ORANGE PUDDINGS

Evening Post, Volume CXXII, Issue 32, 6 August 1936, Page 19

ORANGE PUDDINGS

HOT AND COLD VARIETY

This is the season of the year when the housewife is hard put to it to find substitutes for-the variety of fruit she had at her command throughout the summer and autumn months (states the "Melbourne Age"). Apart from cool-store apples and pears—growing more expensive as the winter advances—there is little beside the citrus fruits, and, of course, the bananas, that are such a splendid all-the-year-round standby, to help her out in her job of providing tempting and varied fare for the family. But oranges, though many housewives rarely think of using them in cooking other than as a flavouring simply for cakes or puddings or sauces, will form the foundation of surprising variety of delectable dishes. Here are just a few suggestions:— FOR SUNDAY NIGHT SUPPER. Orange caramel makes a delicious sweet for Sunday night supper—and it has the great advantage of being very easily and quickly prepared. Simply skin the oranges, cut them into thick slices, free from pips and pith, and

arrange them "In a bowl. Pour over them a syrup made of their own juice and white sugar. , Make some caramelwith a, quarter of a pound of loaf sugar and a gill of water, boiling them together for about ten minutes. Pour it out to harden and then beat it into cirunibs and sprinkle it over the oranges. Coyer the bowl with a little sweetened whipped cream; and decorate with almonds. And this orange custard is good, too. Make a custard with three-quarters of a pint of milk and the- yolks of three eggs, adding a pinch of salt, vanilla to flavour, and a little sugar to sweeten.' Beat the whites of the three eggs to a meringue, adding gradually enough sugar to stiffen it, and flavouring with Ka dessertspoonful of lemon juice. Bake for a quarter of an hour in a moderate oven. Peel and slice the oranges* arrange them in a bowl, pour the custard over, and put the meringue, on top. This sweet can be served hot or cold. . i FOR A CHILDREN'S PARTY. This will find favour • with the youngsters, and makes a decorative and simple sweet for a children's party. Cut the oranges in two, scoop out the flesh, and" pass this through a sieve. Mash some-bananas, and beat them to a froth, add the orange juice and sugar to taste, mixing well together. Return to the orange cases and decorate with whipped cream and blanched almonds or crystallised cherries.- ■ — Orange charlotte russe is good too.' Soak two level tablespoons of granulated gelatine in a quarter of a cup of cold water for ten minutes, then fill the cup up with boiling water. Make sure the gelatine is dissolved. Pour into a bowl, add a cup of sugar, a'cup of orange juice and. pulp, and a tablespoonful of lemon juice. Leave in a bowl of cold" water to cool, and when quite cold whip it till it begins to foam. Then fold in two cups of whipped cream, and line a glass bowl with sponge fingers or slices of sponge cake. Put in the charlotte, garnish with whipped cream, cherries, and slices of oranges. A PLEASANT CHANGE. Orange tart makes a pleasant change. Cream together two ounces of sugar and two of butter, and add the yolks of two eggs. Mix well, and fold in the grated rind of one orange and the juice; and a tablespoonful of cake crumbs. Remove the peel from • another orange and divide it, arrange the sections of orange round a tart, and pour the orange mixture over. Bake in a steady oven for about half an hour, ° and decorate with a little orange peel and angelica, or top with a meringue X made from the whites of two eggs and ' two to three ounces of sugar. And, finally, here are two delicious t orange puddings: The first requires a quarter of a pound of butter or dripping, the same quantity of sugar, an egg, the grated rind of an orange and the juice, a teaspoonful of baking c, powder, and six ounces of flour. Cream together the butter, • sugar, and egg, ° add the grated rind and juice of the a orange. Mix the baking powder with -" the flour and beat it into the butter >t mixture. Place in a buttered mould ' and steam for one hour and a half. )f Serve with an orange sauce. )f For the second pudding, also a k steamed one,, allow three ounces of ._ butter, four ounces of sugar, and four j' ounces of flour, two eggs, the grated c rind of two oranges, and the juice of ;s one, and a teaspoonful of baking powder. Cream the butter and sugar, g add alternately the flour and eggs well d beaten, the grated rind of the oranges, ts and. the of one. Add also th 0 baking powder, and cream well to^ is gether. Butter a mould and decorate it with sections of the remaining! s> orange, put in the mixture, and steam j_ for one" hour and a half. '■ i