Fruit recipes

Make a sweet shortcake (see Introductory Recipes) and after baking, butter it, then pour over it thin-sliced oranges well sweetened. Serve with cream, whipped or plain. ORANGE SUET PUDDING To two cupsful of stale bread add one pint sweet milk, one cup fine-chopped suet, three-fourths cup of sugar, two well-beaten eggs, a saltspoon of salt, one-half teaspoon baking powder, the juice of one orange and grated rind of two. Stir together and set aside for twenty minutes in a covered bowl, then bake in buttered pudding-dish (tying cloth over top), for three-quarters of an hour. This may, instead, be boiled, in one mould or in individual, small ones, tying the cloth over tops securely and boiling—for the large mould, one hour; for the smaller one, forty minutes. ORANGE MARMALADE PUDDING Mix together two tablespoonfuls or one glass of orange marmalade with one heaping tablespoon of flour, the yolks of three eggs and whites of two, a pinch of salt, and sugar if necessary (according to sweetness of marmalade). Bake in a pudding-dish half an hour and when done dot the top with meringue made from the stiff-beaten white oi the egg and a half-cup of sugar. ORANGE SAUCE Cream together one cup sugar; half-cup butter, and one cup orange juice. FILLING FOR ORANGE PIE OR BAKED PUDDING Pare to the juice-pulp one large orange, halve and core it and cut into small pieces. Add three-fourths cup sugar and set aside. In another vessel mix smooth two tablespoonfuls of cornstarch with three-fourths cup of sweet milk. Add the zest (see The Lemon) of two oranges or grated rind,of one, with one tablespoon of butter. Bring this to a boil (in double cooking-vessel) when add the yolks of two well-beaten eggs, stir well, and remove at once frém the fire. Have ready the pastry baked to a pale brown. Line crust with the sliced orange; pour over it the custard, and bake a few minutes in a hot oven. When done place on the top a meringue made of the stiff-beaten whites of the eggs and a half-cup of sugar, and brown quickly in the oven. ORANGE CHEESE CAKES Same as Lemon Cheese Cakes. Substitute orange in same proportion. ORANGE LOAF CAKE One cup of sugar; one-half cup butter; three eggs; one cup of rich milk or light sweet cream; grated rinds of two oranges and their juice. Through three cups of flour sift one saltspoon of salt and one teaspoon of bakingpowder. Ice as for Lemon Loaf Cake. This batter may be used for drop cakes as well. ORANGE FRUIT CAKE For three loaves take two cups each of orange marmalade and chopped, steamed prunes or raisins (or instead of two cups of prunes use one cup chopped nuts and one of currants or raisins or prunes); three-fourths cup of shortening; one scant cup of sugar; three eggs, four cups of flour; a teaspoon each of salt and nutmeg; two of baking-powder, and a half-teaspoon each of cloves and cinnamon. Bake slowly till quite done. In three individual loaves it will require about two hours. ORANGE LAYER CAKE Make a simple one-egg cake for the layers and place on them thin slices of oranges before icing with plain boiled icing (see Introductory Recipes). On the top of the cake around the edge, may be placed the sections of the oranges as a finish to the icing. A custard filling may be substituted for the icing (See Lemon Custard Cake). ORANGE MACAROONS Rub lump sugar on orange rind then roll the sugar and add sufficient powdered sugar to make in all one-fourth pound. Have whipped very stiff the whites, then add yolks of four eggs and beat in the sugar with the strained juice of the orange and three heaping tablespoons of flour or more (this must be stiff enough to roll into little balls). Dip the hands in cold water to roll the paste. Lay the balls on buttered paper and bake till done. Try them well as they will not brown. ORANGE COOKIES