I. The very handiest and juiciest way we have ever encountered
is to jab a strong steel fork through the blow or blossom end (the
other is the stem end). Hold your fork straight up in the air, as
table manners say you shouldn't, and with an extra sharp steel
knife cut off not only the skin but an eighth of an inch or less of
the pulp beneath, so the juice begins to bleed and there are no dry
tough membranes to obstruct your hearty tooth work. Cut off
all the skin, that is, except a small cup of it just around the fork,
which part you loosen up to catch the juice, and that's the reason
the fork is held upright. Also, it's important to jab that fork right
in to the hilt to keep the orange from wobbling, since this slicing
art is a little strenuous. The knife must be steel and very sharp.
Steel is the only metal that should ever touch any citrous fruit,
since it doesn't affect the taste or change the temperature as
other metals do.
When finished you have the most enticing juicy globe you ever
sunk teeth in. Then all there is to do is hold the fork steady while
you chew your way around, occasionally supping up the juice
that quickly collects in the little cup of skin at the bottom. We can
187
I 88 MOST-FOR-YOUR-MONEY COOK BOOK
never think of oranges without seeing Art Young's cosmic cartoon
of that swollen profiteer squeezing the juice of an orange into his
lardy face while a hungry little you-and-me stands between his
legs, about knee-high to that whopping grasshopper, catching the
drip.
Although there are easily loi ways to eat i orange, we haven't
room to list them all here; these samples must suffice:
2. West Indian Juice and Pulp — pick out a thin-skinned, ripe
and juicy orange for your victim. Roll or knead it as you would
a lemon to gently break down some of the juice cells. Then take
a thin, springy knife of trusty steel, sharp enough to slash a seed
in two as neatly as a razor severs a hair. Cut over a bowl to catch
the juice as you pare the skin off deeply in a continuous spiral,
just as you peel an apple in the Halloween game of throwing the
skin over your shoulder to divine the initials of your future mate,
or something. Drop the bleeding orange into the bowl and gently
press out all the juice that flows freely. This you drink, and you'll
find its flavor miraculously better than just mechanically reamed
juice; for it is the virgin sap, unmixed with pressed pulp, the same
as the grape juice which makes the first cru of fine wines (indeed
the best Tokay is obtained from grapes that press themselves by
their own weight).
The orange pulp is then chewed from the slightly pressed core,
and in order not to waste anything you can throw the skin over
your shoulder and read your fate, or better still, keep it to drape
from the rim of a tall drink glass and spiral down in the liquid
in the style known as Horse's Neck.
3. Sucking — first roll a thin skinned orange (the kind called
Valencias in the trade) on a board or between your hands, to start
the juice running; then with your -sharp knife cut away all the oily,
bitter, colored skin at the stem end, leaving a wide rim of the white
to soothe the lips. Ream the fruit with a thin blade, cutting away
top tissues of the sections and starting the juice sluicing from all
of them. After that Nature tells you just what to do. ✪ Sweet Sucking Orange
Page 106 · 1 recipe record on this page
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
I. The very handiest and juiciest way we have ever encountered is to jab a strong steel fork through the blow or blossom end (the other is the stem end). Hold your fork straight up in the air, as table manners say you shouldn't, and with an extra sharp steel knife cut off not only the skin but an eighth of an inch or less of the pulp beneath, so the juice begins to bleed and there are no dry tough membranes to obstruct your hearty tooth work. Cut off all the skin, that is, except a small cup of it just around the fork, which part you loosen up to catch the juice, and that's the reason the fork is held upright. Also, it's important to jab that fork right in to the hilt to keep the orange from wobbling, since this slicing art is a little strenuous. The knife must be steel and very sharp. Steel is the only metal that should ever touch any citrous fruit, since it doesn't affect the taste or change the temperature as other metals do.
When finished you have the most enticing juicy globe you ever sunk teeth in. Then all there is to do is hold the fork steady while you chew your way around, occasionally supping up the juice that quickly collects in the little cup of skin at the bottom. We can
never think of oranges without seeing Art Young's cosmic cartoon of that swollen profiteer squeezing the juice of an orange into his lardy face while a hungry little you-and-me stands between his legs, about knee-high to that whopping grasshopper, catching the drip.
Although there are easily 101 ways to eat 1 orange, we haven't room to list them all here; these samples must suffice:
2. West Indian Juice and Pulp — pick out a thin-skinned, ripe and juicy orange for your victim. Roll or knead it as you would a lemon to gently break down some of the juice cells. Then take a thin, springy knife of trusty steel, sharp enough to slash a seed in two as neatly as a razor severs a hair. Cut over a bowl to catch the juice as you pare the skin off deeply in a continuous spiral, just as you peel an apple in the Halloween game of throwing the skin over your shoulder to divine the initials of your future mate, or something. Drop the bleeding orange into the bowl and gently press out all the juice that flows freely. This you drink, and you'll find its flavor miraculously better than just mechanically reamed juice; for it is the virgin sap, unmixed with pressed pulp, the same as the grape juice which makes the first cru of fine wines (indeed the best Tokay is obtained from grapes that press themselves by their own weight).
The orange pulp is then chewed from the slightly pressed core, and in order not to waste anything you can throw the skin over your shoulder and read your fate, or better still, keep it to drape from the rim of a tall drink glass and spiral down in the liquid in the style known as Horse's Neck.
3. Sucking — first roll a thin skinned orange (the kind called Valencias in the trade) on a board or between your hands, to start the juice running; then with your -sharp knife cut away all the oily, bitter, colored skin at the stem end, leaving a wide rim of the white to soothe the lips. Ream the fruit with a thin blade, cutting away top tissues of the sections and starting the juice sluicing from all of them. After that Nature tells you just what to do.
Records on this page
Sweet Sucking Orange