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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 "chips"-and for each pound of chips weigh and set aside a pound of sugar. Squeeze and strain the juice from the fruit; 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 together into a syrup. When the peel is ready drain it and place in the syrup, boiling gently until the syrup thickens and becomes hard (like candy) when dropped into cold water. At this stage lift the chips singly and carefully from the syrup, placing them on oiled paper on trays, to drain and dry, setting trays in the sun. In twenty-four hours remove the strips to fresh paper but leave trays in the sun until all moisture has evaporated from the peel. This may take weeks. A fruit-dryer will facilitate matters if a slow, gentle heat is used. The process will be shorter for mandarin and tangerine peel.

SWEET ORANGE MARMALADE No. I Wash the fruit and with a knife point cut the rind through to the pulp lengthwise and around (in the middle) so that the rind may readily be taken off either in halves or quarters. Put this rind (including yellow and white) on the stove in a vessel of cold water and let come to a boil, continuing till the rind is thoroughly tender. Cut then into fine strips. Meantime have the pulp prepared by halving, seeding, and removing the heaviest rag at the core, only then slicing it. Put to boil in separate saucepan and cook till tender, then set back till rind is soft and clear. At this stage add the pulp to the rind, measuring, and stirring in equal measure of heated sugar. It will take but about twenty minutes to cook down sufficiently thick after this; then seal.

SWEET ORANGE MARMALADE No. 2 Cook the juice of twenty oranges till it is transparent, then add five pounds of sugar and the grated or very fine minced rind of the oranges. Boil until translucent and very thick, then seal.

Either formula for the marmalade admits of variation by the addition of other fruit. When thick and still hot apple, pear, pieplant, or fig marmalade or the stewed citronmelon may be added in equal quantity, the two cooked down together and put up as usual.