XIII. Orange Desserts
Reading edition
Orange Bread Pudding (Four portions)
(An unusual bread pudding.)
One cup bread crumbs, crumbled fine One-half cup sugar Two cups milk Two eggs, well-beaten One-fourth level teaspoon salt Two cups diced oranges One level tablespoon grated orange rind One teaspoon lemon extract Two tablespoons melted butter
Soak the crumbs and sugar in the milk for fifteen minutes. Add the rest of the ingredients and pour into a buttered pudding dish. Bake in a moderate oven for thirty minutes. Serve warm or cold.
Orange Cream Cake Pudding (Eight portions)
(A rich dessert that you’ll like if you like oranges.)
One-third cup fat One cup sugar Two egg yolks One-half cup orange juice One teaspoon lemon extract One and three-fourths cups flour Two level teaspoons baking-powder One-eighth level teaspoon salt Two egg whites, stiffly beaten
Cream the fat, and add the sugar and egg yolks. Beat for two minutes. Add the orange juice and lemon extract. Mix and sift the flour, baking-powder and salt. Add to the creamed mixture. Beat for three minutes. Add the stiffly-beaten egg whites, stirring in lightly. Fill two layer cake pans, lined with waxed paper, half full. Bake in a moderate oven for twenty minutes. Place Orange Filling between the layers.
Orange Filling
Two level tablespoons cornstarch One-fourth level teaspoon salt One-third cup sugar One cup orange juice One-fourth cup lemon juice One egg, well-beaten One level teaspoon butter
Mix the cornstarch, salt and sugar in the upper part of a double boiler. Add the orange and lemon juice and cook over hot water until the filling becomes very thick and creamy. Add the egg and butter and cook for two minutes more. Cool and spread between the layers of the cake. Sprinkle powdered sugar on the top.
Cut in wedge-shaped pieces and serve.
Orange Dessert (Four portions)
(Good and simple.)
Four medium-sized oranges Four level tablespoons sugar Four level tablespoons shredded cocoanut
Peel the oranges, remove all the seeds and cut in one-third-inch slices, crosswise. Arrange on serving plates and sprinkle portions of sugar and cocoanut over each serving.
Keep in a very cold place until ready to serve. The dessert should stand for at least fifteen minutes before serving.
Orange Shortcake (Four portions)
(A popular winter dessert.)
One and one-half cups flour Three level teaspoons baking-powder One-eighth level teaspoon salt Three level tablespoons lard One-half cup milk One and one-half cups diced oranges One-third cup sugar White Mountain Cream Icing
Mix and sift the flour, baking-powder and salt. Cut in the fat with a knife. Add the milk until a soft dough is formed. (More milk may be needed.) Toss upon a floured board and mold into a rectangular shape one inch thick. Place on a greased pan. Bake in a moderate oven for fifteen minutes. Split the short cake and place half the oranges, mixed with the sugar, between the split layers. Pour a soft White Mountain Cream Icing over the top. Arrange the rest of the oranges on top of the icing.
White Mountain Cream Icing
Two cups sugar One cup water Two egg whites, beaten stiff One teaspoon vanilla
Mix the sugar and water. Cook, without stirring, until a thread is spun when a portion is dropped from a spoon. Pour slowly into the stiffly-beaten egg whites. (Beat while adding.) Beat until very creamy and cold. Add the vanilla and spread on top of the cake.
(The mixture should be beaten until it is cold. If it hardens before cooling, add a small amount of hot water. If too thin, add sifted powdered sugar.)
Orange Snow Pudding (Four portions)
(Light and appetizing.)
Two level tablespoons granulated gelatin One-third cup cold water One-half cup boiling water One cup orange juice One-fourth cup lemon juice One-third cup sugar Two egg whites
Soak the gelatin in the cold water for five minutes. Add the boiling water and stir until dissolved. Add the orange and lemon juice and sugar. Set in a cold place until the mixture hardens around the edge. Beat with a Dover egg-beater until frothy. Add the egg whites, stiffly beaten. Beat for five minutes. Pile lightly in glass sherbet cups. Set in a very cold place for one hour or more.
Serve with whipped cream.
