4 tablespoons Sunkist orange juice 1 teaspoon grated Sunkist orange rind 1/3 cup butter 1 cup powdered sugar
Mix Sunkist orange juice and rind; let stand one-half hour, and strain through cheesecloth. Cream butter in a warm, but not hot, bowl. Add sugar gradually, and beat until light. Let Sunkist orange juice get slightly warm and add drop by drop to first mixture. This may be used for frosting large or small cakes. Portions .may be colored and used through paper frosting-bags for decorations. The cake should be kept in a cool place until required.
This frosting may be used as a pudding sauce.
Cover the outside of individual scalloped tins with pastry, pricking several times with a fork, and bake in a moderate oven. Remove from tins, and fill as desired. Or, line tins with pastry, then with paraffin paper, and fill with raw rice or beans. Bake in moderate oven; remove filling and paper, and use as desired. Handles may be made from strips of pastry, twisted and baked over a baking-powder box, then removed, and kept upright in tartlet shell by the filling used.
1 cup flour
1/3 teaspoon baking-powder 1/3 teaspoon salt 1/3 cup heavy cream
2 tablespoons butter
Sift together flour, baking-powder and salt; add heavy cream to moisten; put on floured board, knead slightly, roll thin, spread with butter well creamed, fold over, roll out again, line pie-plate, put in filling, and bake.
For breakfast or luncheon, on a hot day, cover Sunkist oranges with ice and salt, using three parts of finely-crushed ice and one part rock salt, and leave one to two hours. Remove, rinse, cut in halves, and serve, sprinkled with powdered sugar.
2 cups Sunkist orange pulp 1/2 cup sugar
2 tablespoons Sunkist lemon juice
Pare oranges, removing white membrane with peel; cut in small pieces; add sugar and Sunkist lemon juice, and freeze, using one part salt to three parts ice in freezing. May be served with meat course, if desired.
3 cups water 1 1/3 cups sugar
1/2 cup Sunkist lemon juice
Boil sugar and water five minutes; add lemon juice; cool, and strain into freezer. Pack with three parts ice to one part salt; let stand five minutes, then freeze until stiff. Remove dasher, pack mixture down into freezer, drain off salt water, repack freezer with four parts ice and one part salt, and leave to ripen until needed.
Sunkist Orange Ice-Cream.
Line a melon mold with lemon ice; fill with Maraschino Cream; cover with lemon ice, and proceed as with Bombe Glace. Garnish with Maraschino Cream, forced through pastry-bag and tube, candied lemon peel and candied cherries.
Maraschino Cream. Beat two cups heavy cream until stiff; add one-half cup powdered sugar, two tablespoons Maraschino Cordial, and a few grains salt.