Dessert recipes made with oranges
Grate the rind of two oranges and squeeze the juice. Cream one-fourth of a pound of butter and add half a pound of sugar by degrees. Beat in the well-beaten yolks of six eggs, then the rind and juice of the oranges, and lastly, mix lightly with the other ingredients the whites of the eggs whipped to a stiff froth. Bake in tin plates lined with paste [unbaked pie crust].
Orange jelly (Mrs Lincoln’s recipe)
Soak half a box of gelatin in half a cup of cold water until soft. Add a cup of boiling water, the juice of a lemon, a cup of sugar and a pint of orange juice. Stir till the sugar is dissolved, then strain. Flavor additionally if desired. Serve very cold in orange baskets, with a spoonful of sweetened whipped cream on top of each portion.
Work together two cups of sugar and half a cup of butter, add the yolks of four eggs, the juice and grated peel of one large or two small oranges, one cup of cold water, the whites of the eggs, and three cups of flour into which have been put the two teaspoonfuls of baking powder. Bake in small cakes.
An orange icing may be made by reserving the white of one egg and beating with it a cup of powdered sugar and a little orange juice. – Christine Terhune Herrick
Take six oranges, four ounces of lump sugar, half an ounce of gelatin, four eggs. Squeeze the oranges into a basin, strain into a saucepan with the sugar and set on the stove to boil. Then separate the yolks of the eggs from the whites, beat up the yolks and add to the juice, and stir till the custard thickens. Pour it through a sieve and set to cool.
Dissolve the sheet gelatin in two teaspoonfuls of boiling water and beat up the whites of the eggs till quite stiff, add the gelatin to the cooled custard and pour in the beaten whites by degrees and strain all into a mold.
Illustration: Stereoscopic photo of orange blossoms and Fruit, Los Angeles, California (1897). Photography by B L Singley. Courtesy NYPL.