Orange Ice

Ingredients

• 4 cups water
• 2 cups orange juice
• 2 3/4 cups sugar
• 3/4 cup lemon juice
• Rind of two oranges

Method

1. 1

   Pare the rind from oranges, add to water and sugar, and cook for twenty minutes.

2. 2

   Remove rind, add fruit juice, strain, cool, and freeze.

3. 3

   Serve in stem glasses.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 19. The excerpt below is the record exactly as published.

Orange Ice — Chocolate Jumbles Coffee TOMATO SOUP 1 can tomatoes, or 1 quart 4 cloves. tomatoes peeled and cut in }/2 teaspoon peppercorns, pieces. Few gratings nutmeg. 2 slices onion. 3 tablespoons butter. 2 sprays parsley. 2 tablespoons flour. Bit of bay leaf. Salt, pepper, cayenne. Process : Cook the first six ingredients together twenty minutes. Rub through a puree strainer, keep hot. Melt butter in a sauce- pan, add flour and stir to a smooth paste, let cook one minute; dilute with tomato mixture to the consistency to pour. Combine mixtures and season with salt, a few grains cayenne and a grating of nutmeg. Reheat and serve with crisp, toasted Saratoga Wafers. ROAST GUINEA FOWL Clean, singe, draw and truss in the same way as for roasting chicken. Stuff if desired. Sprinkle with salt and pepper. Lay very thin slices of fat salt pork over the breast, wings and legs. Place in a covered roasting pan, pour in one-half cup water, set in oven and roast from forty-five minutes to one hour (continue cooking if liked well done), turning so as to brown evenly. (When the roasting pan is used there need be no basting.) If roasted in ItTsunuy 52 Sunday Dinners 41 an open dripping-pan, baste every ten to fifteen minutes. The flesh of this bird is dry and is therefore best cooked rare. Serve as roast chicken. Prepare sauce same as Giblet Sauce. (See Page 154.) RHUBARB SAUCE The young, tender stalks of rhubarb need only be washed, tops and root cut off, then cut in one-inch pieces (without peeling). Put in a sauce-pan, add just enough water to prevent burning. Cook slowly until soft. Add sugar to sweeten to taste, cook five minutes, cool and turn into serving dish. POTATO SOUFFLES Select six medium-sized, rather flat potatoes. Wash, pare and trim them square, then cut lengthwise in slices one-eighth of an inch thick (no thicker). Wash and dry them on a towel. Drop a few at a time into hot Cottolene (not smoking hot), fry them four minutes, turning them occasionally. Remove with skimmer to a croquette basket, let stand five minutes while the fat is heating. When hot enough to brown an inch cube of bread in forty seconds, place the basket containing potatoes into fat, shake constantly and fry two minutes. Drain on brown paper. Repeat process until all potatoes are used. Sprinkle with salt and dispose around roasted Guinea Fowl. EGG-PLANT SAUTfi (With Fine Herbs) Pare a medium-sized egg-plant, cut in very thin slices, sprinkle with salt and pile in a colander. Cover with a plate and weights to press out the acrid juice; let stand two hours, sprinkle with pepper, dredge with flour, and saute in hot butter until crisp and a golden brown. Mix together one-half teaspoon each finely chopped parsley and chives, one-fourth teaspoon very finely chopped chervil and sprinkle lightly over egg-plant as soon as crisp. Arrange on hot serving dish and serve at once. DRESSED HEAD LETTUCE Remove the outer green leaves from two medium-sized heads of crisp head lettuce. Wash carefully, without separating the leaves; 42 52 Sunday Dinners '"^'"•" Fourth Sunday drain dry in a wire basket or on towels. Cut heads in halves length- wise and arrange in salad bowl. Set aside in a cool place, and, just before serving, pour over French Dressing. Serve at once. ORANGE ICE 4 cups water. 2 cups orange juice. 23^ cups sugar. 3^ cup lemon juice. Rind of two oranges

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