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Show Use Citrus Fruits To Add Zing To Winter Eating By LUCILLE STRINGHAM Most people enjoy the fresh iaste of orange and lemon in baked and frozen products. Grating or grinding the rind of these two fruits can add flavor to many sauces and fillings. ORANGE CAKE ': cup shortening I cup sugar I egg. beaten Juice of one orange grind the rind of the orange vviih I cup raisins I cup sour milk 1 tsp. soda 2 cups flour CREAM shortening, add ,-gg and beat well. Add sour milk alternately with flour and soda. Add ground orange and raisins and mix well. Bake in a 88 greased baking pan. Bake for 50 minutes at 350 degrees. W hen cake is done pour the orange juice, that has been mixed with 3 Tbsp. powdered sugar, over the cake. Do this w hile cake is warm. ORANGE DELIGHT COOKIES 'A cup shortening I ': cups brow n sugar 2 eggs, beaten 1 tsp. vanilla I ': tsp. grated orange rind ': cup sour milk ': tsp. soda 3 cups Hour 2 tsp. baking powder ': cup nuts CREAM shortening with sugar. Add beaten eggs, and vanilla. Sift dry ingredients together, and add to creamed mixture with sour milk. Add grated orange rind and nuts. Frost with orange frosting while still warm. Bake 10 minutes mi-nutes at 375 degrees. Makes 5 doz. Drop by teaspoonful on greased cookie sheet. ORANGE FROSTING I ': tsp. grated orange rind 13 cup orange juice I cup powdered sugar MIX TOGETHER and frost Orange cookies immediately when taken from the oven. FROZEN LEMON CRUNCH 3 eggs, separated ': cup sugar 3 Tbsp. lemon juice I cup whipped cream whipped whip-ped (or 1 pkg. dessert topping mix, whipped) Crunch for top: 4 Tbsp. margarine or butter 'A cup sugar, white or brown V cup whole wheat flour ': cup nuts IN A HEAVY skillet, melt the margarine or butter. Add the sugar and stir constantly for one minute. Add the flour and stir over medium heat for 2 or3 minutes until all is blended and taste cooked and nutty. Add the nuts. Cool before using. Frozen mixture: Separate the eggs. Beat the egg yolks with the sugar until thick. Cook in a double boiler for 5 minutes, stirring constantly. con-stantly. Stir in lemon juice. Cool. Beat egg whites until. stilT, but not dry. Whip cream until stiff. Fold the egg w hites and the cream into the egg yolk . mixture. Pour into a pan or dish 11x7 that has been lined with waxed paper. Sprinkle the crunch topping on cream mixture and freeze. Cut into squares. Serves 8-10. ORANGE CUSTARD FILLING OR ICING 3 egg yolks 'A cup sugar 1 Tbsp. flour 'A cup orange juice, strained 2 tsp. grated orange rind I tsp. lemon juice I cup whipping, cream, whipped BEAT EGG yolks until thick and lemon colored. Blend in sugar and flour, (mix flour and sugar together before adding to egg yolks), orange rind and juice. Cook over hot water, (in double boiler) stirring constantly con-stantly until mixture thickens. Cool. Fold in lemon juice and stiffly beaten whipped cream. A package of dessert topping top-ping mix, whipped can be used in place of the cream. For filling, fill-ing, split the cake and spread between the layers. Can be used as a topping served on top of the cake. |