j lemon 1 cup sugar
2 tablespoons orange juice
Peel apples and cut in thin slices ; mix with remaining ingredients and place in deep baking dish. Cover with good short pastry and bake in a moderate oven (350 degrees) forty minutes.
Orange Meringue Pie.
I cup sugar i cup flour i teaspoon salt Grated rind 1 orange
1 cup orange juice
2 tablespoons lemon juice
2 tablespoons butter
3 eggs
Mix sugar, flour, salt and grated rind; add fruit juice and cook in double boiler 10 minutes, stirring until thickened. Add butter and egg yolks beaten light; cook two minutes longer. Cool and turn into baked pie shell. Cover with meringue made by beating whites of eggs until frothy, adding six tablespoons sugar and one-fourth teaspoon baking powder and continuing beating until stiff. Put into moderate oven for ten minutes to brown.
Boston Cream Pie, with Orange Filling.
| cup butter f cup sugar 2 eggs 1 cup milk
2 cups flour
3 teaspoons baking powder i teaspoon salt
Cream butter and sugar ; add eggs and beat until light and fluffy. Add milk and fold in flour sifted with baking powder and salt. Bake in deep cake pan in a moderate oven (375 degrees) 35 minutes. When ready to serve cut in halves crosswise, and fill with orange filling.
Sliced Lemon Pie.
1 f lemons
2 eggs
If cups sugar
J cup water
I tablespoon melted butter i teaspoon salt
Grate the rind of one lemon. Peel white part from lemons and slice the pulp very thin, discarding seeds. Beat eggs until light, add sugar gradually, then grated rind, water, butter, salt and lemon slices. Bake between two crusts. Put into hot oven (450 degrees). After ten minutes reduce heat to moderate (350 degrees) and continue baking thirty minutes longer.
Chiffon Pie.
1 f cups sugar i cup flour J teaspoonful salt I f cups boiling water
3 eggs
Juice of I lemon
juice and grated rind of I orange
Mix sugar, flour and salt; add boiling water, stirring constantly. Cook fifteen minutes. Add well-beaten egg yolks, rind and juice of fruit, and cook until thick. Cool. Make meringue of the whites of the eggs, half cup castor sugar and one teaspoon lemon juice. Whip one-fourth of meringue into custard mixture and turn into baked pie shell. Cover with remaining meringue and brown in moderate oven.
Lemon Cake Pie.
3 eggs _ _
3 tablespoons lemon juice I teaspoon grated lemon rind 1 cup sugar
3 tablespoons flour J teaspoon salt 1 tablespoon melted butter f cup milk
Beat egg yolks until thick and lemon-coloured. Add lemon juice and rind. Mix sugar, flour and salt, and add to lemon mixture. Stir in melted butter and milk, and fold in stiffly-beaten egg whites. Turn into pie tin lined with crust and put into hot oven (450 degrees). After ten minutes reduce heat to moderate (350 degrees) and continue baking twenty minutes longer, or until filling is firm.
Orange Gelatine Pie.
2 tablespoons granulated gelatine i cup sugar
J cup cold water i teaspoon grated orange rind
2 cups orange juice i teaspoon salt
1 tablespoon lemon juice 1 cup cream
Soak gelatine in cold water five minutes, and dissolve over hot water. Add to orange juice, lemon juice, sugar, grated rind and salt, and stir until dissolved. When beginning to set, stir in whipped cream and beat until stiff. Tum into baked pie shell and chill before serving.
Raisin Pie.
Grated rind and juice of 2 lemons 2 cups seeded raisins
Grated rind and juice of I orange 1 j cups water
I cup light brown sugar 5 tablespoons flour
Combine lemon juice and rind, orange juice and rind, sugar, raisins and IJ cups water and bring to boiling point. Mix flour with one-half cup water to a smooth paste and add to mixture gradually, stirring constantly. Cook five minutes and turn into pie tin lined with crust. Put on top crust and bake in a moderately bot oven (400 degrees) forty minutes.
Lemon Tarts.
£ cup butter 1 cup finely chopped almonds
4 eggs i teaspoon salt
3 lemons 6 teaspoons raspberry jam
1 cup sugar
Melt butter over hot water. To beaten eggs add juice and grated rinds of lemon, sugar, almonds and salt. Beat for five minutes, then stir in melted butter. Put one-half teaspoon raspberry jam into each of twelve tart tins lined with crust, and divide lemon mixture among them. Bake in a moderate oven (350 degrees) 25 minutes.
Lemon Pie.
I cup sugar I i cups boiling water 3 tablespoons cornflour 3 tablespoons flour
1 teaspoon salt
2 eggs (yolks)
Grated rind of 1 lemon J cup lemon juice
Sift dry ingredients, add water and cook in double boiler until thick (15 minutes). Add slightly beaten egg yolks and cook 2 minutes longer. Cool, and turn into baked pie shell. Cover with meringue.
4 level tablespoons cornflour
Juice IJ grapefruit Juice i orange Juice J lemon 11 cups sugar I cup hot water
1 teaspoon butter
2 egg yolks Meringue
Mix cornflour and sugar, add boiling water, stirring constantly. Cook 2 minutes, add butter, egg yolks (slightly beaten), and the strained fruit juices. Cool, and put into a baked shell and cover with a meringue made with the stiffly-beaten whites of the eggs, 2 level tablespoons powdered sugar, 1 teaspoon lemon juice. Bake 15 minutes in slow oven until meringue is set and delicately browned.
Meringue.
2 eggs (whites) J teaspoon baking powder
4 tablespoons sugar
Beat egg whites until frothy, adding sugar and baking powder. Continue beating until stiff. Cover pie. Put into moderate oven (325 degrees) for 15 minutes to brown.
Pastry.
1J cups flour J cup cold water
4 tablespoons lard 3 tablespoons butter
i teaspoon salt
Mix flour and salt, and gently rub in lard with tips of fingers. Add cold water to make dough; turn on floured cloth, and knead two minutes. Pat with rolling-pin ; lift to prevent sticking, and roll out to a long, rectangular piece. Spread two-thirds of it with the butter, which has been washed in cold water to free it from buttermilk ; fold over in three layers ; turn it one-quarter of the way round ; pat, lift, roll, fold and turn (do this three times). Roll, to fit pie-plate, and bake. This is a particularly good paste for turnovers and tartlet shells.
rJpHIS is where the children particularly become interested. The juice of oranges and lemons gives a delicate flavour, which can be obtained in no other way, to cakes, fillings and frostings. In addition to this, they furnish the valuable mineral salts and acids, thus forming an essential adjunct to the carbohydrates and proteins. Orange and lemon juices are Nature’s own flavouring extracts. When the children want sweets—a natural and a healthful craving—let them have sweets such as these.
Make a plain One-Egg Cake, baking it in two thin round layers. When cold, put together with a filling made as follows :—
Mix 3f tablespoons cornflour with 6 tablespoons sugar. Add I£ cups boiling water, and cook two minutes stirring constantly. Then add 1 tablespoon butter, 1 egg yolk and 2 tablespoons of lemon juice, beaten together, and stir until well-thickened, about five minutes. Cool somewhat, and then put between the layers, spread on top and cover with a meringue made from the egg whites, whipped with I tablespoon of powdered sugar. Set in a slow oven to brown, and serve cold, preferably the next day, when the filling will have permeated the cake.
Orange Date Cake.
f cup butter £ cup orange juice
1 cup sugar If cups flour
2 eggs 2 teaspoons baking powder
i teaspoon soda I cup stoned and quartered dates
Grated rind f orange
Cream the butter, and stir in the orange rind, salt, sugar and eggs, well beaten ; add the soda to the orange juice. Sift the baking powder into the flour and mix the dates with two tablespoons of extra flour. Add the flour mixture alternately to the batter with the orange juice, stir in the dates, and bake in two layer-cake pans in a moderate oven. Put together with orange filling. If one of the layers is sprinkled with finely-chopped candied orange peel before baking, there will be no necessity for icing the cake.
Orange Layer Cake.
i cup butter I tablespoon lemon juice
1 cup sugar IJ cups flour
2 eggs J cup orange juice
J teaspoon soda Grated rind I orange
Cream butter, add sugar and beaten egg yolks and beat thoroughly. Add orange rind and lemon juice; then add orange juice alternately with flour sifted with soda. Fold in stiffly-beaten egg whites. Bake in two layers in a moderate oven (375 degrees) twenty minutes.
Little Lemon Cakes.
i cup shortening 2 eggs
f cup sugar 1$ cups flour
i teaspoon grated lemon rind J teaspoon salt
3-4 tablespoons lemon juice 2J teaspoons baking powder
Cream shortening, work in sugar and add lemon juice and rind and beaten egg yolks. Add flour sifted with baking powder and salt. Fold in stiffly-beaten egg whites. Bake in greased and floured muffin tins in a moderate oven (350 degrees) 25 minutes. Cool and cut into two layers. Spread lemon filling between layers and sprinkle each cake freely with powdered sugar.
Cream butter, add sugar and cream again. Add orange juice alternately with two cups flour sifted with baking powder and salt. Add remaining cup of flour with finely chopped fruits and nuts. Fold in stiffly-beaten egg whites. Bake in loaf pan in a moderate oven (325 degrees) for one hour.
Orange Jumbles.
i cup shortening i cup butter I egg _ ;
i cup orange juice I teaspoon lemon juice 3 cups flour
A cup butter 1 cup sugar 1 cup orange juice
3 cups sifted flour
4 teaspoons baking powder A teaspoon salt
£ cup seedless raisins A cup candied orange peel A cup candied lemon peel A cup candied cherries A cup chopped nuts Whites of 3 eggs
I teaspoon grated orange rind i teaspoon salt £ teaspoon soda I teaspoon nutmeg £ cup sour milk
Cream shortening and sugar slowly ; add beaten egg, orange and lemon juice and rind, and beat thoroughly. Add sifted dry ingredients alternately with milk. Drop by spoonsful on greased tins or cookie sheet. Bake in moderate oven (375 degrees) 15 minutes.
Orange Sponge Cake.
2 eggs | teaspoon grated orange rind
i cup orange juice I cup flour
1 tablespoon lemon juice i teaspoon soda
I cup sugar
Beat egg yolks with orange and lemon juice until thick and yellow; mix sugar and grated orange rind and add gradually to egg yolks; add stiffly-beaten egg whites, and cut and fold in flour sifted with soda. Turn into buttered and floured cake pan, and bake in a moderate oven (325 degrees) 45 minutes.
Orange Fruit Cake.
i cup butter £ cup sugar
1 egg
it cup orange marmalade
2 cups flour
I teaspoon baking powder
i teaspoon soda £ teaspoon cinnamon b teaspoon cloves £ cup chopped raisins £ cup chopped nut-meats
Cream the butter ; add gradually one-half the sugar ; beat egg until light; add remaining sugar, and combine mixtures ; then add the marmalade. Sift together the flour, soda, baking-powder, cinnamon and cloves, and add to mixture with raisins and nuts. Bake in one loaf in a moderate oven.
