UC BERKELEY MASTER NEGATIVE STORAGE NUMBER 00-76.8 (National version of master negative storage number: CU SN00076.8) MICROFILMED 2000 UNIVERSITY OF CALIFORNIA LIBRARY PHOTOGRAPHIC SERVICE USAIN State and Local Literature Preservation Project Funded in part by the National Endowment for the Humanities REPRODUCTION AVAILABLE THROUGH INTERLIBRARY LOAN OFFICE MAIN LIBRARY UNIVERSITY OF CALIFORNIA BERKELEY, CA 94720-6000 COPYRIGHT The copyright law of the United States (Title 17, United States Code) governs the making of photocopies or other reproductions of copyrighted materials including foreign works under certain conditions. In addition, the United States extends protection to foreign works by means of various international conventions, bilateral agreements, and proclamations. | Under certain conditions specified in the law, libraries and archives are authorized to furnish a photocopy or other reproduction. One of these specified conditions is that the photocopy or reproduction is not to be "used for any purpose other than private study, scholarship, or research.” If a user makes a request for, or later uses, a photocopy or reproduction for purposes in excess of "fair use," that user may be liable for copyright infringement. University of California at Berkeley reserves the right to refuse to accept a copying order if, in its judgment, fulfillment of the order would involve violation of copyright law. Barton, Florence Gibson The California orange cook book | [San Bernardino, Calif ] C1928 BIBLIOGRAPHIC RECORD TARGET University of California at Berkeley Library USAIN State and Local Literature Preservation Project Master negative storage number: 00-76.8 (national version of the master negative storage number: CU SN00076.8) Author: Barton, Florence Gibson. Title: The California orange cook book / by Florence Gibson Barton (Mrs.H. M.) ; complete and explicit directions for the making of candied and glace fruits, jellies, marmalades, orange and grapefruit rinds in decorative forms, and preserves. Also other recipes for desserts and salads and for choice Spanish dishes. Imprint: [San Bernardino, Calif] : s.n., c1928. Description: 88 p. ill. ; 23 cm. Call numbers: CSL State Lib 641 B29 California Microfilmed by University of California Library Photographic Service, Berkeley, CA Filmed from hard copy borrowed from California State Library FILMED AND PROCESSED BY LIBRARY PHOTOGRAPHIC SERVICE, UNIVERSITY OF CALIFORNIA, BERKELEY, 94720 DATE: 3/00 REDUCTION RATIO: 9 ia Be I Ee l22 = == ® - I LZ fled pe PM-1 3%2"x4" PHOTOGRAPHIC MICROCOPY TARGET NBS 1010a ANSI/ISO #2 EQUIVALENT Il 10 “he JE = pk = 36 HH [alg] 4 t i if i 4 PF Lg oo aril. pW} Re 1 6 8 4 9 4 v3 # 4 i i : i ; 1 : Py a i al + | a i | §F re ei aaa Seitsa node aaaoEe EU ee ELL 3 Horominhen SA DIR I Re RE EE Tr AT TR “Dost thou know that sweet land Where the orange flowers grow? Where the fruits are like gold and the red roses blow? Where the breeze ne'er is cold and the birds sing so sweet? Where each day of the year The honey bees appear? Where exists like a smile or a rainbow quite new One eternal springtime and a sky ever blue?" [gp ———————————— — Ew CALIFORNIA STATE LIBRARY 4 Call No. “Dost thou know that sweet land Where the orange flowers grow? Where the fruits are like gold and the red roses blow? Where the breeze ne'er is cold and the birds sing so sweet? Where each day of the year The honey bees appear? Where exists like a smile or a rainbow quite new One eternal springtime and a sky ever blue?" Call No. THE CALIFORNIA ORANGE COOK BOOK y FLORENCE GIBSON BARTON (MRS. H. M)) ed to Similate Grape Clusters; ang Forms quats Arr Many Attractive y Complete and explicit di- rections for the making of Candied and Glace Fruits, Jellies, Marmalades, Orange and Grapefruit Rinds in decorative forms, and Pre- serves. Also other recipes for desserts and salads and for choice Spanish dishes it Peel; Dwarf Kum apefru and Candied Fruit and Oranges in E eZ P” > % | : | © 1 Q | =) | © 12 y a « 22,999 9 eo® eI ® we0, ve, Sy 20 > 0 ® 23 po i ) 2 9 ® 78 "oe pyright 1028° 1" 7°! By FLORENCE GIBSON BARTON (MRS. H. M.) Printed in the UNITED STATES ®s 2? 3 » 2D »,0 308 al The Collection Includes Roses and Callas Done in Gr Contents : Page Fyontispleee .................000. cope di tied: 2 Introduction =................... mm SS re Reg 5 Author's Prefage...........................Gioc ie bee, Cakes ...........coivmiioni sisi i wes uss sea ga rd bei xk haben 58 Candied Citrus Fruits.............. ARR EER SR LC 8 Candies and Crystallifed Fruits...........................coooo 41 Choice Spanish Dishes.................... 0... 000i) 84 Beverages and Ices........................ ve dn aa beaker hs Seta 38 Bread irestesstus lara arama asd basart suse nn vases ea es eh randy basin sr banana 71 BXIraets i... abi n nu Se sriasbennpe aden a 18 Favorite Reeipes..................00 ol ol ni oi i be 79 For Many People... inl gia fod 10 81 Fruit Glaces. ...................0.0 0 RRO in 16 FAME. lili iit bonsai ag A hd 34 JEIHB. otiinn illinois eddie YL 30 Marmalades. .....................00 Gol fae nigel 19. Orange Seeds and Blossoms.................cooooooiiini i 13 Pies... a Sessa ads hn tna kh nba brant rd oe st 46 PICKIBE .............cciilnn iano ssinisisstlba sisau si GB 36 PrESEIVES ..........oiomimimivisbin et ol i a 25 Puddings and Sauces... iii 51 SAIRAS ...........cco esr rsrsimmsrsr iti mh ran Th 75 . "8 -* .» . or & o *® “oe * ete : . 3 . v * od - . ts eel we yo PH 8 : tot o ., @ a . . he t 0g 0 * . ¢ 0» LI . v ® Cre v ® ” . Lue “ hegre ° LF “ eve bo .-. . “sd . ve “0 “ - . “wv . ’ LE ee © oe ea. ‘ ‘ee ¢ . 0 . eo? « ® oes vv a oo, ® te. ees « . ey se «Youn . toy wv 8 . a ®t tC. Y=17-25 ea RE B 21 THE CALIFORNIA ORANGE COOK BOOK Introduction By Frances Duncan The use of citrus fruits as an article of food has increased of late years by leaps and bounds. The common practice of giving even babies orange juice is a change from Stevenson's time when “Every day, if I've been good have an orange after food.” The modern youngster in innumerable well-regulated families begins his day with orange or grapefruit irrespective of his virtue or lack of it. The delicate and delicious candies made of the citrus fruits are more wholesome for children (and grown-ups also) than the ubiquitous choco- lates, and are beginning to play some figure in the candy trade, especially at holiday time, thanks largely to the pleasing custom that has been built up in Southern California of sending pretty Christmas boxes and baskets of our choicest and fanciest orchard products and by-products to the shivering Easterners. No one has seen Mrs. H. M. Barton's annual exhibit at San Bernar- dino’s National Orange Show but has been astonished at the amazing variety and beautiful color and form of the various candied fruits, trans- lucent jellies, and other delectable confections made with citrus fruits, which this lady displays. It would be difficult to find another exhibition of cookery which could so charm the imagination. The average glace fruits on the market (and we are not talking about such in these obser- vations) seem like penny candies beside the deliciousness of grapefruit peel that looks like frosted amber, rose-tinted pomelo candied whole, citron like crystallized honey. There are roses fashioned of grapefruit peel, no stiff, millinery affairs, but with petals indescribably soft and beautiful in texture, closely resembling Gold of Ophir; some the tint and appearance of La France with its rather loosely held petals. If this account savors of romance, then the gentle reader should in person visit the great February show and take a look at the Women's Club section. Over eighty different forms were on display this year— jellies, preserves, conserves, glace fruits, whole candied fruits, and the like. And most of these were novel—the result of Mrs. Barton's own experimenting. Since her first small exhibit at the show in 1922, which took second prize, she has always had the first award, and in 1925 and 1926 a special prize for greatest variety and quality of fruit was given her. To those interested in the progress and future of the orange-growing industry, Mrs. Barton's experimenting is most illuminating. To make a product which is attractive and salable and to get busy with it for what shekels may result to the enterprising individual is one thing. But to open up to view a whole vista of prospects which anyone so minded may follow is a definitely public-spirited service. There are many women in Southern California who have oranges a-plenty at their disposal, also lemons, grapefruit, limes, kumquats. There are women who have suf. ficient culinary skill to follow in this San Bernardino woman's train, though quite possibly at some distance—women with some artistic ability which now finds its sole expression in fancy-work or in the decoration of 6 THE CALIFORNIA ORANGE COOK BOOK their homes. Their artistic ability might be turned to account in the making of citrus fruit confections which appeal to the eye as well as to the taste. As for the more homely citrus by-products outside the ‘‘fancy stuff’ classification, consider all the ‘‘imitation lemon’ extract on the market. Mrs. Barton can inform any housewife how to make of grated lemon-peel a deliciously fragrant, delicious tasting lemon extract. The lemon pie is an inviting bit in every cookery display. And there is almost always a collection of citrus delicacies, in jars and glasses, while citrus confections are also commonly shown. These latter reveal what a few are doing by way of extending the usefulness of fruits, the very names of which are something to conjure with in parts of the world. It is true that fine citrus confections, at least, are being popularized by the California Christmas packages that go east by the tens of thousands each holiday season, but the year ‘round commercial possibilities of these dainties have probably not been scratched. The candied fruits are a table decoration in themselves. Such color and richness in the shells of candied grapefruit filled with glace fruits of lovely color: Whoever wished to give a visiting Easterner an idea of the magnificient richness of California products and of California ro- mance should spread a table before him under the massive beauty of the ancient grape-vine at the San Gabriel Mission and on that table should be, with a beginning basket of fruits, these beautiful confections, including some of Mrs. Barton's roses. : Included among more mundane things in this Orange Show collection will be found translucent jelly made poetic by a spray of orange blos- soms and candied and imbedded in the amber jelly, but so skillfully done that it seems freshly plucked; ruby-tinted jelly of blood oranges; jellies of kumquat, of grapefruit; oranges preserved whole; African lemons, candied in halves; marmalades, preserves and conserves in infinite va- riety. Also Orange Pectin—this is made from the white inner rind, which, properly treated, yields the element which causes the marmalade to “jell.” This may be added to other jellies with like effect. And here is another salable product. In fact, it is a distinct loss that Mrs. Barton is not supervising the work in experimental cookery in a citrus institute. She understands the growing of oranges from the blossom to the seed and appreciates, as perhaps no other Californian does, the immense pos- sibilities of the perfected fruit. This highly successful experimenting with the citrus fruits is a *‘side- line” with Mrs. Barton. She does many other things. She is a musician of much talent, for one thing, and has been keenly interested in bringing grand opera to Los Angeles. She is also a notable figure in San Ber- nardino politics and has been head of the Women’s Republican organi- zation there. But as the wife of an orange grower and the daughter of the man who planted the first grove in' San Bernardino County, she has naturally been interested in the orange industry and in giving women on isolated ranches a notion of the possibilities of the golden’ fruit that lay ready to hand. They need but to put brains and imagination into their cookery, she says, to make of their culinary experiments an art rather than a chore. : (Reprinted from Farm and Orchard Magazine of the Los Angeles Times. Dec 19, 1926.) THE CALIFORNIA ORANGE COOK BOOK 7 Author’s Preface There are no more fascinating fruits to work with than the citrus fruits, which, in California, may be picked nearly every day of the year. During the winter and spring, Navel oranges are in the market; in sum- mer and fall, come the Valencias. This book may be called a truly California Cook Book, but its usefulness is by no means limited to our sunny Southland, for oranges and other citrus fruits may be obtained in every state—in fact in every quarter of the globe. Having lived close to the great orange-growing industry, the author has been tempted into much experimenting with the beautiful fruit and has found that the variety of manner in which these fruits can be handled is endless. No other fruits offer the vast range of uses to which oranges, lemons, grapefruit and other citrus fruits lend themselves. In preparing this book, every possible item of citrus utility has been considered. Be. ginning with the blossom, and what may be done with it, every part of the fruit, including the seed, has been used in some way. After the blossom, we take the rind, from which oil comes, while the grated rinds are used for extracts, and to give zest, for vinegar, for flavorings in cakes, pies, and in numberless other ways. From the inner white skin 1s made the pectin—that potent aid in making jelly ‘jell; the inner sec- tions are used in many ways, including in the making of glaces, while the whole oranges are used in preserves, candies, salads, and desserts. At the request of numerous friends, there has been added to the citrus part of the book many favorite recipes, including some for a few choice Spanish dishes. San Bernardino, California, December, 1927. THE CALIFORNIA ORANGE COOK BOOK Candied Citrus Fruits All lovers of glace fruits are now familiar with the sight of candied portions of all the citrus fruits—and there is no more alluring displays in the market, but the cost of these is very high. Therefore many have been learning to make candied fruits for themselves, utilizing for this purpose not only pieces of fruit but saving all peel from fresh fruit and utilizing this in various ways. One lady of my acquaintance keeps a sort of orange-and-lemon-peel stock and wastes absolutely no peel from the fruit used in her household. The chief necessity in making candied fruit is that the syrup should penetrate thoroughly the fruit or rind: otherwise the product is tough. The usual process is to soak the peel over night in clear, cold water, to remove the bitter taste; then the water is poured off. It is then boiled several times, putting on in clear, cold water—also to remove the bitter- ness—and after each boiling, the water is poured off. Pierce the rind, to see that it is tender, before putting it into the syrup, otherwise it will not absorb the syrup. (The larger fruits are cut in halves, quarters, or eighths, and the pulp is not taken out of the smaller fruits.) When the fruit, or rind is put into the syrup, it should be cooked over a slow, sim- mering fire until the fruit or rind is transparent. Allow it to stand in the syrup for 24 hours: then remove fruit or rind, re-heat the syrup, put back the fruit and again allow it to stand for 24 hours. Repeat this process daily, for about a week. The sugar used is granulated, and for the final powdering, confectioner's A. To heighten or vary the effects, coloring may be added. Peel for use in plum cake and in other cakes and puddings, must be cooked in water first, then in syrup until clear. CANDIED ORANGE PEEL. 1 Use thick peel from 6 oranges. Cut in thin strips, then boil, chang- ing the water six times until there is no more bitter taste in the water. Drain thoroughly, then put in a kettle with sugar only, using the propor- tion of | cup of sugar to the 6 orange peels. Set the kettle on the back of the stove and stir occasionally, while the sugar is dissolving and the peel finally becomes candied and dry. Keep in glass jars. Nice to use in fruit cakes. ORANGE PEEL. II Prepare the peels like number I, then make a syrup of 3 cups sugar, | cup Karo Syrup, 2 cups orange juice or water. When syrup is boiling, drop a few cooked peels in and cook until transparent. Roll in granu- lated sugar. CANDIED ORANGE PEEL. Iil Peel six oranges, cut in strips and drop in cold water; heat to bail- ing point, and cook until very tender. Drain; put in cold water, and when cold, remove membrane and soft part carefully, so that you do not THE CALIFORNIA ORANGE COOK BOOK 9 break the peel. Boil | cup sugar and 14 cup water until syrup spins a thread; put in peel and cook gently until syrup is evaporated and peels look clear. Dry on wire racks until thoroughly dried. LEMON PEEL Follow directions for Candied Orange Peel. CANDIED LEMON PEEL (This recipe is also used for Candied Orange Peel) Take 6 lemons, peel in quarters without breaking the skin; put in salt water for 24 hours, then drain, and put into clear, boiling water. Boil slowly 1 hour. Then drain. eg Make a syrup of | pound sugar, | pint water, | cup Karo Syrup. Boil and skim. Put in the lemons, bring to the boiling point, and then set away for 24 hours. After this, drain off the syrup, spread the peels on a large - platter and put in the sun until they are partly dried. Boil the syrup again for 15 minutes. Add the peels and let stand over night. Repeat this process every day until you find the peels are clear, and that the syrup has penetrated them thoroughly. Then drain, dust thickly with cane sugar, and stand in sun or oven to dry. Candied orange peel is made the same way. ORANGE STRAWS. IV Soak orange skins in luke-warm water for 2 hours, scrape out all the soft pulp, cut into narrow strips, boil these in clear water until very soft, enough to be transparent, then drain in a colander. Make a syrup of 2 cups granulated sugar and enough boiling water to dissolve the sugar. When thoroughly boiled and clear, cook a few straws at a time in the syrup for 10 minutes. Have granulated sugar in large platter, roll straws in the sugar. When they have absorbed all the sugar they can, put them on another plate to dry. ORANGE PEEL CANDY. V Cut peels in long slices and soak in cold water four days, changing the water every day to remove the bitter taste. Drain in a colander. Make a syrup of 4 cups powdered sugar and 2 cups water. Drop peels in syrup and boil. When they commence to get thick take each piece out on a fork and roll in granulated sugar. : ORANGE CONFECTIONS. VI Quarter 6 oranges, then cut into strips. Place the strips in cold water and boil for 15 minutes. Repeat the above four times. Take 3 cups sugar, |1!5 cups orange juice and boil until syrup spins a thread, then add strips and boil until syrup is nearly gone. Roll each strip in cane and confectioner's A sugar. NOTE—The whole oranges are used in this confection. GRAPEFRUIT CONFECTIONS From 6 grapefruits, grate the yellow rind, then remove the inner white rind from the pulp, and cut into strips 5 inch (or wider). Soak 10 THE CALIFORNIA ORANGE COOK BOOK these over night in salt water. In the morning, pour off the salt water and cover with fresh. Put on the stove, and when the water begins to boil, pour it off. Repeat this process 7 times. This takes the bitter out of the rind. Make a syrup of 2 cups sugar, 5 cup Karo Syrup, | cup water. When syrup boils, put in the grapefruit rind, a few strips at a time, and cook until transparent. (Be sure you have enough syrup to cover the fruit; if the syrup gets too thick while boiling, add water to it.) When transparent, remove the strips, and roll in confectioner's A and cane sugar. NOTE—Use some red and green fruit coloring in part of the syrups, as the green and red confections look pretty in contrast with those in the natural color. Cook until clear and the fruit is well-colored. CITRON The citron, known as'*Citron of Commerce, is the variety from which the candied citron peel is made. The fruit is large and oblong in shape, the skin thick and usually rough. When the citron is turning from green to yellow it is at its best for this use. CRYSTALLIZED CITRON Cut citron in halves, taking out the seeds and pulp. Place in a stone crock in strong brine and let remain not less than 3 weeks. At the end of this time, place in clear water, and change the water every day until all salt and bitter taste is removed. Then cook in clear water until very tender. After this, put the citron again back into the stone crock and pour over it a thin syrup, boiling hot. Let stand 24 hours, then pour it off, re-heat to the boiling point and pour on again. Repeat this process every day or two, adding sugar each time when the syrup is re-heated, until the citron is thoroughly saturated with the heavy syrup. Then place on platters, filling the hollow center with syrup. Let stand in the sun until crystallized, and until the citron ceases to leak. Orange peel may be prepared in this way. CANDIED CITRON. 