able without it, peel half the oranges, and put
the thin rinds into another pan ; then pour half
the quantity of water which was on the pulp
over the skins, and let them also infuse twenty-
four hours, when strain the liquid into the cask.
Pour a gallon and a half of water again over the
pulp and rinds, let the water stand for a day, then
add it to the rest ; and repeat this performance
imtil the cask is quite full, which will be in
about a week. Stii" the contents daily. Three
days after the cask is full, bung it up closely,
and bottle the wine in nine months. It may
be used after it has been bottled three months.
Time, ten days to make the wine. Probable
cost, 2s. 2d. per gallon. Sufiicient for a nine-
gallon cask.
Orangeade.— Make a syrup by boiling six
ounces of loaf sugar in half a pint of water✪ Orange Water Ice
until the sugar is dissolved. Pour it over the
thin yellow rinds of two small oranges, and let
them infuse for two or three hours. Strain the
juice of six oranges into a glass jug. Add the
flavonred syrup, first passing it through a jelly-
bag, and a pint and a half of cold water. Drink
the orangeade cold. A glassful of calf 's-f oot stock
is an improvement. Time, two or three hom-s
to infuse the rinds. Probable cost, 8d. Sufii-
cient for two pints and a half.
Orangeade (at all seasons). — Pom- a pint
of brandy, or rectified spirits of wine, over the
thin rind and strained juice of two oranges.
Cover the infusion closely, and leave in a warm
place for six weeks, shaking it every day. At
the end of that time filter it through muslin,
and put it into small bottles. Cork these
closely, and store them until wanted. When
orangeade is required, it is only necessary to
dissolve a small lump of sugar in half a pint of
spring water, and add a dessert-spoonful of the
orange-flavoured spmt. Probable cost, 2d.
Sufficient for a pint of orangeade.
Oranges and Apples, Compote of.—
Take half a dozen fine sweet apples and three
oranges. Eub the skins well with a soft cloth,
and cut them across in very thin round slices.
Arrange the pieces alternately in a circle in a
glass dish, with one piece half over the other,
and pour over them a sjTup made according to
the directions given in a succeeding recipe
(see Oranges, Compote of). Serve when cold.
Time, five or ten minutes to boil the syrup.
Probable cost, 8d. Sufficient for half a dozen
persons.
Oranges and Apples, Florentine of
[see Florentine of Oranges and Apples).
Oranges, Coloured, for Dessert.—
Crush three or four ounces of doubly-refined
sugar to powder. Pour over it a few drops of
prepared cochineal, and move the sugar about
with the fingers until it is all equally coloured,
then put the dish which contains it on the fender
until it is quite dry. Peel half a dozen ripe
oranges, free them entirely from the thick white
skin and thready parts, but be very careful not
to pierce the fruit itseH. Poll the oranges in
the coloured sugar, arrange them neatly on a
dish, and garnish with sprigs of mjTtle. Time,
a quarter of an hour to dry the sugar.
Probable cost, 6d. Sufficient for six persons.
ORA
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ORA
Page 1040 · 4 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
able without it, peel half the oranges, and put the thin rinds into another pan ; then pour half the quantity of water which was on the pulp over the skins, and let them also infuse twentyfour hours, when strain the liquid into the cask. Pour a gallon and a half of water again over the pulp and rinds, let the water stand for a day, then add it to the rest ; and repeat this performance until the cask is quite full, which will be in about a week. Stir the contents daily. Three days after the cask is full, bung it up closely, and bottle the wine in nine months. It may be used after it has been bottled three months. Time, ten days to make the wine. Probable cost, 2s. 2d. per gallon. Sufiicient for a ninegallon cask.
Orangeade.— Make a syrup by boiling six ounces of loaf sugar in half a pint of water until the sugar is dissolved. Pour it over the thin yellow rinds of two small oranges, and let them infuse for two or three hours. Strain the juice of six oranges into a glass jug. Add the flavoured syrup, first passing it through a jellybag, and a pint and a half of cold water. Drink the orangeade cold. A glassful of calf 's-f oot stock is an improvement. Time, two or three hours to infuse the rinds. Probable cost, 8d. Sufiicient for two pints and a half.
Orangeade (at all seasons). — Pour a pint of brandy, or rectified spirits of wine, over the thin rind and strained juice of two oranges. Cover the infusion closely, and leave in a warm place for six weeks, shaking it every day. At the end of that time filter it through muslin, and put it into small bottles. Cork these closely, and store them until wanted. When orangeade is required, it is only necessary to dissolve a small lump of sugar in half a pint of spring water, and add a dessert-spoonful of the orange-flavoured spmt. Probable cost, 2d. Sufficient for a pint of orangeade.
Oranges and Apples, Compote of.—
Take half a dozen fine sweet apples and three oranges. Rub the skins well with a soft cloth, and cut them across in very thin round slices. Arrange the pieces alternately in a circle in a glass dish, with one piece half over the other, and pour over them a syrup made according to the directions given in a succeeding recipe (see Oranges, Compote of). Serve when cold. Time, five or ten minutes to boil the syrup. Probable cost, 8d. Sufficient for half a dozen persons.
Oranges and Apples, Florentine of
[see Florentine of Oranges and Apples).
Oranges, Coloured, for Dessert.—
Crush three or four ounces of doubly-refined sugar to powder. Pour over it a few drops of prepared cochineal, and move the sugar about with the fingers until it is all equally coloured, then put the dish which contains it on the fender until it is quite dry. Peel half a dozen ripe oranges, free them entirely from the thick white skin and thready parts, but be very careful not to pierce the fruit itseH. Roll the oranges in the coloured sugar, arrange them neatly on a dish, and garnish with sprigs of myrtle. Time, a quarter of an hour to dry the sugar. Probable cost, 6d. Sufficient for six persons.
ORA
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ORA
Records on this page
Orange Water IceOrangeadeOranges and Apples, Compote ofOranges, Compote of