2 cups flour I teaspoon salt
4 teaspoons baking powder 4 tablespoons shortening
4 tablespoons sugar i to } cup milk
Grated orange rind
Sift the dry materials until well blended. Work in shortening with fork. Put in just enough milk to make a soft dough. Shape into two cakes, place one on top of the other in a greased pan, and bake in a hot oven (450 degrees) for 15 minutes.
Orange and Raspberry Shortcake.
Make shortcake as for Orange Shortcake. Pare four oranges ; remove sections from membrane ; cut each section in three pieces, and sprinkle with sugar. Split shortcake, spread generously with butter, then with raspberry jam ; cover with oranges ; replace top of shortcake : cover with whipped cream, and serve.
Boiled Orange Wafers.
i cup butter I tablespoon cold water
I cup sugar J cup orange juice
Crated rind I orange 2 cups flour
1 teaspoon soda
Cream butter; gradually add sugar and orange rind, beating until light; dissolve soda in cold water ; add to orange juice, then add, alternately with flour, to first mixture. Spread mixture on well-buttered sheet in the thinnest possible layer, and bake in a moderate oven. When baked, cut in squares; quickly roll each square, while hot, over handle of a wooden spoon, and arrange on a d’oyley-covered plate.
Lemon Drop Cookies.
J cup butter 2 tablespoons hot water
1 cup sugar ) tablespoon lemon juice
1 egg Grated rind 1 lemon
1 teaspoon soda } cup flour
Cream butter; add sugar gradually, and egg (beaten until thick and light), soda dissolved in hot water, lemon juice, grated lemon rind, and flour. Mix well, drop from tip of teaspoon on to buttered baking sheet, and bake in a quick oven.
To make crisp cookies, use one and a half cups flour when mixing; chill thoroughly, roll very thin, sprinkle lightly with sugar, cut out, and bake.
Orange Cakes.
U cups flour i cup milk
2 teaspoons baking powder 1 egg
j cup sugar 1 tablespoon butter
1 teaspoon salt i teaspoon grated orange rind
Sift flour, baking powder, sugar and salt into mixing-bowl ; add milk gradually, egg well beaten, melted butter and orange rind. Beat two minutes; pour into greased muffin-pans, and bake twenty to thirty minutes in moderate oven.
J cup orange juice Grated rind ) orange 24 lady-fingers 1 cup cream
i cup sugar 1 tablespoon flour 3 eggs I cup milk 1 tablespoon butter
Mix sugar and flour and add to beaten egg yolks ; add milk and butter and cook over hot water until thick and smooth ; add orange juice and rind. Remove from fire, cool slightly and add stiffly-beaten whites of eggs. Line bottom and sides of pan with lady-fingers, flat side towards the pan and close together. Cover lady-fingers with a layer of filling; place lady-fingers on top of this, another layer of filling and a top layer of lady-fingers. Place in ice-box for twelve hours to harden. When ready to serve, remove to platter and cover with whipped cream.
Lemon Ice-box Cake
May be made by substituting lemon for orange in the above recipe.
Orange Frosting.
J cup sugar 3 tablespoons orange juice
J teaspoon grated orange rind i teaspoon lemon juice White of 1 egg Sprinkling of salt
Put sugar, orange rind, unbeaten egg white and orange juice in upper part of double boiler. Beat constantly with rotary beater while cooking over boiling water seven minutes. Remove from heat, add lemon juice and salt; beat thoroughly and spread on cake.
Orange Filling.
Grated rind 1 orange 2 tablespoons butter
J cup sugar I egg _ _
2 tablespoons cornflour f cup orange juice
$ cup boiling water 1 teaspoon lemon juice
Put grated orange rind, sugar and cornflour in saucepan, mix well, pour on boiling water and cook ten minutes, stirring constantly ; then add butter. Pour mixture over well-beaten egg ; return to saucepan ; stir constantly, and cook two minutes. Add orange-juice and lemon-juice ; beat well, and cool.
Golden Orange Frosting.
Grated rind I orange I teaspoon lemon juice
3 tablespoons orange juice Yolk I egg
Icing sugar (approx, i lb.)
Mix grated orange rind with fruit juices and let stand 15 minutes. Strain into beaten egg yolk and add enough sifted icing sugar to spread.
Mandarins peeled and divided into sections, may be used for decorating small iced cakes, and are more effective used in decorating orange cakes than orange sections.
Lemon Filling.
1 egg i cup lemon juice
1 cup sugar Grated rind 1 lemon
Add sugar, lemon juice and rind to beaten egg, cook over hot water until very thick. Cool, beat until smooth and spread between layers.
Lemon Curd.
2 cups sugar i cup butter
3 lemons 6 eggs
Cook sugar, juice and grated rind of lemons, butter and well-beaten eggs together over hot water until thick.
Lemon Butter Icing.
i cup butter 3 tablespoons lemon juice
| teaspoon grated lemon rind Sifted icing sugar
Cream butter until very soft and add grated rind. Alternately add lemon juice and sugar, beating until light, and adding sugar until icing is thick enough to spread.
. Emergency Icing.
Juice of 1 lemon Icing sugar (approx. I lb.)
Juice of 1 orange
To combined fruit juices add enough icing sugar to make stiff. Spread when creamy.
Lemon Cocoamtl Filling.
1 cup grated cocoanut i cup lemon juice
1 teaspoon salt 2 cups sugar
2 cups water 7 tablespoons cornflour
Cook all ingredients together in double boiler for 45 minutes. Fill cake while filling is still warm.
Lemon Boiled Icing.
1 cup sugar 2 teaspoons lemon juice
i cup water 2 stiffly beaten egg whites
Boil sugar, water and 3 or 4 drops lemon juice without stirring until syrup spins a permanent thread. Remove from heat and let stand while beating egg whites. Pour syrup slowly over beaten egg whites, beat, add rest of lemon juice and continue beating until frosting is stiff enough to spread.
IJ cups sugar Whites of 2 eggs
i cup orange juice
Heat sugar and orange juice slowly and boil without stirring until syrup spins a permanent thread. Pour over beaten whites of eggs, beating until stiff enough to spread.
Orange Butter Icing.
1 i cups sifted icing sugar 1 tablespoon melted butter
4 to 6 tablespoons orange juice
Add three tablespoons of the orange juice to the sugar slowly, stirring constantly. Add melted butter and then enough additional orange juice to make of proper consistency to spread.
. Filling (a pie filling).
Oranges J cup sugar
Wash the oranges, remove the skin, cutting off all white membrane. Cut the orange in half, and cut in cubes of uniform size. Sprinkle with sugar, then spread between the prepared crusts. Serve with a sauce made with the juice of two oranges and three-fourths cup sugar.
Orange Filling.
i cup sugar 1 egg slightly beaten
1\ tablespoons flour I teaspoon butter
Grated rind i orange J cup orange juice
Cook over hot water until thick.
Orange Filling.
i cup sugar 1 tablespoon lemon juice
3 tablespoons flour Yolks of 2 eggs
l teaspoon grated orange rind I teaspoon butter i cup orange juice
Mix sugar, flour and grated rind. Add orange and lemon juice and beaten egg yolks. Cook in double boiler, stirring constantly, until thick. Add butter, stirring until it is melted, and cool.
Orange Honey Sandwich Filling.
1 cup sugar i tablespoon lemon juice
i cup water i cup finely chopped orange peel
i cup orange juice i cup candied orange peel
Boil sugar, water, orange and lemon juice until syrup spins a thread. Add chopped orange peel. Again bring to boiling point; cool and use as a sandwich filling in whole-wheat or nut bread.
Fruit Filling for Sandwiches.
i cup chopped raisins i tablespoon lemon juice
i cup chopped walnuts
Mix raisins and walnuts and moisten with lemon juice.
I teaspoon salt I teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cloves I teaspoon ground ginger I teaspoon ground allspice
4 lemons 2 apples
I pound currants i cup raisins } cup chopped nuts
1 cup melted butter
2 cups sugar
Squeeze juice from lemons and cook peel until soft. Put through meat chopper, and then rub through a sieve. Add chopped apples and remaining ingredients, mix well and store in jars. Use as a filling for turnovers and pies.
Lemon Honey.
3 egg yolks 1 large lemon
6 tablespoons butter 1 cup sugar
Cream butter; add sugar gradually; then heat in double boiler until butter is melted. Add yolks of eggs beaten until thick and lemon-coloured, and grated rind of lemon. Stir until it begins to thicken ; add juice of the lemon, and continue stirring until the consistency of honey. 1 urn into two sterilized jelly glasses, and cover.
Lemon Cocoamit Cream.
Juice J lemon 1 egg yolk
Grated rind 1 lemon f cup shredded cocoanut
Cup castor sugar
Put lemon juice, rind, and sugar, in a double boiler, and add egg yolks slightly beaten. Cook ten minutes, stirring constantly, then add cocoanut. Cool, and use as a filling for light cake.
MINUTE DESSERTS
gUSY days do not afford much time for the preparation of desserts; yet desserts are essential to form the proper ending for dinner. Men particularly like desserts. Here are a number, any one of which requires not more than ten minutes’ time spent in actual preparation. Several which require no cooking are very appropriate for rush dinners. Bavarian creams and other light desserts are particularly pleasing for afternoon or evening parties.
Oranges and Cocoanut.
Peel and slice oranges ; cut slices into segments. Put into serving dish and sprinkle with sugar and grated cocoanut.
6 oranges i cup cream
i cup sugar Chopped walnuts
i cup water
Remove peel and membrane from oranges and cut into thin slices. Boil sugar and water together until a golden brown syrup is formed. Arrange layer of orange slices in glass dish, cover with syrup ; repeat layers until orange slices are used. Heap with whipped cream, and sprinlde with chopped walnuts.
Strawberry Dessert.
I box strawberries J cup cream
Juice 2 oranges 2 tablespoons castor sugar
I cup sugar J teaspoon vanilla
Wash strawberries and remove stems, cover with orange juice mixed with one cup sugar, and chill thoroughly. Serve with sweetened, flavoured whipped cream.
Orange Puffs.
f cup butter
1 cup sugar
2 eggs
1} cups flour
i cup orange juice 3 teaspoons baking powder I tablespoon lemon juice Grated rind 1 orange
Cream butter and sugar, and add slightly beaten eggs. Sift dry ingredients, and add with fruit juices and grated rind to first mixture. Bake in cup cake pans in a moderate oven (350 degrees) for thirty minutes. Serve hot with Orange Puff Sauce or Orange Sabayan Sauce.
Baked Rhubarb and Oranges.
2 large oranges J teaspoon mace
3 cups diced rhubarb i teaspoon cinnamon
2 cups sugar 12 whole cloves
Place all ingredients together in a casserole, using grated rind, juice and diced pulp of oranges. Cover with water and bake until rhubarb is tender.
Orange Gelatine.
2 tablespoons granulated gelatine I cup orange juice
J cup cold water 2 tablespoons lemon juice
2 cups boiling water Sprinkling salt
S cup sugar
Soak gelatine in cold water five minutes. Dissolve in boiling water. Add sugar, fruit juices and salt. Turn into moulds first dipped in cold water, and chill.
Lemon Gelatine.
1 tablespoon granulated gelatine 1 cup sugar
2 tablespoons cold water Few grains salt
I $ cups boiling water ^ cup lemon juice
Soak gelatine in cold water five minutes, add boiling water and dissolve gelatine, then add sugar, salt and lemon juice. Turn into cold moulds and chill.
