THE RIGHT RECIPE

Evening Star, Issue 21518, 16 September 1933, Page 21

THE RIGHT RECIPE

ORANGES ARE PLENTIFUL AGAIN TRY SOME NEW RECIPES Orange Pudding. A delicious pudding with a fresh fruity flavour; Two good oranges, two eggs, 2oz sugar, half-pint milk, two bananas, two teaspoons cornflour. Peel the oranges and remove the pith; cut the fruit into slices and arrange in a dish with two bananas, sliced, and sprinkle with a little sugar. Roil the njilk, add the sugar, mix the cornflour to a paste with a little milk, and stir into the boiling milk until it thickens. Allow to cool, a little, add the beaten egg yolk, pour over the fruit, and leave to cool. Whisk the whites of the eggs to a stiff froth with a little castor sugar, pile on the top, then stand in a cool oven to brown. Snowcap Dalight. Tho children will bo sure to ask for more snowcap delight. Three tablespoons each of sugar and semolina, three oranges, the white of an egg, one pint of boiling water. Mix the sugar and semolina together with a little cold water, add to the boiling water, and boil for ten minutes; stirring all the time. Remove from the fire, add the strained orange juice, pour the mixture into a basin, and whip for fifteen minutes. Turn into a glass dish, and decorate with glace cherries and angelica. Orange Tartlets. Orange tartlets are guaranteed to find favour Cream together 2oz butter with 3oz of castor sugar, add the yolk of an egg and the juice and thinlypeeled rind of one large orange. Whisk the white of the egg and fold into the mixture. Line small patty tins with a short crust, prick the bottoms with a fork, then bake in a fairly quick oven until cooked. Fill each tartlet with the orange compote, then bake for a few minutes in a moderate oven. Cool on a wire rack and sprinkle with castor sugar. Orange Cake. As a change from the usual fruit cake try this one with an orange flavour. ' Three eggs, 6oz flour, soz each of butter and sugar, the grated rind and juice of an orange, one teaspoouful of baking powder, pinch of salt. Cream the butter and sugar, add the yolks of the eggs, and, gradually, tho sifted flour, and beat well together. Add the grated rind and the strained juice of the orange and the baking powder. Lastly whip the whites of the eggs to a stiff froth and fold into the mixture. Pour into a greased, paper-lined, shallow tin and bake in a moderate oven for three-quarters of an hour. Cool on a wire rack. Orange Wine. Now for an old-fashioned but delicious beverage—orange wine. _ It is very easy to make if tins recipe is carefully followed. Cut thirty oranges into quarters and slice ten lemons. Put all into a large earthenware pan with two gallons of cold water, and stand for fourteen days. Strain the liquor into another pan, add 61b of loaf sugar, cover the top with a thick cloth, and stir daily for ten days. Strain again, pour into a cask, and leave to work. When fermentation has ceased tightly bung the cask and bottle off in six months.