Cassell's dictionary of cookery

Orange Souffle (another way).— Mix a dessert-spoonful of flour very smoothly with half a pint of new milk or cream. Add the eighth of a small nutmeg grated, a tablespoonful of orange-flower water, and the thin rind of a sweet orange. Put the mixture into an enamelled saucepan, and stir it over the fire until it boils. Strain through coarse muslin, and when nearly cold add four eggs well beaten, two table-spoonfuls of brandy, and a heaped table-spoonful of orange marmalade. Stir briskly for two or three minutes, pour the souffle into a buttered mould, and place the mould, without tying it, in a cloth in a saucepan of boiling water, being careful only that the water in the pan is not sufficiently high to flow into the mould. Pin a hot napkin round the mould before serving, and sprinkle pounded sugar over the souffle. Time to boil, three-quarters of an hour. Probable cost, 8d., exclusive of the brandy. Sufficient for four or five persons. Orange Sponge. — Dissolve an ounce of isinglass or gelatine in half a pint of water. Strain the liquid, and when it is nearly cool add the juice of seven oranges, two of which should be bitter, and three-quarters of a pound of loaf sugar boiled to a syrup in as much water as it will absorb. Put the mixture aside until it is quite cold, but not at all stiff. Beat in with \ it the well-whisked whites of three eggs, and continue whisking until the sponge thickens. Turn it into a damp mould, and set it in a cool place until wanted. Time, half an hour to clarify the isinglass. Probable cost, 2s. 4d. Sufficient for a quart mould. Orange Syrup (for making Orangeade, &c.). — Take a dozen sweet oranges and two bitter ones. Rub off the yellow rinds with a pound of sugar in lumps, and boil this with as much water as it will absorb until it is quite clear. Strain the juice, add it to the syrup, and stir the mixture over the fire for two or three minutes ; it must not boil after the juice is added. Pour at once into bottles, and cork closely as soon as the syrup is cold. As rubbing the rinds of the oranges with sugar involves both time and trouble, the syrup may be more easily made as follows (the flavour, however, will not be quite so fine) :■ — Cut oft' the yellow rinds of the oranges as thin as possible, and be careful not to take any of the white part. Barely cover them with water, and let them simmer very gently for half an hour. Strain the liquid, and put it aside to cool. Squeeze and strain the orange-juice, put it in a saucepan over a slow fire for a few minutes, and carefully remove the scum as it rises. Put a pound of sugar and a table-spoonful of the liquid in which the peels were boiled to each half a pint of juice, and simmer all gently for ten or fifteen minutes. Put the syrup at once into bottles, and when it OBA ( 481 ) ORA is cool cork closely. Probable cost, Is. per pint. Orange Tart or Tartlets.— Take two