Table and Kitchen

New Zealand Herald, Volume LXXV, Issue 23097, 23 July 1938, Page 7 (Supplement)

Table and Kitchen

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Chasing the Vitamins

Ways of Serving the Invaluable Orange

"|T is now pretty generally recognised that oranges arc rich in vitamins A, B fl! vl ('. that they aid digestion, offset acidity, stimulate the appetite and are generally worth their weight in gold. Prink orange juice on first arising, if von possibly can, and introduce them into your dessert as often as you can. Hero are some delicious ways of doing it. Ora.ige Sponge Custard Take I tablespoon butter, J cup sugar, 1 tablespoon self-raising flour, juice 2 oranges, rind of 1, cups milk, - eggs. Cream the butter and sugar, add the flour, orange rind (grated), and juice, and mix well. Add the milk, mix well again, and stir in flip beaten egg-yolks. Whip the eggwhites to a very stiff froth and fold in lasi mixing lightly. Pour into a lireproof dish and bake as ordinary custard, standing in a dish of water. It will cook with a firm, light, spongy top and a creamy custard underneath. Orange Snow One and three-quarter cups orange juice, juice 1 lemon, loz. gelatine, 1 pint boiling water, whites 2 eggs, soz. sugar. Soak gelatine in cold water, pour on boiling water, mix and add orange and lemon juice and sugar. Stir till sugar is dissolved and leave tiil cool. Bcn.t whites stiffly, add orange mixture gradually' to it, then beat till thick. Chill and serve with cream or custard. Orange Meringue Pie Shortcrust. —Tako 6oz. flour, 3oz. butter, 1 egg, loz. castor sugar, pinch salt, pinch of baking-powder. Filling.—lake 3oz. castor sugar, loz. butter, 3 egg-yolks, 3oz. sponge-eako crumbs, 1 oz, cornflour, \ gill milk, 2 oranges, 3 egg-whites, 1 tablespoon castor sugar, chopped walnuts. Mix the sugar salt and baking powder into the flour. Then rub butter in very

lightly. Add beaten egg, and knead all together till smooth and light. Roll to quarter of an inch thickness, and line e piedish. For tho filling cream butter and sugar together, stir in egg-yolks, well beaten, and cornflour, mixed in milk. Mix well and pour in the strained juice of the Oianges, prated rind of one orange, and eakecrtimbs. Pour mixture into prepared piedish and bake in a moderate oven till set. Whisk eggwhites until stiff, add the tablespoon castor sugar and spread on top of custard. Sprinkle over a few chopped walnuts and return the pie to the oven till meringue is set. Orange Honey Take 1 egg. 1 cup castor sugar, cup butter, juice 2 oranges, 2 ojeyolks, 1 tablespoon lemon juice, and the grated rind of one orange. Wash the ,butter in cold water till waxy and white. Place in the top of a double boiler with the sugar and let it meit. Beat the egg and egg-volks together. Add orange juice, orange rind, and lemon juice. Beat all thoroughly together, then add to butter and sugar in double bpiler, and cook over hot water till thick, stirring all the time, as the mixture is liable to scorch very easily. Pot like lemon butter, and use as required. Orange Walnut Cake Two ounces butter, 4oz. sugar, 2 eggs, 2oz. chopped walnuts, rind and juice 1 orange, 6oz. plain flour, J teaspoon baking powder. Cream butter and sugar, add wellbeaten eggs, then orange rind and juice, then sifted flour and baking powder, lastly the finely-chopped nuts. Pour into baking dish or two coconut-bar tins. Bake in moderate oven 30 to 40 minutes. Turn on to cake-cooler. When cold, ice with orange icing and decorate with walnuts.' Orange Conserve Six oranges, 41b. sugar, 4 pints water. Choose oranges with thick skin. Cut into very thin slices. Place in a basin and pour the water over and stand all night. Next day boil the oranges for haif an hour. Add the sugar, stir till dissolved. Boil about 1£ to l£ hours,

or until a small quantity sets and is thick when cold on a saucer. Skim well and bottle immediately and cover. Store in a cool dry place. Steamed Orange Pudding Two ounces butter, 2oz. sugar, 1 egg, grated rind of 1 orange, 2 tablespoons orange juice, loz. self-raising flour. Cream butter and sugar, add orange rind, then gradually tho beaten egg, then orange juice and the vrell-sifted flour. Pour into a greased mould, cover with greased paper and steam for 1:1 hours. Remove from steamer, and turn on to a hot dish. Servo with orange sauce made with arrowroot. Orange Delicacy Half pint milk, 3 tablespoons sugar, 2 tablespoons cornflour, juice of 3 oranges, grated lemon rind, nuts, orange sections. Blend cornflour with a little milk, hoi I remainder, pour on to cornflour. Cook for one minute; add juice, rind and sugar. Pour into mould, chill, turn out and decorate with nuts and sections of orango