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In Centre, Ordinary Trifoliate Orange

CHAPTER XVI THE ORANGE (C. aurantium dulcis and C. aurantium nobilis) O Fall the members of the citrus family the common, sweet orange (C. aurantium dulcis) is undoubtedly the most attractive, with its peculiarly delicious flavour and combination, with this, of pleasing form and colour. But, although its abundance and general low price still further bars the way against any citric rival, it should be more indulged in than it is since its season is at its height when Northern fruits are not bearing, yet when from climatic conditions the blood is sluggish and requires the free use of mild fruit acid, and since, while not so powerful in direct effect as the lemon, lime, or pomelo, it shares all their best qualities and is, like them, anti-scorbutic and tonic. Eaten uncooked the orange is most enjoyable and usually gives the best and most direct results but one may also prepare and serve it in many ways cooked by which its healthgiving properties may be secured in varying degree. The C. aurantium nobilis, including the varying forms of mandarin and tangerine, is seldom used in cookery simply because it is usually more expensive and also is so extremely attractive as a table fruit in its natural form, convenient and dainty, with the fragrance of rich spiciness betraying oriental origin. But the mandarin or tangerine may be used as is the common sweet orange and give greater variety by the inclusion of its peculiarity of tone. Both of these types of orange have been generally treated under the wild orange in the preceding chapter and some of the recipes given there may be adapted to these sweeter varieties.