Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/1163

This page has been validated.

Method.—Place the sugar, very thinly-cut rinds and juice of the oranges in a basin, and add 1½ pints of boiling water. Let these ingredients remain covered for 2 hours, then strain into a stewpan, and bring nearly to boiling point. Add the beaten eggs, and stir by the side of the fire until they thicken. When cool, pour into custard-glasses, and when quite cold, pile the stiffly-whipped cream on the top, and garnish with fine strips of candied orange-peel.

Time.—From 3 to 3½ hours. Average Cost, 1s. 6d. to 1s. 9d. Sufficient for 6 or 7 persons. Seasonable from November to August.


Ingredients.—1 pint of cream, sweetened and stiffly whipped, 2 whites of eggs, 3 tablespoonfuls of orange pulp, castor sugar.

Method.—Beat the whites of eggs and orange pulp together until light, and sweeten to taste. Spread the whipped cream lightly at the bottom of a glass dish, and drop spoonfuls of the egg mixture on the surface, making each small pile as rocky as possible.

Time.—About ½ an hour. Average Cost, 2s. 3d. to 2s. 6d. Sufficient for 1 large dish.


Ingredients.—4 oranges, ¾ of a pint of milk (about), 3 ozs. of sugar, ½ an oz. of gelatine.

Method.—Remove the orange-rind as thinly as possible, and cut it into fine strips. Strain the orange-juice, mix with it milk to increase the quantity to exactly 1 pint, and add the gelatine and sugar. Soak for 2 hours, then bring gently to boiling point, and simmer for 2 or 3 minutes. Add more sugar if necessary, and pour into a wetted mould.

Time.—About 3 hours. Average Cost, 8d. Sufficient for 5 or 6 persons. Seasonable from November to August.


Ingredients.—¾ of a pint of orange juice, 2 whites of eggs, sugar to taste, ½ an oz. of gelatine.

Method.—Soak and afterwards dissolve the gelatine in a little boiling water, add the orange-juice and sweeten to taste. When cold, add the whites of eggs, whisk until light, and either mould or serve piled on a dish (see Lemon Sponge, No. 2130). Raspberry sponge may be made by substituting the strained juice of fresh raspberries for the orange juice.

Time.—About 40 minutes. Average Cost, 9d. to 1s. Sufficient for 1 dish or large mould.