SAVE THE ORANGE RINDS

Sun (Auckland), Volume II, Issue 418, 28 July 1928, Page 21

SAVE THE ORANGE RINDS

When peeling an orange, cut the rind slightly all round the centre and remove each half neatly with the aid of a dessert spoon, or else cut the fruit in halves and scoop out the pulp, leaving two rind “cases” intact. You will then have the material for a couple of charming little sweet dishes for the dining table. When they have been gently dried off in the sun they will turn a pleasant dark orange tone and still retain their shape, provided that no artificial heat lias been applied to them. One of the prettiest party dishes, called “orange baskets,” is made from blanc-mange flavoured with orange juice, poured while still warm into the half-rinds. When the blancmange has set to shape, it is decorated with a glace cherry and a handle of angelica is fitted to the “basket.” Orange peel, dried and grated, makes excellent flavouring for a simple fruit cake mixture. Or take any recipe that calls for grated cocoanut and substitute grated lemon rind for the cocoanut —the result will be excellent. Candied peel is not difficult to make at home. The peel must be freed from all pulp and pith and then gently boiled in water until soft. From the water in which it has been boiled make a strong sugar syrup; let this grow cold, soak the peel in it until it becomes transparent, and dry off slowly on the top of a stove or in a current of warm air. This can be used for puddings in the ordinary way, or minced with currants and raisins and used as filling for tartlets or a baked roly-poly pudding. Orange peel is too pungent and too full of flavour to be thrown away.