WAYS WITH ORANGES

Dominion, Volume 26, Issue 102, 24 January 1933, Page 5

WAYS WITH ORANGES

As a Cocktail: Simply serve the strained juice of oranges in glasses, as cold as you can, and, if you like, with a sprig of mint or a- powdering of chopped mint on top. Orange Salad: Peel the oranges thickly so that the white pith is removed with the peel. Then with a sharp knife run along the dividing skiu, take out each section, removing auv pips there may be. Arrange on fresh young lettuce leaves and serve with a dressing made by mixing a little made mustard with some powdered sugar, a little salt and pepper, a dessertspoonful of salad cream, and o llTe oil added slowly to make a thick syrupy dressing, rather like honey to look lit. Thin down with a little vinegar if liked. , . Orange Sweet: Take the peel from the oranges and cut them into rather thin slices. Make a layer in a glass disb, cover with freshly-grated coconut and a little sugar if tbe fruit is rather sour, and continue in layers, finishing with coconut and sugar. Orange and Nuts: Peel the oranges and take out the sections without pips or skin and arrange in tbe centre of a glass dish. Slice some bananas and arrange them round, and round the edge arrange peeled slices of new Brazil nuts, or chopped pealed walnuts. Cover with a well-flavoured syrup. • Orange-Hard Sauce: This can be served .with any steamed pudding or with baked sponges. Cream together a gill of butter with two gills of powdered sugar, then work in two tablespoonfuls of orange juice a teaspoonful of lemon peel and a teajpoonful of grated orange peel. Make very cold before serving.

Pancakes with Orange: Grate some orange rind and mix with the.batter mixture, and when cooked add orange juice very liberally and powdered sugar. .