For Lemon Sponge, when jelly begins to stiffen, beat with egg-beater until light and frothy.
Lemon Snow.
For Lemon Snow, add to Lemon Sponge the stiffly-beaten whites of two eggs.
Lemon Bavarian Cream.
1 tablespoon granulated gelatine i cup lemon juice i cup water 2 eggs
| cup sugar I cup cream
Soak gelatine in two tablespoons cold water five minutes. Put half cup sugar, remainder of water and lemon juice in double boiler; when heated, add egg yolks beaten with remaining half cup sugar. Cook, stirring occasionally, until thickened. Add gelatine; turn into cold mould and stir occasionally until cold. Fold in stiffly-beaten egg whites and whipped cream.
Orange Bavarian Cream.
I cup orange juice and pulp 1 tablespoon lemon juice
1 tablespoon granulated gelatine £ cup sugar i cup cold water Sprinkling salt
I cup cream
Soak gelatine in cold water for five minutes and dissolve by standing cup containing mixture in hot water. Add to orange juice and pulp. Add lemon juice, sugar and salt. Chill and fold in whipped cream; turn into cold mould to become firm.
Bavarian Cream.
I tablespoon gelatine 1 tablespoon lemon juice
i cup cold water 1 cup heavy cream
1 cup orange marmalade
Soak gelatine in cold water for five minutes ; dissolve by setting the dish of gelatine in one of hot water. When dissolved, add the orange marmalade in which the peel has been finely chopped; add lemon juice, and fold in the cream, beaten stiff. Mould, chill, and serve with raspberry or strawberry jam, or with fresh strawberries.
For individual service, pin a piece of stiff white paper around paper charlotte russe cups or punch-glasses, making them one inch higher. Put in Bavarian Cream until cup is two-thirds full; add a layer of raspberry jam ; then enough Bavarian Cream to come to top of paper. When firm, remove the paper and garnish with whole strawberry from the jam, pieces of orange peel from orange marmalade, and whipped cream, sweetened, flavoured, and forced through pastry-bag and tube.
Remove a piece one-inch in diameter from the navel end of oranges. Remove juice and pulp with a teaspoon, and strain through cheesecloth. With first two fingers take out as much as possible of the white inner membrane from the orange skin. Use juice to make orange jelly, and fill orange skins. Place in upright position in a pan of crushed ice, and leave until firm. Cut in halves, then in thirds, and serve with or without whipped cream. .
Lemon Sago.
4 tablespoons sago 2 tablespoons sugar
2 cups water 1 tablespoon golden syrup
1 lemon
Wash sago, and soak in the water 15 minutes. Boil till clear, stirring frequently. Add sugar, golden syrup, grated rind and juice of lemon. Cook 2 minutes. Pour into wet mould, set in a cool place. Turn out on a glass dish. Serve with boiled custard or cream.
Orange Fritters.
2 oranges 2 tablespoons sugar
I cup flour 2 eggs
1 teaspoon baking powder i cup milk
i teaspoon salt 1 tablespoon melted butter
Sift dry ingredients. Add eggs, milk and melted butter, and stir until well mixed. Dip in orange sections. Fry in deep fat.
Sweet Croquettes.
1 cup stale cake crumbs i tablespoon lemon juice
1 cup chopped, blanched almonds i cup orange juice
or shredded cocoanut 1 egg yolk
Grated rind 1 lemon 1 egg white
Mix first four ingredients in saucepan ; add orange juice to moisten and let stand ten minutes. Heat to boiling point; remove from fire ; add egg yolk, and cool. Shape as croquettes; dip in egg white, beaten slightly, with one tablespoon cold water; roll in sifted dry bread or cake crumbs, and fry in deep fat. Sprinkle with castor sugar, and serve with chocolate sauce.
Marmalade and Vermicelli Pudding.
3 ozs. vermicelli 1 tablespoon marmalade
} pint milk 1 oz. raisins
2 eggs 1 oz.sugar
Cook the vermicelli in milk till tender ; add the stoned
raisins, beaten eggs, sugar and marmalade. Turn into greased bowl, cover with greased paper, steam gently about I hour. Turn out the pudding and serve with marmalade sauce.
2 cups milk 1 egg
I cup bread crumbs Crated rind 1 lemon
3 teaspoon salt 3 tablespoons lemon juice
i cup sugar I tablespoon melted butter
Pour the milk over fine, dry bread crumbs ; add salt and sugar, well-beaten egg, grated lemon rind, lemon juice and melted butter. Pour into buttered baking dish and bake in a slow oven (300 degrees) 40 minutes. Serve with Creamy Pudding Sauce.
Lemon Pudding.
Yolks of 3 eggs } cup sugar
2 tablespoons shortening 1 i cups flour
6 tablespoons sugar 2 teaspoons baking powder i cup milk Whites of 3 eggs
Filling.
I lemon 1 cup boiling water
1 cup sugar
Peel the lemon, slice very thin, removing seeds. Put in baking dish, add one cup sugar and one cup boiling water, and cook slowly while preparing the batter. Beat egg yolks, add three-quarters cup of sugar and melted shortening. Sift baking powder and flour into mixture, alternating with milk. Pour into baking dish with lemon syrup, but do not stir. Bake in a moderate oven (375 degrees) for thirty minutes. Spread with meringue made with whites of three eggs and six tablespoons sugar, and return to oven to brown.
Orange Cream Custard.
4 oranges 3 teaspoon salt
2 eggs 2 cups milk
3 cup sugar i teaspoon vanilla
2 teaspoons flour 3 tablespoons sugar
Beat egg yolks, add one-quarter cup sugar, flour and salt, and mix thoroughly. Add milk and cook in double boiler until thick enough to coat spoon. Cool, add vanilla and turn into serving dish containing peeled and sliced oranges. Beat egg whites with five tablespoons sugar. Heap on top of custard and serve.
Orange Tapioca Pudding.
3 cup quick cooking tapioca 2 cups water
J cup sugar Grated rind 1 orange
3 teaspoon salt 3 oranges
Cook tapioca, sugar and salt with water until transparent. Remove from fire and add grated orange rind. Cool slightly. Pare oranges, divide into sections, removing membrane. Pour tapioca mixture over orange sections and mix well. Serve cold with Orange Puff Sauce.
1 cup water
1 cup shortening j cup sugar I egg < #
i cup orange juice I tablespoon lemon juice
1 teaspoon grated orange rind
2 cups flour
3 teaspoons baking powder 2 teaspoon salt
Cream shortening and sugar; add egg and beat until light. Add orange juice, lemon juice, water and grated rind, and fold in flour which has been sifted with baking powder and salt. Bake in a moderate oven (375 degrees) for forty minutes. Serve hot with Orange Sabayan Sauce.
Orange Cup.
6 oranges 1 pint ice cream
1 cup diced bananas Whites of 2 eggs
| cup sugar
Cut slice from oranges one inch from top. Remove pulp, leaving inside of oranges clean. Dice pulp and mix with bananas and one-half cup sugar. Half fill orange shell with this mixture, add a tablespoon of ice cream to each, and top with meringue made of the whites of two eggs and four tablespoons sugar. Place in a moderately hot oven or under griller for a few seconds to brown meringue.
Orange Bread Pudding.
1 cup bread crumbs i cup sugar
2 tablespoons butter Juice 2 oranges
2 cups scalded milk Grated rind 2 oranges
2 egg yolks
Soak bread crumbs, butter, and scalded milk thirty minutes ; then add egg yolks, beaten with sugar, and orange juice and rind. Pour into a buttered pudding dish, and bake in a moderate oven until firm.
Mandarin Chartreuse.
I pint mandarin jelly Rich custard or bavaroise colour-
4 mandarins ings, sap green, carmine
| oz. gelatine
Peel mandarins, and divide them. Set them round the sides of a tin mould in a thin layer of the jelly. Decorate the bottom of the mould in the same way. Make a rich custard or bavaroise, and stir in \ oz. gelatine. Divide into three portions. When cool, pour one portion into prepared mould. Colour another portion of custard pink, and pour that on the first layer when it is set. Colour the last portion with a sap green, and add to the set mould. When set, fill the mould with the balance of any mandarin jelly, and let all thoroughly set. Turn out on to a glass dish. This is a very pleasing supper dish.
2 cups flour $ cup sugar
4 teaspoons baking powder 4 oranges
I teaspoon salt Crated rind I orange
4 tablespoons butter J cup water
3 cup milk
Mix and sift flour, baking powder and salt. With tips of fingers rub in two tablespoons butter, and mix to a dough with milk. Roll out one-balf inch thick, and cover with small pieces of orange pulp. Mix sugar, orange rind, and remaining butter, and sprinkle two-thirds of it over the orange. Roll up ; pinch ends together ; place in baking-dish ; sprinkle with remaining sugar ; surround with water, and bake about thirty minutes. Serve with an orange or lemon sauce.
Citrus Souffle.
1 tablespoon butter 4 egg whites
l cup sugar 2 tablespoons chopped nuts
Juice 2 lemons Crated rind I lemon
4 egg yolks
Cream butter ; add sugar gradually, and yolks of eggs, beaten until thick and lemon-coloured, strained lemon juice, and grated lemon rind, and beat. Fold in stiffly-beaten whites of eggs and nuts. Pour into a well-buttered pudding-dish, set in a pan of hot water, and bake from thirty to forty minutes in a moderate oven. Serve immediately, sprinkle with castor sugar.
Orange Charlotte.
1 tablespoon gelatine £ tablespoon lemon juice
1 cup cold water 1J cups strained orange juice
£ cup boiling water ]{ cups heavy cream
£ cup sugar Lady-fingers
Soak gelatine for five minutes in cold water; dissolve in boiling water, and add strained orange and lemon juice and sugar. Set dish containing mixture in a pan of crushed ice, and stir until it begins to thicken. Fold in cream, beaten until stiff; line mould with lady-fingers ; pour mixture into the centre, and set on ice to stiffen.
Orange Compote.
6 navel oranges 2 cups granulated sugar
1 lemon 2 cups apricot juice
J cup water
Separate the oranges into sections without breaking the membrane. Make a syrup of the water, sugar, apricot and lemon juice, boiling five minutes, or until it threads. Add oranges, cover and cool. Chill at least an hour before serving.
Orange and Rhubarb Tartlets.
2 pounds rhubarb I tablespoon granulated gelatine
2 oranges I tablespoon cold water
1 i cups sugar
Wash rhubarb, cut into inch pieces; peel oranges, removing membrane with peel, and cut in small pieces; put rhubarb, orange and sugar in an earthenware or glass baking dish, and bake about one hour. Dissolve gelatine in cold water, add to rhubarb mixture, and when cool, fill individual pastry shells with sauce, and decorate with whipped cream, through pastry-bag and tube.
Orange Jelly.
2 tablespoons granulated gelatine 1 cup sugar
i cup cold water 11 cups orange juice
I i cups boiling water 3 tablespoons lemon juice
Soak gelatine five minutes in cold water, dissolve in boiling water, strain, and add to sugar and orange juice. Turn into mould, and chill.
Lemon Snow.
