Orange Jam

Four pounds of oranges, one pound of lemons, four pounds of sugar, one pound of butter, 32 yolks and 4 whole eggs. The fruit grated, the juice extracted, the juice, sugar and grated rinds then boiled together, butter melted and beaten up with the yolks and eggs, added to the boiling juice, constantly stirring till of a jam consistency; used for pie filling, layer cake spreading, filling darioles, cheesecakes, patty-pan tarts, etc., etc.

Baked Orange Pudding

Two pounds of stale sponge cake; juice of 8, and grated rinds of 2 oranges, I cup of sugar, 2 tablespoonfuls of melted butter, 6 beaten eggs, I pint of milk. Boil the milk, pour it to the sponge cake, whip it, add the juice, grated rinds and other ingredients, fill into molds, bake; serve with orange sauce.

Orange Fritters

Large oranges peeled, pith removed, pulled into quarters, simmered for five minutes in boiling syrup, drained, dipped in frying batter (see batters), fried in hot deep fat, taken up, dusted with powdered sugar; served with claret sauce.

Compote Of Oranges

Small oranges (the seedless variety) peeled, pith removed, blanched, drained, blanched again, then simmered in the left over syrup of the preceding recipe, the peel of the oranges boiled tender in two or three waters, then finely shredded and added to. the syrup; when done, allow to become cold; served, an orange decorated on top with the shredded peel, the syrup poured around.

Canape Of Oranges

Oranges peeled and the pith removed, pulled apart in sections, the sections boiled for a few minutes in syrup, taken up and arranged on fancy shapes of bread that have been fried a golden brown with butter.

Orange Pie

One dozen sound oranges cut into thin slices, seeds and cores removed, covered with six quarts of water, allowed to soak for 24 hours, then put all on to boil; boil slowly for three hours, then add seven pounds of granulated sugar, and boil till clear, pour off into a crock, allow to set, and you then have the filling. Line pie plates with puff paste trimmings, making a raised edge, spread well with the filling, bake; when done, spread with an orange flavored custard, on it pipe a fancy meringue, brown quickly; serve. This is one of the most delicious pies it is possible to make.

Orange Marmalade

24 oranges, 8 lemons; oranges peeled and the pith removed, the peel then boiled till tender, about three hours, changing the water three times, the first time it is put on in cold water, the changing time in boiling water; when tender, drain, shred very fine; meanwhile extract every drop of juice from all the oranges and lemons, measure it, then add one-fourth of its bulk of clear water, measure it again, and to every pint, add one and a half pounds of granulated sugar, then the shredded rinds, bring to the boil, skim, then continue boiling till thick enough to set.

Jellied Oranges

Oranges with the stem end cut to form a lid, emptied of their contents with a spoon, the shells then soaked overnight, they are then drained, then half filled with a colored fruit jelly and allowed to set, then filled with another colored fruit jelly, closed, set away in ice till firm; served by cutting in halves or quarters, and arranging on serving dish with the colors alternating.

Orange Sauce

Roast duck carcasses boiled down with some Espagnole sauce, then strained, orange juice then added to taste for the quantity made, finely shredded and boiled rinds then added. [The natural sauce for roast domestic ducks].

Oranges With Rice

Quartered and peeled oranges with the pith and seeds removed, boiled in syrup till tender, the syrup then thickened with corn starch and allowed to simmer till clear; when done, add a little maraschino; to serve, dry boiled rice grains arranged as a border on an oval platter, the rice sprinkled with finely chopped pistachio nuts, the oranges and sauce in the centre, (this is always an acceptable sweet entree).

Orange Trifle

Slice of orange-flavored sponge cake spread with marmalade, this spread with custard, the custard piped with whipped cream, the edges sprinkled with finely chopped pistachio nuts.