THE RIGHT RECIPE

Evening Star, Issue 22328, 2 May 1936, Page 26

THE RIGHT RECIPE

GRANGES AND LEMONS HEALTH-GIVING AND USEFUL. In tho list of valuable fruits, oranges and lemons must surely come first. Besides being good friends to all who want food rich in calcium, phosphorus, and iron, to build strong teeth and bones and a well-regulated body, they arc the chief standby of the clever cook, who can use them to advantage in the making of many delicious dishes. A little lemon or orange juice makes all the difference to many recipes, and lemo.n rind, finely grated, can be used to flavour sweets, curries, and casserole dishes, while lemon cheese and orange cheese are both excellent and popular fillings. The following recipes will suggest lots of things that you can do with these useful fruits.

Orange Marmalade. This is a particularly good recipe, and can be thoroughly recommended. Take 0 large Poorman’s oranges, 3 large lemons, 101 b sugar, and 22 cups water. Cut up the whole fruit finely, cover with water and boil hard for one hour, till the fruit is tender. Then add sugar and boil again" for one hour from the time it comes to the boil; It must be boiled hard throughout, and will make 22 11b pots of marmalade. Lemon Jumbles. Take Boz flour, J teaspoon cream of tartar, J teaspoon carbonate of soda, 1 lemon, 2oz butter, 3oz sugar, 2 tablespoons milk, 1 egg. Mix flour, cream of tartar, soda, and grated rind of the lemon together, cream butter and sugar together well, then add well-beaten egg. Add flour and egg alternately to dry ingredients, mix to a stiff paste, adding juice of lemon and then milk, and roll out into strips Jin thick. Form into twists, and bake in a hot oven for 15 minutes.

Orange Fritters. Take some oranges, sugar, fritter batter, frying fat. Peel the oranges, remove all the pith, cut into slices, lay on a plate and sprinkle with sugar. Make the hatter in the usual way, and dip the slices of orange in the batter, then into the boiling fat. Fry till a golden brown all over, drain on white paper, and serve at once, sprinkled with sugar.

Orange and Celery Salad, Take 1 head celery, 4 oranges, mayonnaise, or dressing, lettuce leaves. Peel tho oranges, remove all pith, and cut into cubes. Cut the celery into slices and mix with tho oranges. Moisten with mayonnaise or dressing, place a.

spoonful in lettuce leaves, and serve very cold. Orange and Lemon Souffle. Take 1 enp milk, i cup sugar, a pinch of salt. 2 eggs, 1 tablespoon cornflour, juice of an orange and a lemon. Put milk, sugar, and salt into a saucepan, and when nearly holing add the wellbeaten yolks of eggs mixed with cornflour a lid a few drops of milk. Stii until smooth and creamy, remove from fire, and add juice. .Mix in well, and lastly add the stiffly beaten whites ol egg.' Pour into a. wetted dish and serve with stewed fruit, or custard.