I pint milk 2 lemons
3 tablespoons cornflour 2 egg whites
4 tablespoons sugar
Cut two or three slices from one lemon and decorate sides and bottom of a mould. Blend cornflour and sugar with a little cold milk. Heat rest of milk, remove from fire, stir in the cornflour and stir over fire till boiling. Cook two minutes. Cool slightly, add lemon juice and fold in the stiffly-beaten whites of eggs. Pour into the mould. When cold turn out and serve with boiled custard.
Lemon Jelly.
1 i cups cold water I tablespoon gelatine
1 cup sugar 2 tablespoons cold water
4 cloves i cup lemon juice
i-inc'n stick cinnamon Few grains salt
Put sugar, water, cloves and cinnamon in saucepan ; place on range ; stir until sugar has dissolved, and bring to boiling point. Add gelatine which has soaked in cold water five minutes. Stir until gelatine has dissolved; then add lemon juice and salt. Strain into a mould, dipped into cold water, and chill. Spices may be omitted.
For Macedoine Pudding, add, when jelly begins to stiffen, a mixture of fruits, cut in pieces and drained. Mould and chill.
For Lemon Sponge, when mixture begins to stiffen, beat with egg-beater until very light and frothy. Mould and chill.
For Jelly in Layers, divide jelly into three portions, and put one portion in bottom of mould. When firm, decorate it. if desired, with candied cherries, and cover with a second portion, beaten until light. When that is firm, cover with a layer of plain jelly. Mould, chill, cut in slices, and serve. The different layers may be coloured pink and green.
For Snow Pudding, add to lemon sponge the stiffly-beaten whites of two eggs. Mould, chill, and serve with boiled custard.
'pO use as desserts for company or Sunday dinners or to offer guests at afternoon or evening parties, frozen desserts containing orange and lemon juice are the choice of the hostess who wishes to serve the most delightful, refreshing fruit combinations. The addition of lemon juice to any sort of fruit brings out the flavour of the fruit and adds to its food value.
Orange Milk Sherbet.
If cups orange juice 3 cups milk
f i cups sugar
Add the strained orange juice to the sugar ; add milk and freeze. ’
Lemon Milk Sherbet.
1 cup lemon juice 4 cups milk
2 cups sugar
Add sugar to strained lemon juice. Add milk, stir until sugar is dissolved, and freeze.
Frozen Punch.
2 cups sugar 3 cups weak tea or ginger ale
IJ cups water i cup lemon juice
1 small bunch mint 2 cups orange juice
Boil sugar, water and mint together for five minutes. Chill; add remaining ingredients ; strain and freeze.
Mixed Fruit Sorbet.
2 cups sugar I pineapple
2 cups water 2 bananas
2 oranges Whites of 2 eggs
2 lemons
Boil sugar and water for five minutes ; cool; add pulp and juice of oranges, juice of lemons, finely-chopped pineapple and bananas rubbed through a sieve. Freeze to a mush ; add egg whites beaten stiff and continue freezing.
Orange Cream Sherbet.
1 cup lemon juice 1 pint cream i cup sugar
1 teaspoon salt
2 eggs
1 teaspoon granulated gelatine
J cup cold water
1 f cups boiling water
1 i cups sugar
Grated rind of 2 oranges
1 i cups orange juice
Soak gelatine in cold water for five minutes. Dissolve in boiling water; add 1 i cups sugar, orange rind and juice and lemon juice. Cool and freeze to a mush. Beat cream until stiff, and add half cup sugar and salt. Beat yolks of eggs until light and whites until stiff ; and add to cream. Turn into orange mixture and continue freezing.
3 lemons 3 cups water
3 oranges Whites of 3 eggs
3 cups sugar
Mix all together except egg whites, which are beaten until stiff and added when sherbet is half-frozen.
Lemon Water Ice or Sorbet.
1 pint water i lb. loaf sugar
6 lemons
Put water and sugar into saucepan. Bring to the boil and boil ten minutes, removing scum as it rises. Peel three lemons very thinly and rub the sugar over outside of lemons. Pour boiling water over lemon rind. Strain lemon juice and add. Allow to stand until quite cold. Strain; then freeze.
Orange Nut Mousse.
Juice 4 oranges Castor sugar to taste, about
Juice 2 lemons 1; cups
1 pint heavy cream I cup chopped walnut meats
Whip the cream, add the fruit juices gradually, sweeten and stir in the nuts. Pour in a mould, seal and pack in equal parts of ice and salt for four hours.
Orange Ice.
2 cups water f cup lemon juice
1 teaspoon grated orange rind 1 cup orange juice
I cup sugar
Boil water, sugar and orange rind five minutes; cool; add lemon and orange juices; strain and freeze.
Orange Ice Cream.
3 cups orange juice I cup thick cream
1 cup sugar 2 cups thin cream or milk
Mix sugar and orange juice thoroughly. Add cream or cream and milk, and freeze. Or add just thin cream or milk, freeze to a mush, add whipped cream, and continue freezing.
Orange Sundae.
Put a large spoonful of orange syrup sauce, coloured red, or made with blood oranges, in bottom of a long-stemmed glass, and add a spoonful of vanilla ice-cream. Make a depression in the ice-cream, and put there a spoonful of fresh or preserved fruit; cover with ice-cream, then with heavy cream, beaten stiff. Over all pour more orange sauce, and serve at once.
I j cups orange juice I cup heavy cream
1 cup lemon juice 2 cups chopped burnt almonds
1J cups castor sugar 1 teaspoon vanilla
Dissolve three-quarters cup of sugar in fruit juices. Turn into chilled mould or can of ice cream freezer. Whip cream, add remaining sugar, almonds and vanilla; pour over first mixture, seal tightly ; pack in equal parts of ice and salt for three hours.
Mandarin Jelly.
7 cups water I teaspoon citric acid
13 sheets thin gelatine A drop of yolkene, if necessary,
I cup mandarin juice to colour
2J cups sugar
Soak gelatine in water half-hour. Lift into a basin, and pour on boiling water; add sugar and acid; stir till dissolved. When cool, add fruit juice and colouring, if necessary. Allow to set on ice (or overnight in the cool). It may be poured into wetted moulds to set, or left in basin, and served in rough pieces in jelly glasses.
jgOTH orange and lemon juices are particularly adapted for the sweet sauces which add pleasing flavour and quality to the last course of the meal. These may be made in great variety to serve with all sorts of desserts, from plum pudding to ice cream.
Lemon Sauce.
1 tablespoon cornflour i cup of sugar I teaspoon grated lemon rind I cup boiling water
2 tablespoons lemon juice 2 tablespoons butter Sprinkling nutmeg Sprinkling salt
Mix cornflour, sugar and grated lemon rind ; add water gradually, stirring constantly. Boil five minutes. Remove from fire; add lemon juice, butter, nutmeg and salt. Serve hot.
Lemon Hard Sauce.
i cup butter 2 tablespoons lemon juice
I i cups castor sugar Grated rind J lemon
Cream butter; add sugar while beating constantly; then add grated rind and lemon juice gradually.
Page Forty-Jour
} cup orange marmalade | cup sugar
J cup lemon juice J cup water
Boil all ingredients together for five minutes. Serve cold.
Cream Pudding Sauce.
1 egg 2 tablespoons orange juice
| cup castor sugar 1 tablespoon lemon juice
I cup cream
Beat egg until light; beat in sugar. Add cream, whipped until stiff, and fruit juices. Serve ice cold.
Orange Syrup Sauce.
1 cup orange juice 1 teaspoon grated orange rind
J cup lemon juice 1 cup sugar
Grated rind j lemon
Boil all ingredients together fifteen minutes. Skim and strain; serve hot or cold.
Orange Puff Sauce.
Whites of 2 eggs 1 orange
Few grains salt i lemon
| cup powdered sugar
Beat whites of eggs with salt until very stiff; add sugar slowly, beating constantly; then add grated rind and juice of the orange and juice of the lemon.
Lemon Whipped Cream Sauce.
4 tablespoons lemon juice Grated rind 1 lemon
4 tablespoons sugar J cup cream
Combine lemon juice, sugar and grated rind. Let stand until thoroughly chilled, then add whipped cream.
Orange Sabayan Sauce.
Yolks of 2 eggs Grated rind 1 orange
I cup orange juice and pulp J cup hot water
1 cup sugar
Beat yolks until thick ; add sugar, orange and hot water. Cook over hot water until thickened. Serve hot.
Golden Sauce.
2 eggs Grated rind i lemon
3 tablespoons sugar 2 tablespoons orange juice
2 tablespoons lemon juice
Beat yolks of eggs until thick, beat in two tablespoons sugar, lemon juice and rind and orange juice, and cook over hot water until thick and creamy. Beat whites of eggs until light; add remaining sugar ; add to first mixture and cook one minute. Cool, stirring occasionally.
Orange Sauce.
1 cup sugar Grated rind of I orange
2 tablespoons cornflour 1 tablespoon butter
2 cups boiling water Sprinkling salt
1 cup orange juice
Mix sugar and cornflour. Add water, and cook until thick. Add orange juice and rind and butter with a light sprinkling of salt. Serve hot.
Georgette Pudding Sauce.
2 eggs 1 tablespoon water
2i tablespoons sugar Grated rind J lemon
Juice i lemon
Beat yolks of eggs until thick and lemon-coloured, beat in one and one-half tablespoons sugar, add lemon juice and rind and boiling water, and cook in double boiler, stirring constantly, until thick and creamy. Beat whites of eggs until light; then beat in gradually the remaining sugar. Combine mixtures ; cook one minute ; stir occasionally until cool; use on cottage pudding, or serve as a dessert in small glasses, lined with lady-fingers or thin slices of sponge cake.
Orange Fairy Fluff.
4 egg yolks Juice 1 lemon
4 tablespoons sugar 2 tablespoons hot water
i cup orange juice 4 egg whites
Grated rind 1 orange 2 tablespoons sugar
Grated rind I lemon Lady-fingers
Beat egg yolks with four tablespoons sugar; add orange juice and grated rind, lemon juice and grated rind, and hot water, and cook in double boiler until mixture thickens, stirring constantly. Beat egg whites until stiff, add two tablespoons sugar, and fold into first mixture. Cbill; line sherbet glasses with lady-fingers ; fill with orange mixture, and serve.
Iced Orange Sauce.
Rind of 2 oranges I tablespoon cold water
i cup sugar Juice 2 oranges
i cup water 1 tablespoon maraschino syrup
1 teaspoon gelatine J teaspoon vanilla
Cut the thin yellow peel of two oranges in fine threads ; boil in water five minutes, and drain. Boil sugar with one-half cup water five minutes; add gelatine, soaked in one tablespoon cold water; then add orange juice and maraschino syrup, and strain. Add the shredded orange peel and vanilla, and serve ice cold.
Creamy Lemon Sauce.
i cup butter i cup castor sugar
1 tablespoon lemon juice Grated rind J lemon
Cream the butter ; add sugar gradually, while beating constantly; then add grated lemon rind, and lemon juice, drop by drop.
If desired, this sauce may be warmed over hot water beaten thoroughly, and used as a liquid sauce.
