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Show GRAPEFRUIT AND ORANGES IN PIE, CAKE AND BREAD By Roger Crbtaux Cktl. Tkt , Ntw fork Cilf THE value Of oranges and grapefruit Id beverages, salads and desserts is quite generally appreciated, but less seems to be known about the use of these excellent fruits in the baking of bread, cakes, tarts aud pies. Orange bread Is quite delicious and a mark of good taste at afternoon after-noon teas. Grapefruit pie still seems to De soma thing of a novelty, nov-elty, but it has all the possibilities possi-bilities of becoming be-coming a lead lug American dessert Does not a typical American breakfast begin be-gin with grape-f grape-f rn 1 1 and a y r "J i ' V I I ..Hill Grapefruit Tartlets S grapefruit 1 cup whipped cup sugar cream 1 pkg. orange 9 baked S-lncb gelatine tart shells Peel grapefruit as you would an orange, separate Into segments, and remove membrane from each seg ment. Cover with sugar and let stand 15 minutes. Soak gelatine In one-fourth cup cold water and when It is Jellied add one cup boiling water. Allow to cool a bit and pour over grapefruit sections. Stir frequently fre-quently until gelatine begins to thicken, Told several tablespoons of thickening gelatine Into the whipped cream, and place a layer of this In the bottom of each shell. After this has chilled place Jellied grapefruit sections In shells and fill Urts with thickened gelatine. Orange Bread 4 cup home- H cup orange made marma- Juice lade S cups flour 2 tablespoons 3 teaspoons bak-corn bak-corn oil Ing powder 1 egg teaspoon salt V cup milk Beat marmalade, oil and egg In bowl, adding milk and orange Juice and the dry Ingredients sifted to gether. Bake In greased two-Inch deep loaf pan tor about one hour at S50 degrees. Before baking pat top of loaf with melted butter. Orange Filling Mix Juice of three I'.rge orange aud their thin parings chopped But with grated pulp or six raw carrots Add two cups sugar, one fourth tea spoon salt, and one cup chopped blanched almonds. Cook one hai hour and stir frequently to prevent burning or sticking. This makes ai excellent Riling for layer cake ant It keeps well In small sealed jars Orangs Biscuits Use your favorite baking powdu: biscuit dough. Before baking ptoct-on ptoct-on top of each biscuit a cube ol sugar that has been saturated with orange juice, and a sprinkling ot grated orange peel. - , typical Amerl- "oger Cfttaua can dinner end with plot Grapefruit Pis r cup grape- 6 tablespoons fruit Juice cornstarch 1 cup sugar X egg yolks I tablespoons 1 tablespoon orange Juice butter teaspoon salt 1 teaspoon a H cup cold grated orange water rind Heat, hut do not boil, fruit Juices, with sugar and salt. In double boiler. Mix water and cornstarch. Pour heated juice over cornstarch and replace In double boiler, stirring un-' un-' til thickened. Cook slowly ten minutes. min-utes. Then stir In beaten yolks and butter, and boll one more minute Stir In well the orange, or grape fruit, rind. - After pouring Into lightly light-ly baked crust top with meringue made from two egg whites and four tablespoons powdered sugar Sprinkle with granulated sugar. Bak in a slow 300-degree oven about wenty-flve minutes, until meringue Is lightly tanned. |