NO. 59. ORANGE SHORTCAKE. Mrs. Jen-
nie Rothrock, Whittier, Cal. — Peel and slice
thin half dozen oranges in a porcelain vessel;
sprinkle with one cup of sugar and set on back
of range or over a pan of hot water, allowing
the sugar to dissolve and make a syrup. Make
a rich biscuit dough and divide in two parts
and roll to the desired size; spread one portion
with butter; place the second on top and bake.
When done separate and spread with butter
and arrange the sliced oranges, leaving the
juice in the pan; to this add the grated rind
and juice of one orange, and one teaspoon
flour✪ Orange Shortcake stirred smooth with a little water. Use
this as a dressing for the cake. (Original.)
NO. 60. ORANGE AND RHUBARB MAR-
MALADE. Emilia Lundberg, 2400 South
Flower street, Los Angeles, Cal.— Take twelve
oranges; divide in sections; remove seeds and
tough part of skin; put into a preserving ket-
tle; add five pounds rhubarb, skinned and cut
in half-inch pieces. Heat to boiling point, and
boil slowly half hour; then add four pounds
sugar✪ Orange and Rhubarb Marmalade. Cook gently two hours. Turn into
glasses.
COOKING AND OTHER RECIPES.
81
NO. 61. ORANGE MARMALADE. (Light
colored, firm, with little sugar.) Miss Frances
B. Welsh, San Diego, Cal.— Take one dozen
fine oranges, not too ripe, half dozen well cured
lemons; wash well; slice. Do not use thick
ends. Soak in one gallon water twenty-four
hours. Boil one hour. Dip off one pint of
liquid. Next day measure and add half meas-
ure suga✪ Orange Marmalader. Boil in granite, watch closely.
Try on cold dish. When thick enough to jel,
put in glasses or jars, covsr with paraffine.
(Original.)
NO. 62. SCOTCH MARMALADE. Mrs.
Cruickshank, Arlington, Riverside, Cal.— Take
the weight of oranges required and an equal
weight of lump or cane sugar; rub the or*
anges with a clean, rough towel; put them in a
pan with cold water✪ Scotch Marmalade and 1st them boil until
tender and easily pierced with a pin, changing
the water twice, at the least, during the pro-
cess of boiling. When ready take out the or-
anges and kesp the water; divide the oranges
in quarters, then with a knife scrape out all
the white from the inner part of the skins,
making them as thin as possible; then cut the
skins into very thin strips and lay them aside
on a dish. Put ths remains of the oranges
into the pan containing the water in which
they were boiled; let it boil slowly till reduced
a little and press through a sieve. Put all on
together now, in the pan, that is the chips,
sugar, and what has been pressed through the
sieve, and let it boil quickly for a few minutes,
or till it jellies. Put a few seeds in if wanted
a lttle bitter.
Page 137 · 5 recipe records on this page
Presented as published in 1905. 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
NO. 59. ORANGE SHORTCAKE. Mrs. Jennie Rothrock, Whittier, Cal. — Peel and slice thin half dozen oranges in a porcelain vessel; sprinkle with one cup of sugar and set on back of range or over a pan of hot water, allowing the sugar to dissolve and make a syrup. Make a rich biscuit dough and divide in two parts and roll to the desired size; spread one portion with butter; place the second on top and bake. When done separate and spread with butter and arrange the sliced oranges, leaving the juice in the pan; to this add the grated rind and juice of one orange, and one teaspoon flour stirred smooth with a little water. Use this as a dressing for the cake. (Original.)
NO. 60. ORANGE AND RHUBARB MAR- MALADE. Emilia Lundberg, 2400 South Flower street, Los Angeles, Cal.— Take twelve oranges; divide in sections; remove seeds and tough part of skin; put into a preserving kettle; add five pounds rhubarb, skinned and cut in half-inch pieces. Heat to boiling point, and boil slowly half hour; then add four pounds sugar. Cook gently two hours. Turn into glasses.
NO. 61. ORANGE MARMALADE. (Light colored, firm, with little sugar.) Miss Frances B. Welsh, San Diego, Cal.— Take one dozen fine oranges, not too ripe, half dozen well cured lemons; wash well; slice. Do not use thick ends. Soak in one gallon water twenty-four hours. Boil one hour. Dip off one pint of liquid. Next day measure and add half measure sugar. Boil in granite, watch closely. Try on cold dish. When thick enough to jel, put in glasses or jars, cover with paraffine. (Original.)
NO. 62. SCOTCH MARMALADE. Mrs. Cruickshank, Arlington, Riverside, Cal.— Take the weight of oranges required and an equal weight of lump or cane sugar; rub the oranges with a clean, rough towel; put them in a pan with cold water and let them boil until tender and easily pierced with a pin, changing the water twice, at the least, during the process of boiling. When ready take out the oranges and kesp the water; divide the oranges in quarters, then with a knife scrape out all the white from the inner part of the skins, making them as thin as possible; then cut the skins into very thin strips and lay them aside on a dish. Put the remains of the oranges into the pan containing the water in which they were boiled; let it boil slowly till reduced a little and press through a sieve. Put all on together now, in the pan, that is the chips, sugar, and what has been pressed through the sieve, and let it boil quickly for a few minutes, or till it jellies. Put a few seeds in if wanted a little bitter.
Records on this page
Orange ShortcakeOrange and Rhubarb MarmaladeOrange MarmaladeOrange MarmaladeScotch Marmalade