596. Orange Baskets. Take ten oranges✪ Orange Baskets, as large as possible ; with a penknife, or the point of a small, sharp knife, form the handle of the basket, by beginning at the side of the orange and cutting a line across the top, stopping just opposite where you have begun. Cut another line exactly as the first, half an inch apart from it, then cut around the orange in the middle, stopping at where the handle is marked out. Remove the two quarters of peel, pass the knife under the handle, so as to loosen the orange, which remove as carefully as possible, and proceed in the same manner, so as to remove most of the orange from the basket, and the remainder scoop out with a teaspoon. Dry the baskets with a cloth, tie the handles with bows of narrow ribbons of all colors, fill them with orange ice as the foregoing, and serve. 597. Roman Punch. Put in a saucepan on the fire three quarters of a pound of sugar, with three pints of water, boil ten minutes, then put aside to become cold. Then put in a freezer, and, when nearly frozen, stir into it rapidly a gill of rum and the juice of four lemons✪ Roman Punch. APPENDIX. A FEW AMERICAN RECEIPTS FOR BUCKWHEAT CAKES, WAFFLES, ETC. 598. Buckwheat Cakes. Mix a cupful of buckwheat meal in a bowl with enough water to make the consistency of cream ; add a pinch of salt and a wineglass of yeast✪ Buckwheat Cakes, and allow it to remain over night ; then bake on a very dry griddle till the cakes are of a light brown. 599. Wheat Flannel Cakes. Mix together eight tablespoonfuls of wheat flour with a gill of yeast, the same of fresh milk, and a little salt✪ Wheat Flannel Cakes; put in a covered bowl over night to rise, and in the morning bake on a griddle, and turn the cakes on one side and then on the other, until both are browned. If the above mixture should become acid, add half a teaspoonful of soda well mixed in a little water. 600. Indian Meal Griddle Cakes. Mix well together with a pint of Indian meal a quart of milk, a tablespoonful of butter, a little salt, and two eggs✪ Indian Meal Griddle Cakes ; beat all well together and bake on a griddle. APPENDIX. 209 601. Corn Bread. With two teacupfuls of hot hominy mix a liberal tablespoonful of butter ; beat four eggs very light, and stir them into the hominy and butter; then add gradually a pint of milk, stir- ring constantly, and, when thoroughly mixed, half a pint of Indian meal✪ Corn Bread. If thicker than the consist- ency of rich boiled custard, add a little more milk. Bake in a deep pan (so as to allow the mixture to rise), in an oven which is quite hot at the bottom and not too much so at the top. 602. Fairies. With a pint of flour mix a scant tablespoonful of butter, some salt, and enough water to make a dough✪ Fairies which may be kneaded. When kneaded sufficiently, roll the dough out as thin as a sheet of paper ; cut it in rounds with a muffin-ring, prick them with a fork, and bake them for an instant in a moderately hot oven.

AI-modernized reading of the original text

596. Orange Baskets. Take ten oranges, as large as possible ; with a penknife, or the point of a small, sharp knife, form the handle of the basket, by beginning at the side of the orange and cutting a line across the top, stopping just opposite where you have begun. Cut another line exactly as the first, half an inch apart from it, then cut around the orange in the middle, stopping at where the handle is marked out. Remove the two quarters of peel, pass the knife under the handle, so as to loosen the orange, which remove as carefully as possible, and proceed in the same manner, so as to remove most of the orange from the basket, and the remainder scoop out with a teaspoon. Dry the baskets with a cloth, tie the handles with bows of narrow ribbons of all colors, fill them with orange ice as the foregoing, and serve. 597. Roman Punch. Put in a saucepan on the fire three quarters of a pound of sugar, with three pints of water, boil ten minutes, then put aside to become cold. Then put in a freezer, and, when nearly frozen, stir into it rapidly a gill of rum and the juice of four lemons. A FEW AMERICAN RECEIPTS FOR BUCKWHEAT CAKES, WAFFLES, ETC. 598. Buckwheat Cakes. Mix a cupful of buckwheat meal in a bowl with enough water to make the consistency of cream ; add a pinch of salt and a wineglass of yeast, and allow it to remain over night ; then bake on a very dry griddle till the cakes are of a light brown. 599. Wheat Flannel Cakes. Mix together eight tablespoonfuls of wheat flour with a gill of yeast, the same of fresh milk, and a little salt; put in a covered bowl over night to rise, and in the morning bake on a griddle, and turn the cakes on one side and then on the other, until both are browned. If the above mixture should become acid, add half a teaspoonful of soda well mixed in a little water. 600. Indian Meal Griddle Cakes. Mix well together with a pint of Indian meal a quart of milk, a tablespoonful of butter, a little salt, and two eggs ; beat all well together and bake on a griddle. 601. Corn Bread. With two teacupfuls of hot hominy mix a liberal tablespoonful of butter ; beat four eggs very light, and stir them into the hominy and butter; then add gradually a pint of milk, stirring constantly, and, when thoroughly mixed, half a pint of Indian meal. If thicker than the consistency of rich boiled custard, add a little more milk. Bake in a deep pan (so as to allow the mixture to rise), in an oven which is quite hot at the bottom and not too much so at the top. 602. Fairies. With a pint of flour mix a scant tablespoonful of butter, some salt, and enough water to make a dough which may be kneaded. When kneaded sufficiently, roll the dough out as thin as a sheet of paper ; cut it in rounds with a muffin-ring, prick them with a fork, and bake them for an instant in a moderately hot oven.

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Orange BasketsRoman PunchRoman PunchBuckwheat CakesWafflesWheat Flannel CakesIndian Meal Griddle CakesCorn BreadFairies

French dishes for American tables