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Show Delicious Desserts j Msde $ With Oranges OR--VNGE CI-IAJILOTTE RUSSE. j' Dip the edges of some vanilla L wafers in boiled sugar and ar- ; tQterl range them neatly round the outside of "jj a hexagon mold, pressing them well to- gether to make them adhere nicely, and ( ftimd leave till set. Dissolve three-quarters Mn of an ounce of gelatin in half a pint of f new milk and bring this well to the sfejs, boil. Mix in the Juice of four oranges, V "Wto the well beaten yolks of hree eggs, jj r three ounces of sugar, a grate of nut- 5 j' meg and a little cinnamon. Stir this .h over the fire till thick, but without let- . ting it reboll; then add an ounce of ; butter; take It off the fire and stir it i till It begins to set. Lift off tho wafer f' case from the mold, pour the mixture hito the latter and put away till the J fejei j mixture has set Turn It out, place In j! a glass or silver dish and slip the wa.- f . fer case over it. Garnish the top and round the sides with stiffly whipped V y$l cream sweetened and flavored with a aj: Au little curacao. iMPM! Orange Sweet Take a breakfast Wffi cup full of sweetened orange juice and add to it two tablespoonfuls of good jKXv brandy (sherry may be used If prefer- 'flittl red, but three tablespoonfuls will b needed). Then take about twenty-four macaroons and arrange them in th ;UieSi dish they are to be served in, pour tha j! !lr, mixture over them and leave them to t M steep for about a quarter of an hour. I Before serving arrange a little rose of Y stiffly whipped cream on each. Orange Cream. Peel four oranges (a very thin and place the peel in a pot with a pint of milk and four table- ? . spoonfuls of sugar, leaving It to slm- ;(' If. mer gently for about ten minutes. DIs- solve three-quarters of an ounce of gel- - w atln In a gill of milk, strain off the milk j ef , flavored with the peel, let It cool and j la. mix it with the gelatin dissolved In , j: milk. After this pour in the Julco 'jeU squeezed from the four oranges. Mix m?$ all well together, pour into a mold and leave to set. When It is set turn out on JRiy1 a glass dish and arrange round It a compote of oranges. m'C6'tI Orange Straws. Take the peel off some oranges and put it into a pot of TtP; cold water. Let It boil till quite tender, jfTfjia but be careful to change the water after three-quarters of an hour. Drain Jm " the peel, and when cool cut It into thin !t&n: strips. Make a sirup of one pound of jE- sugar and half a pint of water, put in "K11 about a pound of the orange peel and Ap let the whole boil for twenty minutes. Lift out the pieces of peel very care- Wj fully and put them on a plate In a warm fctlo place to dry. When they are perfectly Ejf. dry. which will be in about forty-eight Wj hours, pack them In air tight fruit Jars. W 1 A; 2r |
