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Show The versatility of oranees By DON ETA GATHERUM One of the remaining reminders of the Christmas holidays is a refrigerator re-frigerator crisper filled with oranges. Wintertime in Utah is brighter because oranges are so fresh and reasonably priced. They provide fresh fruit when none is available locally. Christmas would not be the same without a fresh orange in the toe of each stocking and the old story, recited by a grandparent about ab-out "when I was a child, all we got was an orange for Christmas." In selecting oranges, look for ones that are firm, heavy and have a fine-textured skin for the variety. Don't be concerned about a few surface blemishes such as scars, scratches and slight discolora-tions. discolora-tions. Avoid oranges that have a badly creased skin or are puffy or spongy and light in weight. Puffy oranges lack juice. Get the most out of oranges this season. Unusually cold weather, winds and unseasonable storms in California will mean that next year's crop may not be as good or as abundant. For those who have too many oranges on hand, here are some suggestions. on ways to use them up quickly. ORANGE SHORTCAKE 2 cups sifted flour 3 tsp. baking powder Va tsp. salt 1 Tbsp. sugar Vz cup shortening cup milk 1 egg, beaten 1 tsp. confectioner sugar Vz cup whipped cream Va cup granulated sugar Sift first 4 ingredients. Cut in shortening with pastry blender, add milk and egg. Mix, knead lightly light-ly and divide into halves. Place on lightly floured board and pat into shape to fit pan. Place half of mixture mix-ture in pan and brush top with melted butter. Place second layer over it and bake in 425 degree oven for 20 minutes. Fold confectioners sugar into whipped cream. Separate Sepa-rate two baked shortcakes. Combine 1 cup orange juice, 1 cup sugar and 2 Tbsp. shredded orange peel and heat to boiling point. Pare 6 oranges and cut sections sec-tions from 5. Slice the remaining orange. Place whipped cream and orange sections between the cake layers. Top with orange sections around the edge of the top layer. Place whipped cream and sliced sections on the top center. ORANGE CRANBERRY UPSIDE-DOWN UPSIDE-DOWN CAKE Vz pound cranberries 2 oranges 2 Tbsp. butter 1 cup brown sugar VA cup sifted cake flour f 2 tsp. baking powder Va tsp. salt Va cup shortening 1 tsp. grated orange rind 3a cup sugar 1 egg Va cup evaporated milk Va cup orange juice Wash cranberries and cut into halves. Peel oranges, divide into sections and remove membrane. Melt butter and stir in brown sugar. Mix well and spread evenly over bottom of pan. Cover with cranberries cranber-ries then with orange sections. Sift flour, baking powder and salt together. Cream shortening with orange rind, add sugar gradually and beat until fluffy. Add egg and beat thoroughly. Mix milk and orange juice and add alternately with dry ingredients in small amounts. Pour batter over fruit and bake in moderate 350 degree oven for 40 to 45 minutes. ORANGE AMBROSIA Fresh Oranges Wash and drain fruit. Cut in half, crosswise. Run a sharp blade inside in-side rind, separating it from the pulp. Remove seeds, if any and hard membrane from center. The center may be garnished with sugar or small pieces of any bright-colored bright-colored fruit. They may also be served in segments surrounded by a mound of powdered sugar. Orange ambrosia is made by sprinkling orange slices with powdered pow-dered sugar and shredded coconut. ORANGE FRITTERS 1 cup flour Vz cup milk VA tsp. baking powder 1 egg 2 Tbsp. sugar Vi tsp. salt 5 or 6 oranges, peeled and sectioned sec-tioned Mix and sift flour, baking powder, pow-der, sugar and salt. Add milk and well-beaten egg. Mix well. Dip each section of orange in the batter and fry in deep hot fat (340 to 375 degrees) until brown. Drain on a paper towel and sprinkle with powdered pow-dered suear. |