VARYING THE MENU

Taranaki Daily News, 7 September 1935, Page 15 (Supplement)

VARYING THE MENU

ORANGE DISHES POPULAR. Juice cranges make a pleasant sweet. Four large oranges are required, with 6oz. castor sugar, two lemons, 2oz. cornflour and one pint of cold water. Strain the orange and lemon juice, after thinly peeling them, and mix the juice with the cornflour to make the paste. The orange rind is boiled in the wafer and then, after having been allowed to infuse, the liquid is strained away and added to the paste. Finally, gently boil' the complete mixture for 15 minutes, stirring all the time. Pour into a mould. This is an, excellent summer pudding, and is especially nice for a dinner, party, if set in individual dishes. Have you ever tried baked oranges as a sweet or an accompaniment to roast duckling? They do not appeal to some people’s taste, but others love them. The oranges need to be boiled first, for about half-an-hour, to soften the skins, then a small piece is cut off the top of each orange and a sprinkling of sugar given it. They are ready after 30 minutes in a slow oven. Orange Fritters: This dish is very acceptable to the dinner menu during the' winter. Peel three oranges and divide them into segments. To a teaspoonful of salad oil add nearly a gill of tepid water and stir this into a quarter of a pound of flour with a pinch of salt, and beat all together well to form a light batter. Let it stand for a ; little time. Whip the whites of two eggs to a stiff froth and fold into the batter. Drop the orange segments into the batter and fry in hot fat until they are golden brown. Dust with powdered sugar, decorate with glace cherries and serve hot. ‘ Orange Sponge Pudding: Take £ cup castor sugar, 2 tablespoonsful butter, 2 eggs, half cup orange juice, 1 tablespoonful lemon juice, half cup of water, grated' rind of half orange, 2 cups flour, 2 teaspoonsful baking powder, pinch salt. Cream butter and sugar together, add beaten eggs, and beat well. Add orange juice, lemon juice, watelr and grated rind, and fold in flour, which has been sifted with baking powder. Bake in a moderate oven for 40 minutes and serve with hot orange juice. Orange Sauce: (1) Take two egg yolks, 1 cup orange juice and pulp, quarter-cup'sugar, grated rind of 1 orange, one-third cup hot water. Beat egg yolks very thoroughly, add sugar, orange juice and rind, then hot water. Put in a double saucepan and stir over fire will thick. Serve hot, with baked sponges or. a steamed pudding. (2) Take one cup sugar, 2 tablespoonsful arrowroot, 2 cups boiling water, one-third cup orange juice, grated rind of 1 orange, 1 tablespoonful butter. Mix arrowroot and sugar together with a little cold water, add rest of ingredients, and cook over a gentle - heat, stirring all the time till it thickens. Serve hot. '' Orange Cake: Two eggs, 3 level tablespoons butter, 1 level breakfast cup flour, 1| tablespoons milk, 4 level tablespoons sugar, 1 teaspoon 'Cream of tartar, | teaspoon soda, 1 orange. Grate rind and take one large tablespoon of it and 14 tablespoons of strained juice. Add this to sponge mixture and bake in two well-buttered tins or 3 large tin plates. Quick oven. Orange Filling: One lemon, 2 oranges, 1 tablespoon cornflour, Jib. sugar, 1 tea-cup water. Grate rinds of oranges and lemon, strain juices (1 tea cup). Add this to water and sugar and boil. Mix cornflour smooth and stir in. Boil for a little. Pour out on . flat plate and when cool place in cake. Hot Wholemeal Scones. { Mix half a pound of stone-ground wholemeal flour with a saltspoonful of salt and two full teaspoonsful of baking powder. Rub in three ounces of butter, and add enough milk to form a fairly firm dough. Roll on a floured board to a thickness of about half an inch, cut into small scone shapes, place on a greased baking sheet and cook in a brisk oven for ten to fifteen minutes. Split the scones, butter them quickly, and serve at once for tea. They are excellent with honey.