ORANGE SALAD.
Ingredients.—6 oranges, ¼ lb. of muscatel raisins, 2 oz. of pounded sugar, 4 tablespoonfuls of brandy. Mode.—Peel 5 of the oranges; divide them into slices without breaking the pulp, and arrange them on a glass dish. Stone the raisins, mix them with the sugar and brandy, and mingle them with the oranges. Squeeze the juice of the other orange over the whole, and the dish is ready for table. A little pounded spice may be put in when the flavour is liked; but this ingredient must be added very sparingly. Average cost, 1s. Sufficient for 5 or 6 persons. Seasonable from November to May.
ORANGE WINE, a very Simple and Easy Method of Making a very Superior.
Ingredients.—90 Seville oranges, 32 lbs. of lump sugar, water. Mode.—Break up the sugar into small pieces, and put it into a dry, sweet, 9-gallon cask, placed in a cellar or other storehouse, where it is intended to be kept. Have ready close to the cask two large pans or wooden keelers, into one of which put the peel of the oranges pared quite thin, and into the other the pulp after the juice has been squeezed from it. Strain the juice through a piece of double muslin, and put into the cask with the sugar. Then pour about 1½ gallon of cold spring water on both the peels and the pulp; let it stand for 24 hours, and then strain it into the cask; add more water to the peels and pulp when this is done, and repeat the same process every day for a week: it should take about a week to fill up the cask. Be careful to apportion the quantity as nearly as possible to the seven days, and to stir the contents of the cask each day. On the third day after the cask is full—that is, the tenth day after the commencement of making—the cask may be securely bunged down. This is a very simple and easy method, and the wine made according to it will be pronounced to be most excellent. There is no troublesome boiling, and all fermentation takes place in the cask. When the above directions are attended to, the wine cannot fail to be good. It should be bottled in 8 or 9 months, and will be fit for use in a twelvemonth after the time of making. Ginger wine may be made in precisely the same manner, only, with the 9-gallon cask for ginger wine, 2 lbs. of the best whole ginger, bruised, must be put with the sugar. It will be found convenient to tie the ginger loosely in a muslin bag. Time.—Altogether, 10 days to make it. Average cost, 2s. 6d. per gallon. Sufficient for 9 gallons. Seasonable.—Make this in March, and bottle it in the following January.
ORANGES, Compôte of.
COMPÔTE OF ORANGES.
Ingredients.—1 pint of syrup, 6 oranges. Mode.—Peel the oranges, remove as much of the white pith as possible, and divide them into small pieces without breaking the thin skin with which they are surrounded. Make the syrup by recipe, adding the rind of the orange cut into thin narrow strips. When the syrup has been well skimmed, and is quite clear, put in the pieces of orange, and simmer them for 5 minutes. Take them out carefully with a spoon without breaking them, and arrange them on a glass dish. Reduce the syrup by boiling it quickly until thick; let it cool a little, pour it over the oranges, and, when cold, they will be ready for table. Time.—10 minutes to boil the syrup; 5 minutes to simmer the oranges; 5 minutes to reduce the syrup. Average cost, 9d. Sufficient for 5 or 6 persons. Seasonable from November to May.
ORANGES, a Pretty Dish of.
Ingredients.—6 large oranges, ½ lb. of loaf sugar, ¼ pint of water, ½ pint of cream, 2 tablespoonfuls of any kind of liquor, sugar to taste. Mode.—Put the sugar and water into a saucepan, and boil them until the sugar becomes brittle, which may be ascertained by taking up a small quantity in a spoon, and dipping it in cold water; if the sugar is sufficiently boiled, it will easily snap. Peel the oranges, remove as much of the white pith as possible, and divide them into nice-sized slices, without breaking the thin white skin which surrounds the juicy pulp. Place the pieces of orange on small skewers, dip them into the hot sugar, and arrange them in layers round a plain mould, which should be well oiled with the purest salad-oil. The sides of the mould only should be lined with the oranges, and the centre left open for the cream. Let the sugar become firm by cooling; turn the oranges carefully out on a dish, and fill the centre with whipped cream, flavoured with any kind of liqueur, and sweetened with pounded sugar. This is an exceedingly ornamental and nice dish for the supper-table. Time.—10 minutes to boil the sugar. Average cost, 1s. 8d.—Sufficient for 1 mould. Seasonable from November to May.