1 Cut citron in half and remove pulp. For 5 days, soak citron rind in strong brine. Strain, then soak in fresh water 24 hours. After this is done, cook in six clear waters until the salt ceases coming out. Make a syrup of 2 cups sugar to | pint water, and cook the rind in this until clear. Then add another 14 cup sugar, 1 cup white Karo Syrup, V2 cup water, and cook until syrup threads. Let citron stand in this syrup over night. Next day, syrup will be rather thin. Cook again to a thread, and repeat until the syrup does not thin by standing over night. Then remove fruit, lay it .on a platter. When the citron shell ceases to leak, and is not sticky, the work is done. Store in glass jars. This will keep indefinitely. CANDIED CITRON. II : Cut the citron in half, scoop out the pulp. Then place the halved citron in a cask and cover with sea-water. If you do not live near the THE CALIFORNIA ORANGE COOK BOOK 1 ocean and cannot get sea water, use | gallon water.and 3 pounds dairy salt. Let citron stand in this 30 days. Drain, cover with fresh sea-water, and let stand 4 months. Then drain, wash, cover with cold water and boil 1 1/2 hours, or until you can pierce it with a tooth-pick. Drain, cover with cold water and let stand 4 days. Drain, place in earthen-ware jar, cover with a boiling syrup and let stand three weeks. Three times a week pouring off the syrup, re-heating to a boiling point and again pouring on the citron, each time adding a little more sugar to the syrup. ; After three weeks, place the citron in a large kettle with the syrup— and all the sugar it will dissolve—and boil 15 minutes. Then let it simmer 10 hours and set aside in the syrup until next day, when it is brought to a boil again, let simmer for another 10 hours, or until it will take up no more sugar. The proportion of sugar the peel should absorb is 8 pounds of sugar to 10 pounds of peel. Spread the peel on wire racks to dry. CANDIED KUMQUATS—ORIGINAL. I Soak | quart of kumquats over night in 2 quarts of water with 2 tablespoons salt. Next day, pour off salt water, put in fresh water, and let stand 2 hours. Drain, put in fresh water, and boil until tender. Re- move from water, pour hot syrup over the fruit and repeat process as with grapefruit. (Before boiling the kumquats, make a slit lengthwise of the fruit, or prick with a wooden tooth pick. This will keep the fruit from collapsing so much, and the syrup can penetrate the skin more readily.) CANDIED KUMQUATS. IL Drop kumquats into slightly salted water, soak over night; next day pour off salted water and cover with fresh water; bring to a boil, drain and repeat twice in fresh water; drain, and to | pint of fruit add 1% pint sugar and !4 pint orange honey; mix the sugar and honey with 1 pint of water or orange juice; drop fruit in the boiling syrup and simmer until clear; then drain and put on wire racks to dry. While still sticky roll in granulated sugar. CANDIED GRAPEFRUIT. 1 First cut the grapefruit in halves, or into any desired shape. Remove ~ the pulps, then put the grapefruit in cold water with salt (2 quarts water to 2 tablespoons salt is a good proportion). Let stand over night. Next day, drain and cook in clear water. When it begins to boil, drain off water. Repeat this process 5 times. This is to remove bitter from the rind. Now place the fruit in a crock and prepare a syrup, using the pro- portion of | cup white Karo Syrup, 15 cup cane sugar to every 21/4 cups water. Mix and bring to a boil, and pour over the fruit. Prepare twice as much syrup as you have fruit so the fruit will be completely covered. (If the fruit floats in the syrup, use a plate to keep it covered com- pletely.) Allow fruit to stand in syrup 24 hours. At the end of this period, pour off syrup, measure, and to every 5 cups of the liquid add %; 12 THE CALIFORNIA ORANGE COOK BOOK cup cane sugar. Bring to a boil and pour over the fruit. Again let stand 24 hours. Do this 7 times, leaving the 24 hour interval between each heating of the syrup, until you have a syrup that is heavy, like honey. Let fruit remain in this syrup 14 days. Then remove fruit from it and place in wire racks to dry—which will take 8 to 10 days. When the candied grapefruit is no longer sticky and ceases to leak, it is ready to pack. This process will take at least 4 weeks. CANDIED FIGS Wash and dry firm, ripe white figs. Drop in boiling salt water and let remain 3 minutes. Wash and drain well. Weigh the figs and to each pound of figs, take | cup water, 2 cups sugar, 14 cup white Karo Syrup, and | tablespoon lemon juice. Boil until clear. Add figs and boil 15 minutes. Remove from fire and let stand over night. Return to fire, again boil 15 minutes, again remove from the fire and let stand over ° night. Repeat this process for 5 successive days, or until the figs are clear and have filled with syrup. When fruit is bright and clear, drain, and dry on platters placed in the sun. CRYSTALLIZED FIGS When figs, prepared as above, are dry, cover with a syrup made from 5 cups sugar and 115 cups white Karo Syrup, 4 cups water. Let figs stand in this 4 days, then drain and dry in the sun. Sprinkle with granu- lated sugar and pack in boxes between waxed paper. THE CALIFORNIA ORANGE COOK BOOK Flowers (Made from the Peel of Grapefruit) These flowers made from the candied grapefruit peel are very life- like, very decorative, and make a charmingly novel decoration for a luncheon or dinner table, especially when Californians are entertain- ing Eastern friends. A single rose at each plate makes a novel and un- forgetable favor. One placed in the middle of a box of candied fruits or grapefruit confections gives it a very beautiful appearance. With a little practice they are made quite easily, and anyone with a little artistic gift can make a really lovely flower, and the texture of the grapefruit rind gives a softness of effect that closely resembles that of a real rose petal. “SAN BERNARDINO ROSES” (Made from Grapefruit Peelings) One grapefruit will make two roses. Pare the grapefruit very thin in one long ribbon, taking care not to break the rind. When cutting make the edges very irregular, very thin, so that they will be transparent looking after they are candied. Roll the peel in the shape you peeled it, then drop in water, and boil 15 minutes. Remove from water carefully and drop in a syrup made of 2 cups sugar, | cup white Karo Syrup, 3 cups water. Let rind simmer in this syrup 25 or 30 minutes, or until the rind has a transparent look; then remove from syrup, put on a plate. When cool enough to handle, make your rose; begin winding rather tightly for the center, then fold into shape more loosely, when the end is reached, tuck it in, under the edge of the finished flower. - Put on a saucer to dry. If the flower looks too set and stiff, take a small knife and press the leaves out. With a little practice you will be able to make lovely flowers. If you want stems—and the roses are much more lifelike with stems—use the wood twigs from the orange trees, or rose stems with thorns on them. Artificial maidenhair fern may be used for the accompanying greenery. : “ALICE PINK ROSES”—ORIGINAL (Made of the Inner White Rind of the Grapefruit) After you have peeled the yellow rind from the grapefruit, peel the white skin in the same manner as you peeled the yellow rind in the pre- vious recipe. The white rind is a little more difficult to peel; it is more porous, and a little spongy—a sharp paring knife is necessary. Roll the rind into a ring, as much the shape of the fruit as possible (this is done to keep the long rind from breaking), then drop in water carefully, and boil 15 minutes. Make a syrup of 2 cups cane sugar, | cup white Karo Syrup, and 3 cups water. Put in some red fruit coloring—not too much, for these are pink roses and the tint must not be too deep. For real red add more coloring. Then drop the white rind in carefully, and let simmer 25 to 30 minutes, until it is the right shade, and has a transparent look. Some- times, after boiling, it is well to turn off the fire and let the rind stand THE CALIFORNIA ORANGE COOK BOOK (Pale Yellow “Roses” of Grapefruit Peel. An Exquisite Confection) TABLE DECORATION THE CALIFORNIA ORANGE COOK BOOK 15 in the syrup for an hour, then bring to a boil, and remove from the syrup on to a plate. When cool enough to handle, form into a rose. This is a more difficult process than when the yellow rind is used, but the roses when done are very pretty. If the syrup becomes too thick while cooking the rinds, add 1% cup or more of water to it. CALLA LILIES—ORIGINAL Peel all the yellow rind from one large grapefruit. Then, without breaking, cut off all the white inner rind, in a half or a larger piece, if possible. Then take scissors and cut the white piece as near the shape of a calla as you can. While doing this, I usually have a calla lily to look at. With a sharp knife, shave the edges down, so you will have a delicate-looking flower. Then put the piece which you have cut and shaped into a sugar syrup and let it simmer until transparent. Remove from the syrup, and when cool enough to handle, fold into shape. Fasten your lily together at the base with a toothpick, and set up to dry. When set, remove the toothpick. Cut also a long slender piece. of the white rind, put it in a syrup with yellow coloring; use this for the center of the flower. With a little practice anyone with slight artistic skill can make a very pretty flower. POND LILIES (Made from Candied Tangerine Oranges) Cut tangerines so that the rind will peel in 5 parts (5 petals) the cut beginning at the blossom end and extending two-thirds the distance from blossom end to stem. The petals must seem to rise from the stem end. Soak gver night in water with a little salt. Next day put in clear water and boil until the skin is tender. When cool, shape them, and candy as for grapefruit or orange straws. While the ‘Pond Lilies’ are still warm, turn the petals toward the center. THE CALIFORNIA ORANGE COOK BOOK Fruit Glaces FRUIT GLACES. 1 Dissolve 2 pounds best grade granulated sugar, 4 pound white Karo Syrup, and a pinch of salt, in one pint of water or orange juice. Wash down the sides of the kettle and boil to 290 or 300 degrees (by thermometer). FRUIT GLACE. II Place in a kettle 2 pounds sugar, | pint water or orange juice, a pinch of salt, and 1/4 teaspoon cream of tartar. Dissolve and boil with. out stirring (290-300 F.). : In making syrup for glaces, the moment the first slight tinge of yel- low color appears, the kettle must be removed from the fire instantly, and placed in a larger receptacle containing hot water, so that the syrup will keep hot while dipping the fruits and nuts, but not cook any longer. Great care must be taken not to stir the syrup too much during the dip- ping process. Stirring will cause the syrup to granulate. Do the work carefully but quickly; place the articles after dipping, on a greased slab, or on waxed paper to dry. GLACE ORANGES Take fine, thin-skinned Navel oranges, medium size, peel, and separ- ate the sections, being careful not to break the skin and allow the juice to escape. Place on a platter in a warm room and let dry for 6 hours. As soon as sufficiently dry, make syrup by the above formula, and very carefully, dip the orange sections into the syrup, removing quickly with a greased fork, draining off the superfluous syrup against the side of the kettle. Then lay on greased platters or on waxed paper to harden. PINEAPPLE GLACE Take slices of firm pineapples, either canned or fresh, dry thoroughly, and proceed as with the oranges. Figs, cherries, and dates are prepared in the same manner. CALIFORNIA ENGLISH WALNUT GLACE Shell as many English walnuts as desired, dividing the kernels into unbroken halves. Drop each half separately into the syrup, one by one, carefully, and just as carefully remove with a greased fork and place on greased trays. THE CALIFORNIA ORANGE COOK BOOK Decorative Uses and Perfume Aside from their delicious taste, and infinitely varied possibilities in the making of desserts and preserves and candies, the intense and deli- cious fragrance of the orange may be kept. Orange blossoms for the bride have been traditional for centuries and the custom shows no sign - of changing. The recipe given here for waxed orange blossoms makes it possible to preserve them in all their exquisite whiteness for several weeks at least, making a gift of them possible, even at long distance. Not only are blossoms used in this way, and for perfume, but the seeds of the orange may, with a little skill, be wrought into very in- teresting flowers, somewhat daisy-like in appearance, and of a delicacy which makes them lend themselves charmingly to bouquets and to table decoration. : Although delicious to the taste, the roses made of grapefruit peel are very beautiful—beautiful enough to be exhibition roses at a real flower show. They are most effective when used as a centerpiece at a luncheon or dinner table, and placed there in a silver container. It would be hard to find a more unusual favor or a more strikingly attrac- tive one, than one of these roses at each place, when one is giving a dinner or luncheon to visiting Easterners, and wishes like any true Cali- fornian, to give them a little idea of what Californians can do with their riches in citrus fruit. ORANGE BLOSSOM PERFUME—ORIGINAL Crush a cupful of orange blossoms and cover with pure alcohol. Let set, tightly covered, for a week. Then strain through a canton flannel bag into a bottle. Cork tightly, and the perfume is ready for use. WAXED ORANGE BLOSSOMS Melt paraffin, having it not too hot to put your hand into. In this, dip a few flowers; shake after dipping, and then lay on a platter. Do not keep the flowers in the wax but a second or two. If you keep them longer, they will take up too much wax and not look well. If the wax is too hot, they will turn brown. A little practice will enable you to get them exactly right. Properly waxed flowers will keep white for three or four weeks and make a lovely gift to send to Easterners who cannot raise the orange trees and do not often see the blossoms. FLOWERS MADE FROM ORANGE SEEDS—ORIGINAL 4 Take orange seeds, pour boiling water on them, and set away over night. Drain, and when dry, take pieces of wire and on this thread five seeds. If the seeds are too hard to insert the wire, puncture with a coarse needle. Now bend the wire, bringing the seeds into the form of five petals. For the middle, an artificial flower center may be used, and the flower suggests one of the daisy family. So made, the little flowers are very graceful and delicate, and with the use of artificial fern leaves, very attractive boquets may be made. No part of the orange tree is without its use. 18 THE CALIFORNIA ORANGE COOK BOOK Extracts ORANGE EXTRACT Wash 12 oranges and wipe dry. Grate the yellow rind off, being careful that the inner skin is not grated. Put this grated yellow rind into a bottle and cover with pure grain alcohol. Cork tightly and set away for 8 weeks. Then strain through a canton flannel jelly bag; add 2 ounce of orange oil, and pour the liquid back into the bottle, cork tightly, and the extract is ready for use. LEMON EXTRACT Grate the yellow rind of 6 lemons, being careful that the inner white skin is not grated. Cover with | pint pure grain alcohol. Set away for 4 weeks, then strain through a canton flannel jelly bag. Pour the liquid back into the bottle, add 14 ounce oil of lemon. Cork tightly and ex- tract is ready for use. : NOTE—TIt is not absolutely necessary to use the oil of lemon in the extract. It simply gives a stronger flavor. Some skins contain more oil than others, and in citrus fruits all oil is in the skin. VANILLA EXTRACT V2 pint pure grain alcohol, 3 vanilla beans, broken in pieces. Set away for 3 weeks. Keep in bottle, corked tightly. ORANGE SUGAR FOR FLAVORING To make grated orange peel with sugar, grate off all the thin yellow rind of oranges, being careful not to get ‘any of the bitter white under- neath. Then place in a jar and cover with a thick layer of sugar and seal tight. The sugar will absorb the aromatic oil. This may be used for flavoring pies, cakes and for sweetening. GRATED LEMON PEEL Lemon peel gives a different flavor from any extract. The flavor comes from an essential .0il found only in the yellow rind at the surface. : The white part underneath is very bitter and contains no lemon flavor. Therefore, be very careful when grating the rind, that you do not include any of the white part. When grating the lemon, begin at the end, turn the lemon around as it is grated, and work carefully and evenly. This grated peel is called the Zest. Grate oranges the same way. They are nice mixed with powdered sugar—say 4 parts sugar to | part of grated peel. Cork tightly. This makes nice flavoring for cakes, puddings, etc. THE CALIFORNIA ORANGE COOK BOOK 19 Marmalades There are different types of marmalade. There is the light colored, clear, marmalade, delicate of taste and more like jelly, and there is the English marmalade, more the consistency of jam, sometimes made with ‘Seville oranges, with different combinations of oranges, or with grape- fruit added to give a touch of bitterness. Marmalade can be varied to suit the individual taste-—some like a slight flavor of lemon, some desire the zest given by a slight taste of bitterness such as grapefruit gives. For marmalade, the peel may be used in different ways; it may be cut into strips with scissors; it may be grated; often entire slices of the fruit, cut very thin, are allowed to float through the marmalade, giving a very pretty effect. : Generally speaking, the cooking of marmalade should be done over a fast fire; this prevents the breaking of the slices; if a small quantity is cooked the color is better, the marmalade clearer, as the juice takes less time to boil. No seeds should be allowed to remain. The way marmalades are put into containers has much to do with their attractiveness. For show purposes, the fancy glass-topped jars used by confectioners are excellent—these afford a good display of the quality and appearance of the product. Many people are adopting the small, individual containers, using either liqueur glasses, tiny jelly glasses, or small paper cartons. For social purposes novel ideas are often adopted and fancy covers appear, sprigs of leaves are inserted, and many dainty uses made of the glazed paper of the confectioner. Before pouring in the liquid, it is well to have the containers scalded and as hot as possible. All marmalade should cool gradually. Avoid a draft over the cooling fruit. PERFECT MARMALADE. 