Yolka 2 eggs 1 tablespoon orange juice
i cup sugar Sprinkling salt
I cup milk
Beat egg yolks thoroughly with sugar; add milk and cook over hot water until smooth. Cool and add orange juice and salt.
Dissolve yeast in lukewarm water; add well-beaten egg, lard, butter, salt, sugar, orange juice, pulp and rind and flour. Beat until smooth, adding more flour if necessary; knead until smooth and elastic and let rise one hour or until double in bulk ; knead again and shape, placing half-section of orange pulp in centre. Let rise again until double in bulk : bake in a hot oven (450 degrees) 25 minutes. While hot, spread between layers and on top with orange butter icing.
Baking Powder Orange Rolls.
2 cups flour 3 cup milk or water
4 teaspoons baking powder Loaf sugar
1 teaspoon salt Castor sugar
2 tablespoons shortening Juice of 2 oranges
Grated orange rind
Sift flour, baking powder and salt. Work in shortening. Add one tablespoon grated orange rind and milk or water. Roll and cut out. Moisten with orange juice half as many cubes of loaf sugar as there are biscuits. Put between biscuits. Spread tops with castor sugar moistened with orange juice, sprinkle with orange rind. Bake in hot oven (450 degrees) fifteen minutes.
Orange Sandwich Bread.
3 cups flour 3 cup chopped walnuts
4 teaspoons baking powder { cup candied orange peel, chopped
i cup sugar 1 cup milk
i teaspoon salt 1 egg
Sift dry ingredients. Add nuts and orange peel. Add milk with well-beaten egg. Put into greased bread pan, let stand 10 minutes, then bake in a moderate oven (375 degrees) 45 minutes.
Raisin Bread Sandwiches.
Peel and slice oranges and cut slices into fourths. Place on pieces of buttered raisin bread, spread with mayonnaise mixed with candied cherries, and add top slice of bread.
Candied Orange Peel Sandwiches.
i cup crystallised ginger J cup blanched almonds
| cup candied cherries J cup mayonnaise
Orange peel
Mince orange peel, ginger, cherries and almonds, and mix with mayonnaise. Spread on whole-wheat bread.
Toasted Marmalade Sandwiches.
Spread thin slices of bread with butter and orange marmalade. Put slices together, toast, cut in halves crosswise and serve hot.
Orange Cream Toast.
I teaspoon cornflour Few grains salt
I tablespoon cold water Sugar
Juice I orange Cinnamon
i cup orange pulp
Mix cornflour and cold water ; add orange juice and boil, stirring constantly, for five minutes. Add orange pulp and salt, pour over buttered toast and sprinkle with sugar and cinnamon.
Orange Toast.
i cup orange juice J cup sugar
Grated rind 1 orange 6 slices buttered toast
Mix orange juice and rind with sugar. Spread on hot buttered toast and put in hot oven or under griller to brown.
Lemon Honey Sandwiches.
4 tablespoons lemon honey Cream cheese
Bread
Work the cheese with a silver fork until it is soft; add lemon honey, and mix. Cut bread in thin slices ; spread with mixture ; put together in pairs, and cut in triangles or strips. This mixture can be spread on thin crackers, and sprinkled with chopped nuts.
1 cup sugar £ cup finely chopped orange peel
£ cup water i teaspoon vanilla
i cup orange juice
Boil sugar, water, and orange juice until syrup will spin a thread when dropped from tip of spoon. Add orange peel, from which the white must be removed before peel is chopped, and one-half teaspoon vanilla. Again bring to boiling point; cool, and use as sandwich filling between thin slices of buttered bread.
_ _-ir
JN the search for confectionery which is pure, wholesome and appropriate for children, those which are made with fruit juices are found to be the most healthful form of sweets. Here are some simple candies that the children themselves may make easily; also a number of other confections which are delightful to serve with afternoon tea.
Orange Fudge.
i cup milk
1 i cups sugar
2 tablespoons butter
1 tablespoon orange juice I teaspoon grated orange rind £ cup candied orange peel
Boil sugar and milk for five minutes. Add butter, orange juice and grated rind, and boil until a little dropped in cold water forms a soft ball. Remove from fire, cool and beat until creamy. Add orange peel cut in small pieces. Turn into buttered pan and when cool mark into squares.
Lemon Creams.
2 cups sugar I cup lemon juice
i cup water Yellow colouring
Mix sugar, water and lemon juice, and boil without stirring until a little dropped in cold water forms a firm ball. Set in a pan of cold water and beat until the mixture begins to look cloudy; add yellow colouring and drop on waxed paper to form wafers.
Orange Fondant.
2 cups sugar Few strips orange rind
J cup orange juice
Put sugar, orange juice and rind in saucepan and stir until well mixed. Cook without stirring until a little dropped in cold water forms a soft ball. With wet cloth, wipe down crystals which may form on sides of pan. When done, remove from heat and set in pan of cold water. Remove orange rind and pour fondant out on platter wet with cold water. Work with a wooden spoon until cold enough to handle, then knead until smooth and creamy.
Put sugar, orange juice and a few pieces of yellow orange rind in saucepan; boil to 238 degrees, or until syrup spins a long thread.
Pour on to a marble slab or a large white agate tray or platter, and leave until cool. Remove orange rind, and work syrup with a broad spatula, or a wooden butter-hand, until it gets white and creamy; then knead until smooth. Keep covered in a glass jar until wanted, colouring with yellow colour paste, if a deeper colour is desired.
Orange Bonbons.—For the centres, shape fondant in small balls, and leave on paraffin paper several hours or overnight. Place more fondant in small saucepan, over hot water, and stir until melted. Drop centres, one at a time, in the melted fondant, removing with candy-dipper, or a two-pronged fork, to paraffin paper. Nuts, candied cherries, or orange straws may be dipped in the fondant. Fondant balls may be dipped in melted chocolate.
Orange Cocoanut Creams.—Melt one cup orange fondant over hot water; stir in one cup shredded cocoanut, using, if possible, the long shreds for sale by wholesale confectioners. Drop from two-pronged fork, in irregular mounds, on paraffin paper.
Orange Mints.—Melt orange fondant over hot water; then drop from tip of spoon in perfect rounds on paraffin paper.
Candied Orange.
Peel oranges and divide into sections, discarding all white membrane. Make a syrup of two cups granulated sugar and two cups water. Cook to hard ball stage. Take from fire and dip in orange sections, draining on a fine wire sieve. Let stand until cool.
Lemon Taffy.
2 cups sugar 6 tablespoons water
1 tablespoon lemon juice 2 tablespoons butter
Follow directions for Candied Orange Peel. Melt butter, remove from heat, add sugar, lemon juice to moisten, and let stand ten minutes. Heat until a little dropped in cold water becomes brittle. Pour on buttered plates and when cool pull until white and glistening. Draw into long narrow strips and cut in pieces with scissors or sharp knife.
Turkish Delight.
2 oz. sheet gelatine 1 f cups cold water I cup sugar Grated rind I orange
Crated rind I lemon Juice I orange Juice I lemon I cup nut-meats
Soak gelatine in one-half cup cold water two hours. Dissolve sugar in remaining water, bring to boiling point; add soaked gelatine, and boil twenty minutes, stirring until gelatine dissolves and occasionally afterwards. Add juice and rind of orange and lemon; strain; add chopped nut-meats; pour into buttered pan, and when cool, cut in squares. Roll each piece in confectioner’s sugar.
if the knife sticks when cutting the paste, dip the knife in hot water.
^OOLING drinks for summer luncheons or dinners, simple refreshments for afternoon or evening parties, all call for lemon and orange juices as their basic ingredients. The pure natural fruit juices lend a fresh, appetizing flavour that is acceptable at any time of the day and at all seasons. Lemonade and orangeade are suitable for any form of service, while the more elaborate fruit punches are suggested for parties.
Orangeade.
i cup sugar 2 cups orange juice
2f cups water 3 tablespoons lemon juice
Grated rind 1 orange
Boil sugar, water and orange rind together for five minutes. Chill, add fruit juice, and serve.
Lemonade.
Juice 6 lemons 6 cups cold water
j to 1 cup sugar
Put sugar in cup ; add iced water. Stir until sugar is dissolved ; add lemon juice, and serve immediately.
Orange Egg Nog.
For each person, beat one egg thoroughly, add one-half cup orange juice, one tablespoon lemon juice and one tablespoon of sugar. Mix thoroughly.
The calorie and vitamin content of such a drink is very high, and taken as a light between-meal luncheon it is an excellent addition to the diet of the thin person who is trying to gain weight. It is an exceptionally good between-meal luncheon for the child.
Lemon Syrup.
i cup sugar f cup lemon juice
i cup water
Boil sugar and water together for five minutes ; cool and add lemon juice ; strain and put in refrigerator until ready to use. Dilute with six parts iced water to one part syrup.
Pineapple Punch.
1 quart water I cup orange juice
2 cups sugar i cup lemon juice
2 cups chopped pineapple
Boil water, sugar and pineapple twenty minutes. Add fruit juices, cool, strain and dilute with iced water if necessary. Either fresh or canned pineapple may be used.
Mint Julep.
2 cups sugar I quart water 12 sprigs fresh mint 1 i cups boiling water
I cup orange juice Juice 8 lemons I cup strawberry juice 1 pint grape juice
Boil sugar with one quart water twenty minutes. Chop mint and pour over it I i cups boiling water. Let stand five minutes, strain and add to syrup. Add fruit juices and chill. Pour into punch bowl, add grape juice, dilute with iced water. Serve with mint leaves in each glass.
Ginger Ale Punch.
I cup hot tea infusion I cup sugar } cup orange juice i cup lemon juice
I pint ginger ale 1 pint mineral water or iced water
Few slices orange
Pour tea over sugar, cool and add fruit juices; turn into large punch bowl over blocks of ice. Just before serving add ginger ale, mineral or iced water and orange slices.
Grape Juice Lemonade.
4 lemons 1 pint grape juice
1J pints water I cup sugar
Mix lemon juice with other ingredients. Turn into pitcher half-filled with ice, and stir thoroughly. Let stand ten minutes before serving.
Hot Spiced Lemonade.
4 lemons 6 cherries cut in small pieces
I quart boiling water I tablespoon minced crystallized
1 teaspoon whole cloves ginger
1 cup sugar
Extract juice from three lemons ; cut remaining lemon into thin slices, pour boiling water over sliced lemon, and add remaining ingredients.
Fruit Punch.
i cup lemon juice 1 cup orange juice
I tablespoon grated lemon rind I quart water Grated rind i orange | cup sugar
Cook sugar and water for three minutes; cool, and add the other ingredients.
Cider Punch.
1 cup orange jiuce I cup cider
£ cup lemon juice } cup sugar
1 cup white grape juice
Mix fruit juices, cider and sugar, stir well, and pour over large pieces of ice.
Iced Tea.
1 quart boiling water 3 lemons
4 teaspoons Ceylon tea
Pour boiling water over tea, cover closely, and let stand five minutes ; strain. Put into tall glasses half filled with ice; to each glass add one tablespoon lemon juice and thin slice of lemon.
Afternoon Tea.
Make same as Iced Tea. Serve with thin half-slices of orange and lemon through each of which a clove has been stuck. Accompany with candied orange and lemon peel and crystallized ginger.
