Skip to main content
Hide Articles List

10 articles on this Page






CHANGES (By Reques'). ¡"By GWENTNEN GWYNEDPJ No fruit is so largely consumed generally all over the world as is the orange. The quantity used in Great Britain alone is enor- mous, for, not only is it one of the most delicious and wholesome of fruits, but, fortu- nately, it is also the most easily kept and carried from place to place. It possesses the property, together with the lemon, citron, and lime, of being easily packed in boxes when nearly ripe and being inthatstate able to stand the close confinement of a ship's hold during a voyage of two or three weeks. Thelargequanti- ties grown and imported render the price of oranges very low and within the reach of almost all people. Besides the use of the sweet orange as a dessert fruit and as a re- frigerant in cases of sickness, its juice is extensively used as a refrigerant beverage, and is valuable in febrile and inflammatory complaints. There are many varieties of oranges. The sweet orange is the most generally used for eating purposes. It makes, likewise, delicious fritters, compotes, and other dishes, and is used for making orange syrup. The bitter orange-also called the Seville orange, from being much grown in the neighbourhood of Seville-is used for flavouring puddings, cakes, and for making orange jam and mar- malade, and likewise for a delicious liqueur oalled orange brandy." Other kinds of oranges are known as the Maltese or blood orange, remarkable for the blood-red juioe of its pulp; the egg orange, having fruit of an oval shape; and the small Tangerine oranges, which have a delightfully flagrant rind and a very sweet flesh, besides other varieties distinguished by the names of the localities where they are grown. The rind of the orange, or orange peel, is used extensively in a candied state, together with the peel of the citron and lemon, both in medicine and confectionery. It bears a delicious flavour. Oranges are a wholesome fruit, and may be safely eaten in moderation by delicate people and ohildren. The latter are always specially fond of them. » OKANOK COMPOTE. Put some water and sugar in a pan boil it to a thin eyrup, and reduce it. Peel carefully, and divide the oranges in quarters; put them in a stew pan, a raw only at a time, with a very little water. and jtwt bring them to a boil; lift them out carefully so that they do not brealr, and put a few more in till njl ate done. Place in a dish mix a little wa £ e#!lwith the SYlap, and pour over. tiatnish with shreds of orange peel. OnUWE SYRUP. Se!ect ripe and thin-skinned orange; squeeze the juice,through a sieve; lo every pii• t of juice add ljlb. of powdeied sugar; boil it slowly, and skim it as long as any scum rises; you may then take it off, and when cold battle it-t-ike otire to cork it tight. Two t iblarpoonfuls of this syrup mixed with melted butter makes an admirable sauce for plum, batter, or t'ier puddings. OBAKGE MARMALADE. To six orunges three quarts of water and S!bs of lump sugar. Cut the oranges very line, peel and pulp together. Take out only the pips. Let the peel and pulp remain in water 24 hours, then boil two hourll, after that add the sugar and boil one hour more, or until it jellies. Any quantity of oranges can be made, adding the proper proportions of sugar and w&t?r. ORANGE JAM. Ra?p some Seville oranges, cut them in half, take out the pulp; .,put the ritiis in water for twelve or fourteen hours, then boil them iill very tender; beat them fine in a merble mortar, rub them through a hair sieve; boil 31b. of loaf sugar in a. pint of water, skim it and add half of the rind to it; boil it fast till the syrup is very thick, but stirring it carefully; then put in the pulp and juice, fit st rubbing it through, the sieve; boil it m til well jellied, which it will be in about half an hour. ORANGE BRANDY. One gallon of pale Cognac brandy, nine fine. Seville otanges carefully wiped free < f mildew, put into a atons jar, corked tightly t? exclude the air let it remain so from two to tloree monthf, then take out the oranges and put into the brandy from lilb. to lilb. (Mccording:o t38'e) of the finest 2 powdered white sugar candy. When settled, hot Ie it, and it is fit for use. ORANGE JFLLY. Take a quart of water and loz. of isinglass; boil to a pint strain it upon lib. of loaf sugar, add a little wine and the juice of six oranges, pout into a mould, and put in a cold place till the jelly is set. Serve with whipped cream. J^BXt wftk :— INVALID COOKERY.