Orange and Rice

Ingredients

• 2 oranges
• equal parts of sugar and water
• equal parts of sugar and water
• mound of boiled rice

Method

1. 1

   Pare oranges, cut in halves, remove core.

2. 2

   Cook in syrup until tender.

3. 3

   Place around a mound of boiled rice and pour syrup over.

4. 4

   Serve with cream or custard sauce.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 70. The excerpt below is the record exactly as published.

ORANGE AND RICE Pare oranges, cut. in halves crosswise and remove the core. Cook the halves in a sirup made from equal parts of sugar and water, to which a little lemon- juice has been added, until they are tender but not broken. Place around a mound of boiled rice and pour the sirup over the whole. Serve with plain or whipped cream, or a custard sauce. CREAM RICE PUDDING 3 tablespoons rice ^2 teaspoon salt I tablespoon sugar ^ teaspoon cinnamon or nut- I quart milk meg Wash the rice thoroughly, add the other ingredients and pour into a greased baking-dish. Bake for three hours in a slow oven, stirring several times during the first hour. The mixture should not boil. Serve either hot or cold. This is the old-fashioned creamy pudding which has such a delicious flavor because of the long slow cooking. One-half cup of raisins may be added, if desired. INDIAN PUDDING I quart milk Yi cup brown sugar Yz cup corn-meal ^ teaspoon salt Y2 cup raisins Y^ teaspoon ginger Y2. teaspoon cinnamon i egg Place the milk in a double boiler and when it is scalding hot add the meal, moistened with cold water, and stir constantly to avoid lumps. Cook for twenty minutes. Turn into a pudding-dish and NEW DELINEATOR RECIPES 163 add all the other ingredients except the egg. Stir well and when the mass has cooked somewhat stir in the beaten egg. Bake for one hour in a rather slow oven and serve hot with hard sauce or any desired sauce. One-half cup dates or figs may be used in- stead of the raisins. BREAD PUDDING 2 cups Stale but not dry bread 2 eggs 1 quart milk Yz cup sugar }i teaspoon salt i teaspoon vanilla Soak the bread in the milk until it is very soft, then mash it fine. Heat together until nearly boiling. Beat the eggs until light and add to them the sugar, salt and vanilla. \\Tien well mixed, stir this into the bread and milk, pour the whole into an earthenware baking-dish, set in a pan of water, and bake three-fourths of an hour in a rather slow oven. For chocolate bread pudding, melt two squares of chocolate over hot water and add this to the soaked bread and milk. For bread pudding with raisins, add one-half cup raisins. COCONUT PUDDING }^ cup bread-crums 3 tablespoons sugar 3/2 cup coconut y2 teaspoon salt 2 cups milk I tablespoon butter 1 egg Soak the bread and coconut in the milk lintil soft, then mash and add the sugar, salt and melted fat. Beat the white and yolk of the egg separately; add the yolk to the mixture, then fold in the white. Pour into a greased baking-dish, set in a pan of hot water and bake in a moderate oven about thirty minutes. QUEEN OF PUDDINGS 2 cups stale but not dry bread- 3^ cup sugar crums Currant jelly or plum jam I quart scalded milk 2 tablespoons sugar for 3 eggs meringue Soak the crums in the hot milk until soft; then add the egg-yolks mixed with the sugar, pour into a baking-dish set in a pan of water, and bake in a moderate oven about an hour, or until 164 NEW DELINEATOR RECIPES custard is set. WTien cool, spread a thick layer of the jelly or jam over the top. Beat the egg-whites until stiff, add the sugar gradually and beat until stiff, spread this meringue on top of the jam and place in the oven until a delicate brown. Serve hot or cold, with cream. ORANGE AND MACAROON PUDDING Yz pound almond macaroons ^ cup sugar 1 pint milk 2 orange

Cook this with the app: pantry check, scaling, and the assistant.