The Times cook book, no. 2

NO. 53. ORANGE CHIPS. Emilia Lundberg, 2400 South Flower street, Los Angeles, Cal. — Cut the oranges in quarters and carefully squeeze all juice through a sieve. Soak the peel in water, and the next day boil it till tender; drain. Slice the peel, put it to the juice; weigh as much sugar and put all together into a broad earthen dish, place over the fire at a moderate distance, often stirring, till the chips candy; then set them in a cool room to dry. They will not be dry under three weeks. NO. 54. ORANGE JAM. Mrs. A. P. H. . Pomona, Cal. — Take any quantity of oranges, (those that are rejected at the packing-houses as being too small, and known as "culls," are as good as any.) Fare and cut, put in granite kettle and thoroughly heat through. Then put through colander, rejecting the white parts. Measure and return to kettle, adding just as much sugar as you have pulp, and boil until it is thick like any jam, stirring well, or it will burn. NO. 55. ORANGE AND LEMON JELLY. Mrs. Helen M. Magee, 122 North Johnston street. Los Angeles. Cal. — One ounce gelatine, one pint water, one-half pound sugar, thin rind of two oranges, juice of eight navel oranges and one lemon; let it gradually come to a boll, and boil one minute; strain through muslin into jelly tumblers. By using one pound of sugar with the thin rind of two lemons, juice of six lemons and juice of one orange you will get an excellent lemon jelly. NO. 56. ORANGE OR LEMON FLOWER PRESERVE. Emilia Lundberg, 2400 South Flower street, Los Angeles, Cal. — Take the flowers, wash them, boii them five minutes, change the water and boil them again until they are tender; drain. When the flowers are cool, open them one by one, carefully. Put them in kettle with their weight of sugar and a little musk. Put them over a slow fire until the sugar thickens; spread them on a board, separate the flowers rapidly, and allow to dry. NO. 57. ORANGE SHERBET, in orange cups. (Original.) Mrs. Helen M. Magee, 126 North Johnston street, Los Angeles, Cal.— Make the cups by cutting a slice from the top of each orange, using the pulp and juice for the sherbet. Cut each cup in points; set away on ice. At serving time place the cups on pretty plates; garnish with holly or fern, fill with orange sherbet, placing a star of whipped cream on top of each orange. To make the sherbet, take one quart of orange juice, two cups strained pulp; sweeten to taste; put in freezer, when nearly frozen, add the white of one egg, whipped light, with two tablespoons powdered sugar, beating well; then pack the sherbet until ready to serve. (Use only navel oranges.) NO. 58. ORANGE AND POMELO (OR GRAPE FRUIT) SHERBET. Mrs. Helen M. Magee, 122 North Johnston street, Los Angeles, Cal.— Take one quart of pomelo, or grape-fruit juice, sweetened to taste; add two cups of orange juice to one of sugar, stirring until the latter is dissolved; pour this on the grape fruit juice, and then turn into a freezer; when nearly frozen, remove the dasher, and put in the white of an egg, whipped as light as possible, with two tablespoons powdered sugar, beaten in with a large spoon; after beating in this manner the sherbet is to be packed and put aside to ripen.