ORANGE FRITTERS-
Ingredients.
For batter.
½ lb of Flour.
½ oz butter.
½ teaspoon salt.
2 eggs.
1 cup of milk.
4 oranges.
6 tablespoons of hot lard or clarified dripping.
Method.
Make a light batter with flour, butter, salt, eggs and required quantity of milk to make it the proper consistency; peel the oranges, remove the whole layer of white skin as possible and divide each orange in to 10 portions with out breaking the thin skin, unless it be to remove the pips; dip each piece into batter. Keep 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 out. Sprinkle over them plenty of pounded sugar and serve quickly.
ORANGE CREAM.
Ingredients for a quart mould.
1 oz of Isinglass.
6 large Oranges.
1 Lemon.
Sugar according to taste.
Water as required.
Good cream ½ pint.
Method.
Squeeze the juice from the oranges and lemon, strain it and put it into a saucepan with the isinglass and sufficient water to make it in all 1-1/2 pint. Rub the sugar on the orange and lemon rind, add it to the other ingredients and boil all together for about 10 minutes, strain through a muslin bag and when cold beat up it with ½ pint of thick cream. Wet a mould or soak it in cold water; pour in the cream and put it in a cool place to set. If the weather is very cold, 1 oz of isinglass will be found sufficient for the above proportion of ingredients.
ORANGE JELLY.
Ingredients for a quart mould.
1 pint of Water.
2 oz of Gelatine or icinglass.
½ of Loafsugar.
1 Seville orange.
1 Lemon.
9 China oranges.
Method.
Put the water into a saucepan with the icinglass or gelatine, sugar and the rind of 1 orange and the same of ½ lemon and stir these over the fire until the isinglass or gelatine is dissolved and remove the scum. Then add to this the juice of the Seville orange, the juice of the lemon and sufficient juice of china oranges to make in all 1 pint: from 8 to 10 oranges will yield the desired quantity. Stir altogether over the fire until it is just on the point of boiling: skim well; then strain the jelly through a very sieve or jelly-bag, and when nearly cold put it into a mould previously wetted; and when quite cold, turn it out on a dish and garnish to taste. To insure this jelly being clear, the orange and lemon juice should be well strained and the icinglass or gelatine clarified before they are added to the other ingredients and to heighten the colour a few drops of prepared cochineal may be added.
