Sunny
Southern
Preserved Oranges
Peel good-sized oranges, cut in ½ inch slices and cover
with cold water, allowing ½ pint to each orange. Let stand 24 hours. Cook until tender.
Add ½ pint of sugar and the juice of 1 lemon for each orange. Cook until transparent.
Place in jars, cover with syrup and seal.
Creole
Oranges
2 cupfuls of sugar
¼ cupful water
1 tbs lemon juice
6 oranges
Boil the sugar and water together for 5 minutes and add the lemon
juice. Peel the oranges, slice. Cook a few slices at a time in the syrup about ½ minutes.
Place on a flat dish, pour the remaining syrup over the fruit, and chill on ice. Creole
oranges may be served with whipped cream
Orange Syrup
1 cup sugar
1 cup boiling water
1 tbs lemon juice
¼ cup orange juice
grated rind of 1 orange
Boil sugar and water 5 minutes. Add the fruit juice and grated rind
and continue boiling until the right consistency to pour.
Orange Sauce
for Duck
juice of 1 orange
juice of 1 lemon
granted rind of 1 orange
grated rind of 1 lemon
1-3 cups corn syrup or sugar
1 tbs grated horseradish
2 tbs currant jelly
Strain orange and lemon juice, add the grated orange and lemon
rinds, sugar, fresh horseradish, finely grated and currant jelly. Beat thoroughly. Bring
to boiling point and serve.
Bacon and
Oranges
Try this some morning for breakfast. Take twelve strips of
bacon, twelve slices of oranges, three teaspoons sugar and a little cornmeal. Fry bacon
until crisp and remove to hot platter. Slice oranges, sprinkle lightly with sugar, dip in
cornmeal and fry quickly in hot bacon fat. Arrange on platter around bacon and serve
immediately.