1 6 large oranges 2 large lemons Peel 4 of the oranges and | lemon. Cross-cut them, then slice very thinly, making small pieces. Add 4 quarts of cold water, let stand for 24 hours, then boil 15 minutes. Remove from fire and let stand 24 hours more. To each quart of the liquid add a scant 2/3 quart of granulated sugar, and boil in that proportion, boiling rapidly, ’till, when cold, a soft jelly forms, or until the liquid drops heavily from the spoon, like jelly. When boiling the last time, remove all scum. This Marma- lade should be a beautiful, transparent color. SCOTCH MARMALADE. II Wash 12 oranges. Take 6 and with a large, sharp knife, peel very thin, taking care not to remove any of the white part. Put peelings in a granite saucepan, adding 5 pints cold water, and let stand 38 hours, changing the water twice. The second morning, put the soaked peelings with the last water over the fire to cook. Then peel other 6 oranges, throwing away the skins of these. Slice the 12 and cover with 3a pounds granulated sugar, add the juice of 2 lemons, and turn all into 20 THE CALIFORNIA ORANGE COOK BOOK the boiling peelings; cook two hours until clear and thick, stirring occa- sionally to prevent burning. Put in glass jars, and when cold, cover with melted paraffin. ORANGE AND CHERRY MARMALADE 4 oranges 21/4 quarts cherries Peel the oranges, rejecting the seeds and the bitter white skin. Cut the thin, yellow rind into narrow strips, and the pulp into small pieces. Cover the rind with water to which | teaspoon salt has been added, and set’ away over night. This is done to remove the bitter taste. In the morning, put skins in. fresh water and boil ‘till tender. Then add the cherries that have previously been pitted and boiled in the pulp of the oranges. Let simmer together about 1/2 hour. Then meas- ure, add an equal quantity of sugar and cook until thick. The best cherries for this marmalade are the red sour cherries known as ‘pie cherries.” ORANGE AND GRAPE MARMALADE 4 oranges 1 lemon 4 cups Thompson's seedless grapes 6 cups sugar Slice oranges and lemon very thin; mix with them 4 cups of grapes, add sugar, and cook very slowly until thick and clear. Stir often so ‘the fruit will not burn. Put in glasses and seal. ORANGE MARMALADE 10 oranges 2 grapefruit 3 lemons 8 pounds of sugar 12 cups of water Peel and slice 5 of the oranges—do not peel the other five, but slice very thin. Grate the rind of lemons, and slice lemons very thin. Squeeze the juice of the grapefruit. Put all in preserving kettle and pour over contents 12 cups of water. Set away for 24 hours, then boil 20 minutes. Let stand again for 24 hours then again boil—this time 30 minutes—and let stand once more 24 hours. Put on stove. When con- tents of the kettle begin to boil, add 8 pounds of sugar. Let it boil fast until the mixture jellies—this will take about 30 minutes. Put in glasses and when cool, cover with melted paraffin. ORANGE MARMALADE Fruit will jelly more satisfactorily when cooked in small quantities. I never make more than the following quantity at one time, and | have very good results. Use 1 bowl sugar to every bowl of fruit and liquid. Take 4 oranges, not too ripe, | lemon, and slice very thin. ace in a bowl and pour over the fruit 3 quarts of cold water. Let stand 24 hours. Boil fast, for nearly an hour. Try, before removing from the THE CALIFORNIA ORANGE COOK BOOK 21 fire, and the minute it “jells,” remove and fill glasses. Let stand a day until firm, then cover with hot, melted paraffin. This is delicious in taste and should be a light amber in color. ORANGE MARMALADE 4 pounds oranges 3 lemons Equal amount of sugar 10 pints water Pare the oranges very thin, lay peel aside. Next, cut up oranges, adding the 10 pints of water and the 3 lemons. Cut peel in very fine strips, put in a bag and tie it up. Then, into the oranges and water, put the bag with the peel in it and let stand over night. Next day, cook all together for 2 hours. Take out the peel, strain the juice through a jelly bag, then put peel into the fruit without the bag, adding 1 cup water to each cup of juice. Cook until it “jells.” Put in glasses, and when cold, cover with melted paraffin. FINE ORANGE MARMALADE Take six large oranges, peel, remove seeds, the strings or filaments; taking care, as you do so, to save all the juice. Put the pulp and juice into a porcelain lined sauce pan and mix with it an equal amount of strained orange honey. If not sweet enough, add some cane sugar. Boil them together slowly, stirring frequently. Try if it is done, by putting a spoonful on a saucer; if it becomes very thick, it is sufficiently boiled. Put in sterile glasses, when cold cover with melted paraffin. MOTHER’S ORANGE MARMALADE 6 oranges 3 lemons Slice fruit very thin. To 1 cup of fruit add 3 cups water. Let soak 36 hours, then place on stove and boil hard for 1 hour. Remove and let stand over night. Then measure. To each cup of pulp allow 2 cups of sugar. Add | quart water and boil until it jellies. GRAPEFRUIT MARMALADE 1 large orange | large lemon 1 large grapefruit Shave fruit extremely thin, using all but the seeds and the tough white centers. Measure and add to the pulp 3 times the quantity of water. Allow to stand 24 hours. Measure again and add an equal quantity of granulated sugar. Boil together until the right consistency to “jell” and put away in glasses. KUMQUAT MARMALADE—ORIGINAL Slice as thinly as possible 4 pounds of cleaned kumquats, cutting crosswise of the fruit, rejecting all the seeds. Place in a crock, adding 3 times as much water as you have fruit, add 1 lemon, sliced very thin, then set away over night. The next day, measure, add as much sugar 22 THE CALIFORNIA ORANGE COOK BOOK as you have juice and fruit. Cook fast until the fruit is soft and the product will drop like jelly from the spoon. Place in sterile jars, seal, and store in a cool, dark place. APRICOT PINEAPPLE MARMALADE 7 cups apricots 4 cups pineapple | tablespoon lemon juice 2 cups walnut meats broken 34 cup sugar to each cup fruit Boil 34 hour GRAPE FRUIT MARMALADE 4 large grapefruits lemon 1 pint water Sugar Slice grapefruit and lemon very thin and remove seeds. For each pound of fruit add | pint water, and let stand 24 hours. Then, boil 20 minutes, or until tender. Again, let stand 24 hours, then for each pound of fruit, add | pound of sugar, and cook until the product jellies. PEAR MARMALADE Large, fine, pears should be used. Pare, and cut into small pieces. Weigh, and to every 2 pounds add 115 pounds sugar, the grated peel and juice of | large lemon, and 2 pieces of ginger root. Put the whole into a preserving kettle and boil it over a moderate fire, stirring often to prevent burning, 'till it becomes a very thick, smooth marmalade. While cooking, skim often. When done, put in jars and seal. If you prefer, orange may be used instead of the lemon, but since pears, when cooked, have no acid of their own, they require the acid of either orange or lemon to make the marmalade palatable. FIG MARMALADE Take fine fresh figs that are perfectly ripe, such as grow in California. Weigh them, and to every two pounds of figs allow 14 pound sugar, and the yellow rind of | large orange or lemon pared very fine. Peel the figs and put them in the preserving kettle with the sugar and orange (or lemon) rind, adding the juice. Boil ‘till the whole is reduced to a thick, smooth mass, frequently stirring so it will not burn. When done, put in sterile glasses and seal. LEMON MARMALADE Take 2 dozen lemons, roll "till soft, then cut in halves and squeeze the juice into one bowl, the pulp into another. Boil the skins "till tender in a tightly covered vessel, using plenty of water. When quite tender, take them out and cut in shreds. Next, wet a cloth in cold water, strain the juice through this and squeeze the pulp through also, adding a little cold water to the pulp. Now measure the water, chips, and juice, and to every pint add 1 pound THE CALIFORNIA ORANGE COOK BOOK 23 of white sugar. Boil for 20 minutes, or until the liquid begins to jelly. If boiled too much the skins will be tough. LEMON MARMALADE Slice lemons very thin, removing seeds. To each pound of fruit add 3 pints of water. Let stand 24 hours, then boil 15 minutes. Set aside again over night. The next day boil fruit until tender, weigh, and to every pound add 14 pounds lump sugar. Boil all together rapidly, until the liquid drops from the spoon like jelly, and the skins look transparent. Put in hot glasses. Let stand until cold and jellied, then cover with melted paraffin. Always cook in granite or porcelain- lined kettles. LEMON MARMALADE 6 lemons | orange Slice very thin, rejecting the seeds. To each pound of fruit, weighed after cutting, add 4 pints of cold water. Let stand 24 hours in an earthen bowl, then boil in granite pan until tender. When tender pour into earthen bowl again and let stand until the next day. Again weigh, and to every pound of fruit, add 11% pounds of lump sugar. Boil all together until the syrup jellies and the rinds are transparent. CARROT AND LEMON MARMALADE 14 raw carrots 41/4 cups sugar 31/4 lemons 1 teaspoon ground cloves ‘1 teaspoon ground cinnamon 1 teaspoon ground allspice Grate carrots, add sugar and set aside for one hour. Add lemon juice and spices. Cook slowly for 1 hour. Put in sterile glasses. When ‘well set and cold, cover with melted paraffin. TUTTI FRUITTI (Mixed Fruits) 2 large boxes strawberries 3 large boxes raspberries Mash berries slightly; then add as many cups apricots cut fine as you have berries; also add 34 cup sugar to each cup of fruit. Add wal- nut meats if desired. Boil 34 of an hour. This is very fine. FRUIT PASTES Thess are a kind of marmalade, consisting of the pulp of fruits first ‘evaporated to a proper consistency, and then boiled with sugar. The mixture is then poured into a mold, or spread on platters and dried in the oven, or on the stove, until it assumes the form of a paste. A wooden spoon is used for stirring. Pastes must be carefully watched. for the pulp burns easily. The cakes may be cut up and kept in tin or paper boxes, with layers of waxed paper between. 24 THE CALIFORNIA ORANGE COOK BOOK ORANGE PASTE Cut up 4 oranges, cover with water and cook until very tender. Pour off water. When cold, put through meat-grinder, then through a col- ander or a coarse sieve to insure a fine pulp. Measure and add as much sugar as pulp, also juice of | lemon. Cook until thick. After the orange paste is made, it may be colored red, yellow, or green, with fruit coloring, which is stirred into the boiling mass after re- moving from the fire. At this time any preferred flavor may be added. The paste is now poured out in 4 inch layers on a well-oiled platter or marble slab. Let set for 3 days. If well boiled down, the paste is dried more easily. It may be cut into small round cakes, shaped into strawberries or any desired shape. It is then laid on waxed paper, sprinkled with crystallized or granulated sugar, then let stand for 3 days more, uncovered, so the air will dry it. Dip in sugar again (either crystallized or granulated), and put away in layers on waxed paper. This may be used for garnishing cakes, ice cream, puddings, and the like. THE CALIFORNIA ORANGE COOK BOOK 25 Preserves In the preserving of most citrus fruits, when the rind is included, much time is required, and a very little fruit can be handled at one time. To remove the bitter taste from the rind, much preliminary cooking in water is required, also soaking over night. Most of these fruits, so pre- pared, are actually cooked on the fire very little. It is the hot syrup, in which they are submerged, that must be allowed to do the cooking. For this reason, after being covered with the boiling syrup, the product is set aside, allowed to stand over night, then drained, the syrup re-heated, added to, and the process repeated. Larger fruits require a longer time, smaller fruits a lesser period, but the essential point is that the syrup should permeate the fruit thoroughly. The processes are not difficult, but watchfulness and care are required. . For exhibition purposes, preserved half-oranges and grapefruit are chiefly used. Very decorative combinations of jelly and preserves may be made by adding to orange jelly preserved, egg-shaped blood oranges, preserved limes, sprays of orange blossoms and leaves. These are in- teresting to make and effective for exhibitions. By adding to the pre- served fruits portions of other fruit or jams—mnuts, shredded pineapple, and the like—excellent conserves may be made. This method of preparing fruits requires time and patience, but the results are very beautiful and well worth the trouble. NOTE—Never use tin vessels for the cooking of fruit, for the acid in the fruit acts on the tin and the poisonous acetate of lead is formed. Aluminum or porcelain-lined kettles are the best to use in preserving. PRESERVED SHADDOCKS—ORIGINAL The shaddock, as some Easterners may like to know, is akin to the grapefruit, quite as large and often larger, and in form rather like a lemon. Cut off the stem end of the shaddock, and carefully remove all pulp without breaking the skin. Plunge into cold, salted water and let re- main in it over night. Next morning, boil in fresh water 10 minutes; then pour off water, and boil again in fresh water, and once more pour the water off. Now, put skins in fresh water and boil, this time continu- ing boiling until the skins are tender. When done, plunge in cold water again and set away until next morning. This treatment is to remove the bitter taste from the rinds. | Make a syrup of 3 cups sugar, 2 cups water, and 15 cup Karo Syrup. Lay the skins in a granite dish and pour the boiling syrup over the shells. Set away for 24 hours; then boil syrup again (if thinned, add 1/5 cup sugar), and again pour the boiling syrup over the fruit and set away for another 24 hours. Repeat this until the shells are transparent. Then take them out of the syrup and drain over night. Make orange jelly and fill the shells, letting stand over night until the jelly is set. Now fill a large jar with orange jelly, and drop the shaddocks, with the open part downwards, into the warm jelly. This makes a beautiful jar, and is fine if you follow directions exactly. Be - careful not to break the shells in boiling and handling the fruit. Do not ERE Te, 26 THE CALIFORNIA ORANGE COOK BOOK boil skins in the syrup after cooking them in water. Cooking the skins in syrup toughens and makes them dark. Have enough syrup to cover the fruit completely. KUMQUATS The kumquat is the smallest of the citrus fruits and the trees the most ornamental. The kumquat tree is semi-dwarf, and when covered with the small, olive-shaped, golden fruits, as it is in winter, it is a most beautiful sight. The fruit makes very fine preserves, marmalade, jellies, and candied fruits. PRESERVED STUFFED KUMQUATS—ORIGINAL 2 quarts kumquats 2 lemons Wash kumquats. Cut off stem end and put in slightly salted water together with the lemon, sliced. Set away over night. Next day, put in fresh water and boil fruit until tender. Make a syrup of 4 cups sugar, 14 cup Karo Syrup, and 3 cups water. Take fruit from water, put in a crock, and pour the boiling syrup over the fruit, and set away for 24 hours. Then remove fruit from the syrup. Boil syrup, adding 145 cup sugar, and, when boiling, pour over the fruit again. Repeat this process until the skins look clear. Skim seeds from the syrup and lay the fruit on a platter. When cool enough to handle, remove the seeds that are left in the fruit, and stuff the kum- quats with blanched almonds and maraschino cherries, putting one nut and one cherry in each kumquat—the fruit is so small, that it will not take more stuffing. Then put the fruit in glass, cover with the boiling syrup, seal tightly. It is nice to add a cup of grenadine syrup to the boiling syrup, as this makes the syrup a beautiful color and gives a de- licious flavor. jee kumquats are a beautiful preserve to add to the luncheon table. KUMQUAT PRESERVES. II Soak kumquats over night in cold salt water. water, add fresh water, Rr until tender. Next day. pour of Make a syrup of 4 cups sugar, ¥2 cup Karo Syrup, 115 cup water. Bring to boil and drop in the kumquats, either whole or cut in halves and boil 15 hour. Do not stop boiling, as cooking at a lower heat will toughen them. Put in glass jars and seal while hot. ORANGE PRESERVES Peel and separate the sections of 6 oranges, removing all the white skin. Cover these fruit-sections with water, and let stand over night. In the morning, measure, and add an equal amount of sugar. Then boil uli clear, Place in glasses. When cold and set, cover with melted paraffin. ORANGE BLOSSOM PRESERVES Take perfect blossoms, wash them, and boil for 5 minutes in water to which 1, teaspoon of salt has been added. Change the water and THE CALIFORNIA ORANGE COOK BOOK 27 boil again, this time omitting the salt, until they are tender. Drain. When the blossoms are cool, open them, one by one, carefully, so as not to break them. Then put them in a kettle with an equal weight of sugar, a little water, and place the kettle over a slow fire until the sugar thickens. Remove, spread on a platter, separate the flowers, and allow them to dry. : NOTE—These are very nice dropped in orange jelly, but it is im- portant that the jelly be partly cool before putting them in, otherwise the flowers will come to the top of the jar. The jelly must be set enough to hold them. The blossoms may be put in place with knitting needles. When set you will have a lovely jar of orange-flower preserves. ORANGE CONSERVE oranges lemon cups rhubarb cup cranberries cups sugar cup seeded raisins cup walnut meats Grate rind from oranges and lemon. Cut pulp in slices, discarding all the white membrane and seeds. Peel rhubarb, then cut up. Cut —— 1 — ON - cranberries in halves and wash in cold water. Mix fruit, grated rind, sugar and raisins. Cook slowly until thick; add nuts and cook 15 min- utes longer. Put in glasses, and when cold cover with melted paraffin. ORANGE AND BLACKBERRY CONSERVE cups raspberry juice pounds cane sugar * quart blackberries can shredded pineapple pint rhubarb oranges, pulp and juice tablespoons grated orange rind Place sugar and raspberry juice in a sauce pan and cook for 10 min- utes. Add all fruits except oranges and allow to simmer until consistency of thick conserve. Then add pulp and juice of oranges with 2 table- spoons of grated rind. Pour into sterilized glasses, when cold cover ~ with melted paraffin. ORANGE AND CRANBERRY CONSERVE 4 pounds cranberries 3 pounds sugar 4 oranges 2 lemons, juice and grated rind 114 pounds seeded raisins 1/5 cup citron cut very fine 1/4 cup crystallized ginger cut fine 1/5 cup English walnut meats Combine cranberries, sugar, juice and grated rind of the oranges and lemon juice and cook for 15 minutes. Then add the seeded raisins, i 28 THE CALIFORNIA ORANGE COOK BOOK citron and ginger cut fine. Cook very slowly until very thick, stirring often to prevent burning. Just before removing from the fire add the nut meats. Pour in glasses, and when cold cover with melted paraffin. PRESERVED STUFFED ORANGES—ORIGINAL Wash oranges, and cut a round hole in the stem and blossom ends and 2 sides of the oranges. Take out the white core only. Then drop the oranges in mild salt water, letting remain over night. In the morn- ing, freshen them with cold water, and then boil the oranges until tender. : Make a syrup of 4 cups sugar, 1V2 cups of orange juice, 2 cups water, and 15 cup Karo Syrup. When boiling, pour over the oranges and set aside over night. Next day, heat the syrup again, adding 1% cup sugar, and when boiling, again pour over the fruit. Repeat this process for ten successive days, until the syrup has thoroughly pene- trated the skin. Then remove fruit from the syrup and proceed to stuff the oranges either with candied or maraschino cherries, pineapple, candied or canned, blanched almonds, or any preferred candied fruits. Then again cook your syrup, adding 2 cups Grenadine Syrup to your sugar syrup. Have it boiling hot. = Pack your oranges in glass jars, pour the boiling syrup over them and seal. These are very rich, and properly prepared will keep well. NOTE—The syrup must penetrate the skins and pulp thoroughly, or the oranges will sour. The reason for soaking the oranges over night in salt water is to remove some of the bitter taste. Boiling them in water also takes out the bitter. Boiling them in syrup toughens the skin. Don’t do it. TANGERINES : Tangerines are known as ‘‘kid glove oranges,” because the rind is thin and peels off readily. They are very delicious and make fine pre- serves and marmalades. TANGERINE PRESERVES Soak tangerines over night in cold water. The next day put into clear water and boil until tender. Make a syrup of 4 cups sugar, | pint water, and | pint orange juice. Into this syrup, put the whole tangerines and bring to a boil. As it rises, skim off any scum. Remove from the fire and let stand until the next day. Repeat the process, heating the syrup separately from the drained fruit, and putting the fruit in again after the syrup is boiling. Then set aside again. Do not boil the fruit in the syrup, but it should be boiling hot when the fruit is put in it. If you repeat this last process for two or three days, successively, you will get better results. The idea is that the syrup should penetrate the fruit completely. LEMON PRESERVES ] Take 11 dozen lemons of uniform size, not too ripe, with perfect skins. The skin should be a pale yellow. Cut off the stem end. Then, with a spoon, scoop out the pulp from inside the rind—if you can’t get it all out with the spoon, use your finger, but be very careful not to dis- THE CALIFORNIA ORANGE COOK BOOK 29 figure or break the rind. While doing this, hold the lemon over a bowl that all the juice may be saved. : After you have the pulp loosened, pull it out, leaving the rind of the lemon whole. Throw each rind in a pan of water; then drain, and put in a por- celain-lined kettle. Dissolve 2 tablespoons of salt in 3 quarts boiling water. Pour this over the rinds, then place kettle on fire and let simmer gently until the rinds are clear and transparent. Then drain and again throw the rinds into cold water and let remain for 4 hours, changing the water occa- sionally. Put them in the water again over night. In the morning drain, cover with boiling water, place on fire and again let simmer gently— this time for 2 hours—then drain. Now weigh the rinds, and to every pound allow | pound of cane sugar and !, pint of water. Put sugar and water in porcelain-lined kettle, place over fire, and when boiling, skim; then add the lemon rinds and all the juice from the pulp. Simmer until rinds are clear and tender. Then take out carefully, spread on platters, and let the syrup stand aside for a few days. Now take 5 dozen juicy lemons. Cut in halves and squeeze out all the juice. To each pint of juice, allow 11% pounds cane sugar and grated rind of 2 lemons. Put in poreclain-lined kettle and stir over fire until sugar is dissolved: then boil fast until it forms a thick jelly (try jelly by dropping from a spoon; if it congeals immediately, it is done). Fill the lemon rinds with this jelly and let stand over night to harden. Then put them, with the open part downward, into glass jars and pour over them the syrup (which has been strained). ; This makes a jar that is beautiful to look at and the preserves are very good to eat. CALIFORNIA FIGS PRESERVED WITH LEMON Place figs in boiling salted water for 4 minutes (using 1 cup salt to | gallon water). Dry, and after washing off the salt water, drain thoroughly. - : | Make a syrup, allowing 1 pound of sugar and 15 cup water to each pound of figs. Boil sugar and water 10 minutes, then add fruit and lemon sliced very thin. Bring to a boil and cook slowly until fruit is clear-looking. Then set away in syrup until next day. In the morning bring to boil again, cook a few minutes, and again set away until the morrow. In the morning bring to a boil, cook a few minutes, put into hot, sterilized