Fruit recipes

ORANGEADE For this and other beverages of orange juice see ‘‘ Lemonade.’ SWEET ORANGE WINE Methods vary in making orange wine, some wines being made with equal parts of orange juice and water and some with.the orange juice alone. In either case three pounds of sugar should be used to each gallon of the liquid. Let ferment in a barrel, covering the bung with cloth. When fermentation ceases (from six to eight weeks) rack off into another barrel, stop bung, and keep in a cool place. ORANGE VINEGAR To orange pulp and juice add water and Florida syrup. “Mother” will form in a few weeks and strong vinegar result. (Cover the jar with thin cloth, only, while vinegar is in the making.) THE KUMQUAT One of the most interesting members of the citrus family: the kin kan of the Japanese. The Chinese gold orange: S19]SN]9 Ul Y}A013 JO apOUI s}I WO pa[[eo og «LINdtddvVay;» YO OTANOd AHL qa LIN adVvaD CHAPTER XVII THE CITRON, BERGAMOT, LIMEBERRY, KUMQUAT, AND TRIFOLIATA HE Citron (C. medica) is the heavy-weight of the whole Citrus family, although some varieties are no larger than certain Shaddocks or Pomelos. Readers of recipes sometimes confuse this, the true Citron, with the Citron Melon (Pie Melon) which is frequently carelessly mentioned as ‘the Citron’”’ without the word ‘‘melon” attached, but it bears not only no relation but merely the slightest, most superficial resemblance. It is edible (the true Citron) only when cooked—preserved in some form— but it then has very great food value. It contains more protein than most fruits, fresh or dried, and also riches of carbohydrates and energy. It is usually candied, or preserved in syrup in bulk (halves or quarters) and used, chopped, in cakes or puddings, but may be varied by combination of the preserve or by the use of the syrup for various purposes. TO DRY WITH SUGAR ’ Citron is useless in its natural state. For keeping for home use or market it must be dried and this should be done just before the fruit ‘reaches maturity: while still green yet well filled out. Quarter it and place in fresh water a day anda night. Drain and replace water several times, then boil for forty minutes with a little alum and handful of citron leaves. Drain from this and boil in a mild syrup forty minutes longer. At the end of this time add sugar, pound for pound (with weight of citron itself). Let this boil five or six minutes, then remove fruit and cook syrup till thicker. Dip the fruit in it again and boil as before, and once more repeat the process before placing the citron in the sun to dry. Fill the hollow sides with sugar and let fruit remain in the hottest sunshine for as many days as required to dry thoroughly, filling the hollows every few days with sugar. COMMERCIAL CANDIED CITRON (Helen Harcourt) Cut the fruit into halves or quarters (according to size), then pack it in cask or tub of brine, having first cleaned out the pulp, and leave it for a month; then renew the salt water and let the citron lie in it for four or five months, or as much longer as you choose; this long process is necessary to eliminate the bitter principle from the rind, which otherwise it is not possible to eliminate entirely. Next boil the fruit in fresh water until a fork will easily pass through it; it usually takes an hour and a half to reach this point. Then put it in cold, fresh water, to remain there for at least twenty-four hours, when it will have turned to that light green colour which we have learned to associate with candied citron. The next step is to drain the fruit, place it in earthen jars, and pour over it hot syrup of white sugar at 20° sacchrometer; cover it entirely and let it stand for three weeks, but the syrup must be poured off twice a week, boiled, skimmed, and more sugar added each time until the syrup is a little thicker than it was at first boiling