214 FRUIT RECIPES 



plain boiled rice, using half milk and half water, and add- 

 ing one-half cup of sugar. Serve with thin-sliced oranges. 

 As a compote, for dessert, pare the orange to the fruit- 

 pulp, then halve (across) and cut out the core of each. 

 Have ready a syrup of sugar and water with a little lemon 

 juice added, and in this cook the oranges until tender and 

 clear, but not until they come to pieces. Place them around 

 a mound of plain boiled rice and pour the syrup over the 

 fruit and rice. Serve with cream, whipped or plain, or 

 a sweet custard sauce. 



ORANGE FRITTERS 



Make a simple batter (See Introductory Recipes) and in 

 this dip slices or sections of orange from which all peeling, 

 and core have been removed. Fry at once in hot fat in a 

 proper frying kettle and when brown drain, dust with 

 powdered sugar, and serve. 



ORANGE SHORTCAKE 



Make a sweet shortcake (see Introductory Recipes) 

 and after baking, butter it, then pour over it thin-sliced 

 oranges well sweetened. Serve with cream, whipped or 

 plain. 



ORANGE SUET PUDDING 



To two cupsful of stale bread add one pint sweet milk, 

 one cup fine-chopped suet, three-fourths cup of sugar, two 

 well-beaten eggs, a saltspoon of salt, one-half teaspoon 

 baking powder, the juice of one orange and grated rind of 

 two. Stir together and set aside for twenty minutes in 

 a covered bowl, then bake in buttered pudding-dish 

 (tying cloth over top), for three-quarters of an hour. This 

 may, instead, be boiled, in one mould or in individual, small 

 ones, tying the cloth over tops securely and boiling — for 

 the large mould, one hour; for the smaller one, forty 

 minutes. 