jars and seal. STRAWBERRY SUNSHINE PRESERVES 1 quart hulled strawberries | pint sugar Make a syrup of sugar and boil until it hardens when dropped in cold water. Pour this over berries, adding 2 tablespoons lemon juice and let boil for 5 minutes after boiling point is reached. Pour on platters and let stand in hot sun until it jellies. The berries keep their shape when prepared in this way and are a beautiful bright red. 30 THE CALIFORNIA ORANGE COOK BOOK Jellies Housewives strive for perfection in the appearance of jelly, for con- sistency, clearness, and fine color. Here the housewife who has indi- vidual ideas, uses them in ways of making and serving; she uses fancy molds, gives fancy touches to her product, such as adding solid preserved strawberries, blanched walnuts or almonds, or cleverly cut pieces of orange rind. Perfect jelly should be of good color and clear; it should retain the shape of the mold when removed from the glass; it should sparkle: it should be tender. Sometimes jellies are tough; sometimes they are syrupy: again, one sees jellies that are full of crystals, or some that are cloudy. The tough jelly did not have enough sugar and probably boiled too long; the syrupy jelly, on the other hand, usually has had too much sugar, or else the water was not boiled out of the juice—it was not cooked long enough. Crystals in the jelly indicate too much sugar; cloudy jelly may be due to cooking the fruit too long before straining off the juice, also to lack of care in the straining. For this reason, to prevent cloudiness, it is best to strain the juice into glass jars, then, being able to see the sediment, one is not likely to get it into the clear juice. Strain through a double cheesecloth before and after cooking. In cooking, use porcelain-lined vessels and cook rapidly, both before and after adding sugar. Long cooking will cause your jelly to be less firm. Add sugar to the juice just as it begins to boil, stir until the sugar is dissolved: cooking should be as fast as possible. To determine if the juice has cooked enough, dip a spoon in the liquid and let it drop from the spoon; if it drops heavily the liquid has reached the jelly stage. Remove at once from the fire, and skim, then pour immediately into glasses, set aside, and when well set, cover with paraffin. Fruit used in jelly-making should not be over-ripe; it should be firm. Do not cook too much juice at one time. By cooking a large quantity of juice at a time, your jelly is apt to be dark in color. Cane sugar is used in these recipes. For fancy effects, color may be added, and containers may be beautified in novel ways, but paraffin should always be put over cool jelly. : PECTIN Pectin is that element in fruit which, when released by boiling, causes it to “jelly.” Some fruits have higher pectin content than others. Pectin, under many names, may be had in the market—preparations which in- sure that jelly will “jell.” But thrifty housewives make their own supply. Nor is it difficult to do. ORANGE PECTIN Peel from the oranges all the yellow rind. Then peel all the white portion. Put this through a meat grinder and weigh. For each pound of this prepared peel, add 2 pounds water and 5 tablespoons of lemon juice. Mix thoroughly, and allow to stand 20 minutes. Then add 2 pounds water, and boil 10 minutes. Let stand over night. Next morn- ing, boil 10 minutes, allow to cool, then press to remove juice, and drain the juice through a canton flannel bag. Seal up hot, and use as desired. THE CALIFORNIA ORANGE COOK BOOK 31 This pectin is fine for mint jelly, or for use with fruit juice that does not contain enough pectin to make jelly. LEMON PECTIN Use the white inner peel of lemons and proceed as for orange pectin. APPLE PECTIN 2 pounds tart apples Juice of 2 lemons 5 pounds water Boil for 3; of an hour, then press the juice through a sugar sack; next, put it in a canton flannel bag and allow to drip over night. When cold, test the juice with alcohol to determine the proportion of sugar 7 which must be added to the measured juice. The pectin may be bottle- processed for 15 minutes in a water bath at the boiling point. Keep un- til needed for jelly-making. MINT JELLY WITH ORANGE PECTIN 2 cups orange pectin 2 cups sugar 3 drops spearmint or oil peppermint A few drops of green fruit coloring Bring the orange pectin to a boiling point, then add 2 cups of sugar and boil rapidly until jellying point is reached. Remove all the scum: then add the mint flavoring and the green fruit coloring. Stir thoroughly and strain while hot, first through a double cheese cloth into jars, then into hot jelly glasses. When firm and cold, cover with melted paraffin. STRAWBERRY AND ORANGE PECTIN JELLY 2 cups orange pectin 2 cups sugar 2 cups strawberry juice ; ; ; Mix the orange pectin with the strawberry juice, bring to a boil and add sugar. Continue boiling until the jellying point is reached, Skim, strain through a double cheese cloth, then into hot jelly glasses. When jelly is well set and cold, cover with hot melted paraffin. PINEAPPLE AND APPLE PECTIN JELLY 2 cups of apple pectin 2 cups of pineapple juice ue Boil for 10 minutes, add 2 cups of cane sugar. Continue boiling until the liquid drops heavily from a spoon like jelly. Skim, strain through a double cheese cloth, then put in hot jelly glasses. When cold and well set, cover with hot paraffin. You may use the orange pectin for this if preferred. ORANGE JELLY 8 oranges 4 lemons Slice oranges and lemons very thin and measure. Add water ‘3 times the quantity of the fruit, and boil briskly for an hour. : When cool, strain through a jelly bag and set away in glass jars for 24 hours (glass fruit jars are used so that the sediment gathering at the 32 ~ THE CALIFORNIA ORANGE COOK BOOK bottom may be seen; then, when pouring off the liquid one can avoid including any of it). After the boiled juice has been strained 2 or 3 times, the clearness and purity of the liquid produces the perfect results in jelly. Measure and add an equal quantity of sugar. Boil until the liquid drops from the spoon like jelly, heavily. Then put in glasses. When firm, cover with melted paraffin. : If one wishes to make the best possible jelly it is best to cook but 2 cups of juice at a time. BLOOD ORANGE JELLY 12 blood oranges 4 lemons 3 times the measure of water An equal amount of sugar Slice the oranges and lemons very thin, and measure, using 3 times the measure of water. Boil hard for 1 hour. When cold, strain through a double cheese cloth into glass jars and let stand for 24 hours. After all the sediment has settled in the bottom of the jar, strain off the clear liquid. Measure and add an equal amount of sugar. Boil until liquid drops from a spoon like jelly, then put in glasses. When firm, cover with melted paraffin. NOTE—If your oranges are very red, this makes a lovely colored jelly. If not red enough, add a little red fruit coloring. LEMON JELLY Take 12 lemons and | grapefruit. Wash, cut in thin slices, measure and add to the fruit 3 times the quantity of water. Boil for 1 hour. Strain and let stand 24 hours; then strain through double cheese cloth. Now add an equal amount of sugar and boil until the liquid drops from the spoon like jelly. Put in sterile glasses, and, when firm, cover with melted paraffin. PEAR JELLY WITH LEMON Make precisely the same as apple jelly, using the juice of 2 lemons to each 1} pint of pear juice. One of the most difficult jellies to make. LEMON AND STRAWBERRY JELLY 5 heaping cups of strawberries 6 level cups of water Let stand over night. In the morning, boil 15 minutes, add 3; cup lemon juice, and boil 15 minutes more. Put in jelly glasses. When cold and well set, cover with melted paraffin. MINT JELLY WITH LEMON Take 12 tart, green apples. Cut up and cover with water. Boil until done, then strain. Let juice stand 24 hours, then strain again. Now add an equal amount of sugar, the juice of 2 lemons, and again boil until the liquid drops from the spoon like jelly. Add a few drops THE CALIFORNIA ORANGE COOK BOOK 33 of spearmint flavoring and use a little green coloring to give it a pale green color. NOTE—If you want a clear jelly, all juice should be strained several times. CONCORD GRAPE JELLY Take 10 pounds Concord grapes, put in preserving kettle. Add 8 sour apples, cut up into quarters. Boil together. Allow to ¢ool and when cold, strain. : ‘Take 2 cups of this juice and bring to a boil, add 2 cups of sugar, cooking rapidly. When the liquid drops like jelly from the spoon put in glasses. When cold and well set, cover with melted paraffin. NOTE—The addition of sour apples to the grapes will prevent the formation of crystals in the jelly. Crystals form in grape jelly more than ‘in any other fruit because the grape has a larger percentage of sugar than most fruits. APPLE JELLY Wash fruit and cut in pieces without paring or removing the seeds. Put in porcelain-lined kettle and barely cover with water. Cover the kettle and boil until the apples are very tender. Then strain through a jelly bag (if you squeeze the bag, you will get a good deal of sediment in the juice; don’t do it). Put juice in glass jars and let stand 24 hours: then drain carefully through a cheese cloth. (I use the glass jars for the juice, because one is not so apt to pour off with the juice any of the sedi- ment. The beauty of the jelly is its clear, transparent look). ; Measure 1! cups juice to | cup sugar and | tablespoon lemon juice. Cook your jelly fast, and not too much at one time. ORANGE, QUINCE AND APPLE JELLY 6 quinces 3 apples Cut quinces into quarters and core, cut up apples and remove core. Cover with water and cook until tender. When cool put in jelly bag and let drip over night (do not squeeze the bag). Measure the juice, and to each pint of juice, add | cup orange juice, and 1, teaspoon grated orange peel. As soon as the juice has boiled, measure, and for each 1145 cups juice add | cup sugar. Cook until it jellies. 34 THE CALIFORNIA ORANGE COOK BOOK Jams Jams are made by cooking fruit to a pulp. In the making, as much sugar as pulp is used. Well made jam should be sparkling and rich in color, almost of the same consistency as jelly, and soft in texture. In order to bring out the pectin in the fruit, and to make a jam beautiful in texture and color, the fruit should be cooked a few minutes before the sugar is added. Then add sugar and cook rapidly. When the liquid drops from a spoon like jelly, the jam is done. Do not cook too much at a time; if you do, the jam will take longer to cook and will be dark. When done, put in jelly glasses and cover with melted paraffin. ORANGE JAM Take 8 oranges, wash and peel. Put through a sieve. Put a pound of cane sugar to each pound of pulp and juice. Boil together 20 min- utes. Put in tumblers; when cold, cover with melted paraffin. ORANGE AND BANANA JAM Peel 18 firm bananas and slice very thin, cutting crosswise of the fruit. Weigh, and to each pound of banana pulp, add 1 pound sugar. Add the strained juice and pulp of 12 oranges, and strained juice and pulp of 6 lemons, and a pinch of salt. Put in a granite preserving kettle, bring slowly to a boil, and let simmer for an hour. Pack in glasses and seal. : RASPBERRY JAM Wash berries; when well drained, mash them. Measure and put in a preserving kettle. Heat the berries gradually. When boiling, put in measure for measure of cane sugar. Cook rapidly until it is thick and the liquid drops from a spoon like jelly. Jams always thicken when cold, like jelly. Put in glasses and cover with melted paraffin. BLACKBERRY JAM Wash the berries, mash them, cook in their own juice until boiling; then add as much sugar as fruit. Cook fast until thick, stirring frequently. Put in glasses and cover with melted paraffin. APPLE JAM WITH LEMON Take good sour apples, pare, core, and chop them fine; take equal weights of brown sugar and the apples. Add the juice and grated rind of 3 lemons and a few pieces of white ginger root. Boil it "tll the apples look clear and amber colored. This is a lovely sweetmeat. PEACH JAM 8 pounds of peaches 2 cups water 6 pounds sugar Take real ripe peaches. Peel and remove the stones and cut in slices. Put the peaches and water in preserving kettle. Cook until soft, stir- THE CALIFORNIA ORANGE COOK BOOK 35 ring occasionally to prevent burning. Add the sugar and juice of | lemon and cook fast until jelly-like and thick. Put in jars and seal. ORANGE CONSERVE oranges lemons | cups cranberries cups sugar cup seedless raisins cup English walnut meats Grate the rind from the oranges and lemons. Cut pulp in slices, discarding all white membrane and seeds. Cut cranberries in halves. Drop berries in a pan of cold water, then drain in a colander. Mix fruit, grated rind, sugar and raisins. Cook slowly until thick. Add nuts and cook ten minutes longer. Put in sterile glasses and when cold cover with melted paraffin. GRAPEFRUIT JAM 2 cups grapefruit 2 cups sugar : 2 tablespoons lemon juice Peel grapefruit and remove all the white skin. Put fruit in a porce- lain-lined kettle. Put on stove, let come to a good boil, then add sugar and lemon juice. Cook until quite thick, then put in glasses. When cold, cover with melted paraffin. One small can of shredded pineapple is fine added to this, as the grapefruit and pineapple combine nicely. SATSUMA PLUM JAM 6 pounds plums 6 pounds sugar One third cup lemon juice 11/4 tablespoon of cinnamon Cut up the plums, removing seeds. Leave the peel on. Put in pan to cook with a small amount of water. When plums are nearly done, add sugar, cinnamon and lemon juice and cook until thick. Very nice served with meat. CONCORD GRAPE JAM Separate the skins from the pulp, keeping skins and pulp in separate dishes. Heat the pulp in a preserving kettle with a teacup of water. When heated through, press through a colander to remove the seeds. Add the skins to the pulp, and weigh. To each pound of fruit, add 34 pound sugar, and just enough water to keep from burning. Cook slowly for three quarters of an hour. This is a fine jam. 36 THE CALIFORNIA ORANGE COOK BOOK Pickles SWEET PICKLES Pickles may be made from all fruits that can be preserved. We make them of citron, watermelon rind, lemons, peaches and the like. The syrup for this purpose should be very rich, so that the fruit will keep without sealing; and the best sugar to use for the syrup is the light brown. Stick cinnamon and whole cloves are the spices customarily used; all- spice and mace may be added if desired. The spices should be tied up in a bag so they will not discolor the fruit. The method of making sweet pickles is this: prepare the syrup, when boiling hot, pour it over the fruit, and let stand until the next day. Drain off the syrup, boil it, and again pour it on hot. Repeat this for 5 or 6 successive days, and seal hot. : Tits method of pickling keeps the fruit firm, boiling is apt to make it softt. : CHERRIES PICKLED WITH MARASCHINO FLAVOR 4 quarts Royal Ann cherries Pit and cover with vinegar. Set away 48 hours, then drain vinegar from fruit and put in stone crock. Add as much sugar as fruit. Heat the vinegar hot, add | cup white Karo Syrup to vinegar and pour over the fruit and sugar. Cover and let stand 10 days, stirring occasionally, then add 4 teaspoons of almond extract. If you care to make the cherries a red tint like the maraschino cherries one buys, add enough fruit color- ing (red) to produce the desired tint. These are a fine garnish for a salad. You may use as many quarts of cherries as you like for this recipe. ORANGE SWEET PICKLE 4 oranges 3 cups sugar 2 cups vinegar 11, teaspoons whole cloves 11, teaspoons stick cinnamon Peel the oranges, removing all white membrane with peel; cut into thick slices; steam until tender and clear. Boil sugar, vinegar, and spices (the latter tied in a cheese cloth bag), for thirty minutes. Add fruit, simmer over a slow fire for one hour. Put in glass jars, when cold cover with melted paraffin. Do not use for a week or two, as the flavor will be bettér by that time. SPICED PICKLED PEACHES Pare the peaches, and for 10 pounds of fruit, take 6 pounds of light- brown sugar, 115 quarts good vinegar, | cup of whole mixed spices, stick cinnamon, mace and allspice. Tie the spices in a large bag and boil with the vinegar and sugar. Skim well. Stick 3 or 4 cloves into each peach. Pack the fruit in a jar and pour the boiling syrup over it. Repeat this for two or three mornings. If the peaches seem hard, then THE CALIFORNIA ORANGE COOK BOOK 37 they should be boiled in the syrup 5 minutes. These will keep without sealing. Leave the bag of spices in the syrup. LIME PICKLE Wash and rub the rind of the fruit with a piece of flannel; then slit down the sides, but not quite through the pulp, fill the slits with salt and press together. Stand the limes upright in an earthen dish for 5 days. By this time they will be partly covered with brine. Sprinkle more salt over them and turn them every day in this brine for 4 days longer. Drain; add to the brine sufficient white vinegar to cover the limes. Add | ounce of ginger root and 2 Jamaica peppers. Bring to boiling point, skim and stand aside to cool, then strain. When cold, pour it over the limes and put away in glass jars. (These will be a nice light color.) PICKLED CRABAPPLES 8 pounds of fruit (leave the stems in and remove the blossom end), 5 pounds sugar, 2 pints vinegar, 114 ounces stick cinnamon and V4 ounce whole cloves. Steam the crabapples in a steamer until tender. Boil the syrup ten minutes with the stick cinnamon and cloves. Skim, put in crabapples and let boil 10 minutes; watch them so that the fruit does not break. Seal up in glass jars. OLIVE PICKLES The well-known mission olive introduced by the Spanish Padres is fine for home pickling. The fruit is large, rich in flavor and of good color. To pickle the olive, it must go through a lye process. Take 5 gal- lons water and | ounce granulated lye for each gallon water, put all in a stone jar. Stir every hour and watch the process of the lye. After 10 hours in the lye solution, cut open an olive to see if the lye has pene- trated through the skin. Then pour off the lye water. Leave the olives in the jar without any water, and stir them up 3 or 4 times during the day. The exposure to the air, and lye treatment, tend to darken the olives. If a dark olive is desired it will take at least 4 days. Now make another lye solution of 5 gallons water and 1 ounce lye to each gallon water. Cover olives with this solution. Stir them 6 or 8 times a day. Leave olives in the lye solution until it reaches the pits. You can tell by cutting open an olive, if the meat is rather dark to the pit, it is ®eady for the washing. (This second lye solution is also used to remove the bitter taste. The olives must soak in this lye solution 18 hours.) After this time, if the lye has penetrated to the pits, pour off the lye solution, then cover with cold water, changing the water 3 times a day for 10 days, until all the taste of lye is removed. Then put them in a stone jar and cover with a brine, say 4 pound salt to 1 gallon water. Set away for a week, then they are ready to serve, and will keep well in this brine. Olives are eaten to destroy the taste of viands previously eaten, and to promote digestion. 38 THE CALIFORNIA ORANGE COOK BOOK Beverages and Ices ORIENTAL GINGER PUNCH Juice 4 oranges Juice 3 lemons 115 cups sugar syrup | stick cinnamon 8 whole cloves | tablespoon canton ginger 2 drops spearmint flavoring Some fresh mint leaves Green coloring. | pint ginger ale Add canton ginger, cloves, and cinnamon to hot syrup, let stand covered until cold, then add fruit juices, coloring and spearmint flavor- ing. Strain into punch bowl over a block of ice, add ginger ale, and garnish with fresh mint leaves. PUNCH cups hot tea infusion cups sugar cup orange juice cup lemon juice cup Grenadine syrup pint Canada Dry Ginger Ale pint ice water Few slices oranges Pour tea over sugar; cool and add fruit juices; turn into a large punch bowl over blocks of ice. Just before serving add ginger ale, ice water and orange slices. FRUIT PUNCH Juice 9 oranges 6 lemons I cup grated pineapple e | cup Grenadine syrup 1V4 cups strong tea Then add a syrup made by boiling, for 15 minutes, 114 cups sugar and | cup hot water. Turn into a punch bowl over a large piece of ice. Just before serving add 1 quart Apollinaris. DIETER’S LUNCH 2 oranges | grapefruit | tablespoon honey Yolks 2 eggs | tablespoon blackberry juice Add a pinch of salt to the yolks of 2 eggs and beat with Dover egg beater; gradually beat in the honey. Then add the juice of 2 oranges, THE CALIFORNIA ORANGE COOK BOOK 39 the juice of at least |, grapefruit. Then stir in | tablespoon blackberry juice. Serve with your favorite brand of Health cookies. NOTE—This combination satisfies and is not fattening. MINT PUNCH Make a syrup by boiling, for 10 minutes, 1 pint water and 2 cups sugar. Add 14 sprigs fresh mint to 2 cups boiling water. Let stand 5 minutes, strain and add to syrup. Add | cup strawberry juice, | cup Grenadine syrup, | cup orange juice and the juice of 8 lemons. Cool and pour into punch bowl, over a large piece of ice, and dilute with water. Garnish with a few sprigs of fresh mint and whole strawberries. LEMONADE Juice of half a lemon, | teaspoon white sugar, 1 goblet water. Grate in a little of the rind if desired. : ORANGE TEA Slice a tart orange, peel and all, place a slice in each cup, and fill with hot tea. ORANGE SYRUP Squeeze the juice of 1 dozen oranges. To | pint of juice, add 14 pounds sugar. Put on stove. When the sugar has dissolved, drop in the peel of the oranges and let boil for 10 minutes. Strain through a canton flannel bag. Do not squeeze the bag or the syrup will not be clear. Bottle and seal. Use in punch. LEMON SYRUP Take the insides of 12 lemons. Squeeze out the juice, and to each pint, put 115 pounds white sugar, and little of the peel; boil for a few minutes, strain and cork for use. Excellent in punch and for beverages. ORANGE BOUILLON 1 quart strained orange juice Put in double boiler and heat, add 4 teaspoons cane sugar, a pinch of salt. When hot add | teaspoon grated orange peel and | pint of beaten sweet cream. Serve in fruit cocktail glasses well iced, with nice crackers spread with Neufchatel cheese. ORANGE SHERBET. 