Harper's cook book encyclopædia

Orange -fool. — Strain the juice of three oranges into a bowl, with three well-beaten eggs. Mix them thoroughly, grate half a small nutmeg over them, and add a pint of thick cream, flavored and sweetened with sugar, which has been rubbed upon lemon-rind. Put the mixture into a crock, place it in a pan of boiling water, and stir it over the fire until it begins to thicken. Serve it in a glass dish, with a little sifted sugar strewn over it. Time, a quarter of an hour to thicken the mixture. Oranges, Iced. — These make a very ornamental dish, and can be used to decorate other dishes. About eight fine, sweet oranges should be peeled and quartered, and a soft icing made of 2 lbs. of powdered sugar and the whites of two eggs. Each section should be thoroughly dipped until covered with icing, and then strung on a thread and suspended in the oven to dry. Care must be taken not to have enough heat to brown them; and if not thoroughly covered they should be redipped; they will pay for the trouble. Oranges, Jellied. — Dissolve half a box of gelatine. Take ten oranges, and cut from the top of each a round piece large enough to admit a spoon, and remove the pulp with a knife or spoon. Take care not to break the peel. Keep the shells in cold water until they are required. Mince the pulp, removing the seeds and stringy portions. Add two small cupfuls of sugar to the soaked gelatine, the juice of one lemon, and one pint of boiling water. When the sugar and gelatine are entirely dissolved, turn the mixture over the orange-juice and pulp (a little wine may be added if desired), and when it becomes cold and will just pour, fill the orangeshells with it and place them in a flat pan and pack ice around them. Orange and Lemon-juice for Colds (invalid cookery). — Orange or lemonjuice, strained and boiled, with an equal weight of loaf sugar, and then bottled and corked closely, will prove an agreeable and valuable addition to gruel and other warm drinks which are required for invalids. Time, fifteen minutes to boil. Sufficient, a dessertspoonful of lemon-juice to half a pint of gruel. Orange Paste. — Pare the yellow rind from the oranges, and be careful not to take with it the white, thin skin which covers the fruit. Throw the rinds into boiling water, and let them keep boiling until they are quite tender; then place them upon an inverted sieve, and, as soon as the water has run from them, pound Orange Snow-balls Peaches, Baked them in a mortar with as much powdered sugar as they will take. Roll the paste out to the thickness of a quarter of an inch, stamp it into shapes with an ordinary pastrycutter, and put these upon buttered paper in a very slow oven. When they are dry on one side, turn them to the other. Put them in a tin box between sheets of writing-paper, and store in a warm place. Time, about two hours to boil the rind.