Pineapple Lemonade.
I pint water I tin grated pineapple
1 cup sugar Juice of 3 lemons
2 bottles ginger ale
Boil the sugar and water for ten minutes. Add the grated pineapple and lemon juice. Strain, cool, and add the ginger ale just before serving. Serves 8 persons.
Grape Cup.
I bunch fresh mint j cup water
Juice 5 lemons 1 pint grape juice
1 level cup sugar 2 pints ginger ale
Shake a bunch of mint under the tap, remove leaves, reserving tips of sprays for garnish, and put leaves with lemon juice, sugar and water. Let stand thirty minutes, strain, add grape juice and ginger ale. Pour over a large block of ice and serve in glasses with reserved mint leaves and slices of lemon. Makes 7i glasses ; 22 punch glasses
Rhubarb Punch.
1 quart chopped rhubarb IJ cups sugar syrup
1 quart water Few grains salt
$ cup orange juice 1 pint mineral water
4 tablespoons lemon juice
Cut rhubarb in small pieces, cook with water until fruit is soft. Strain through double thickness of cheesecloth, add orange juice, lemon juice, sugar syrup, and salt. When ready to serve, pour over a cake of ice in a punch bowl, add mineral water and allow to get very cold. Makes 8 glasses ; 24 punch glasses.
Egg Lemonade.
1 egg 2 tablespoons crushed ice
2 tablespoons castor sugar \ cup cold water
2 tablespoons lemon juice
Beat egg and sugar; add water and lemon juice, and strain over crushed ice.
Fruit Punch for Fifty.
Juice 5 lemons Juice 5 oranges I tin grated pineapple I cup maraschino cherries
1 cup water
2 cups sugar
1 cup tea infusion
2 cups strawberry syrup ! quart charged water
Make syrup by boiling water and sugar ten minutes; add infusion made from English breakfast tea; strawberry syrup, lemon juice, orange juice, and pineapple; let stand thirty minutes, strain, and add ice water to make one and one-half gallons of liquid. Add cherries and charged water. Serve in punch bowl with large block of ice. This quantity will fill 50 punch glasses.
Ginger Punch.
I cup orange juice £ cup sugar
£ cup lemon juice I quart cold water
i cup preserved ginger •
Chop ginger. Add water and sugar and boil 15 minutes. Add fruit juices, cool, strain, and dilute with crushed ice. Makes 4 large glasses.
Loganberry Punch.
Juice 3 oranges 1 cup loganberry juice
Juice 2 lemons I banana
I quart water I cup sugar
Mix orange juice, lemon juice, water, loganberry juice and sugar. Add banana cut in thin slices, and serve cold. Makes 7 glasses.
Lemon Fizz.
Carbonated water Lemon
Sugar
Half fill a glass with plain carbonated water, and squeeze into it the juice of half a lemon. Stir into it a teaspoonful of castor sugar, and serve while effervescing. (Serves 1 person.)
Other very attractive drinks can be made from the above by floating a layer of grape juice or loganberry juice on top and garnishing with a slice of orange or sprig of mint leaves.
Orange Pineapple Cup.
Juice of 3 oranges I pint of water
Juice of 1 lemon J cup sugar
I cup pineapple juice 1 quart ice water
Boil one pint of water with j cup sugar for 5 minutes. Cool. Add remaining ingredients, and serve very cold. Makes 9 glasses.
Pineapple Julep.
I quart canned pineapple J cup water
Juice 2 lemons j cup raspberry syrup
Juice 2 oranges 1 pint soda water
I cup sugar
Cut pineapple in small pieces and add lemon juice, orange juice, sugar and water. Bring to the boiling point, and let boil seven minutes. Add raspberry syrup, cool, strain into a punch bowl over a large piece of ice, and add soda water. Makes 8 glasses; 24 punch glasses.
T3ECAUSE both oranges and lemons provide a large content of pectin, the ingredient which is essential in jelly-making, they are invaluable additions to practically all jellies, jams and conserves.
Their peculiar advantage lies in the fact that good oranges and lemons are in the market at all seasons of the year, and thus it is no longer necessary to put up a whole stock of preserves against the winter's needs. When the pantry inventory is running low, you can make your preserves of this kind as you need them.
By adding the Lemon pectin extraction, for which the recipe is given here, to raspberries, peaches or other fruit which are low in pectin content, a satisfactory jelly may be procured without materially adding to the cost.
Amber Marmalade.
8 oranges 16 cups cold water
4 lemons 10 cups sugar
Peel oranges, removing peel in quarters ; cut the pulp in slices. Scrape white membrane from the skin and cut the yellow rind in strips. Prepare lemons by the same method. Add cold water to fruit and rind, and let stand overnight. Cook slowly two hours ; add sugar and let stand overnight. Cook again for one hour and turn into sterilized glasses or jars.
Lemon Pectin Extraction.
Remove yellow outer skin of fruit carefully, peeling it off completely; remove white membrane from juicy portion ; put this white membrane through meat grinder, cover with cold water and let stand overnight. Cook three hours and strain. Add two tablespoons of this extraction to juice from each cup of fruit used. With mildly acid fruits, such as peaches and pears, it is also advisable to add I teaspoonful of lemon juice to each cup of fruit.
Orange Marmalade.
6 oranges 12 cups cold water
2 lemons 7 cups sugar
Peel oranges, removing peel in quarters ; slice thin. Scrape the white membrane from the skin and cut the yellow rind in thin strips with a sharp knife. Slice the lemons very thin through pulp and rind. Add cold water, and let stand 24 hours. Bring to boiling point, and boil three hours. Add sugar, boil one hour, and pour into sterilized glasses or jars.
Strawberry Conserve.
1 quart ripe strawberries 2 oranges
1 cup seeded raisins I lemon
4 cups sugar 1 cup chopped walnuts
Wash and drain strawberries, put into preserving pan with raisins, sugar, grated rind and pulp of oranges and lemon. Cook slowly for thirty minutes, add walnuts, and continue cooking ten minutes longer. Turn into sterilized glasses or jars.
Prime and Orange Jam.
2 cups prunes I cup sugar
4 oranges 1 cup water
Wash prunes and cut pulp from pits. Put pulp through food chopper. Peel oranges and cut in small pieces. Cut rind of two oranges into small pieces. Mix all together, add sugar and water ; cook slowly until thick. Turn into sterilized glasses, and when cool cover with paraffin.
Apple Marmalade.
6 oranges 9 cups sugar
3 lemons 3 cups water
9 apples
Pare and slice apples and cover with lemon juice. Wash oranges and cut into thin slices. Slice lemon rind. Add sugar and water, and let stand one hour. Cook slowly to boiling point; boil one hour or until of the consistency of marmalade. Turn into sterilized glasses or jars, and seal when cool.
Carrot Marmalade.
12 raw carrots I teaspoon ground cloves
4 cups sugar 1 teaspoon ground cinnamon
3 lemons I teaspoon ground allspice
3 cups water
Grate carrots, add sugar, and let stand one hour. Add water, lemon juices and spices. Cook slowly for at least one hour. Turn into sterilized jars and seal when cold.
Orange Conxwe.
6 oranges 4 cups sugar
I lemon 1 cup seeded raisins
4 cups sliced rhubarb or cran- 1 cup walnut meats berries
Grate rind from oranges and lemon ; cut pulp in slices, discarding white membrane and seeds. If sliced rhubarb is used, place it in a colander and pour boiling water over it; then drain thoroughly. If cranberries are used, cut them in halves, place in colander and run cold water over them. Mix fruit, grated rind, sugar and raisins. Cook slowly until thick ; add nuts and cook ten minutes longer. Turn into sterilized glasses or jars.
Orange Honey,
Oranges I cup hot water
1 lemon 6 cups sugar
Remove peel from oranges, cover with boiling water, and cook until tender. Drain, remove white membrane, dry rind and put through food chopper. Grate yellow part of lemon, and add to orange rind. Cut pulp of oranges and lemons into small pieces, discarding all seeds. Bring one cup hot water and sugar to boiling point. Add orange and lemon pulp and rind, and cook 25 minutes after boiling point is reached. Pour into sterilized glasses, and cover.
Grapefruit Marmalade.
2 large grapefruit Cold water
2 oranges Sugar
2 lemons
Peel fruit, discarding seed and one-half of rind. Remove white membrane from remaining rind and cut in narrow strips. Mix strips with pulp cut in slices ; measure, and for each cup add three cups of water. Let stand overnight. Bring to boiling point and boil ten minutes. Let stand again overnight. Add one cup sugar for each cup of pulp. Cook two hours or until a little dropped on a cold saucer forms a jelly-like clot. Turn into sterilized glasses, and when cool cover with paraffin.
Preserved Oranges,
Peel large oranges, cut in quarter inch slices and cover with cold water, allowing one cup water for each orange. Let stand 24 hours. Cook in same water until tender. Add one cup sugar and the juice of one lemon for each orange. Cook until transparent. Place in glasses or jars, cover with syrup, and seal.
Orange Jelly.
6 oranges Cold water
3 lemons Sugar
Cut oranges and lemons in very thin slices, discarding seeds. Measure, and for each cup allow three cups water. Bring to boiling point, and boil one hour. Let drain in jelly-bag overnight. Measure juice, and for each cup add one cup sugar. Boil until a little dropped on a cold saucer forms a jelly-like clot. Turn into sterilized jars, and when cold cover with paraffin.
Grapefruit Preserve.
Remove outer yellow rind and most of the white by peeling very thickly. Halve the fruit, and with sharp knife cut out the core. Then slice across and place pulp in saucepan with very little water, and cook at moderate heat. When at boiling point, add three-fourths pint of sugar to each pint of fruit pulp and juice ; then cook slowly 15 minutes. Seal in small jars.
Conserve.
2 pounds rhubarb I orange
3 cups sugar J lemon
i cup seeded raisins I cup walnut meats
Wash rhubarb ; cut in one-inch pieces ; sprinkle with sugar; add raisins, and orange and lemon, cut in thin slices, rejecting seeds. Let stand until juice accumulates, then boil gently, until thick, stirring frequently, to prevent burning. Add nut-meats, boil two minutes, and pour into glasses or jars.
One and one-half pounds of plums, one quart of cranberries, with one quart cold water, or grapes, from which the seeds are removed, may be used in place of the rhubarb.
Orange and Lemon Marmalade.
3 oranges 5 cups sugar
2 lemons 5 cups water
Wipe fruit, and cut crosswise, in as thin slices as possible, removing seeds. Put into preserving pan, add water, and let stand thirty-six hours. Place on range, bring to boiling point, and let boil (not simmer) two hours. Add sugar, and boil one hour. Turn into glasses, let stand until firm, and cover with melted paraffin.
Candied Orange or Lemon Peel.
Put peel from eight oranges or lemons in cold water; heat to boiling point, and cook gently, until very tender. Drain ; put in cold water, and, when cold, remove membrane and soft portion. Boil one cup sugar and one-half cup water until syrup spins a thread ; put in peel, and cook gently, until syrup is evaporated and peel looks clear. Drain on wire cake cooler, and leave in open-air until thoroughly dry. Store, and use as required in cakes and puddings.
Orange Straws.