1 5 pints water 8 oranges Whites six eggs 114 pounds sugar Juice two lemons Make a thick syrup by boiling the sugar with a very little extra water. Peel 4 oranges and separate the segments. If oranges have seeds, remove them (Navel oranges are seedless). Drop the orange sections into the boiling syrup. Grate the yellow rinds of the 4 remaining oranges; squeeze in juice; then pour the syrup off carefully from the scalded slices and set the slices in the ice box. Now add the water and lemon juice 40 THE CALIFORNIA ORANGE COOK BOOK THE CALIFORNIA ORANGE COOK BOOK to the syrup, and strain into freezer. When nearly frozen, whip in the beaten egg whites. Beat until it looks like cream: then pack the freezer Candies and Crystallized Fruits with ice and salt. When the sherbet is firm, mix in the sugared orange CRYSTALLIZING sections, gently, without breaking. ORANGE SHERBET. II Juice of 12 oranges 2 tablespoons gelatine 1 pint sugar 1 quart boiling water Cover the gelatine with cold water and soak for | hour. Then add the boiling water and sugar and stir over the fire until it boils. Set aside to cool. When cold, add the orange juice and strain through a fine sieve. Let stand until cold, then put in freezer and freeze. ORANGE WATER ICE The rind of 3 oranges grated and steeped a few minutes in a little more than a pint of water; strain | pint of this on a pound of sugar, then add | pint orange or lemon juice. Pour in a freezer, and when half frozen, add the whites of 4 eggs beaten to a stiff froth. LEMON ICE Take five lemons and make a good rich lemonade—say 3 quarts. Make it very sweet; strain into the freezer and begin to freeze; when it gets to the freezing point, have ready the whites of 4 eggs, beaten to a stiff froth, with 1 cup sugar. Beat very hard into the lemonade and freeze. Throw in 5 or 6 pieces lemon before freezing. LEMON WATER ICE | “cup lemon juice 4. cups water 2 cups sugar When partly frozen, add the whites of 2 eggs beaten to a froth, and finish freezing. LEMON ICE Te 1 quart of rich lemonade, made very sweet, add the whites of 6 fresh eggs well beaten; then freeze. PEPPERMINT CANDY ICE CREAM I cup cream 1 quart milk pound peppermint stick candy Break candy into small pieces, put in a crock and pour over it 1 quart of milk, set in ice box over night, have the cream cold. Add cream with pinch of salt and freeze. ; It requires very careful experimenting and practice to become pro- ficient in crystallizing fruit. The proper way for crystallizing of any kind is as follows: Simmer 214 pounds granulated sugar in a scant quart of water or strained orange juice until thoroughly dissolved. When it begins to boil, skim off all the foreign substance, wash down sides of kettle and boil to about 228 degrees on the thermometer, then add enough water to reduce it to 220 degrees on the thermometer. Great care must be ex- ercised not to boil the syrup too much, as then it will not form the crystals. Now, have a deep pan covered with a wire frame, or a wire frying basket, and place the fruits that are to be crystallized upon the frame or basket. When your syrup is cool and ready for use, sprinkle the surface of the batch with cold water and allow to set until the crust is dissolved, then dip out and carefully pour sufficient of the syrup over the articles to cover them. Place a sheet of manila paper over the sur- face of the syrup and allow the fruits (or candies) to remain undisturbed over night in a moderately warm room. When the crystallizing has gone far enough to make the outside of the fruit or candy have a spark- ling appearance, the wire basket is lifted out of the pan, the adhering syrup gently knocked off, a little shake given the fruit, and then the product should be set away in a dry place again for 2 or 3 hours to dry thoroughly. Do not allow the syrup to become too cool before pouring over the fruits. When the manila paper is removed from the surface of the syrup, the crust will come with it. = All fruits should be perfectly dry and free from moisture when crystallizing. Always remove the hard center from pineapples and have the slices thoroughly dry. In order to get a very heavy crystal, it may be necessary to crystallize the fruit the second time. CREAM CANDIES FONDANT Fondant is the foundation of all cream candies. It requires a good deal of patience and care to make a perfect cream candy and your suc- cess depends entirely on boiling the sugar to exact degree required. To be successful, you should have a candy thermometer. During the boil- ing process, stirring or jarring the kettle is apt to granulate the batch. Boil the sugar very fast; if any crystals form on the sides of the kettle, wash them down carefully with a cloth squeezed out in cold water, in order to keep the sides of the kettle clean and free from granulation, otherwise, you will not get a smooth cream. Do not allow the cloth to come in contact with the syrup, as it might grain it. A little water from the cloth will not hurt the syrup. Cream of Tartar is used with sugar and will prevent granulation to a certain extent. White Karo 42 THE CALIFORNIA ORANGE COOK BOOK corn syrup also prevents granulation. The thermometer should register 238 to 240 degrees. CREAM CANDIES The following fondant will form the foundation for all your French candies. It can be colored and flavored as desired. As French candies are nearly all made by hand, you will have no trouble in shaping them so that they look professional. : ORANGE CREAM CANDY For a plain cream candy, use 12 cups cane sugar, 1/5 teaspoon cream of tartar, and 21/4 pints orange juice or water. Put in kettle, stir until well dissolved; then put on fire, when it comes to a boil, skim carefully and cover. Let boil 3 minutes, remove cover. Wash down sides of kettle, then place thermometer in the syrup and allow to remain there until it reaches 240 degrees. Remove from fire at once carefully. Pour the syrup on a large damp platter. Sprinkle just a little water over the batch. Let set until cool, then it is ready to cream. Take a spatula, or wooden spoon, stir and work the syrup, turning it over and over. It will soon take on a cloudy look. Continue turning and beating for 20 minutes. It will soon form into a big lump of white cream. Then you can continue kneading with the hands. Now put in a bowl and cover and set aside for 2 hours, then knead again with the hands until it becomes soft and creamy. Make into candies and bon bons. NOTE—If you do not want such a large batch of fondant, use 6 cups less of sugar, orange juice or water in proportion. MELTING FONDANT In melting fondant, use a double boiler, or put some of it in a dish and when melted, set that dish in a dish of boiling water. If the fondant gets too hot, it is likely to be too thin; in this case, stir a minute "till it thickens. If it is too thick, add a little hot water (one or two drops at a time only, as a little too much water will spoil it for dipping candies). In using the fork for dipping candies, grease it well and do not stick it into the article, but drop the ball of candy or nut into the melted fondant and lift it out with the tines of the fork, using them like a spoon. Rest it a second, to drain, on the edge of the bowl and then deftly drop the coated candy on to oiled paper. NOTE—The reason the fondant creams are dipped in melted fond- ant is to give the candy a finished and professional appearance; it also keeps them soft and mellow. It is well to mould the cream centers one day and coat them the next. DIPPED STRAWBERRIES These, when bought in the market, are very expensive, but they are not difficult to make and are most attractive for a luncheon, and are charming served in little paper cases. For dipping, select large, firm strawberries that have stems. Melt THE CALIFORNIA ORANGE COOK BOOK 43 some fondant, flavor with lemon, and, holding it by the stem, dip each strawberry separately, and lay to dry on oiled paper. DIPPED ORANGES Peel oranges, removing all the white skin, and separate the sections carefully without breaking the skin. Then dip each section into melted fondant which has been colored with grated orange rind and thinned with orange juice. WALNUT CREAMS. 1 Melt fondant, as directed. With a little fruit coloring, tint it any desired shade; flavor with vanilla. Then, one at a time, drop the walnut meats, taking them out on the tines of a greased fork and placing on buttered paper to harden. Repeat the dipping, giving each a second coat. WALNUT CREAMS. II Flavor a little fondant with vanilla. Form into balls, and on oppo- site sides of each ball, press the two halves of a walnut. Set on oiled paper to harden. In the same way, almond creams are made, using al- monds instead of walnuts. CHOCOLATE CREAMS Flavor a little fondant with vanilla, shape into balls, then take some confectioner’'s sweetened chocolate, heat it and mix in enough well- beaten white of egg to make a smooth thick paste; dip each little ball into this paste and lift it out with a well-greased fork and drop it on to oiled paper. Let dry for some time. FUDGE cups cane sugar cup orange juice teaspoon butter small teaspoon vanilla squares chocolate Shave the chocolate fine. Mix the.sugar and orange juice, then place it on the stove, put in butter and stir continually. When it comes to a boil, add the chocolate, allow it to boil until, when dropped in cold water, it makes a soft ball. Add the vanilla just before taking off the stove, and continue stirring until the mixture is quite stiff, but not so hard that it will not run freely. Pour into buttered pans, and cut into squares just before it gets cold. Add nuts if desired to give variety, when you add the vanilla. PANOCHE 4 cups brown sugar | tablespoon butter | cup orange juice 2 tablespoons vanilla 2 cups chopped English walnuts 1/5 teaspoon salt Boil together, sugar, salt, orange juice, and butter, until when drop- ped into cold water from a spoon, the liquid becomes hard. When done, 44 THE CALIFORNIA ORANGE COOK BOOK pour in the vanilla and walnuts. Stir constantly until well mixed. Pour on buttered plates and cut into squares. MEXICAN PECAN CANDY 2 pounds dark brown sugar 1/2 pint cream 2 tablespoons orange juice Place in the kettle the sugar, cream, and orange juice. Stir until boiling begins, then allow it to continue boiling until it reaches 240 de- grees (by thermometer). Remove kettle from fire, allow syrup to be- come a little cool, then add 1 pound shelled pecans. Stir rapidly until the sugar granulates into a soft mass. Now drop candy (using a spoon greased with butter) into little cakes on waxed paper. Set aside to harden. POP CORN BALLS 1 cup sugar V2 cup Karo corn syrup V2 cup water or orange juice 1 large tablespoon butter Boil until brittle, when dropped into water. Pour over popped corn, stirring all the time. When cool enough to handle, form into balls. ORANGE DIVINITY CANDY 214 cups white sugar V2 cup orange juice Y2 cup Karo syrup (corn) Whites 2 eggs V5 cup English walnuts 1/5 cup blanched almonds 12 candied cherries cut up I slice candied pineapple ~ V4 cup candied orange peel Mix sugar with corn syrup and orange juice, beat the whites of eggs in mixing bowl. ‘Boil sugar until it spins a thread (about 8 minutes). Pour on whites of eggs slowly, beating continually until nearly stiff. Add nuts and fruit. Pour on to buttered dish. Spread out flat and cut in squares or pile up in a mound. SALTED BLANCHED ALMONDS Blanch almonds by pouring boiling water over them. Let stand a few minutes, drain off hot water, then plunge into cold water. Next pour into a colander and when well drained, peel off the skins. Now, place 14 pound butter in a kettle and set on fire. When good and hot, add the desired amount of almonds and stir and cook until light brown. Strain off the buttter, then spread out the almonds on large sheets of brown paper. Sprinkle lightly with table salt. When cool, they are ready to use. Another way to salt the nuts is to put the blanched almonds into a flat pan, pour the butter over them and brown them in the oven, then sprinkle them lightly with table salt. They should be stirred often while in the oven so they will not get too brown. THE CALIFORNIA ORANGE COOK BOOK | | | | | FLOWER POT (Pale Yellow Orange Gum Drops, Made by Threading Gum Drops on Green Wire for Stems; Leaves are of Green Mint Gum Drops) a a 46 THE CALIFORNIA ORANGE COOK BOOK Pies DESSERTS Chiefly Orange and Other Citrus Fruits No more attractive desserts may be made than with the use of citrus fruits. There is a delicacy of flavor, a charm of color, a daintiness of appeal in the orange and lemon desserts that give a touch of poetry to a dinner table and make many another dessert seem, by comparison, prosaic. Also their variety is infinite. | have given here a fairly goodly number, but housewives who have at their disposal oranges and grape- fruit in abundance will, I hope, also be tempted to experiment, for no fruit is so rich in possibilities. Delicious as they are and tempting to the eye, orange desserts are not, as a rule, difficult of digestion. Rarely are they on the list of the “mustn’t eat.”” They are wholesome, rich in vitamin content. There are orange desserts and cakes and pies, rich enough to satisfy any gour- met; and there are many and many simple enough to be included in the menu of little children. The pleasure little children take in the ap- pearance on the table of these colorful and really lovely looking dishes is, in itself, an immense inducement to good manners. any are very easily made. In fact, the rancher's wife who wonders what to have for dessert needs but to open her eyes and look at her golden treasure of oranges. : PIE CRUST 2 full cups flour 1 scant cup Crisco 1 level teaspoon salt Ice water Cut the Crisco into the flour with two knives. While it is still quite coarse, add ice water, using the finger tips or fork to mix it. Use just enough water to hold together without it being sticky. Roll lightly and use as little flour as possible. PUFF PASTE teacup butter teacup Crisco cups sifted flour teaspoons baking powder teaspoon salt white of egg, beaten stiff Sift baking powder and salt with the flour. Then rub in Crisco ‘till it forms a fine, smooth paste. Add enough. ice water, containing the beaten white of eggs, to make a stiff dough (about 5 cup). Roll out thin, spread in 14 of the butter, and roll paste over: repeat with an- other 4 of the butter, and so on until all is used. Then" set on ice "till very cold before using it. This is a very fine paste. PASTRY BASKETS Very attractive baskets for filling with candies or jello may be made by baking pie crust over small, inverted, muffin pans. Handles are made THE CALIFORNIA ORANGE COOK BOOK 47 by twisting two narrow strips of pastry around a half-pound baking powder can and baking. The baskets may be filled with lemon pie filling and topped with whipped cream and Maraschino cherry. Butter- scotch may be used, or jello; which looks very pretty cut into cubes before putting in the baskets. The sparkling cubes may be topped with whipped cream and Maraschino cherries. If the handles are set in when each basket is filled, the filling will keep them in place. Tie on each handle a bow of baby ribbon of a shade that harmonizes with the filling. BUTTERSCOTCH PIE cups brown sugar cups cold water eggs tablespoons flour tablespoons butter : Mix sugar and flour, add beaten yolks, then water, then butter, and | teaspoon vanilla flavoring. Cook in double boiler. Bake crust in a deep pie tin. When done, pour in mixture. Beat up NAb whites and add 4 level tablespoons sugar; put on pie and bake until a light brown. Bananas are nice sliced in this pie—if you care for bananas. MARTHA WASHINGTON PIE 1/3 cup butter 1 cup sugar 3 eggs 15 cups orange juice 11/42 cup Swansdown flour teaspoons baking powder Flavor with lemon and vanilla Cream the butter, add the sugar gradually, beat until a smooth cream, ‘add eggs, a little flour, then the milk and the balance of the flour, bak- ing powder and flavoring. Bake in two layers. CREAM FILLING FOR MARTHA WASHINGTON PIE 1 1/3 cups milk L/3 cup flour 2 eggs 1/3 cup sugar 1/2 teaspoon vanilla 1/2 teaspoon lemon 1/4 teaspoon salt Scald 1 cup milk; make a paste of the flour and the 1/3 cup of cold milk. Add this to the scalded milk. Let cook in double boiler twenty minutes. Beat the eggs; add sugar, salt; add to milk and cook until thick. When cold add flavoring and spread between layers of cake. Cover top with boiled frosting or powdered sugar. LIME SPONGE CAKE PIE Mix | cup sugar, 2 tablespoons flour, pinch salt, 2 tablespoons lime juice and grated rind of | orange. Beat 'till creamy. Add | cup milk 48 THE CALIFORNIA ORANGE COOK BOOK and the stiff whipped whites of 4 eggs. Pour into a deep crust and bake 30 minutes in a moderate oven. CHEESE STRAWS 3 cups grated cheese 3 cups flour 1 cup butter Pinch of salt Mix well with water like pie crust. Roll out thin and cut in strips Then bake. ORANGE PIE Take the grated rind of 1 orange, the juice of 2 oranges, juice of 1 lemon, grated rind 1% lemon. Stir together | large cup sugar and heaping tablespoon flour: add to this the well-beaten yolks of 4 eggs, and 2 tablespoons melted butter, (Reserve the white of eggs for the frosting.) Turn this into a pie pan lined with pie crust and bake in a quick oven. When done so as to resemble a baked custard, spread over it the beaten whites, which have been sweetened with 3 tablespoons sugar. Spread evenly and return to oven. Let remain until delicately brown. ORANGE PIE Juice of 3 oranges and | lemon, grated rind 1 orange, 2 heaping teaspoons flour, | tablespoon butter, 14 cups sugar, yolks 4 eggs (sav- ing whites for top). Cook in double boiler "till thick. Pour into baked ° pie shell. Add meringue of stifly beaten whites, adding 4 tablespoons cane sugar, | tablespoon lemon juice. Set in oven until a delicate brown. CHIFFON LEMON PIE Beat the yolks of 6 eggs very light in a mixing bowl; add ¥; cup sugar, grated rind 2 lemons, juice 11% lemons, | tablespoon butter and a pinch of salt. Put in double boiler, cook until thick, stirring a good deal. Stir in the stiffly beaten whites of 4 eggs. Remove from fire and pour into a baked pie shell. Beat the other two whites for meringue, adding 2 table- spoons sugar and a little lemon juice. Put on pie and let set in oven until a delicate brown. This is a delicious pie and must be handled rapidly, especially after beating in the whipped egg whites. CUSTARD LEMON PIE. 1 cup sugar eggs cup milk tablespoon flour tablespoons powdered sugar Juice and rind 1 lemon Beat the sugar and yolks of eggs together; add the juice and rind of the lemon (grated). Put the flour in a bowl and add the milk gradu- THE CALIFORNIA ORANGE COOK BOOK 49 ally, stirring all the time so there will be no lumps; then pour it through a sieve into the beaten eggs and sugar. Line a deep pie pan with puff paste, pour in mixture and bake in a quick oven 35 minutes. Add gradually the 3 tablespoons powdered sugar to the whites of the eggs, beating all the while. When sugar is all in, beat until stiff and glossy. Then place over the top of the pie by spoonfuls and put back in the oven to brown. CUSTARD LEMON PIE. II | pound powdered sugar 1/4 pound butter Yolks 8 eggs Whites 6 eggs Juice and grated rind 4 lemons Beat the yolks and sugar to a cream, then add the whites unbeaten, one at a time, and beat the whole until very light. Next beat the butter to a cream and gradually add the first mixture to it; now put the mixture in a double boiler and stir until it thickens. Take from fire and stand away to cool. Line 2 deep pie pans with good paste and bake in a quick oven 15 minutes. When done, take out and fill with lemon mix- ture. Add gradually 6 tablespoons powdered sugar to the whites of the 6 eggs, beating all the while. After you have added the sugar, beat until very stiff and glossy. Put the meringue over the top of the pie. Place in oven and bake a golden brown. LEMON PIE | cup sugar 5 cup butter 2/3 cup sweet milk 3 eges : » . Beat the butter, sugar, and yolks of eggs together until light; then add the juice and grated rind of 2 large lemons. Next, stir in the milk, and last the beaten white. Bake in a rich crust, in the same manner as you bake a custard pie. This is very rich, but particularly nice. LEMON PIE Grated rind and juice of 11% lemons | cup powdered sugar Yolks 4 eggs 5 tablespoons flour 2/3 cup water Full tablespoon butter : Mix, and bake with an under crust to a nice brown. Take whites of the eggs, beat to a froth, add 3 tablespoons sugar. Put on pie when baked. Set in oven again and let remain until a delicate brown. LEMON PIE The yolks of 4 eggs, beaten with seven tablespoons cane sugar and one lemon (grated rind and juice). Mix all together. Make crust as for other pies, and line pie tins with it. Fill with lemon and egg mixture, and bake. When done, remove from oven. Beat the 50 THE CALIFORNIA ORANGE COOK BOOK egg whites together with | tablespoon sugar; spread over the pie, return it to the oven, and bake until it becomes a light brown. (An old recipe.) LEMON RAISIN PIE 11/4 cups raisins chopped or whole Juice and grated rind of 11% lemons | cup water | tablespoon flour %4 cup sugar | tablespoon butter Mix and bake with upper and under crust. THE CALIFORNIA ORANGE COOK BOOK Puddings “He criticized your wine and analyzed your meat. Yet on plain pudding deigned at home to eat.” CALIFORNIA ORANGE PUDDING | cup bread crumbs Juice and rind | orange 1 cup sugar Yolks 4 eggs Whites 6 eggs Cover the bread crumbs with the milk; add the rind and juice of the orange and the beaten yolks of the eggs. Beat the whites with a pinch of salt until stiff; add the sugar and beat, add to the mixture. Pour into buttered mould. Set in pan of hot water and bake until firm. Serve with Golden Orange Sauce. GOLDEN ORANGE SAUCE. 