Part 193 (2/2)

_Seasonable_ in August and September, but cheapest in September.

STEWED NORMANDY PIPPINS.

1563. INGREDIENTS.--1 lb. of Normandy pippins, 1 quart of water, 1/2 teaspoonful of powdered cinnamon, 1/2 teaspoonful of ground ginger, 1 lb. of moist sugar, 1 lemon.

_Mode_.--Well wash the pippins, and put them into 1 quart of water with the above proportion of cinnamon and ginger, and let them stand 12 hours; then put these all together into a stewpan, with the lemon sliced thinly, and half the moist sugar. Let them boil slowly until the pippins are half done; then add the remainder of the sugar, and simmer until they are quite tender. Serve on gla.s.s dishes for dessert.

_Time_.--2 to 3 hours. _Average cost_, 1s. 6d. _Seasonable_.--Suitable for a winter dish.

ICED ORANGES.

1564. INGREDIENTS.--Oranges; to every lb. of pounded loaf sugar allow the whites of 2 eggs.

_Mode_.--Whisk the whites of the eggs well, stir in the sugar, and beat this mixture for 1/4 hour. Skin the oranges, remove as much of the white pith as possible without injuring the pulp of the fruit; pa.s.s a thread through the centre of each orange, dip them into the sugar, and tie them to a stick. Place this stick across the oven, and let the oranges remain until dry, when they will have the appearance of b.a.l.l.s of ice. They make a pretty dessert or supper dish. Care must be taken not to have the oven too fierce, or the oranges would scorch and acquire a brown colour, which would entirely spoil their appearance.

_Time_.--From 1/2 to 1 hour to dry in a moderate oven.

_Average cost_, 1-1/2d. each.

_Sufficient_.--1/2 lb. of sugar to ice 12 oranges.

_Seasonable_ from November to May.

THE FIRST ORANGE-TREE IN FRANCE.--The first Orange-tree cultivated in the centre of France was to be seen a few years ago at Fontainebleau. It was called _Le Connetable_ (the Constable), because it had belonged to the Connetable de Bourbon, and had been confiscated, together with all property belonging to that prince, after his revolt against his sovereign.

COMPOTE OF ORANGES.

1565. INGREDIENTS.--1 pint of syrup No. 1512, 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 No. 1512, 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 gla.s.s 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.

[Ill.u.s.tration: COMPoTE OF ORANGES.]

_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.

THE ORANGE IN PORTUGAL.--The Orange known under the name of ”Portugal Orange” comes originally from China. Not more than two centuries ago, the Portuguese brought thence the first scion, which has multiplied so prodigiously that we now see entire forests of orange-trees in Portugal.

ORANGE AND CLOVES.--It appears to have been the custom formerly, in England, to make new year's presents with oranges stuck full with cloves. We read in one of Ben Jonson's pieces,--the ”Christmas Masque,”--”He has an orange and rosemary, but not a clove to stick in it.”

ORANGE MARMALADE.

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