Part 180 (2/2)

_Average cost_, with the best isingla.s.s, 3s.

_Sufficient_ to fill a quart mould.

_Seasonable_ from November to May.

ORANGE CREAMS.

1464. INGREDIENTS.--1 Seville orange, 1 tablespoonful of brandy, 1/4 lb.

of loaf sugar, the yolks of 4 eggs, 1 pint of cream.

_Mode_.--Boil the rind of the Seville orange until tender, and beat it in a mortar to a pulp; add to it the brandy, the strained juice of the orange, and the sugar, and beat all together for about 10 minutes, adding the well-beaten yolks of eggs. Bring the cream to the boiling-point, and pour it very gradually to the other ingredients, and beat the mixture till nearly cold; put it into custard-cups, place the cups in a deep dish of boiling water, where let them remain till quite cold. Take the cups out of the water, wipe them, and garnish the tops of the creams with candied orange-peel or preserved chips.

_Time_.--Altogether, 3/4 hour.

_Average cost_, with cream at 1s. per pint, 1s. 7d.

_Sufficient_ to make 7 or 8 creams.

_Seasonable_ from November to May.

_Note_.--To render this dish more economical, subst.i.tute milk for the cream, but add a small pinch of isingla.s.s to make the creams firm.

SEVILLE ORANGE (_Citrus vulgaris_).--This variety, called also _bitter orange_, is of the same species as the sweet orange, and grows in great abundance on the banks of the Guadalquiver, in Andalusia, whence this fruit is chiefly obtained. In that part of Spain there are very extensive orchards of these oranges, which form the chief wealth of the monasteries. The pulp of the bitter orange is not eaten raw. In the yellow rind, separated from the white spongy substance immediately below it, is contained an essential oil, which is an agreeable warm aromatic, much superior for many purposes to that of the common orange.

The best marmalade and the richest wine are made from this orange; and from its flowers the best orange-flower water is distilled. Seville oranges are also preserved whole as a sweetmeat.

ORANGE FRITTERS.

1465. INGREDIENTS.--For the batter, 1/2 lb. of flour, 1/2 oz. of b.u.t.ter, 1/2 saltspoonful of salt, 2 eggs, milk, oranges, hot lard or clarified dripping.

_Mode_.--Make a nice light batter with the above proportion of flour, b.u.t.ter, salt, eggs, and sufficient milk to make it the proper consistency; peel the oranges, remove as much of the white skin as possible, and divide each orange into eight pieces, without breaking the thin skin, unless it be to remove the pips; dip each piece of orange in the batter. Have ready a pan of boiling lard or clarified dripping; drop in the oranges, and fry them a delicate brown from 8 to 10 minutes. When done, lay them on a piece of blotting-paper before the fire, to drain away the greasy moisture, and dish them on a white d'oyley; sprinkle over them plenty of pounded sugar, and serve quickly.

_Time_.--8 to 10 minutes to fry the fritters; 5 minutes to drain them.

_Average cost_, 9d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ from November to May.

A PRETTY DISH OF ORANGES.

1466. INGREDIENTS.--6 large oranges, 1/2 lb. of loaf sugar, 1/4 pint of water, 1/2 pint of cream, 2 tablespoonfuls of any kind of liqueur, 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 quant.i.ty 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.

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