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FLORIDA FRUITS. 



PRESERVED ORANGE PEEL. 



Weigh the oranges whole, and allow pound for pound ; 

 peel the fruit, and cut the rind into narrow shreds ; boil until 

 tender, changing the water twice, and replenishing with hot each 

 time. Squeeze the orange juice through a strainer over the sugar ; 

 let this heat to a boil ; put in the shreds, and boil twenty minutes. 



ORANGE JELLY. 



One pint of water, two ounces of gelatine, half a pound of 

 loaf-sugar, ten oranges, and one lemon ; put water, gelatine, 

 sugar, rind of one orange, and rind of half a lemon into a sauce- 

 pan together, and stir over the fire until the gelatine is dissolved ; 

 remove the scum ; then add juice of lemon and oranges, suffi- 

 cient to make one pint ; stir together until on the point of boil- 

 ing ; then strain through a jelly bag or fine sieve ; and when 

 nearly cold, place in a mould previously wetted. 



PRESERVED ORANGES. 



Take small oranges, and rather more than their weight in 

 w^hite sugar ; slightly grate the fruit, and score round and round 

 with a knife, but not very deep ; put the oranges in cold water 

 for three days, changing the water two or three times a day ; tie 

 them up in a cloth ; boil them till they are soft enough for the 

 head of a pin to penetrate the skin. While they are boiling, 

 place the sugar on the fire, with rather more than half a pint of 

 water to each pound ; let it boil for a minute or two, then strain 

 it through muslin ; put the oranges into the syrup till it jellies 

 and is of a yellowy color ; try the syrup by putting some to cool ; 

 it must not be too stiff ; the syrup need not cover the oranges, 

 but they must be turned, so that each part is thoroughly done. 



ORANGE CREAM. 



One-and-a-half ounces of gelatine^ one lemon, six large 

 oranges, sugar to taste, water, half a pint of good cream ; squeeze 

 juice from oranges and lemon, strain, and put in saucepan with 

 gelatine, and enough water to make juice up to one-and-a-half 

 pints ; rule the sugar on the orange and lemon rind, add to it 