1 1 1/3 cups butter | cup powdered sugar Yolks 4 eggs 1 cup milk Grated rind | orange Cream the butter, add the sugar and cream again; then add the yolks of eggs well beaten and the orange rind. Heat the milk scalding hot, pour on to butter. Cook in double boiler until it thickens. GOLDEN ORANGE SAUCE. II 1/5 cup butter 11/4 cups powdered sugar Yolks 2 eggs 1/5 cup milk Grated rind | orange Cream the butter, add sugar and cream again; then add the yolks of the eggs and orange rind. Heat the milk scalding hot, pour on to the creamed butter and sugar; cook until it thickens. NOTE—If one likes lemon flavor best, the grated rind and juice of a lemon may be used, instead of the orange, or the orange may be com- bined with lemon. LEMON SAUCE Y/3 cup sugar V2 cup syrup 1/4 cup butter | “cup boiling water | lemon, sliced Boil 14 hour. Serve hot. LEMON CREAM SAUCE Put | pint of milk in double boiler. When hot, stir in 2 teaspoons flour, 5 tablespoons sugar and the well beaten yolks 3 eggs. Remove 5 PSS — 52 THE CALIFORNIA ORANGE COOK BOOK THE CALIFORNIA ORANGE COOK BOOK 53 from the fire and add the grated rind and juice of 1 lemon. Stir and serve warm. DAINTY ORANGE DESSERT Take 12 large oranges, cut into the shape of baskets with handles, and carefully remove all white membrane and pulp. Soak a package of gelatine in a pint of cold water. For the syrup, take the juice of 12 oranges and 3 lemons, strain to remove seeds. Grate rind from 2 oranges. Then take 2 pounds cane sugar, | pint water, and boil 5 minutes. When cool, add the juice of oranges and lemons, gela- tine, and the grated peel. Set away until it forms a jelly; then cut the jelly into cubes, and fill the baskets, piling them high with the sparkling cubes. Just before serving, put a heaping teaspoon of whipped cream over the jelly in each basket, and top with a Maraschino cherry. Set the basket on a plate covered with orange leaves. A little bow of green ribbon tied on each basket handle is pretty (any preferred shade of ribbon may be used). This makes a very pretty luncheon dessert. BAKED APPLES AND ORANGES Take 6 apples, pare, core, and put them in a baking dish. Sprinkle with | cup sugar and put a small piece of butter in each apple. Cover and bake until tender. Let them cool in their own juice, then pile high in a glass fruit dish, pour over them sweetened juice and pulp of 3 oranges and sprinkle with the grated yellow rind. ORANGE MARMALADE PUDDING 1Y5 cups orange marmalade 1 cup of chopped suet 1 cup bread crumbs 34 cup flour : Mix well, steam 3 hours. Serve with orange or lemon sauce. ORANGE MARMALADE PUDDING | glass orange marmalade | cup chopped suet 1/2 cup bread crumbs 1/5 cup flour 1/5 cup seeded raisins Mix well and boil 314 hours. Serve with lemon sauce. ORANGE DESSERT Juice 12 oranges Juice 3 lemons 114 cup sugar Two tablespoons gelatine soaked in cold water; then add 2 table- spoons hot water to dissolve it, and 14 teaspoon grated orange rind. Stir well. Pour into glass moulds. Set on ice over night. ORANGE MINCE Take 6 oranges, peel, and with a sharp knife, cut into small pieces. To these add 1 lemon, chopped fine without any peel (14 lemon to 6 oranges is the proportion). Add | cup finely grated cocoanut. Make a thick syrup by dissolving and boiling for 10 minutes a pound of sugar in a pint of water. Pour this syrup on the fruit. Let cool, and serve in a glass dish. ORANGE CUSTARD Take 4 teaspoons cornstarch mixed with cold water, yolks of 6 eggs, beaten together. Put into a quart of boiling milk, stir until it thickens. Cut up 6 oranges with the scissors, place in a dish, and spread a little sugar over these. When custard is partly cold, pour over the oranges. Beat whites to a foam, add one cup sugar, spread on top of custard. Put dish in a pan of cold water to set. Put in oven to brown. ORANGE PUDDING WITH GELATINE 1/3 box gelatine : 1/3 cup cold water 1/3 cup boiling water 1/2 teaspoon salt 1 1/3 cups orange juice Juice 1 lemon Whites 3 eggs 8 tablespoons whipped cream Cover the gelatine with cold water; when softened add the boiling water and stir until dissolved; add the orange juice, lemon juice, salt, and set away to cool until it begins to thicken. Whip the egg whites until stiff; add 4 tablespoons sugar and beat together. When the gela- tine is slightly thickened, beat with Dover egg beater until light; add whites of the eggs and lastly the whipped cream. Dip the mould in cold water and drain. Fill with the mixture and set away to harden. Do not use a tin mould. Turn out in a plate, cut in slices and serve with cake. BREAD PUDDING WITH ORANGE JELLY Use | pint fine bread crumbs to 1 quart milk, 1 cup sugar; add the yolks 4 eggs beaten very light, the grated rind of | lemon and a piece of butter the size of an egg. Bake until done, but not watery. It is best to set the dish in a pan of hot water while baking. Whip the whites of the eggs stiff and beat in a cup of sugar into which has been strained the juice of | lemon. Spread over pudding a layer of orange jelly or any sweetmeats you prefer. Pour the whites of the eggs over this and bake lightly. To be served cold with cream. LEMON SPONGE PUDDING | pint sweet milk 1/4 cup sugar 1/4 cup flour 1/2 cup butter 6 eggs 1 lemon Wet flour with part of milk; then add remainder and cook 10 min- utes; add butter and sugar while hot. When cold, add yolks of eggs well beaten, juice and grated rind | lemon; then add beaten whites and 54 THE CALIFORNIA ORANGE COOK BOOK stir thoroughly. Bake for 14 hour in deep pudding pan well buttered, and set in pan of hot water. Serve with butter and sugar sauce. LEMON CREAM Beat the whites of 9 eggs well, adding a pinch of salt. Put a quart of cream over the fire in a double boiler, and when it comes to a boil, stir it quickly into the eggs, as in making boiled custard, and set the cream back on the fire. Stir slowly until it thickens somewhat. Take it from the fire and squeeze into it the juice of a large fine lemon, stirring constantly all the time until it becomes cool. Place on the ice. This makes a solid blanc mange, and is quite as good as ice cream. If de- sired, you may color this a delicate rose with a little fruit coloring. BAKED ORANGES Take medium sized oranges, cut top and core, or cut in halves, if oranges are large. Put in pan, cover with water and set away over night. Next day, put in fresh water, put on stove, and bring to a boil. Pour off water after oranges have reached the boiling point. When cool enough to handle, put in center of each orange 4 tablespoons sugar, | teaspoon butter. Place in deep granite dripping pan, fill 1/3 full of water. Cover pan tightly and bake until the rind js tender (will take about an hour). Take pan from oven and add to top of each orange | marshmallow. Set back in oven and brown. Remove to serving dish. Make sauce of syrup which is left in pan by adding to it juice of 2 oranges, grated rind | orange; thicken slightly with cornstarch. Serve the oranges individually with syrup. Use as. dessert or serve with meat. NOTE—The reason that the oranges are soaked over night in water, and put on the stove to boil before baking, is to remove some of the bitter taste. "ORANGE AMBROSIA Grate | cocoanut Peel 6 oranges Put a layer of sliced oranges strewed with white sugar, and then a layer of cocoanut; continue until your dish is full. Make a meringue of the whites of 2 eggs with 2 tablespoons sugar and 2’ tablespoons orange juice. Brown slightly. Set in ice box for several hours before serving. ORANGE SOUFFLE Four large oranges peeled and sliced into a dish you wish to send to the table; sprinkling a heaping tablespoon powdered sugar over the slices. Make a custard of the yolks of 6 eggs, 2 cups milk; set aside to cool. When cold, pour over the sliced oranges. Beat the whites of the eggs to a stiff froth; add a spoon of powdered sugar, and spread over the pudding; then set in stove and brown lightly. . Very nice for dessert or tea. LEMON DELIGHT Juice of 2 lemons and grated peel of 1, 1 pint of cream well sweet- ened and whipped stiff, 1 cup orange juice, a little nutmeg. Let sugar, THE CALIFORNIA ORANGE COOK BOOK 55 lemon juice and peel lie together two hours before you add the nutmeg. Strain through double cheese cloth and whip gradually into the whipped cream. Serve very soon, heaped in small glasses. JELLIED GRAPES Two cups grapes, 15 cup rice, 2/3 cup orange juice, 3 tablespoons sugar. Sprinkle the rice and sugar among the grapes in a deep dish. Pour on the orange juice. Cover closely and simmer two hours slowly in the oven. Serve with cream and sugar. PLUM PUDDING cup beef suet chopped fine cup sugar cup fine bread crumbs cup seeded raisins cup currants 1/2 cup citron steamed and cut very fine 1/2 cup candied orange peel | cup sweet milk 2 level teaspoons cream of tartar 1 level teaspoon soda Flour enough to make a stiff batter Steam 2 hours. CHARLOTTE RUSSE 3 pints whipped cream 114 tablespoons gelatine %4 cup powdered sugar | teaspoon lemon flavoring : Measure cream after it is whipped. Cover gelatine with cold water and let stand until it is soft. Add 1/3 cup boiling water, stirring until gelatine is dissolved. When cold, strain into the cream carefully, stir- ring all the time to prevent lumping. Then add lemon and stir until the i thickens. lu. a glass dish with lady-fingers; fill with the cream and set on ice until serving time. Top with Maraschino cherries. FLOATING ISLAND Put in double boiler, 1 quart milk. While it is heating, beat the yolks of 4 eggs with 34 cup sugar; also beat the whites to a stiff froth. As soon as the milk is boiling hot, stir in the beaten yolks; add a pinch of salt, and boil-——but only for a. moment—stirring constantly. Pour the custard into a covered dish and drop into the hot custard, by spoonfuls, the beaten whites of the eggs. Season by dropping lemon or vanilla extract on each “island”’ and cover immediately. The steam, thus con- fined, will cook the ‘“‘islands’’ beautifully. MARSHMALLOW PUDDING Take the whites 4 eggs; beat to a stiff froth; then gradually beat in | cup sugar, | cup boiling water (in which a tablespoon powdered gela- A te Ne ID G5 56 THE CALIFORNIA ORANGE COOK BOOK tine has been dissolved). Beat hard until mixture begins to ‘‘set.”” Then flavor, and pour into molds. Serve with whipped cream. MERINGUED APPLES Pare and core 8 fine large baking apples, but do not quarter or slice them. Wash them in cold water, stand them up in a deep baking dish, but do not place them so near each other as to touch. : Pour into the bottom of the dish just enough water to prevent their burning, set them in the oven and bake them till they are perfectly tender all through, but do not break, as they must on no account lose their shape. When done take them out, remove them to a flat china dish, and set them immediately to cool, clearing off any juice that may be about them. When cold fill up the hole from whence the cores were extracted with thick orange marmalade. Have ready a meringue or icing made of beaten whites of eggs, thickened with powdered sugar and flavored with lemon juice. In making the meringue, the usual pro- portion is used (the whites of 4 eggs to a pound of powdered sugar). The whites of eggs must be whisked to a stiff froth and the sugar then beaten into it, gradually, a spoonful at a time—the flavoring being added last. When the apples are quite cold, cover them all over with the meringue, put on in tablespoonfuls, beginning at the top of each apple and then spreading it down evenly. Meringue must be put in smooth and thick all over. Then dredge the surface with fine sugar (powdered) sifted in a small sieve. Set them in a rather cool oven, and brown lightly. GRENADINE BAVARIAN CREAM | cup Grenadine syrup 2 heaping teaspoons gelatine soaked in V4 cup cold water 12 pint whipped cream Whites 4 eggs Beat whites to a. stiff froth, beat in gelatine. When it begins to thicken, add the syrup, fold in whipped cream last. APPLE CHARLOTTE Dry in the oven enough stale bread to form, when rubbed, 1 pint bread crumbs. When brittle, roll very fine. Pare, quarter, and core 6 large tart apples, then cut each quarter into 4 pieces. Take | cup sugar, butter the size of a small egg, | tablespoon lemon juice, yolks 4 eggs, 2 pints milk, and a little cinnamon and nutmeg. Beat well together as for cake; then add bread crumbs, then the apples, and pour into a pyrex baking dish. Cook slowly 34 hour. When cold, beat the whites with a half cup pulverized sugar. Set in oven for two or three minutes, until a delicate brown. Serve cold, with cream. TO MAKE A HEN’S NEST Take 6 eggs, make a hole at one end of each of them, empty them, and fill with blanc mange. When this is stiff and cold, ‘take off the shells. From 6 lemons pare the rind very thin, boil the parings in water ‘till very tender, then cut them into thin strips to resemble straw. Pre- THE CALIFORNIA ORANGE COOK BOOK 57 serve them by cooking in a sugar syrup until they are transparent. Take from the syrup, lay on platters. Fill a small, deep dish 14 full nice jelly, and when it is set, put the straws in the form of a nest, and lay the eggs in it. This is a nice dessert and unusual. (A very old recipe.) INDIAN PUDDING Scald 1 quart milk. When it comes to a boil, add | teacup Indian meal wet with cold milk; let come to a boil. Then add piece of butter the size of an egg, pinch of salt, and |, teaspoon grated nutmeg. Let cool. Then add 3 eggs, and 1 pint cold milk. Bake in moderate oven 114 hours. Serve with lemon sauce. 58 THE CALIFORNIA ORANGE COOK BOOK Cakes CAKE MAKING Cake making is an art. It demands care and judgment. One who can make a good cake is generally a success at other branches of cook- ing. The best materials should always be used. Flour should be sifted three times and thoroughly mixed with the baking powder. Sugar should be sifted. Eggs should be cold—they beat up much faster and lighter if cold. If yolks and whites are to be beaten separately, beat the yolks until they are thick and lemon-colored, and the whites to a stiff froth. Butter should be warm, but not melted. In short, cakes must be put together right. Always stir the butter to a velvety cream, then add the sugar, and the beaten yolks. Add alternately the milk and the sifted flour (com- bined with the baking powder), and last the flavoring. When making a white cake, proceed as above, but fold in the beaten egg whites after the flavoring and flour are added to the creamed mixture of butter, sugar and milk. HOT POINT STOVE PRIZE CAKE (This is the white cake which won the $241.00 prize super auto- matic Hot Point Electric Stove at the cooking school contest at San Ber- nardino, May 20, 1927.) cups sugar cup butter cup milk cups flour cup cornstarch teaspoon lemon or vanilla extract eggs (whites only) teaspoons cream of tartar teaspoon soda —_ DN =) Cream the butter to a velvety cream, gradually add the sifted sugar and beat until light. In any cake, much depends on the creaming of the butter and sugar. Dissolve the soda in half of the milk. Dissolve the cornstarch in the rest of the milk, and add it to the sugar and butter, well beaten together; then the milk ‘and soda and the flour, with which the 2 teaspoons of cream of tartar have been sifted 3 times; add the flavoring before folding in the whites, which have been beaten to a stiff froth. Bake in layers or loaf in a moderate oven; ice with a boiled icing. KISSES IN BOXES Whites of 10 eggs beaten very stiff, 2 pounds fine granulated sugar made into a syrup and poured into the beaten whites of the eggs. Add the grated rind of | lemon and a few drops of the juice. Mix until THE CALIFORNIA ORANGE COOK BOOK 59 stiff and cold, then put in paper boxes with oiled paper in the bottom and bake carefully until a delicate brown. (A very old recipe.) WEDDING FRUIT CAKE 3 pounds butter 3 pounds sugar 24 eggs (yolks and whites beaten separately) 114 pints orange juice 4 pounds flour 3 teaspoon cream of tartar 1 level teaspoon soda 1/3 pound blanched almonds 2 nutmegs (grated) 1/5 ounce cinnamon 3 pounds figs (chopped fine) ~ 2 pounds currants 1 pound citron, sliced thin | pound dates, cut up Beat butter and sugar to a cream. Beat egg yolks until light and " add to the creamed butter and sugar. Add the spices, the flour (with which has been sifted the soda and cream of tartar), then the orange juice, then the beaten egg whites. Last of all add the fruit which has been dredged with flour. Bake slowly 4 hours. This will make 3 or 4 medium sized loaves of cake, and will serve 50 people. : ORANGE FRUIT CAKE V5 cup butter 1 cup sugar 2 eggs | cup orange marmalade 3% cup milk 2V5 cups flour 14 teaspoon baking powder 14 teaspoon mace 14 teaspoon nutmeg 14 teaspoon allspice 1/3 cup chopped raisins 1/3 cup currants 1/8 teaspoon soda 1/3 cup chopped walnuts Cream, butter and sugar. Beat eggs lightly and add marmalade. Sift together flour, baking powder, soda and spices. Use 14 cup flour to dredge fruit and nuts. Add these to the sugar mixture. Bake in a loaf in a slow oven. SUNSHINE CAKE. 1 Whites 8 eggs Yolks 4 eggs 1V4 cups cane sugar 1 cup Swansdown flour 1/5 teaspoon cream of tartar and a pinch of salt , Flavor with lemon and vanilla, mixed. Sift flour and sugar 3 times. Put whites and yolks in separate bowls. Beat the yolks very light, then ; { f ] +3 ! £ 60 THE CALIFORNIA ORANGE COOK BOOK beat the whites to a foam, add the cream of tartar and salt and then beat stiffly; fold in gradually the sugar, then the yolks, flavoring and flour, and last, the stiffly beaten whites. Put in an unbuttered angel food pan. Bake in a moderate oven 35 minutes. SUNSHINE CAKE. II 1/5 cup butter 1/5 cup sweet milk | large cup sugar 214 cups flour Yolks 6 eggs 2 teaspoons baking powder Cream the butter and sugar until very light, then stir in beaten yolks thoroughly; add milk, flour, and baking powder. Stir very hard. Bake in moderately hot oven. SUNSHINE CAKE. III 1V4 cups sugar 1/5 cup hot water 7 eggs | teaspoon lemon extract | cup pastry flour | teaspoon cream of tartar Boil sugar in the hot water until syrup spins a thread. Separate the eggs. Pour the syrup over the beaten egg yolks and beat until cool. Beat whites; when half beaten, add cream of tartar. Continue beating until stiff; add alternately whites and pastry flour to the yellow mixture. Add lemon extract. Bake in angel food pan. Bake 45 minutes in a slow oven. LORD BALTIMORE CAKE. 1 Yolks 8 eggs 14 cups granulated sugar (fine) 2/3 cup orange juice 1/2 cup butter 21/45 cups Swansdown flour 3 level teaspoons baking powder 1 teaspoon vanilla ~ Sift flour separately and sift with baking powder 3 times. Cream butter, then gradually add sifted sugar and beat until light and creamy. Add yolks beaten until lemon colored. Add flour and milk alternately; "last the vanilla. Beat hard. Put in layer pans, well greased, and bake in hot oven 20 minutes. FILLING FOR LORD BALTIMORE CAKE | cup sugar 1/3 cup orange juice 2 egg whites—pinch of cream of tartar added to egg whites when half beaten 6 figs 1/5 cup chopped pecans THE CALIFORNIA ORANGE COOK BOOK 1/2 cup raisins cut fine V2 cup candied orange peel cut fine Boil sugar and orange ‘juice until sugar forms a soft ball. Pour | /3 of syrup over well beaten egg whites; beat well. Cook remainder of syrup until it spins a thread and bubbles in the boiling. Add to the egg mixture. Flavor with either lemon or vanilla. Spread between layers and over cake. LADY BALTIMORE CAKE. 1 2 cups fine granulated sugar 34 cup butter 8 egg whites 1 cup sweet milk Juice 4 lemon 2 teaspoons baking powder 31/4 cups flour Cream butter, add sifted sugar gradually, beat to a light cream. Add milk, 3 cups flour sifted 3 times, lemon juice; eggs beaten very stiff. Add V5 cup flour sifted with baking powder. Fold in beaten whites last. Bake in layers in well greased pans. FILLING FOR LADY BALTIMORE CAKE 1 cup sugar 1/3 cup water 2 egg whites—pinch