Fruit recipes

The flowers may be placed at once in boiling water or, as sometimes preferred, soaked in cold water for twentyfour hours, this poured off and fresh, boiling water substituted. Let the flowers boil a few minutes, then remove carefully and lightly pour over them cold water. Drain and place on cotton or linen cloth, sprinkling over them twice their weight of powdered sugar. Spread then on platters and let stand in a shady place for ten days or less that the sugar may be thoroughly absorbed, when place ‘in sun or cool oven or dryer to dry. Pack away with layers of powdered sugar. ORANGE FLOWERS PRESERVED IN SYRUP Catch the blossoms on sheeting and pour over them boiling syrup of rather light consistency. Let stand over night and next morning bring to a boil, then let stand again twelve hours. Repeat, then place in jars while hot and seal tight. Or the flowers may be placed at once in a thick bag, as for jelly, the syrup poured in with them, and let drip twentyfour hours, repeating twice. The flowers may be used separately for flavouring butter or sauces or as above until the syrup is needed for flavouring, when they may be strained out and used. The syrup is most delicate for flavouring hot or cold drinks, desserts, cakes, or puddings. ORANGE FLOWER ICING Prepare flowers as above, boiling in with the syrup until the syrup is ready to slightly harden in cold water. Then whip in with the stiff-beaten white of an egg and spread on cake or cookies. ORANGE FLOWER WATER “Take of Orange Flowers, forty-eight troy ounces; water, sixteen pints. Mix them and distil eight pints.”—U. S. Dispensatory. ORANGE FLOWER ICES The simple ice, sherbet, cream, or custard may be made by using the Introductory Recipes for ices and flavouring with the syrup of Preserved Orange Flowers, or the recipe for Orange Ice under the Sweet Orange may be used, as liked, flavoured with Orange Flower Syrup, or Orange Flower Water. inom ae . hie 0 3 PEs ras. “OLD BALDY’’ AND NAVEL ORANGES FROM THE SAN GABRIEL VALLEY, CAL. BLOSSOMS OF THE SWEET ORANGE MORTON CITRANGE RUSK CITRANGE WILLITS CITRANGE IN CENTRE, ORDINARY TRIFOLIATE ORANGE CHAPTER XVI THE ORANGE (C. aurantium dulcis and C. aurantium nobilis) F all the members of the citrus family the common, sweet orange (C. aurantium dulcis) is undoubtedly the most attractive, with its peculiarly delicious flavour and combination, with this, of pleasing form and colour. But, although its abundance and general low price still further bars the way against any citric rival, it should be more indulged in than it is since its season is at its height when Northern fruits are not bearing, yet when from climatic conditions the blood is sluggish and requires the free use of mild fruit acid, and since, while not so powerful in direct effect as the lemon, lime, or pomelo, it shares all their best qualities and is, like them, anti-scorbutic and tonic. Eaten uncooked the orange is most enjoyable and usually gives the best and most direct results but one may also prepare and serve it in many ways cooked by which its healthgiving properties may be secured in varying degree.. The C. aurantium nobilis, including the varying forms of mandarin and tangerine, is seldom used in cookery: simply because it is usually more expensive and also is so extremely attractive as a table fruit in its natural form, convenient and dainty, with the fragrance of rich spiciness betraying oriental origin. But the mandarin or tangerine may be used as is the common sweet orange and give greater variety by the inclusion of its peculiarity of tone. Both of these types of orange have been generally treated under the wild orange in the preceding chapter and some of the recipes given there may be adapted to these sweeter varieties. SHERRIED TANGERINE