Follow directions for candied orange peel, cutting peel in thin strips with scissors after the first cooking. When dry, roll in granulated sugar, and store in glass jars.
■yyHEN cooking for the sick and convalescent, the appearance and flavour of foods must be given particular care. It is usually necessary to appeal to a wavering appetite, and to provide a tempting variety while still remaining within the limitations of the physician’s orders.
Oranges and lemons are acceptable to almost every palate. Their delicious, slightly acid flavour awakens and stimulates the appetite, and their natural salts and acids directly assist digestion.
The natural fruit sugar contained in oranges is of value as a source of energy, being of an easily assimilated form.
The organic salts and acids also have a slightly laxative effect, a decided advantage in sick-room diets.
For the patient on a liquid or uncooked food diet, oranges are so quickly and easily prepared for service that they may often be included.
Oranges and lemons are generally accepted as two of the most valuable sources of vitamins, substances which are essential for the re-building and restoring of normal health.
In tray service, the golden hue of oranges adds a cheerful note of colour, while the clear waxy skin of lemons used as a garnish increases the attractiveness of many dishes—very important features of sick-room meals.
|
Other recipes which may diets are:— |
be suitable for use |
in special |
|
Lemonade .. |
Page 51 | |
|
Orangeade .. |
.. 51 | |
|
Grapefruit and Orange Salad .. .. |
„ 16 | |
|
Orange Salad .. |
„ 16 | |
|
Lemon Gelatine .. |
.. 35 | |
|
Orange Gelatine .. |
„ 35 | |
|
Orange Tapioca Pudding |
38 | |
|
Orange Ice .. |
„ 43 | |
|
Orange Ice Cream .. |
„ 43 | |
|
Orange Omelet. | ||
|
1 egg . . |
1 orange | |
|
Few gratings orange rind |
2 teaspoons butter | |
|
1 tablespoon orange juice Few grains salt |
2 teaspoons castor sugar | |
Beat the egg slightly, adding the orange rind and juice and salt. Peel the orange, removing all white membrane, and cut into very thin slices. Sprinkle with one teaspoon of the castor sugar. Melt the butter in hot individual omelet pan or frying pan. Pour in the egg mixture, and cook over a low heat, shaking the pan and pricking the mixture with a fork until all the mixture is cooked. Roll or fold and turn out on to serving dish. Sprinkle with remaining sugar and surround with slices of orange.
Hot Lemonade.
2 tablespoons lemon Juice I tablespoon sugar
J cup boiling water
Add the sugar to the boiling water, and stir until dissolved. Add lemon juice, and serve.
Another method for making hot lemonade is to slice a lemon (including skin), and pour boiling water over it. Let stand ten minutes, add sugar, and serve.
Lemon Whey.
I cup milk
2 tablespoons lemon juice
Heat the milk in a double boiler, and add the lemon juice. Cook without stirring until the whey separates. Strain through a double thickness of cheese cloth. Add sugar to taste and serve at once, or chill and serve cold.
Baked Orange for a Cold
Cut a slice, not quite through, for a lid, across the top of an orange. With a sharp French knife remove the core, and put in a teaspoon, each, of orange syrup and lime juice; bake until heated through ; place a cream peppermint candy in the centre, and serve.
'T'HAT orange juice is the ideal fruit juice for infants practically all doctors agree. In a questionnaire sent to 118 child diet specialists by the California Fruit Growers’ Exchange, asking what fruits they recommended most often for children under three years of age, 93 out of the 107 who replied wrote “ Oranges."
Some of the reasons they gave for this choice were:
Orange juice is easily digested. Its salts and acids form the best natural, mild laxative that physicians know. It is a preventive of children’s disorders due to sterile or deficient food. It has a naturally corrective medicinal effect. And, not to be overlooked, all children like oranges.
Orange juice helps to build up a sound, healthy bone-and-muscle structure, and gives the baby the right start.
It is particularly helpful in building good tooth structure.
Aside from its regulatory benefits, orange juice supplies a necessary element to growth—vitamins.
Probably the first food, other than mother's milk, that the naturally fed baby will receive is orange juice, beginning with a teaspoon a day diluted with an equal quantity of water, as early as the sixth week.
For the artificially fed baby, orange juice is of even greater importance, since nutrition experts have found that orange juice supplies vitamin C which is very necessary, but in which even so good a food as milk is deficient when subjected to pasteurization.
It is the abundance of two of the known vitamins, and the probable presence of a third, that makes orange juice a most important factor of the child’s diet.
But it is because of the great abundance of vitamin C, which is essential to normal complete nutrition, that oranges are so important to children. The absence of the vitamin C causes scurvy and the milder forms of the same disease, which are identified by the usual symptoms of malnutrition, such as lassitude, lack of appetite, etc.
Raw fruits, except in the form of fruit juice, should be introduced into the child’s diet cautiously. Indeed, children with weak digestion should have fruit only as juice. Cooking is known to lower the vitamin C content of any foods. Fresh fruit juice is, therefore, preferable to cooked juice.
In modem nutrition clinics, where the feeding of undernourished children has received the most scientific thought, the use of orange juice mixed with milk is advocated. One-fourth cup of orange juice is added to three-fourths cup milk and shaken up well. Children like the pleasant, distinctive flavour of this drink. The vitalizing qualities of the orange juice added to the food properties of the milk make a combination which is not only delightful but highly nutritious. The orange juice breaks up the milk curd into smaller particles, making it easier to digest.
When used with evaporated milk, one-third cup orange juice is sweetened slightly, and combined with one-half cup evaporated milk diluted with one-half cup water.
The Victorian Baby Health Centres Association advises expectant and nursing mothers to eat oranges daily. Babies may be given a few drops of orange juice any time after they are six weeks old. The juice should be diluted in boiled water.
It is important that artifically fed babies should have orange juice daily from when they are six weeks old. The amount should be gradually increased from a few drops until the baby can take the juice of a whole orange.
The juice should be strained through muslin before being used.
F is well to buy lemons by the dozen in order that they may always be at hand. Not only do they enter into the preparation of all sorts of dishes, but they have many uses in the kitchen and laundry. Lemons purchased by the dozen are usually bought more cheaply than when one gets merely three or four at a time.
Culinary Uses of Lemons.
In boiling fish, add lemon juice to the water ; this helps to keep it whole, and thus preserve flavour and nutriment.
A few drops of lemon juice in the water in which old potatoes are cooked will keep them from discolouring.
_ Before using bananas for salads or desserts, roll them in lemon juice.
A few drops of lemon juice in the water in which eggs are poached will keep the eggs from separating.
_ When whipping cream, add three or four drops of lemon juice to a cup of cream to make it stiff and firm.
A teaspoon of lemon juice added to the water in which lamb and veal for stew are cooked will add to the flavour and tenderness of the meat.
Squeeze lemon juice over pancakes and fritters.
Kitchen Uses of Lemons.
Put a few drops of lemon juice in the food chopper before grinding sticky fruits, such as figs, raisins or dates, and the grinder will not only be easier to clean but the food will be saved, since it will not stick to the utensil.
When aluminium kettles have become dull or black, clean them with a cloth dipped in lemon juice, then rinse in warm water.
A few drops of lemon juice in the rinsing water will give lustre to glassware.
Wooden drainboards or mixing boards may be kept free from grease and cleaned by rubbing with half a lemon or lemon rind.
After the juice has been extracted, dip the rind in salt to clean tarnished copper or brass.
Immediately after dishwashing, while the hands are still a bit moist, drop a little lemon juice in the palms and rub it well over the hands, to keep them soft and white.
Laundry Uses of Lemons.
To remove iron rust, fruit or ink stains, rub the spots well with lemon, then cover with salt and place in sun. If the spots are obstinate, repeat this process several times.
When towels become dingy, put them in a pan of cold water with soap and lemon juice. Heat gradually to boiling point. Rinse in lukewarm water and blue as usual.
To bleach linen or muslin, moisten with lemon juice and spread on the grass in the sun.
The juice of a lemon to a tub of water helps to break hard water.
Embroidery, laces and fine lingerie which have become badly yellowed may be made snowy white by boiling in water to which a little blueing and the juice of a lemon have been added.
To clean the white keys of the piano, rub with paste made of whiting and lemon juice.
The marks on paint made by striking matches there may be removed by rubbing them with a cut lemon.
INDEX
|
Ways to Serve Oranges for Breakfast. Sliced Oranges, Canadienne .. .. .. |
PAG! .. 7 | ||
|
Appetizers and Cocktails Fruit Juice Cocktails. | |||
|
Iced Orange Juice .. .. |
# m |
8 | |
|
Honey Orange Cocktail .. .. |
,, |
8 | |
|
Ginger Cocktail .. .. |
# # |
8 | |
|
Grapefruit Cocktail .. .. |
.. |
.. |
8 |
|
Fruit Cocktails. | |||
|
Mint Cocktail .. .. |
## |
* | |
|
Fruit Cup .. |
.. |
9 | |
|
Grapefruit Cup, Nos. 1, 2 and 3 ., |
, # |
9 | |
|
Strawberry and Orange Cocktail .. |
.. |
10 | |
|
Orange, Cherry and Melon Cocktail .. |
.. |
10 | |
|
Savouries. | |||
|
Orange Savoury .. .. .. |
, , |
10 | |
|
Pineapple Savoury.. .. .. |
. . |
10 | |
|
Lemon Garnishes .. .. .. |
11 | ||
|
Ousters and Fish Suggestions. | |||
|
Oyster Cocktail .. .. |
12 | ||
|
Oysters with Cocktail Sauce .. |
12 | ||
|
Oysters on the Half-Shell .. .. |
12 | ||
|
Lemon with Fish .. .. |
12 | ||
|
Sauces for Meat, Fish and Vegetables. Lemon Sauce .. .. |
13 | ||
|
Orange Mint Sauce for Lamb .. |
13 | ||
|
Hollandaise Sauce .. .. |
13 | ||
|
Parsley Butter Sauce .. .. |
13 | ||
|
Savoury Lemon Butter .. .. |
14 | ||
|
Cumberland Sauce for Duck .. |
14 | ||
|
Raisin Sauce for Ham .. .. |
14 | ||
|
Mint Jelly .. .. |
14 | ||
|
Mousselaine Sauce .. .. |
14 | ||
|
Luncheon Salads. | |||
|
Jellied Fruit Salad .. .. |
15 | ||
|
Jellied Vegetable Salad .. .. |
15 | ||
|
Lamb and Orange Salad .. .. |
15 | ||
|
Mock Lobster Salad .. .. |
15 | ||
|
Combination Fruit Salad .. .. |
16 | ||
|
Orange Salad .. .. .. |
16 | ||
|
Orange and Tomato Salad .. .. |
16 | ||
|
Peanut Rice Salad .. .. |
16 | ||
|
Ten Minute Salads. | |||
|
Orange Salad .. .. |
16 | ||
|
Apple and Orange Salad .. .. |
16 | ||
|
Grapefruit and Orange Salad .. |
16 | ||
|
Date and Orange Salad .. .. |
17 | ||
|
Celery, Apple and Orange Salad .. |
17 | ||
|
Pineapple and Orange Salad .. |
17 | ||
|
Cranberry and Orange Salad .. |
17 | ||
|
Peach and Orange Salad .. .. |
17 | ||
|
Cabbage and Orange Salad •. .. |
17 | ||
|
Onion and Orange Salad .. .. |
17 | ||
|
Cheese and Orange Salad .. .. |
17 | ||
|
Prune and Orange Salad .. .. |
18 | ||
|
Pineapple, Orange and Grapefruit Salad |
18 | ||
|
Orange, Banana and Cherry Salad .. |
18 | ||
|
Orange, Grape and Cantaloupe Salad .. |
18 | ||
|
Orange, Pineapple and Cucumber Salad |
18 | ||
|
Orange, Tomato and Pepper Salad .. |
18 | ||
|
Page Sixty-four | |||
Salad Dessert Lemon Jelly Fruit Salad Pineapple and Orange Salad Ginger Ale Fruit Salad Frozen Fruit Salad Orange Salad Banana Canoes
|
Peanut and Orange Salad .. .. |
PAGE .. 18 | |
|
Popcorn and Orange Salad .. .. |
.. 18 | |
|
Banana and Orange Salad .. .. |
.. 19 | |
|
Raisins and Orange Salad * .. .. |
.. 19 | |
|
Salad Dressing—Lemon Juice and Sugar |
.. 19 | |
|
Company Salads. | ||
|
Ginger Ale Salad , • .. |
.. 19 | |
Salad Dressings French Dressing .. .
