Mrs. Wilson's Cook Book Part 27

One-half cup of brown sugar, One teaspoon of nutmeg, One teaspoon of grated rind of lemon, Two and one-half cups of bread crumbs, One-half cupful of finely chopped raisins.

Mix thoroughly and then mould into croquettes and roll in flour, then fry until golden brown in hot fat. Serve with a custard sauce.

SALMON SANDWICHES

Open and drain a can of salmon and then remove the skin and bones.

Place the salmon in a bowl and add

One onion, grated, One-quarter cup of finely chopped parsley, One-half cup of salad dressing, Juice of one-half lemon.

Mix and then prepare the bread. Place a leaf of lettuce on the bread and then spread the prepared filling, season and place the top slice of bread in position and cut into triangles.

ORANGES

The first orange crop of the season usually reaches the market about the end of October. The early Floridas are first, and they are closely followed by the Arizona navels, and just before Christmas comes the bulk of California and Florida oranges.

ORANGE SYRUP

Grate very lightly the rind from one dozen oranges and then place three pounds of sugar and the grated rind and the juice of oranges in a clean aluminum saucepan. Place where it will heat very slowly and then the sugar will melt. Stir frequently and do not let it boil.

Cover closely and then strain into sterilized bottles. Place the bottles in a hot-water bath and process for forty minutes. Place the corks in the bottles and when cool dip in melted sealing wax. This recipe may be divided. To be used for making drinks, sauces, etc.

ORANGE JUICE

Place in a bowl

Juice of twenty-five oranges, Grated rind of ten oranges, One pound sugar

and then allow to stand for three hours. Strain and fill into sterilized bottles and process for forty minutes in a hot-water bath.

Cork, and then finish like orange syrup.

NOTE.--Soak the cork in boiling water for one hour to soften. This will permit you to use a slightly larger cork and insure a good closing.

To use orange syrup: Place four tablespoons in a gla.s.s and then fill with carbonated water.

To use orange juice for making orangeade, dilute with equal parts of water and juice and chill, then serve.

SCOTCH ORANGE MARMALADE

Cut twelve oranges in half and then with a sharp knife cut into thin paper-like slices and remove all the seeds. Place in a preserving kettle and add five pints of cold water. Set aside for twelve hours and then bring to a boil and cook until the fruit is tender. Add the juice of four lemons and five cups of apple sauce and then bring to a boil and measure. Add three-quarters cup of sugar for every cup of mixture. Return to the kettle and bring to a boil. Cook until it forms a very thick jam, or until 223 degrees Fahrenheit is reached on the candy thermometer.

ORANGE PRESERVE IN SYRUP

Pare and separate nine oranges into sections, taking care to break as little as possible. Now place

Two pints of water, Four pounds of sugar

in a preserving kettle and bring to a boil. Cook for fifteen minutes and then add the oranges and cook until the oranges are tender. Lift the oranges into a jar and bring the syrup to a boil. Pour over the fruit and then seal and store in a cool, dry place. Any syrup left over may be used on cereal or hot cakes.

ORANGE SALAD

Remove the peel from four oranges and then separate the carpels and cut with a sharp scissors into pieces. Place in a bowl and add

One cup of cocoanut.

Toss the bowl gently to coat the fruit with the cocoanut and then fill into a nest of salad, and serve with orange dressing.

ORANGE SOUFFLe

Juice of three oranges, One-half cup of water, One-half cup of sugar, Five level tablespoons of cornstarch.

Dissolve the starch and sugar in the water and then add the juice and bring to a boil. Cook for five minutes and then cool. Now add the

Yolks of two eggs, One orange cut in tiny pieces.

Beat to mix and then carefully cut and fold in the stiffly beaten whites of two eggs. Pour into a well-b.u.t.tered souffle dish and set in a pan of warm water. Bake in a moderate oven until firm in the centre.

Serve warm, with orange syrup for a sauce.

ORANGE CREAM PIE

Line a pie tin with plain pastry and then place in a saucepan

One cup of milk, One-half cup of water, Juice of three oranges, Grated rind of one-half orange, Six level tablespoons of cornstarch, Three-quarters cup of sugar.

Dissolve the cornstarch and the sugar in the water and add the milk and fruit juice. Bring to a boil and cook for five minutes, partly cool and then add

One whole egg, Yolk of one egg.

Beat to thoroughly blend and then pour into prepared tins and bake in a very slow oven for thirty minutes. Cool and cover with a fruit meringue, using one-half gla.s.s of orange marmalade and the white of one egg, beaten until it forms a very stiff meringue.

ORANGE AND RICE CUSTARD

Wash one-half cup of rice and then cook until tender in three cups of water and the water is absorbed. Now add

Grated rind of one orange, Three oranges cut in tiny pieces, Three-quarters cup of sugar.

Mix thoroughly and then place in a bowl

Two cups of milk, Yolks of two eggs.