This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Oranges peeled, the peel boiled 3or4 hours, in 3 or 4 waters, till quite tender and bitterness all extracted; then shred as Cine as hay; to every dozen oranges allowed 4 lemons, and juice of all squeezed into kettle, and 1/4 as much water besides; to each pint of juice 1 1/2 lbs. sugar, the peel added; all boiled till thick enough to keep.
(/) Oranges divided in sections [peeled]; to 8 oranges 1 lb. sugar, 1/2 cup water, rind of 1 orange; boiled to make syrup; when a little cool poured over the oranges; eaten cold. (2) Oranges divested of peel and rind, boiled, without dividing, in 2 waters for 1/2 hour, then boiled in syrup; peel boiled longer in 3 waters, then shredded and boiled in syrup; served on top of the oranges; cold like a preserve.
Orange skins emptied with a teaspoon,filled with orange ice and fruits, served frozen.
Quarters of oranges boiled a few minutes in syrup, served on thin shapes of bread fried in butter.
Orange skins emptied with teaspoon, filled with jellies of two or more colors, set on ice, cut, and colors arranged alternately to serve.
Sugar-syrup, glucose, orange peel steeped, and orange juice; frozen.
Sugar boiled to the crack, pared sections of oranges dipped in and placed in order while hot in a mould; the casing becomes candy when cold, and the form is turned out.
An open pie filled with stewed oranges, custard on top.
Made as lemon pies in three or more ways. (See Lemons).
Specialty. Made of 2 stale small sponge cakes, 4 oranges, 3 oz. sugar, 1 oz. butter, 3 eggs, 1 cup milk; boiling milk to sponge cakes, little grated orange rind, all the juice and other ingredients; baked.
Oranges not peeled, cut in slices shape of the natural sections, dipped in strong orange jelly, placed around a mould set in ice; when set, filled up with any sort of jelly, or Bavarian, or ice cream.
Orange jelly with whipped whites stirred in when about to set, and all whipped up white; set in moulds.
French name of orange snow above.
Sweet; made of 6 oranges, 1/4 lb. raisins, 2 oz. sugar, brandy or wine; 5 of the oranges peeled and in sections, raisins cut and stoned, soaked in sugar and brandy and mixed in, juice of other orange squeezed over. (See Ambrosia).
"Nothing can surpass the method of eating strawberries with cream. The combination is not only delicious in itself, but carries with it the happiest remembrances of rural life and childish innocence. But cream is not always to be had, and some people are afraid of it. The Spaniards have another noble combination, moistening the strawberries with the juice of a sweet orange. There are gastrologers who go further, and say that an addition of orange peel (by grating the zest with a lump of sugar) is an immense improvement; and that it must have been in this fashion the fruit was served in the banquets of Mount Ida".
It is said that about 100 varieties of oranges are known in Italy. " 'Blood' oranges, as they are called, come mostly from Valencia, but a few from Malta. The aromatic and delicious Tangerines hail from St. Michael's, and also from Lisbon, and varies considerably in price, according to supply. Seville oranges come from the place of that name, and, as most people know, are now almost exclusively used for making marmalade and orange wine".
"Oranges have recently been successfully canned. The fruit is peeled and broken into its natural sections before canning, and when taken out is just ready for use. This is likely to become an important industry in the orange-growing districts of California and Florida".
Peeled oranges sliced in a dish, sugar over, another layer and sugar, boiled custard poured to the oranges warm, egg whites or cream (whipped) on top when cold; served with cake.
Sugar syrup boiled, orange juice added to it, fermented with yeast 3 or 4 days, bunged tight; bottled after 6 months with little brandy added in the bottles.