Cut the peel in six or eight equal pieces, making the incisions
from the stem downward; peel each piece down about half way,
and bend it sharply to the right, leaving the peeled orange appar-
ently in a cup, from which it is removed without much difficulty.
Pile the oranges so prepared in a pyramid on a high fruit-dish, and
you have an elegant center-piece.
: BAKED PEARS. | |
Bake washed, unpeeled pears in pan with only a tea-spoon or —
two of water; sprinkle with the sugar✪ Baked Pears, and serve with their own
syrup.
ae - BAKep PIE-PLANT.
Cut in pieces about an inch long, put in baking-dish in layers
with an equal weight of sugar✪ Baked Pie-Plant, cover closely and bake.
Bakep PEacues.
Wash peaches which are nearly or quite ripe, place in a deep
dish, sprinkle with sugar✪ Baked Peaches, cover and bake until tender.
SrewEep Pre-PLant.
Make a rich syrup by adding sugar to water in which long strips
of orange peel have been boiled until tender, lay into it a single
layer of pieces of pie-plant three inches long, and stew gently until
clear. When done remove and cook another layer. This makes a
handsome dessert-dish, ornamented with puff-paste cut in fanciful —
shapes. Use one orange to two and a half pounds pie-plant✪ Stewed Pie-Plant.
!
ABE oe | FRUITS.
x PEACH PYRAMID.
Cut a dozen peaches in halves, peel and take out stones, crack
half the seeds, and blanch the kernels; make a clear boiling syrup
of one pound of white sugar, and into it put the peaches and ker-
nels; boil very gently for ten minutes, take out half the peaches,
boil the rest for ten minutes longer, and take out all the peaches
and kernels; mix with the syrup left in the kettle the strained juice
of three lemons, and an ounce of isinglass✪ Peach Pyramid dissolved in a little water
and strained; boil up once, fill a mold half full of this syrup or
jelly, let stand until ‘‘set,” add part of the peaches and a little
more jelly, and when this is “set,” add the rest of the peaches, and
fill up the mold with jelly. This makes an elegant ornament.—
oF E. Orissa Dolbear, Cincinnati.
Frozen Pracurs.
Pare and divide large, fresh, ripe and juicy peaches, sprinkle
over them granulated sugar, freeze them like ice-cream for an hour ;
remove them just before serving, and sprinkle with a little more
sugar. Canned peaches and all kinds of berries may be prepared
in the same way.—Mrs. A. G. Wilcox, Minneapolis, Minn.
To KereEep PINE-APPLES. .
Pare and cut out the eyes of a ripe pine-apple, strip all the pulp
from the core with a silver fork; to a pint of this add a pound of
granulated sugar, stir occasionally until sugar is dissolved, put in
glass fruit-cans, and turn down the covers as closely as possible.
This will keep a long time.
| BAKED QUINCES.
Wash and core ripe quinces, fill with sugar✪ Baked Quinces, and bake in baking-
dish with a little water.
| . CoMPOTE OF PEARS.
Pare ‘and quarter eight nice pears, and put in a porcelain sauce-
pan with water enough to cook; put on lid, and cook fruit until
tender, then remove to a platter; make a syrup of a pound of
sugar aud a pint of pear-water; add juice of two lemons and the
_ grated rind of on✪ Compote of Pearse, and put in the pears; cook them for a few min-
utes in this syrup, then remove to the dish in which they are to be
Oe Gn OER UE | 165
molded. Soak an ounce of gelatine for an hour or two in enough
water to cover it, and stir it into the hot syrup; let boil up once
and turn it over fruit through a strainer. The mold should be
dipped in cold water before putting in fruit. When cold, turn
jelly into a dish and serve with whipped cream around the base, oy
pour sweet cream over it in saucers.
Mock STRAWBERRIES.
