Casserole Of Oranges

6 oranges

1/4 ounce vegetable gelatine

8 ounces sugar

Soak the gelatine in a pint of cold water; put it in a brass stewpan with the sugar, and let it boil for five minutes, taking care it does not burn. Have the oranges ready, peeled, and separated into quarters, taking out all seeds and all white skin, add them to the liquid, and boil for ten minutes. Take out the oranges, and place them in a mold. Reduce the liquid by boiling until it is barely enough to fill the mold, and pour over. Serve cold.

Orange Meringue

4 ounces rice 2 ounces sugar

1 quart milk

Any flavoring desired

Boil the rice in the milk for four hours until all the milk is absorbed. Pour into a basin, and let it get cold, and turn out in a glass dish. Pour over a compote of oranges, and put whipped cream on top.

Orange Pudding

4 oranges

2 tablespoons sifted sugar

1 tablespoon ground rice 1 pint of milk

Peel, and cut the oranges into thin slices, and remove all the pits and white skin, and sift over the sugar. Warm the milk. Make a smooth paste of the ground rice with a little water, and add to the milk; stir until thick, and then pour over the fruit. Serve either hot or cold.

Orange Compote

6 oranges

1 pint of water

8 ounces of sugar

Peel, and cut the oranges into rounds. Save all the juice, and put it, with some shreds of peel - no white, into the water with the sugar. Boil this for one hour to make a syrup, and pour over the rounds of oranges, and cool.

Orange Bread Dessert

Cut the crusts from a three-quarter inch slice of fruit or graham bread. Spread with butter, and over each put small cubes of orange, amounting to about one-half an orange.

On top of this put a spoon of whipped cream. This simple dessert may be varied by using different fruits, such as pineapple, very ripe bananas, soaked or steamed prunes or other sauces. The addition of a spoon of whipped cream makes a dainty dessert of what would otherwise be a plain sandwich.

Orange Fluff

1/2 cup sugar

5 tablespoons cornstarch

1/4 cup orange juice

1 tablespoon lemon juice

1 pint boiling water

Mix the cornstarch and sugar. Stir into the boiling water. Stir constantly, and cook directly over the fire until it thickens. Put in a double boiler, and cook from one to two hours. Cornstarch cooked from one to two hours loses the raw taste which is objectionable to many people. Add the fruit juices. Stir until thoroughly mixed; then pour into molds wet.with cold water. Serve with a sauce made as follows: -

1/4 cup butter

3/4 cup sugar

1/4 cup orange juice

3/4 cup water

1 tablespoon cornstarch

1 tablespoon lemon juice

Moisten the cornstarch with a little cold water, and stir into one-half cup of the boiling water. Then set in a double boiler, and cook for one or two hours. Cream the butter, and add the sugar gradually. Add the remaining one-quarter cup of boiling water. Turn all slowly into the cooked cornstarch, and cook until it thickens slightly. Remove from the fire, and add the orange and the lemon juice. Serve cold.

Orange Fritters

1 pint of milk 4 ounces flour

2 tablespoons sugar 2 sweet oranges

Few drops vanilla essence

Mix the flour with a little of the cold milk, put the remainder of the milk into a double saucepan, and when nearly boiling, add the flour and the milk; when thickened strain well, and put back into the saucepan to obtain the right consistency; add the sugar and essence of vanilla.

Peel the oranges, divide into sections, remove the white skin, and pits, and cook in half a pint of water and four ounces of sugar for about ten minutes; then take up, and drain on a sieve. Drop the orange sections into the above batter, mixing the whole carefully. Fry the fritters in hot butter or oil, taking each orange section up with a spoon, with ample batter to well cover it, and so dropping it to the fat. Do not fry too many at a time. When of a golden color take them up, and drain well on a paper or a cloth. Dredge with icing sugar, and serve plain or with an orange flavored syrup. These are also used to garnish a rice or vermicelli mold.