ORANGE SWEETMEATS

New Zealand Mail, Issue 1507, 17 January 1901, Page 24

ORANGE SWEETMEATS

But few housekeepers really appreciate the full and varied value of an orange. As a flavouring this fruit is perfect, and can be utilised, even to the skin. The following recipes describe the exquisite sweetmeats tested : Preserved Orange Peel. Cut the orange peel into thin, small strips, and throw them into a moderately strong brine. Let them stand for ten days, stirring thoroughly from the bottom everv morning. At the end of that time wash thoroughly in oold water, and then soak in fresh water for three days longer, taking care that the water is changed once every twenty-four hours. When ready for cooking, drain well, anc: put over the fire in fresh, cold water of sufficient quantity to cover and boil until the rincl_can.be easily pierced with a straw. When tender drain thoroughly. To each pound of peel allow one pound of sugar, and acid just enough water to the sugar to make a syrup, when it reaches the boiling point, acid the peel and let it cook until a rich syirup is formed. Remove then from, the fire, and acid white brandy in the proportion of one pint to 41b of the orange peel. Pack away in jars and let stand two weeks before using. An economical way of securing the peel is to gather it bit by bit from the fruit that is used for other purposes, and then throw it into the brine until needed. As the peel must necessarily stand ten days, it is not injured by a considerably longer period in salt, it is well stirred each day, and so a goodly heap of the peel can be collected for several weeks. Orange Loaf Cake. Mix the juice and grated rind of four oranges, let stand for ten minutes, then rub well with a spoon and strain. Add lib of powdered sugar and work to a, thick syrup. Cut lib of butter into dice; wash in cold water. Squeeze, remove all water and milk, then add to the orange syrup, and beat to a light cream. Beat 10 eggs until they are like soft custard and sift 14c z of flour ; stir them alternately with the cream a little at a time. Beat as long and as steadily as your -strength will allow; pour into a buttered mould and bake in a brisk oven until it shrinks from the pan. Turn it out from the mould, dust with flour, wipe it off; then cover with the followingl icing while warm. Roll one small orange on a plate so as to cause the oil to exude. Then take a, little powdered sugar to. which there are no lumps, and rub gently and evenly in the hand, and then ruib over and over the orange till it becomes saturated with oil, repeating the process till 31b of sugar has been used, or the oil becomes exhausted. Squeeze out the juice of the oranges and strain. Then break the whites of two eggs into a shallow china dish and whisk them until they foam, but do not rvhiten; then sift in the sugar, a little at a time, adding the juice with half a tea,spoonful of lemon juice, little by little till it has been used. Orange Creams.—Boil the rind of one large orange until tender, then beat it in a mortar until reduced to a pulp. Add one tablespooifignl of brandy, the strained juice of the orange and J-lb of sugar. Then beat all together for ten minutes, when add the yolk of four well-beaten eggs, and again beat briskly* Bring one pint of cream to the boiling point, pour it very gradually into the orange, mixture, stirring all the time. Bjpt until nearly cold, then pour in custard cups, which place in a deep dish of boiling water, and let stand until the water is quite cold. When cold, remove the cups, garnish the tops with sun-dried orange peel and stand on ice until needed.