of cream of tartar added to egg whites when half beaten %4 cup chopped pecans 8 Maraschino cherries, chopped 1 cup orange peel cut up fine Boil sugar and water until when dropped in cold water liquid forms a soft ball. Pour 1/3 over stiffly beaten egg whites. Beat well; cooking remaining syrup until it bubbles and spins a thread when dropped from a spoon. Then add the remainder of syrup, beating thoroughly. Add nuts and fruit. Beat until cool, spread between layers, on top and on sides. : LADY BALTIMORE CAKE. II Cream !4 cup butter, gradually pour in 2 cups fine cane sugar. Take 2 cups flour, 1 cup corn starch, 2 teaspoons baking powder, teaspoon salt; put all with flour and sift 4 times. Add to buttter and sugar. Then add flour alternately, 1 cup sweet milk. Add 1 teaspoon lemon extract, | tablespoon orange juice. Beat 5 minutes. Then fold in beaten whites 7 eggs. Bake in 2 layers. FILLING FOR LADY BALTIMORE CAKE dozen marshmallows dozen raisins : dozen blanched almonds, chopped fine dozen English walnuts tablespoon orange juice cup powdered sugar THE CALIFORNIA ORANGE COOK BOOK THE CALIFORNIA ORANGE COOK BOOK Whites 3 eggs | pint whipped cream—put on top of filling after filling is mixed on cake CHOCOLATE CAKE The whites of 8 eggs cups sugar cup butter cups flour cup sweet milk teaspoons baking powder teaspoon vanilla Beat the butter to a cream, stir in the sugar, and beat until light. Add the milk, then the flour, flavoring, and beaten whites. When well beaten, divide into equal parts and into one half grate a cake of sweet chocolate. Bake in layers, spread with custard and alternate the white and dark cakes. Custard for the cake filling: add | tablespoon of butter to | pint of milk. Put in double boiler. When boiling hot, stir in 2 eggs, well beaten, with | cup sugar; add 2 teaspoons cornstarch dis- solved in a little milk and a teaspoon of vanilla flavoring. CALIFORNIA FRUIT CAKE 115 pounds butter 1 pound white sugar 3% pound brown sugar 20 eggs (beaten separately) pounds raisins pounds currants, thoroughly cleaned pounds citron shaved fine pound candied orange peel pounds English walnuts pound blanched almonds cup Maraschino cherries pounds sifted flour pound dates, cut in pieces tablespoon nutmeg tablespoon mace tablespoon cinnamon cup orange juice Cream the butter, add the sugar gradually and stir it to a cream; beat the yolks 'till light and lemon colored; add them to the butter and sugar. Have the whites beaten to a stiff froth and add them to the mix. ture, then the spices and flour and last of all the fruit, except the citron, which is to be put in about 3 layers, one an inch from the bottom, one an inch from the top and one layer between. Bake slowly 3 or 4 hours. NOTE—Dredge the fruit with 14 pound flour before putting in the cake, as the flour will keep the fruit from going to the bottom of the cake. Line the cake tins with heavy paper and grease well. WHITE FRUIT CAKE | pound sugar | pound flour 1/2 pound butter 12 egg whites 2 teaspoons baking powder sifted thoroughly with flour | pound each of seeded raisins, figs, blanched almonds 14 pound citron, chopped fine 1/2 pound candied pineapple 12, pound candied cherries Mix all thoroughly in usual order before adding the fruits; add a tea- spoon lemon extract—sift baking powder with the flour, then sift again before adding it to the. other ingredients. Sift a little flour over fruit just before stirring it in. Bake slowly 2 hours. FRUIT LAYER CAKE I cup sugar 1/2 cup butter 114 cups flour 114 cups grape juice (Concord juice preferred) cup raisins 2 eggs 1/2 cup candied orange peel 1/3 teaspoon soda Cream the butter and sugar together. Add the egg yolks, then the whites beaten to a stiff froth, the grape juice, flour, then the soda dis- solved in a little boiling water. Bake in three layers and put together with a boiled icing, and on top and sides. NOTE—Dredge the fruit with flour before putting in the cake, as it will keep the fruit from sinking to the bottom of the cake. ALMOND ICING Half pound shelled sweet almonds and 3 ounces bitter shelled al- monds. Put them, a few at a time, into a bowl and pour boiling water on them to loosen the skins; as you peel them, throw almonds into a bowl of cold water. When they are blanched, pound them a few at a time in a mortar,’ adding frequently a few drops rose water to prevent their oil- ing. They must be pounded to a smooth paste without the smallest particles of lumps. As you pound the almonds, remove the paste with a spoon to a bowl. Beat the whites of 5 eggs to a stiff froth. Then gradually beat in a pound of pulverized sugar. Lastly, add, by degrees, the almond paste, a little at a time and beat the whole very hard. If too thick thin it with lemon juice. (A very old recipe.) BOILED ICING | cup sugar : 5 tablespoons water 1 egg white 1/5 teaspoon vanilla or lemon Put the sugar and water in a pan. Stir until dissolved. Bring to the boiling point. Whip egg white and when half beaten, add a pinch of cream of tartar. Continue to beat until stiff, then add slowly some of 64 THE CALIFORNIA ORANGE COOK BOOK the boiling syrup, beating constantly. Set syrup on the fire, add more to the egg white, beating all the time, allowing the remaining syrup in the saucepan to boil until it spins a thread (long) or until it has bubbles in it. Beat until almost stiff enough to hold its shape. For a large cake, double this recipe. CLARA'S CAKE cups sugar cup rich sour cream cups flour ‘tablespoons melted butter egg whites Grated rind and juice 1 lemon | teaspoon soda Beat up with 2 cups sugar the melted butter; add the cream and part of the flour, the grated rind and the juice of the lemon, the balance of the flour, and | teaspoon soda dissolved in water and stirred into .the cake. Beat whites stiff and fold in. Cook in loaf or layers. Gold cake is made like the preceeding—only use the yolks instead of the whites. WHITE CAKE— (Splendid) cups sugar cup butter cup sweet milk cups flour teaspoons baking powder Whites 12 eggs | teaspoon vanilla or lemon flavoring Cream the butter, gradually sift in the sugar and beat to a light cream. Add milk alternately with flour in which baking powder has been sifted, and lastly, fold in the stiffly beaten egg whites. Bake in layers or loaf in a moderate oven. Put together with boiled icing. WHITE CAKE WITH ORANGE FILLING 1 cup butter 2 cups sugar | cup sweet milk 2 teaspoon vanilla flavoring 2 teaspoon lemon flavoring 3 cups flour 3 teaspoons baking powder Whites 8 eggs Cream the butter, then add the sugar gradually and beat until very light. Sift flour with baking powder 3 times and add alternately the milk and flour, then fold in the whites of eggs which have been beaten very stiff. Bake in layers. ORANGE FILLING Grate the rind of 1Y2 oranges. Add 2/3 cup sugar, juice 2 oranges, | large tablespoon butter, yolks 4 eggs. Cook in double boiler until THE CALIFORNIA ORANGE COOK BOOK 65 thickened. When cool spread between layers of cake. Lemon filling is made the same way by using lemons in place of oranges. DARK CHOCOLATE CAKE 3 eggs (whites beaten separately) 2 cups powdered sugar or a little over 11/5 cups granulated 1/2 cup butter /2 cup sweet milk 3 cups flour 3 teaspoons baking powder 2 squares chocolate Cream butter, sugar and yolks thoroughly. Then add milk, then flour and baking powder, then whites beaten stiff; stir hard. Then stir in chocolate dissolved in a little hot water. Bake in loaf or layers. BRIDE’S CAKE 1 cup butter 2 cups sugar 21/4 cups sifted flour Juice and grated peel | lemon | teaspoon cream of tartar 1/5 teaspoon soda (both rubbed into the flour) 1/5 cup sweet milk Whites 8 eggs (beaten to a froth) Cream the butter and sugar; add the lemon, the flour, then the milk, and lastly, the eggs. Bake in loaf or layers in a moderate oven. DELICATE CAKE 3 cups flour 1 cup sugar 34 cup sweet milk Whites 6 eggs 15 cup butter | teaspoon cream of tartar 1/5 teaspoon soda Flavor with | teaspoon lemon Cream butter and sugar to a velvety cream; add alternately the milk and the flour with which cream of tartar and soda have been sifted 3 times. Beat the entire mixture until smooth. Add the flavoring, and last the well beaten egg whites. Bake in loaf or layers in a moderate oven. ANGEL FOOD Whites 12 eggs | teaspoon flavoring 1V4 cups granulated sugar 1 cup sifted flour | teaspoon cream of tartar. Put the cream of tartar into the sifted flour and sift it five times. Sift the sugar. Beat the whites of the eggs with a pinch of salt to a very stiff froth, add the sugar and mix carefully. Then add the flour gradu- gm gS = LSS BE - . ll Sl 66 THE CALIFORNIA ORANGE COOK BOOK ally, stirring all the while, and last the flavoring. Turn quickly into an ungreased tube pan, and bake in a very cool oven 50 minutes. Take from the oven, turn the pan upside down on a rest, and let it stand until cake is cool. SPONGE CAKE 5 large eggs 2 cups granulated sugar 1V5 cups flour 1/5 teaspoon cream of tartar Handle precisely as Sunshine cake. Bake in a moderate oven HOT WATER SPONGE CAKE 1V4 cups granulated sugar eggs 15 cups flour 2 teaspoons (small) baking powder 4 teaspoons boiling water and pinch of salt Cream yolks and sugar thoroughly, then add beaten whites, then flour; stir well; then stir in boiling water. Bake in tube pan in moderate oven. DEVIL CAKE I cup grated chocolate and 145 cup sweet milk boiled together and cooled 14 cups sugar 1/5 cup butter 12 cup sweet milk 3 eggs 1 1/3 cups flour | teaspoon soda Cream butter, then gradually stir in sugar and beat until creamy. Beat yolks of eggs, add to the creamed mixture, then a little flour and milk until the flour and milk are all used up. Dissolve the soda in a tablespoon hot water; add cool chocolate and soda. Beat well, then fold in beaten whites. Bake in loaf or layers. JELLY ROLL 1/3 cup butter | cup sugar 3 eggs 1/32 cup milk 14 cups flour 2 teaspoons baking powder Cream sugar and butter, add beaten egg yolks, a little milk alter- nately with the flour, sifted with the baking powder; fold in beaten whites last. Pour into shallow, well-greased pans. Bake in hot oven. Turn from pan in a tea towel, trim edges and spread with any kind of jelly or THE CALIFORNIA ORANGE COOK BOOK 67 thick orange jam. Roll up in the towel while warm. Let stand a few minutes, then dust with powdered sugar. GRAPEFRUIT UPSIDE DOWN CAKE One-third cup butter spread thoroughly over bottom of skillet. Add | cup brown sugar. Let melt. Take 4 slices canned pineapple, 8 slices grapefruit marmalade: place slices around the bottom of pan. Let sim- mer on stove over slow fire while making cake batter as follows: CAKE BATTER 3 eggs 1 cup sifted flour 1 small cup sugar Level teaspoon baking powder Add pinch salt to whites of eggs and beat to a stiff froth. Add yolks, and beat again to a stiff froth. Beat the sugar slowly, add 2 tea- spoons pineapple juice, beat in well. Fold in flour and baking powder mixture. Pour on top of grapefruit and pineapple. Bake in moderate oven. Turn over carefully into a chop plate. Serve with whipped cream. GRAPEFRUIT CAKE | cup sugar 1/3 cup butter 2 eggs 134 cups flour 134 teaspoons baking powder 14 teaspoon soda 14 teaspoon salt 1/2 cup grapefruit juice 1/3 cup fine pulp Cream butter, gradually adding sugar (sifted). Cream until light. Add 2 well-beaten eggs, then flour (sifted with the baking powder, soda and salt) alternately with 15 cup grapefruit juice. Add 1/3 cup fine pulp. Bake about 40 minutes in a moderate oven. Ice with grapefruit icing. COCOANUT DROPS | cocoanut grated 1 cup white sugar Whites 4 eggs Mix as thick as can be stirred. Drop in cakes | inch apart on paper or a cookie tin or any flat surface. Bake in a quick oven until of a yel- lowish brown. LEMON PUFFS | pound pulverized sugar Grated rind 4 lemons 4 eggs Strain the juice of the lemons over the sugar and add the grated rind and mix it well. Beat to a stiff froth the whites of 4 eggs and then gradually beat into this the lemon and sugar ’till the mixture is very thick and smooth. If too thick, add more beaten egg whites. Take a sheet » of heavy brown paper and lay it smoothly in a square baking pan. ST Em EEE me A ee 68 THE CALIFORNIA ORANGE COOK BOOK Put on it, at equal distances, a round spot of thinly spread pulverized sugar, about the size of a dollar. Upon each spot, place with a spoon a pile of mixture, smoothing it with a knife dipped in water and making the surface even. Sift over each a little pulverized sugar. Set the pan in a quick oven and bake the puffs a light brown. A few minutes’ bak- ing will suffice. They should rise very high. When cool, loosen them carefully from the paper by inserting a broad knife beneath the puff. Then spread them on a large, flat dish and keep them in a dry, cool place until wanted. Orange puffs are made in the same manner, omitting the rind and using the juice of 5 oranges. LEMON JELLY CAKE FILLING Grate the outside and squeeze the juice of 2 lemons; add | cup sugar, 5 cup butter, yolks 3 eggs. Place over the fire, stirring all the time ’till it forms a jelly, which will be about 10 minutes. It is best to cook this in a double boiler. LEMON CAKE Take | cup butter and 3 cups white sugar. Rub these to a cream and stir into them the yolks of 5 eggs, well beaten: dissolve 1 teaspoon soda in | cup of milk and add the milk, also the juice of | lemon with the grated peel and the whites of 5 eggs, beaten to a froth; sift in lightly 2 cups flour. Bake in shallow pans quickly and cut in squares. LEMON SNAPS | large cup sugar . Grated rind | lemon 2/3 cup butter 2 eggs V5 teaspoon soda dissolved in 2 teaspoons hot water | teaspoon lemon juice Flour to make stiff enough to roll thin LEMON HONEY Yolks 8 eggs Whites 3 eggs Juice 7 lemons Grated rind 3 lemons 1 cup butter 114 pounds lump sugar Mix thoroughly and put the mixture in a double boiler. Stir until it is the consistency of honey. This will keep 2 weeks in a cool place. Is a nice filling for layer cakes and makes a nice filling for sandwiches to serve with tea. MERINGUES Whites 6 eggs, beaten stiff % pound powdered sugar Take a cooky pan, cover with buttered paper. Into the stiffly beaten whites, beat the powdered sugar; drop on the buttered paper, a spoonful at a time. Bake, and when a light brown, remove inside and dry. After- THE CALIFORNIA ORANGE COOK BOOK 69 ward fill with whipped cream, putting two of the shells together. Serve with ice cream. : PRUNE CAKE I cup sugar Yolks 8 eggs 1/4 cup butter | cup cooked chopped prunes and juice | teaspoon cinnamon : 11/4 cups flour 3 tablespoons sour milk 1 teaspoon soda dissolved in milk | teaspoon vanilla Cook in 2 layers. Put together with caramel frosting. BERTHA’S SUGAR COOKIES 1 pound butter 2 scant cups sugar 6 eggs V5 cup milk l/3 teaspoon soda Flavor to taste Enough flour to hold together. Flour the bread board well, roll out, then sprinkle sugar on top. Cut cookies. Put in cookie pan and bake in medium hot oven. (Excellent.) ONE-EGG CAKE - | cup butter 114 cups sugar cups flour egg cup sour milk teaspoon soda cup raisins, chopped fine TWO-EGG CAKE | cup sugar 1 cup flour | teaspoon baking powder sifted with the flour Beat two eggs light; add 4 cup milk, 5 cup melted butter, | tea- spoon vanilla. Add to flour and sugar. Bake in two small layer pans. ONE-EGG CHOCOLATE CAKE 34 cup sugar 1/4 cup powdered chocolate 1/2 teaspoon vanilla 1 tablespoon melted butter | cup sifted flour | heaping teaspoon baking powder 1 egg besten light 34 cup mi Mix 7 a ao honts together, then add egg, milk, and melted butter. Bake in two small layer pans 20 minutes. THE CALIFORNIA ORANGE COOK BOOK “ALICE PINK ROSES” (Made of the Inner White Rind of the Grapefruit) THE CALIFORNIA ORANGE COOK BOOK Bread “I will fetch a morsel of bread and comfort ye your hearts.” -—QGen. VIII:5 There is nothing quite so good as homemade bread, when one has the time to make it. This recipe is so simple and takes so little time to put together, that if you follow the measurements and put it together right, it will be almost impossible to fail. In the old days we used to set a sponge over night before mixing the bread. With this recipe, all is put together and mixed at once. Put all the ingredients in a pan and mix into a smooth dough. Bread is kneaded to get the materials thoroughly mixed, and to enclose air, so the yeast will expand. When the bread has risen to twice its bulk, knead thoroughly again. Then make into loaves and rolls. When dough has doubled its size, bake in an oven sufficiently hot so that the crust will begin to brown in 15 minutes. After that time, regulate the heat so the crust will not become too brown nor too hard. From 50 to 60 minutes are needed to bake bread well. BREAD 4 cups luke-warm water 4 tablespoons butter 5 teaspoons salt 4 tablespoons sugar 4 cakes compressed yeast, dissolved in 4 cup luke-warm water 12 cups flour Sift the flour in a large pan. Put the butter in the luke-warm water so it will be soft; add the salt and sugar to the flour, then the 4 cups luke-warm water and butter; next stir in the yeast, and mix all together. Cover, so the bread will keep warm. When double its bulk, knead again. Cover and when double its bulk, shape into loaves or rolls. This bread is quickly made, and if made right is excellent. NUT BREAD cups graham flour cups white flour cups milk cup English walnuts teaspoons baking powder teaspoon salt 1/4 cup sugar V4 cup molasses Do not cut up the nuts too fine. Mix and let stand |, hour in the pan in which it is to be baked. Bake in slow oven. SOUTHERN SPOON BREAD 2 cups corn meal 4 eggs 14 cups cold boiled rice 1/3 teaspoon salt in meal Sift the meal with the salt; scald with 114 cups boiling water, add rice and well beaten eggs. When cool, add 3 cups milk, and last, 2 72 THE CALIFORNIA ORANGE COOK BOOK teaspoons baking powder. Pour into a well greased deep pan and bake in a moderate oven 35 minutes. Serve with spoon. RAISIN NUT BREAD 3 cups flour 34 cup sugar 4 teaspoons baking powder eggs cup chopped nuts cup raisins cup milk 1/3 teaspoon salt Sift dry ingredients together, beat eggs and milk; put all together. Mix well, bake in slow oven about 1 hour. MOLASSES GINGER BREAD 1 cup molasses 1 cup sugar 1/3 cup butter or Crisco | cup water : 1 teaspoon soda dissolved in the water | teaspoon ginger 1/2 teaspoon cinnamon 1 quart flour Haas Stir molasses, sugar, shortening and spices together thoroughly; then add water and flour. Stir hard. Bake in two layers. TOGUS BREAD “3 cups of sweet milk, 1 cup of sour; 3 cups of Indian meal, 1 cup of flour; Of soda sufficient a teaspoon to fill; The same of salt will season it well; A cup of molasses will make it quite sweet, And a very good dish for a Yankee to eat.” Steam 3 hours. SOFT GINGER BREAD cup cane sugar cup butter cup molasses cups flour eggs teaspoons soda cup boiling water 1/5 teaspoon ginger V2 teaspoon cinnamon 1/3 teaspoon cloves Cream the butter and sugar until smooth and light. Add spices, then the egg yolks, beaten in one at a time, then molasses and boiling THE CALIFORNIA ORANGE COOK BOOK 73 ‘water, then the flour. Beat all well and add the soda dissolved in a little ‘water. Then fold in the stifly beaten egg whites. Bake in a moderate oven. BROWN BREAD cups corn meal cup rye cup flour cup molasses cups sour milk teaspoon salt teaspoon soda cup raisins “One of sweet and two of sour, Two of meal and one of flour. Steam three hours.” (A favorite recipe of my mother’s.) GRAHAM GEMS pint sour milk teaspoon soda egg 1 tablespoon shortening Enough graham flour to form stiff batter Bake in gem pans. BEATEN BISCUITS—A LA MARY 2 pints flour 1 heaping tablespoon lard | heaping teaspoon salt Pinch baking powder 1 pint milk Knead or beat with common sad iron or rolling pin until perfectly soft or light, which will take from 20 to 25 minutes; roll thin and cut with biscuit cutter. Bake in quick oven about 20 minutes. SODA BISCUIT | quart flour | teaspoon soda sifted with flour 1 large tablespoon butter or lard | scant teaspoon salt Rub all together and stir into this 1 pint of buttermilk; knead it up quickly and cut with biscuit cutter; bake in quick oven. ROLLS Rolls are nice cooked in deep gem pans like a clover leaf. Take bread dough and shape 3 round balls; put in your well greased muffin pans. When twice their bulk, put in oven and bake. These are lovely for a luncheon. THE CALIFORNIA ORANGE COOK BOOK WAFFLES 4 eggs 2 cups milk 1/5 cup butter 3 cups flour 2 teaspoons baking powder 1 teaspoon salt (scant) Mix dry ingredients, add milk and beaten egg yolks and lastly the stiffly beaten whites of the eggs. POP OVERS 4 eggs 4 cups flour 4 cups milk 1 tablespoon butter Little salt Break the eggs into a bowl, beat them lightly and keep adding milk while beating; takes about 5 minutes. Add the salt, then the flour all at once and beat to a smooth cream. Bake in deep muffin pans well buttered; about V2 full of the batter. Bake in a moderate oven about 1/4 hour. THE CALIFORNIA ORANGE COOK BOOK Salads There is a common idea that salads are difficult to make. This is a mistake, as they are often made of left over vegetables and are easily prepared when one knows how. Do not prepare salads until wanted at the table; if you do, the lettuce withers and the dressing becomes watery. Everything must be kept very cold for a nice salad. Celery and lettuce should be cleaned and put on the ice. There is a clever Spanish proverb about dressing salads: “To make a salad dressing, four persons are wanted: a spendthrift, for oil; a miser, for vinegar; a counsellor, for salt; and a madman to stir it up.’ SALADS To Marinate a salad, is to let it stand for a time to season. Sprinkle ~ with a French dressing or lemon juice. FRENCH SALAD DRESSING Mix | teaspoon salt and 1, teaspoon pepper, then mix in 3 table- spoons salad oil, 14 teaspoon paprika, slowly, and 1 tablespoon lemon juice or vinegar, and pour it over the salad. The standard proportion for a French dressing is to use 3 times as much oil as vinegar. BOILED FRUIT SALAD DRESSING 3 tablespoons sugar 2 tablespoons cornstarch 14 teaspoon salt 3 eggs 3 cup pineapple juice | cup orange juice 14 cup lemon juice 34 cup whipped cream Mix sugar, cornstarch and salt. Add beaten eggs and beat until creamy. Add pineapple juice and cook in double boiler until it thickens. Remove from fire, add orange juice and lemon juice and !/, teaspoon grated lemon rind. When cold, fold in whipped cream. FRUIT SALAD DRESSING 3 eggs and pinch of salt, beat thoroughly 34 cup sugar 1/4 cup pineapple juice 1/2 cup lemon juice Cook slowly until thick. Stir constantly. Put over fruit when cold. Orange, banana and pineapple. MAYONNAISE DRESSING | teaspoon salt 1/4 teaspoon paprika | teaspoon mustard 2 6 tablespoons lemon juice 2 cups oil Mix dry ingredients in a bowl; add the eggs and mix thoroughly, beating with a Dover egg beater. Add the lemon juice gradually, beat- 76 THE CALIFORNIA ORANGE COOK BOOK ing until thoroughly mixed after each addition. When the mixture be- gins to thicken the oil may be added more rapidly. NOTE—Using the whole egg in the dressing, instead of yolks as most mayonnaise recipes give, tends to give a more fluffy dressing. (Can use the yolks alone if preferred.) COOKED MAYONNAISE Beat together yolks 2 eggs, |; teaspoon cornstarch, !/4 teaspoon sugar, |) teaspoon salt, |/4 teaspoon mustard. Add slowly 4 tablespoons oil, 9 tablespoons milk, 6 tablespoons vinegar. Cook all together as soft custard. Add beaten whites. ; SAN BERNARDINO SALAD 3 oranges 3 bananas 1/2 cup pecan nuts 3 slices canned pineapple 1 cup white grapes, peeled, halved, and seeded Slice bananas and pineapple. Add pecan nuts. Prepare a dressing by cooking together 3 tablespoons butter, 2 tablespoons sugar, the yolks 3 eggs, beaten very light. Cook in double boiler until thick, then add the juice of a lemon and a little grated rind, season with a little salt, paprika and celery salt. Cook a few minutes longer, stirring constantly. Set in ice box to cool. Just before serving add a cup whipped cream. Combine the fruits, add dressing, and garnish with cherries and whipped cream. ORANGE SALAD Take 6 oranges, peel, cut into slices, and remove the seeds. Pour over them fruit salad dressing. Set away for | or 2 hours. Serve on a lettuce leaf. : FRUIT SALAD DRESSING ~ Four tablespoons sugar, 14 cup grape juice, | tablespoon Mara- schino, 2 tablespoons Grenadine syrup. Mix all together and stir until the sugar is dissolved. ORANGE AND PINEAPPLE SALAD Peel 3 oranges and remove all white skin. Cut in thick slices. Ar- range 3 slices in each lettuce-covered salad plate. Place | slice of pine- apple in the center. Top with mayonnaise and garnish with 14 English walnut and 1 Maraschino cherry. | GRAPEFRUIT, ORANGE AND NUT SALAD Peel 3 oranges and | grapefruit; divide into segments, rejecting all white skin. Arrange a circle of orange segments in salad plates covered with lettuce; fill centers with grapefruit segments and English walnuts. Top with mayonnaise, or use French dressing. ORANGE SALAD WITH SHREDDED CABBAGE Peel 4 oranges, removing the white skin. Cut in large slices. Put lettuce leaf on a plate, then a slice of orange. Cover with finely shredded THE CALIFORNIA ORANGE COOK BOOK 77 cabbage, then a few orange segments. Serve either with French or mayonnaise dressing. ORANGE AND ONION SALAD Arrange slices of sweet Spanish onion on a lettuce leaf, add a slice of pared orange, another slice onion, a second slice orange. Garnish with green pepper and a slice of pimento. Serve with French dressing. ORANGE AND AVOCADO SALAD On a bed of lettuce leaves place a quarter of a stuffed orange and a slice of avocado. Serve either with mayonnaise or French dressing. AVOCADO AND GRAPEFRUIT SALAD Peel grapefruit and remove sections; discarding all white skin. Peel avocados and cut in pieces lengthwise, the same thickness as the grape- fruit sections. Lay alternating pieces of avocado and grapefruit on beds of lettuce (crisp) and pour over all French dressing made with lemon, or use a cream mayonnaise. FRUIT SALAD 14, box gelatine 14, pint cold water on gelatine. Let set for | hour, then pour on 1/5 pint boiling water, stirring well, and add the juice of 2 lemons, strained 2 cups sugar 2 oranges, peeled and diced 8 dates 6 figs 10 almonds, blanched 3 bananas, sliced thin Put in mold and set in ice box over night. Serve with whipped cream. BEETS—A LA HARVARD 1/4 cup sugar 1 tablespoon cornstarch 1/5 teaspoon salt ° 1/5 cup vinegar 1/5 cup water Mix and put in double boiler. Cook until thick, then add | table- spoon butter. Dice beets that have been cooked until tender. Add the sauce, let simmer. Serve hot. CHICKEN IN ASPIC Skim liquor that chicken has been boiled in, removing all grease. Of this, take 2 cups, let come to a boil, and strain through a cheese cloth. Dissolve in this chicken liquor 2 tablespoons gelatine, stirring until it again comes to a boil; then strain again. Add | tablespoon lemon juice, 2 tablespoons orange juice, and season to taste. Fill a ring mold half full with the hot chicken liquor. Into this put the cold chicken which has previously been boiled until very tender, seasoned, and cut into 78 THE CALIFORNIA ORANGE COOK BOOK small pieces. Then pour into mold the remainder of the chicken liquor. Boil a head of caulifiower in salted water, drain, place in center of ring of jelly and over it pour French dressing. On outside of jelly, pour a ring of mayonnaise. SALMON SALAD 9 hard boiled eggs 1/5 cup diced celery 1 can salmon Chop whites of eggs and salmon—but not too fine. Rub egg yolks smooth with a spoon. Mix them well with the oil from the salmon, | cup vinegar, | teaspoon salt, | teaspoon pepper, | teaspoon mustard. Mix all together well and serve on a lettuce leaf. Garnish with sliced lemons. THE CALIFORNIA ORANGE COOK BOOK Favorite Recipes PRESSED CHICKEN Boil one or two chickens in enough water to cook very tender. Take. them out when done. Remove all the bones; mince the meat rather fine, season with salt, pepper and butter and return to the water the chickens were boiled in. Cook until the liquor is nearly gone, then pour the contents into a deep dish, lay a plate over it, put a weight on it and set in a cool place. When ready to serve, cut in slices. It will be nice and firm and is a very delicious luncheon dish. ESCALLOPED OYSTERS One can of oysters requires | pint rolled crackers and 5 pound of butter. In the bottom of an earthen dish put one layer of oysters, then sprinkle with salt and pepper, here and there adding a piece of butter. Cover this with grated cracker, then another layer same as before, and so on until the dish is full; finally add about a pint of milk. Bake in moderate oven one hour. VENISON STEAK Cut steaks from the leg half an inch thick. Broil about ten minutes. Season with salt, pepper and butter. Make a gravy of a cup of orange juice, half cup of currant jelly. Thicken with flour and butter; boil once, and pour over the steak. Serve hot. STEWED BEANS Take fresh young green beans and string them. Do not break them up as breaking string beans into small pieces destroys the flavor. Drop beans into a pan of cold water. Wash and drain, put them in a stew pan with 3 cups boiling water and let them boil 20 minutes or ’till they are tender. Then drain them well. Melt 2 tablespoons butter in a stew pan; then stir smoothly into it a teaspoon flour, adding a little mace and a saltspoon of salt. When it comes to a boil, add a teacup of rich cream. Then put in the beans and stir over fire "till they are thoroughly heated. A moment before you take them from the fire, stir in beaten yolks of two eggs and send them hot to the table. For this dish you must have beans enough to absorb nearly all the liquid. They must on no account float about it it, as the liquid is in- tended for a seasoning, not a gravy. Stewed beans are fine seasoned with a small piece of cold ham or bacon grease. If ham is used, remove before sending to the table. (A very old recipe.) STEWED SPINACH Take spinach and wash it through two or three waters. Then drain it and put it into a sauce pan with only the water that remains about it after washing. Add a little salt and pepper and let it stew for 20 min- utes or ‘till it is quite tender; turning it often and pressing it down with 80 THE CALIFORNIA ORANGE COOK BOOK a spoon. When done, drain. Then put in a vegetable dish, cut it up, add to it some bits of butter and lemon juice. Serve hot. LETTUCE PEAS Wash 4 small heads of lettuce, removing the outer leaves. Take the hearts, cut them up well, and place into a stew pan with 2 quarts young green peas, 2 lumps loaf sugar, 3 or 4 leaves green mint, minced as fine as possible, and | teaspoon lemon juice. Then put in a slice of ham and V4 pound butter, divided into 4 pieces and rolled in flour; add 2 table- spoons water, a little black pepper, and let the whole stew for 25 min- utes. Then take out the ham and add to the stew 14 pint cream. Let it stew 5 minutes longer. Then send it to the table. (A very old recipe.) PEAS COOKED IN LETTUCE Cover the bottom and sides of a stew pan with large fresh leaves taken from the head of lettuce. Have ready the peas, which should be young and green. To each quart shelled peas, allow 2 tablespoons butter and | teaspoon sugar. Add a little pepper and salt and a sprig of green mint. Cover pan closely, and let it stew for 15 hour, or till peas are thoroughly done. Then take them out from the lettuce leaves and send only the peas to the table. | THE CALIFORNIA ORANGE COOK BOOK For Many People CHICKEN—A LA KING - This recipe will serve 50 people. quarts cooked chicken can pimento, cut up tablespoons salt teaspoons pepper tablespoons chopped parsley cans mushrooms tablespoons butter quarts white sauce hard boiled eggs Cut up chicken before measuring. Add pimentos, salt, pepper, awh bBAION =O . parsley and mushrooms. Add all to the white sauce which has been cooked in a double boiler, then the sliced eggs. Heat all over boiling water. Serve on toast or in patty shells. WHITE SAUCE 2 cups butter 3 cups flour 14 cup salt | teaspoon pepper | teaspoon paprika 4 quarts milk | 2 cups chicken stock, or water that the chickens were boiled in Melt butter and add flour, salt, pepper, and paprika. Mix well. Put milk in double boiler; add chicken stock; then add this, a little at a time, to the flour mixture, stirring constantly. Stir in the double boiler until thick and smooth. THINGS WORTH KNOWING That sandwiches made for a large company will keep fresh a long time if put in a stone crock, covered tightly, and set in a pan of cold water. ALLOWANCE OF SUPPLIES FOR AN ENTERTAINMENT Five chickens and 15 heads of celery are enough for chicken salad for 50 people. One hundred thirty sandwiches for 100 guests: for a company of 20, allow 3 chickens for salad: two moulds of Charlotte Russe, 1 gallon cream, and four dozen biscuits. CHICKEN SALAD THAT WILL SERVE FIFTY PEOPLE Four quarts chicken cooked and cut in small pieces, 4 quarts celery. cut in small pieces. 1 tablespoon salt | teaspoon pepper 12 hard boiled eggs THE CALIFORNIA ORANGE COOK BOOK 1 cup minced parsley 2 quarts salad dressing Sprinkle salt and pepper over chicken. Add cut up celery and par- sley. Marinate with a French dressing and let stand 3 or 4 hours. Mix with a boiled salad dressing or mayonnaise. Serve on a lettuce leaf and garnish with a slice of hard boiled egg. BOILED SALAD DRESSING 114 cups flour 15 cups sugar 2 tablespoons mustard 1 teaspoon paprika 1/4 teaspoon cayenne 4 cup salt 3 quarts milk 34 cup butter 1V4 quarts vinegar 12 eggs Mix flour, sugar, mustard, paprika, cayenne and salt together. Mix to a paste with a little of the milk. Heat the remaining milk in a double boiler with the butter. Add the first mixture to the milk gradually and cook until smooth and thick, stirring constantly. Pour on to the beaten eggs. . Return to the fire and cook 5 minutes. Add vinegar a little at a time. Beat until dressing is well blended and cool. This will make a little more than 414 quarts. BAKED BEANS FOR SEVENTY-FIVE PEOPLE 4 quarts Navy beans 14 cup soda 1 cup molasses 1/3 cup brown sugar 2 teaspoons mustard 2 teaspoons paprika 6 tablespoons salt 3 quarts hot water 2 pounds salt pork Soak beans.over night. Drain, cover with water. Add soda, cook until almost tender. Drain. Add molasses, sugar and mustard, paprika, salt. Then add the sliced salt pork which has been parboiled. Bake in bean crock in a slow oven 3 hours. BAKING POWDER BISCUITS 614 quarts flour 2 quarts milk 1/4 cup salt 34 cup baking powder 3 cups Crisco Put salt and baking powder in flour and sift. Rub in Crisco with your hands. Add milk slowly to make soft dough. Roll out on bread board, slightly floured. Cut with biscuit cutter. Put on a baking sheet and THE CALIFORNIA ORANGE COOK BOOK 83 bake in quick oven or until a nice brown, about 10 minutes. This will make 100 biscuits. COFFEE Ten cups of your favorite coffee, 20 quarts water. Tie the coffee in heavy cheese cloth bags, large enough for the coffee to swell. Put the bags in the water and let stand several hours. Bring to the boiling point slowly and boil 10 minutes. Remove the bags and keep coffee hot for serving. This will serve 100, people. THE CALIFORNIA ORANGE COOK BOOK Choice Spanish Dishes TAMALES | Tamales are a mixture of meat or fowl made hot with chiles and wrapped in corn husks. CHICKEN TAMALES Cook a large chicken until tender in water containing a clove of garlic, salt and pepper. Scald 2 dozen dry chiles, remove the seeds and veins, scrape the pulp from the skin. Add this to the chicken, stew, and thicken slightly with flour. For the dough, add to a pint of corn meal a tablespoon of salt and lard, and just enough boiling water to make a thick dough. Now pre- pare the corn husks, trim husks with scissors and soak in warm water | hour. Remove, dry and rub each one with hot lard. Fill 1 with the chicken stew, spread 4 others with the corn meal paste; fold over the one containing the chicken and roll the other around. Tie the ends tightly with a strip of husk and steam for 21/4 hours. Serve with chile sauce. You can use beef instead of the chicken if you prefer it. TAMALE PIE BAKED One pound of beef with a little fat. 1 pound of fat and lean pork. Cut up. Put together to boil until very tender. Prepare from dried chiles 14 teacup of pulp. This is done by removing seeds and veins, boiling in water until soft, and then scraping with knife. When meat has boiled 1 hour, add the pulp, 2 dozen olives, 11/45 dozen raisins, 3 small cloves garlic, salt to taste. To make crust, put in sauce pan 2/3 cup fresh lard or Crisco, 1 pint water. When boiling, add | teaspoon salt, | large cup corn meal, stirring slowly. Grease baking pan. Spread dough on bottom and sides of pan. Thicken meat with 2 tablespoons corn meal, boiling about 5 minutes. Pour in a layer of meat, dot with olives, a layer of dough, a layer of meat. Make cover by shaping the dough into round pats and place on top of meat. Bake in oven an hour. Serve with chile sauce. You may use chicken instead of beef and pork if you prefer it. NOTE—If you mix the corn meal in a little cold water, before put- ting it in the hot water, the corn meal will not be so apt to become lumpy. ENCHILADAS Cut 6 large red chile peppers in halves, remove the seeds and veins. Wash, cover with water and let soak for 2 hours. Place on fire “and boil 20 minutes; then press through a colander. Cut up the meat of a cold chicken which has been cooked very tender, season with salt and add 2 tablespoons of the pepper pulp. Beat 3 eggs very light, but without separating yolks and whites, and add 1 cup milk. Mix 15 cup corn meal with 1 cup flour; add 4 teaspoon salt. Pour eggs and milk in this mixture, making a thin batter. Put a little olive oil or lard in a frying pan and when boiling hot, put in enough batter to make a thin cake about 6 inches in diameter. Shake the pan until the THE CALIFORNIA ORANGE COOK BOOK 85 mixture is set and well cooked. Then put 2 tablespoons of the chicken mixture on one side of the cake, roll with a knife and remove to the serving dish. When all are made, pour over them the remaining chile sauce and sprinkle with grated Parmesan cheese. Garnish with parsley, and olives and serve at once. NOTE—Enchiladas are made of Tortillas sprinkled with cheese, onion and olives. They are garnished with lettuce leaves, olives, and radishes and are always covered with hot chile sauce. A GOOD SAUCE FOR ENCHILADAS OR TAMALES Cut open 6 chiles, take out all the seeds and veins. Put them in a pan after washing them. Cover with cold water and let stand 2 hours. Pour this water off and cover again with cold water and boil 20 min- utes. Drain in a colander and save the water in which they were last boiled. When cold enough to handle, take a knife, scrape off the pulp from the skin and put it in the water in which they were boiled and mix thoroughly. Chop 2 onions fine, fry in olive oil to a delicate brown; add a teaspoon flour and allow this to brown also. Stir in the chile mixture, season with salt and let all thicken together. CHILE SAUCE Take 30 red chile peppers, wash, take out seeds, boil peppers for Y2 hour in 3 quarts water. Put chiles in colander and work the pulp through with a potato masher, or your hand (I always use my hand), adding the water in which you have boiled the chiles, a little at a time. Grate 2 good sized onions and 2 or 3 cloves of garlic. Take a table- spoon of lard, heat it in a frying pan. When lard is hot, add a grated onion and garlic. Just heat it and then add it to the chile with 14 cup vinegar and | cup of cooking claret wine, 6 bay leaves, salt (it takes quite a good deal of salt), | tablespoon sugar, 1/5 teaspoon oregano. Let chile stand 2 or 3 hours. When ready to serve heat and thicken as you would gravy. Taste chile and if it's too hot, add more water and more vinegar. It is hard to tell just how much of everything to put in, for Spanish cooking goes by the taste. ENSALADA (SALAD) Slice 3 sweet Spanish onions in very thin rings. Cut 2 chile peppers, either hot or sweet, across rings, removing the seeds. Slice 3 ripe to- matoes that are firm. Put these in alternate layers in a salad bowl. Cover with minced parsley and bread crumbs. Then pour over it a dressing made of 3 parts oil and | vinegar, season with salt. Put in ice box. When cold serve on lettuce leaf. TORTA DE FRUTAS (PIE) Line the sides of a baking dish with a nice puff paste, cover the bottom with sliced pineapple, next a layer of peeled sliced oranges, then sliced bananas, then a few thin slices lemon, then 14 dozen Maraschino cherries. Sift sugar between each layer. Repeat the layers until the dish is full and cover the top layer with chopped English walnuts. Lay over 86 THE CALIFORNIA ORANGE COOK BOOK the top narrow strips of pastry and bake slowly | hour and 15 minutes. This looks nice cooked in a pyrex pudding dish. CAFE CON LECHE (BLACK COFFEE WITH MILK) Put | cup coffee in the strainer of the coffee percolater, pour over it 1/3 cup boiling water. In 5 minutes, pour in a little more water, adding ‘a little at a time until you have 4 cups full. Keep the coffee pot hot all the time, but do not pour in water the second time until the grounds have ceased to bubble. In serving, just fill the cup 14 full of coffee and the rest in boiling milk. Top with a tablespoon hot cream. This is a favorite way of serving coffee in Mexico. TORTILLA DE HUEVOS (Omelet) Chop 1 small clove of garlic and fry in 2 tablespoons of olive oil; add | cup mushrooms, cut fine; add | cup stewed tomatoes. Season with salt and pepper. Make a plain omelet and just before folding it over, spread this on top. Serve on a hot dish at once. AJOQUESO (CHEESE) Take 3 Spanish peppers; wash and remove seeds; boil until tender then press the pulp through a sieve. Fry a small onion, diced very fine, and a clove of garlic in 3 tablespoons olive oil; add the pepper pulp, 1 teaspoon butter, salt, a dash of tobasco and | cup grated cheese. Stir as it heats and add cream until it will pour nicely. Serve at once on hot toast. REALENGO (FRUIT SOUFFLE) Take juice of 6 oranges, strain, heat and sweeten. Beat the whites of 6 eggs very stiff; add gradually the hot fruit pulp, beating continually; turn into a buttered mold, set in a pan of hot water and bake in a slow oven until firm. Remove and when cool, cover the top with whipped cream, flavored with lemon. Garnish with candied cherries. ADIOS AMIGO MIO THE CALIFORNIA ORANGE COOK BOOK Additional Recipes THE CALIFORNIA ORANGE COOK BOOK Additional Recipes THE CALIFORNIA ORANGE COOK BOOK Additional Recipes Si — a5 rt a Beer as Sn EE pd DE e — a | END OF TITLE END OF REEL PLEASE REWIND