Cut ripe peaches and choice well-flavored apples, in proportion
of three peaches to one apple, into quarters about the size of a
strawberry, place in alternate layers, sprinkle the top thickly with
✪ Mock Strawberries
Buckeye cookery
1892Page 90 · 9 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Cut the peel in six or eight equal pieces, making the incisions
from the stem downward; peel each piece down about half way,
and bend it sharply to the right, leaving the peeled orange appar-
ently in a cup, from which it is removed without much difficulty.
Pile the oranges so prepared in a pyramid on a high fruit-dish, and
you have an elegant center-piece.
: BAKED PEARS. | |
Bake washed, unpeeled pears in pan with only a tea-spoon or —
two of water; sprinkle with the sugar, and serve with their own
syrup.
ae - BAKep PIE-PLANT.
Cut in pieces about an inch long, put in baking-dish in layers
with an equal weight of sugar, cover closely and bake.
Bakep PEacues.
Wash peaches which are nearly or quite ripe, place in a deep
dish, sprinkle with sugar, cover and bake until tender.
SrewEep Pre-PLant.
Make a rich syrup by adding sugar to water in which long strips
of orange peel have been boiled until tender, lay into it a single
layer of pieces of pie-plant three inches long, and stew gently until
clear. When done remove and cook another layer. This makes a
handsome dessert-dish, ornamented with puff-paste cut in fanciful —
shapes. Use one orange to two and a half pounds pie-plant.
!
ABE oe | FRUITS.
x PEACH PYRAMID.
Cut a dozen peaches in halves, peel and take out stones, crack
half the seeds, and blanch the kernels; make a clear boiling syrup
of one pound of white sugar, and into it put the peaches and ker-
nels; boil very gently for ten minutes, take out half the peaches,
boil the rest for ten minutes longer, and take out all the peaches
and kernels; mix with the syrup left in the kettle the strained juice
of three lemons, and an ounce of isinglass dissolved in a little water
and strained; boil up once, fill a mold half full of this syrup or
jelly, let stand until ‘‘set,” add part of the peaches and a little
more jelly, and when this is “set,” add the rest of the peaches, and
fill up the mold with jelly. This makes an elegant ornament.—
oF E. Orissa Dolbear, Cincinnati.
Frozen Pracurs.
Pare and divide large, fresh, ripe and juicy peaches, sprinkle
over them granulated sugar, freeze them like ice-cream for an hour ;
remove them just before serving, and sprinkle with a little more
sugar. Canned peaches and all kinds of berries may be prepared
in the same way.—Mrs. A. G. Wilcox, Minneapolis, Minn.
To KereEep PINE-APPLES. .
Pare and cut out the eyes of a ripe pine-apple, strip all the pulp
from the core with a silver fork; to a pint of this add a pound of
granulated sugar, stir occasionally until sugar is dissolved, put in
glass fruit-cans, and turn down the covers as closely as possible.
This will keep a long time.
| BAKED QUINCES.
Wash and core ripe quinces, fill with sugar, and bake in baking-
dish with a little water.
| . CoMPOTE OF PEARS.
Pare ‘and quarter eight nice pears, and put in a porcelain sauce-
pan with water enough to cook; put on lid, and cook fruit until
tender, then remove to a platter; make a syrup of a pound of
sugar aud a pint of pear-water; add juice of two lemons and the
_ grated rind of one, and put in the pears; cook them for a few min-
utes in this syrup, then remove to the dish in which they are to be
Oe Gn OER UE | 165
molded. Soak an ounce of gelatine for an hour or two in enough
water to cover it, and stir it into the hot syrup; let boil up once
and turn it over fruit through a strainer. The mold should be
dipped in cold water before putting in fruit. When cold, turn
jelly into a dish and serve with whipped cream around the base, oy
pour sweet cream over it in saucers.
Mock STRAWBERRIES.
Cut ripe peaches and choice well-flavored apples, in proportion
of three peaches to one apple, into quarters about the size of a
strawberry, place in alternate layers, sprinkle the top thickly with