THE ORANGE IN COOKING.

Gisborne Times, Volume XXIX, Issue 3184, 1 April 1911, Page 4

THE ORANGE IN COOKING.

ORANGE RECIPES. Whilst oranges are in season one cun make so very many nice dishes' from them. The following recipes if tried, will be found very successful. ORANGE COMPOTE. Take six oranges, eight- ounces of sugar, one pint- of water. Peel and cut the oranges in rounds. Save all juice, and put it with some shreds of peei (no white) into the water with the sugar. Boil tliia for one Hour, and pour syrup over the rounds of oranges to cool. ORANGE MERINGUE. Take four ounces of rice, two ounces sugar, one quart milk, flavoring. Swell out the rice slowly in the milk for four hours until all the milk is absorbed. Pour into basin and cool. Then turn into a glass disli. Pour over compote of oranges made by preceding recipe, and put whipped cream in top. ORANGE JELLY. One dozen sweet oranges, sixpenny packet of gelatine, six ounces caster sugar, breakfastcupful cold water. Dissolve gelatine and sugar in water on fire. Squeeze oranges and strain juice. Strain gelatine into this and stir. Pour into wetted mould and cool. ORANGE PUDDING.

Peel and cut- into small pieces four oranges, put into a deep dish, and sprinkle over them half a cupful of sugar. Beat- together the volks of two eggs, half a cupful of sugar, two tablespoonfuls of cornflour, wet with a little cold milk. When it thickens pour over the oranges. Beat the whites of two eggs to a stiff froth, and add two tablespoonfuls of powdered sugar; pour over th*, ...p, and brown in oven.

ORANGE TART. Squeeze pulp, and boil two Seville oranges, tender; weigh them, add double sugar, beat -both together to a paste, then add the juice and pulp of the fruit, and the size of a walnut of fresh butter' and* beat all together. Choose a very shallow dish, line it with light puff crust, and lay the paste of orange in it; icing can be put in if liked.