THE ORANGE. 69 



will cause the wine to pass into acetic fermentation. Consid- 

 erable wine from oranges has been manufactured in Florida, 

 and the demand for it has been very good at $5 per gallon. 

 The wine continues to improve with age. 



ORANGE CUSTARD is very nice made in the usual way, 

 using the juice of one large orange to each pint of milk. 



ORANGE ICING is made by adding to the eggs and sugar 

 the juice and grated rind of the orange. 



ORANGE CAKE is made by adding the juice and grated rind 

 to the other ingredients. Layer cake is made by beating eggs 

 and sugar together, as for frosting, and adding the juice and 

 grated rind of the orange, and spreading between the layers. 



ORANGE PUDDING. Four large oranges. Peel and cut 

 into pieces. Add one cup of sugar, and let it stand. Take 

 one cup of nearly boiling milk, and stir into it four tablespoon- 

 fuls of corn starch, mixed with a little water and yolks of four 

 eggs. When done let it cool, and then mix with the orange. 

 Use the whites of two eggs with one cup of sugar for frosting. 

 Spread over the top, and place it in oven until brown. 



RICH ORANGEADE. Steep the yellow rinds of six sweet 

 and two bitter-sweet oranges in a quart of boiling water; 

 closely cover for four or five hours. Make a syrup with a 

 pound of sugar and three pints of water. Mix the infusion 

 and syrup together. Press in the juice of a dozen sweet 

 oranges and two bitter-sweet, from which the rind has been 

 taken. Stir thoroughly, and run through a jelly bag. Seal 

 hot to keep for use. 



ORANGE SOUFFLE. Make a soft custard of one pint of 

 milk and the yolks of five eggs. Take two large oranges. 

 Grate the rind of one of them. Pare and slice them thin, and 

 put with the grated rind in a dish. Pour the custard over 

 them. Beat the whites of the eggs stiff, sweeten them well, 

 and flavor slightly with vanilla. Put this on top of the cus- 

 tard, smoothing it over with a knife. Put the dish in a pan 

 filled with hot water, and set in the oven to brown. 



ORANGE MARMALADK. To three pounds of oranges allow 

 three pounds of sugar. Wash and brush the fruit. Put on 



