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365 Orange Recipes; An Orange Recipe for Every Day in the Year
J. L. Mrs Lane
No preview available - 2018
365 Orange Recipes: An Orange Recipe for Every Day in the Year (Classic Reprint)
J. L. Lane
No preview available - 2017
add 1 cupful add 1 pint add 1 tablespoonful add the beaten add the juice bake Beat the yolks beaten eggs beaten whites beaten yolks boiling water box of gelatine cake chopped cold water cook cool corn-starch cupful of boiling cupful of butter cupful of milk cupful of orange cupful of strained cupful of sugar cupful of water cupfuls of flour custard diced orange pulp diced pulp dissolved double boiler drain eggs beaten flour sifted freeze French dressing grated orange peel grated rind hard sauce ice and salt layers lettuce leaves macaroons mayonnaise meringue mixed mould orange marmalade Orange Sauce ounces pint of water port wine pound of sugar powdered sugar Pudding puff-paste Salad Serve cold serve hot serve very cold Sherbet sour orange sponge cake spoonful Steep strained orange juice syrup tablespoonful of butter tablespoonfuls of sugar tapioca teaspoonful of baking-powder thicken twenty minutes whipped cream y2 cupful
Page 9 - Add the eggs, one at a time, beating well after each addition. Add the sour cream and mix thoroughly.
Page 41 - ... lemon, juice and grated rind, half a cupful of boiling water; put in a tin basin and thicken over steam. LEMON CREAM SAUCE, HOT. Put half a pint of new milk on the fire, and when it boils stir into it one teaspoonful of wheat flour, four ounces of sugar and the well-beaten yolks of three eggs; remove it from the fire and add the grated rind and the juice of one lemon; stir it well, and serve hot in a sauce tureen. ORANGE CREAM SAUCE, HOT. with any other flavoring; if flour is used in making them,...
Page 61 - Roll into oval balls, dip first in beaten egg, then in bread crumbs, and fry in hot lard.
Page 146 - Beat i egg, add y2 teaspoonful of salt and enough flour to make a stiff dough ; knead, roll as thin as possible and let stand twenty minutes ; roll up, cut in strips and cook twenty minutes in b0iling salted water.
Page 121 - When cool shape into croquettes, roll in crumbs, egg, and crumbs again and fry in deep fat.
Page 24 - Sift together the flour, baking powder and salt, add the yolk of the egg, well beaten, and enough sweet milk to make a soft dough. Turn on to a floured board...
Page 19 - ... and sew it closely together, keeping the shape as natural as possible. Lay the stuffed legs in a baking-pan ; cover with boiling water, and simmer an hour, or until tender ; remove them from the water, press them into shape, and let cool. When cold, take out the stitches, dredge with salt and...
Page 120 - Boil the peels two or three hours in plenty of water until you can ran a broom corn through them. Drain, and when cool enough to handle, scrape out all the white, leaving only the yellow outside. Cut into straws. Weigh the pulp free from membrane and add an equal weight of sugar.
Page 39 - Decorate the bottom of a mould with candied cherries, cover with liquid orange jelly and set aside to become firm.