Cassell's dictionary of cookery

Orange Cakes. — Peel some Seville oranges. Weigh the rinds, and boil them in two or three waters until they can be easily pierced with a fork. Drain the water from them, and pound them in a mortar with double their weight in powdered sugar, and the pulp and juice of the oranges, which must have been carefully freed from skin and seeds. Beat the mixture thoroughly; if it is too thick, let it stand a few hours, drop it upon buttered tins in small rounds, and dry these in a cool oven. Orange cakes should be kept in layers between sheets of writing-paper, and stored in a cool dry place. Time, two hours to boil the orange linds. Probable cost, Seville oranges, Id. or l^d. each. Orange Calf's Feet Jelly.— Take one pmt of calf's feet stock, carefully freed from fat and sediment, mix with it half a pint of strained orange-juice, the juice of two lemons, the whites and crushed shells of three eggs, the thin rinds of two oranges and one lemon, half a tea- spoonful of isinglass, and four ounces of sugar in lumps ; stir these gently over the fire until they are well mixed, but as soon as the liquid begins to heat, leave off stirring, and let the scum rise undisturbed ; let the jelly simmer fifteen minutes after it has reached the boiling point, then draw it to the side of the fire and let it stand to settle fifteen minutes longer ; lift the bead of scum off carefully, and pour the jelly through a tamis until it is quite clear. Take a damp mould, pour in a little of the jolly to the depth of half an inch, and let it stand in a cool place until it is stiff ; arrange the quarters of an orange on this in the form of a star, first freeing them entirely from the thick white skin ; pour the rest of the jelly on them, and set the mould in a cool place. Turn it out carefully before serving. Probable cost 2s. 6d. Sufficient for a quart mould. Orange Cardinal. — Peel a large sound St. Michael's orange very thinly, remove the thick white skin, and cut the fruit into thin slices; remove the pips, place the slices in a bowl, and strew over them a quarter of a pound of pounded and sifted sugar. Put the rind of the orange into a pint of good light wine, and let it infuse for six or eight hours. Strain it over the sweetened fruit, and, just before serving, add one bottle of champagne. A SeviUe orange may be used if the flavour is preferred, but it will require more sugar and a larger proportion of wine than a sweet one. Probable cost, according to the quality of the wine. Orange Cheesecakes.— Blanch a quarter of a pound of sweet almonds, and pound them in a mortar -with a dessert-spoonful of orange-flower water. Add four ounces of finelysifted sugar, half a pound of fresh butter, the rind, pulp, and juice of a small Seville orange which has been boiled in two or three waters imtil tender, then freed from the pips and skin, one candied orange pounded to a paste, the yolks of five and the whites of two eggs. Beat the mixture thoroughly, put it into pattypans lined with good puif-paste, and bake in a quick oven. Time to bake the cheesecakes, a quarter of an horn-. Probable cost, Is. lOd. for this quantity. Sufficient for two dozen cheesecakes.