THE ORANGE 219 



cocoanut or angelica, mixing as one pleases, and serve 

 with a spoonful of whipped cream on top of a spoonful of 

 the sherbet in tall slim glasses. 



ORANGE MARMALADE ICE 



Thin a pint of marmalade with a cup of boiling water and 

 add one tablespoon of sugar. Strain or leave the bits of 

 fruit as they are, cool, and freeze. 



FROZEN ORANGES 



Pare oranges to the juice-pulp ; halve, core, seed, and slice. 

 To each quart of fruit add one cup of sugar and freeze. 



ORANGE ICE CREAM 



For each quart of new milk and cream (equal parts) 

 grate or cut fine the rinds of three oranges, simmering them 

 in a pint of water till reduced to one-half pint, then strain. 

 When cool add to the milk and cream. Use one heaping 

 cup of sugar to each quart of liquid. If preferred, make 

 the custard given in Introductory Recipes, adding to it 

 the grated rind of three oranges for each quart of custard. 

 A half-tablespoon of gelatine dissolved and added just 

 before freezing gives the effect of a mousse. 



ORANGE CHIPS (A Confection) 



Peel the yellow rind of oranges in long, thin "chi^s" — and 

 for each pound of chips weigh and set aside a pound of 

 sugar. Squeeze and strain the juice from the fn^it; place 

 the sugar with it and let it stand over night. Have the 

 peel soaking in a separate vessel of fresh water for the same 

 length of time. In the morning bring the peel to a boil 

 in the water in which it has soaked and let simmer 

 till very tender. Meantime cook the sugar and juice 