Pies and Tarts Lemon Tart .. .
Deep Dish Orange and Apple Pie . Orange Meringue Pie .. .
Boston Cream Pie, with Orange Filling Sliced Lemon Pie •. ■
Cakes and Cookies.
Orange and Raspberry Shortcake ..
Lemon Ice-box Cake ,, .. .. ..31
|
Filling! and Frosting!. | |||
|
PAGE | |||
|
Orange Frosting • • |
., |
.. 31 | |
|
Orange Filling ^ .. |
•, |
• • |
.. 31 |
|
Golden Orange Frosting .. |
.. |
.. 31 | |
|
Mandarin Decoration .. |
.. |
.. 32 | |
|
Lemon Filling .. |
.. 32 | ||
|
Lemon Curd .. |
.. |
.. 32 | |
|
Lemon Butter Icing .. |
• s |
.. 32 | |
|
Emergency Icing .. |
«. |
.. 32 | |
|
Lemon Cocoanut Filling .. |
., |
.. |
.. 32 |
|
Lemon Boiled Icing .. |
.. 32 | ||
|
Orange Boiled Icing |
., |
.. 33 | |
|
Orange Butter Icing .. |
. • |
.. 33 | |
|
Filling .. |
.. |
, .. |
.. 33 |
|
Orange Filling ^ .. |
.. |
.. 33 | |
|
Orange Honey Sandwich Filling |
.. |
.. |
.. 33 |
|
Fruit Filling for Sandwiches |
.. |
.. 33 | |
|
Lemon Mincemeat .. |
.. 34 | ||
|
Lemon Honey .. |
.. 34 | ||
|
Lemon Cocoanut Cream • • |
• • |
•• |
.. 34 |
|
Ten Minute Dessert!. | |||
|
Oranges and Cocoanut .. |
.. |
.. 34 | |
|
Orange Caramel .. |
.. |
.. 35 | |
|
Strawberry Dessert .. |
.. |
.. 35 | |
|
Orange Puffs .. |
., |
.. 35 | |
|
Baked Rhubarb and Oranges |
.. |
,, |
.. 35 |
|
Orange Gelatine .. |
.. |
.. 35 | |
|
Lemon Gelatine .. |
.. |
.. 35 | |
|
Lemon Sponge .. |
.. |
. • |
.. 36 |
|
Lemon Snow .. |
.. |
., |
.. 36 |
|
Lemon Bavarian Cream .. |
#. |
.. |
.. 36 |
|
Orange Bavarian Cream .. |
, # |
.. 36 | |
|
Bavarian Cream .. |
.. |
.. 36 | |
|
Jellied Oranges, cut in sections |
• • |
•• |
.. 37 |
|
Cooked Desserts. | |||
|
Lemon Sago • • |
.. |
• • |
.. 37 |
|
Orange Fritters .. |
• • |
.. |
.. 37 |
|
Sweet Croquettes .. ^ |
aa |
•. |
.. 37 |
|
Marmalade and Vermicelli Pudding |
.. |
• • |
.. 37 |
|
Lemon Crumb Pudding .. |
.. |
.. |
.. 38 |
|
Lemon Pudding .. |
. v |
.. 38 | |
|
Filling .. |
.. |
.. |
.. 38 |
|
Orange Cream Custard .. |
.. |
.. 38 | |
|
Orange Tapioca Pudding .. |
.. |
.. 38 | |
|
Orange Cottage Pudding .. |
.. |
.. |
.. 39 |
|
Orange Cup .. |
.. |
.. 39 | |
|
Orange Bread Pudding .. |
. • |
.. 39 | |
|
Mandarin Chartreuse .. |
.. |
.. 39 | |
|
Orange Roly-Poly .. |
.. |
.. 40 | |
|
Citrus Souffle •. |
.. |
#a |
.. 40 |
|
Orange Charlotte .. |
.. |
.. 40 | |
|
Orange Compote .. Orange and Rhubarb Tartlets |
•• |
.. 40 .. 40 | |
|
Orange Jelly •. |
.. |
.. |
.. 41 |
|
Lemon Snow .. |
.. |
.. |
.. 41 |
|
Lemon Jelly .. |
• • |
• • |
.. 41 |
|
Frozen Desserts. | |||
|
Orange Milk Sherbet •• |
#, |
.. 42 | |
|
Lemon Milk Sherbet .. |
.. |
.. 42 | |
|
Frozen Punch .. |
.. 42 | ||
|
Mixed Fruit Sorbet .. |
.. |
#. |
.. 42 |
|
Orange Cream Sherbet .. |
.. 42 | ||
|
Lemon and Orange Sherbet .. |
.. 43 | ||
|
Lemon Water Ice or Sorbet .. |
.. |
.. 43 | |
|
Orange Nut Mousse .. |
,. |
.. 43 | |
|
Orange Ice .. Page Sixty-six |
• • |
• • |
.. 43 |
|
Orange Ice Cream •• .. |
PAGE .. 43 | |
|
Orange Sundae .. •• |
#. |
.. 43 |
|
Manhattan Pudding •• .. |
,, |
.. 44 |
|
Mandarin Jelly •• .. |
• • |
.. 44 |
|
Sauces for Desserts. | ||
|
Lemon Sauce .. •• |
.. 44 | |
|
Lemon Hard Sauce •• .. |
.. 44 | |
|
Orange Marmalade Sauce .. .. |
.. 45 | |
|
Cream Pudding Sauce .. .. |
.. 45 | |
|
Orange Syrup Sauce .. .. |
.. 45 | |
|
Orange Puff Sauce .. .. |
.. 45 | |
|
Lemon Whipped Cream Sauce .. |
.. 45 | |
|
Orange Sabayan Sauce .. .. |
.. 45 | |
|
Golden Sauce •• .. |
.. 45 | |
|
Orange Sauce .. .. |
.. 46 | |
|
Georgette Pudding Sauce .. .. |
.. 46 | |
|
Orange Fairy Fluff .. .. |
.. 46 | |
|
Iced Orange Sauce .. .. |
.. 46 | |
|
Creamy Lemon Sauce .. .. |
.. 46 | |
|
Orange Custard Sauce •• •• |
.. 47 | |
|
Bread and Rolls. | ||
|
Raised Orange Rolls .. .. |
#, |
.. 47 |
|
Baking Powder Orange Rolls .. |
.. |
.. 47 |
|
Orange Sandwich Bread .. .. |
•• |
.. 47 |
|
Sandwiches and Toast. | ||
|
Raisin Bread Sandwiches .. .. |
.. 48 | |
|
Candied Orange Peel Sandwiches .. |
.. 48 | |
|
Toasted Marmalade Sandwiches .. |
.. 48 | |
|
Orange Cream Toast .. .. |
.. 48 | |
|
Orange Toast .. .. |
.. 48 | |
|
Lemon Honey Sandwiches .. .. |
.. 48 | |
|
Orange Honey Sandwiches .. .... |
.. 49 | |
|
Candies and Confections. | ||
|
Orange Fudge .. .. |
.. 49 | |
|
Lemon Creams .. .. |
.. 49 | |
|
Orange Fondant .. .. |
.. 49 | |
|
Orange Fondant (another method) .. |
.. 50 | |
|
Candied Oranges .. .. |
.. 50 | |
|
Lemon Taffy .. .. |
.. 50 | |
|
Turkish Delight .. .. |
.. 50 | |
|
Fresh Fruit Drinks. | ||
|
Orangeade . • .. |
.. 51 | |
|
Lemonade .. .. |
.. 51 | |
|
Orange Egg Nog .. .. |
.. 51 | |
|
Lemon Syrup .. .. |
.. 52 | |
|
Pineapple Punch .. .. Mint Julep .. .. |
.. 52 | |
|
.. 52 | ||
|
Ginger Ale Punch .. .. |
.. 52 | |
|
Grape Juice Lemonade .. .. |
.. 52 | |
|
Hot Spiced Lemonade .. .. |
.. 52 | |
|
Fruit Punch .. .. |
.. 53 | |
|
Cider Punch •• .. |
.. 53 | |
|
Iced Tea .. .. |
.. 53 | |
|
Afternoon Tea .. .. |
.. 53 | |
|
Pineapple Lemonade .. .. |
.. 53 | |
|
Grape Cup .. .. Rhubarb Punch .. .. |
.. 53 .. 53 | |
|
Egg Lemonade .. .. |
.. 54 | |
|
Fruit Punch for Fifty .. .. |
.. 54 | |
|
Ginger Punch .. .. |
.. 54 | |
|
Loganberry Punch .. .. |
.. 54 | |
|
Lemon Fizz .. .. |
.. 54 | |
|
Orange Pineapple Cup .. |
.. 54 | |
|
Pineapple Julep .. .. |
.. 55 | |
|
Page Sixty-seven | ||
Dishes for the Sick Convalescent.
Household Uses of Lemons.
PAGE . 55 . 55
60 and
ON O' O' O' 0'0'0''*/t y? ^ VJi «a/» \J*
V>JK)KI — 000>0 000300COOOVJNJV|VJV|0'0'0'0'0'
OST of the matter in this booklet Cy (J V* is reprinted by courtesy of the “ California Fruitgrowers' Exchange,” Los Angeles, California, U.S.A., but for several of the recipes shown we are indebted to Miss R. Chisholm, Principal, The Emily McPherson College of Domestic Economy, cr. Russell and Victoria Streets, Melbourne. Revised and tested by the Victorian Railways Dietitian.
by the—
Having Lemons always in the house is a great convenience and a measure for healthfulness.....
There are many good daily uses for Lemons
—Try Them all!
Buy lemons by the dozen, not singly or in twos and threes. . . . This is—The
Cheaper Way
NOTES
NOTES
NOTES
Authorised by the Victorian Railways Commissioners as part of their propaganda to assist the primary industries of the State.