A Row of Typical Los Angeles Bungalows

THE ORANGE

1^HE orange is probably a native ofsouthern China. It is supposedto have been brought to America

by the .Spaniards. The orange is oftwo kinds, the sweet orange and thebitter orange of China, but all of ourknown varieties have originated fromthese two kinds. There are now agreat many varieties, the navel orangeleading in popularity." The navel Is alarge seedless orange which is knownas the Washington navel orange.

Oranges are used in every possibleway for the table. They enter largely

into ices and mixed fruit desserts andsalads. There Is no more deliciousfruit for preserving, either as jelly,marmalade or as a syrup. We have In-numerable orange cakes and puddings,orange creams, orange drinks and soon Indefinitely.

Some Orange RecipesOrange Pudding—Peel and slice four

oranges, put them in a pudding dishin which they are to be served, andsprinkle over them one cup of sugar.

Put a quart of milk on the stove andwhen it boils stir In four tablespoonsof sugar, the beaten yolks of threeeggs and one tablespoon of cornstarchdissolved in a little cold milk. Do notallow It to boil, but stir it until Itthickens, then pour It over the oranges.Beat the whites of the eggs with threetablespoons of sugar to a stiff froth,spread over the pudding, set in theoven to slightly b-own, then set awayto cool. i Serve cold.

Orange CustardSweeten the Juice of six oranges to

taste. Stir over a slow Are until thesugar dissolves, taking off scum as Itrises. When nearly cool stir In theyolks of six eggs, well beaten, and ahalf pint of cream. Stir again ov^r

the Are until it thickens. Be direfulnot to boll or It will curdle.

Orange CharlotteLine a bowl with lady fingers or

sponge cage, and sections of oranges.Soak one-third box of gelatine In one-third cup of boll'ng water, add one-half cup sugar, the Juice of a lemon,and strain, then add one cud of or-ange juice and pulp, and a little of thegrated rind. Cool in a pan of ice water.Beat the whites of three eggs stiff, andwhen the jelly begins to harden, beatlight, add the whites and heat untilstiff enough to drop; mold and cool onice. When turned out pour over it apint of whipped cream.

Orange PieRub smooth a heaping tablespoonful

of cornstarch In three of water, pour

It one cup of boiling water and cookuntil clear. Add one cup of orange

juice, a little of the grated rind, thejuice of one lemon, add sugar to taste.When cool, stir In the well-beatenyolks of two eggs. Bake with undercrust only. Beat the whites of theeggs stiff, with a tablespoon of sugar,and a little grated orange peel, andspread on the top.

Rich Orange Pie

Beat one cup of sugar and two table-spoons of butter to a light cream, addgradually four well-beaten eggs, andthe Juice and grated rind of two or-anges; lastly, add one-half pint ofcream whipped to a stiff froth Pour

into a plate lined with paste and bakein a slow oven twenty-five minutes.

Orange Hard SauceSelect a thin skinned orange, cut and

peel back in six points, remove theorange and press out the juice, mix itwith yellow colored sugar, form Intoa ball, place in the peel and serve.

Orange MarmaladePeel the oranges very thin. Soak

the peeling twenty-four hours. Theday following boil the peeling threehours, then cut into small pieces. Cutthe oranges in small pieces, taking outall seeds. Weigh the juice, pulp andpeel and to each pound take a poundof granulated sugar. Boil , twenty

minutes and seal In Jars. Two dozenoranges make three quarts. Manypeople like lemon, a very little, addedto the orange.

OrangeadeTake the juice of the orange. Pour

boiling water on a part of the rindand cover It close. Boil water andsugar to a syrup. When all are coldmix the juice, the water from the rind,

and the syruo, with as much morewater as will make a rich drink.Strain and put on ice.

Orange Ice CreamTo a pint each of cream and milk, al-

low three-fourths of a pound of sugar,

the grated rind of one orange and thejuice of four large oranges: bring the

milk to the boiling point, add the sugarand oranee, stir well, and set asideto cool. When cold, freeze.

Orange TartsMix the grated rind and juice of two

large oranges, and save out one table-spoonful. Beat to a cream half apound each of butter and powderedsugar, add the yolks of six eggs beatenlight, and the orange Juice. Now stirIn the whites of four eggs beaten toa stiff froth, and pour the mixture Intosmall tart shells of nice pastry. Bake

in a quick oven, and when donespread with a meringue made of the

whites of two eggs, two tablespoons

of sugar, and the tablespoon of orangeJuice, set in the oven to brown slight-ly. This quantity makes one dozentarts.

LOS ANGELES HERALD SUNDAY MAGAZINEFEBRUARY 20, 1910. 23

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