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To Remove Pulp From Sunkist Oranges
To Remove Pulp From Sunkist Oranges
Pare the orange with a sharp knife,
removing every particle of the thin inside
membrane with the peel. This will leave
the orange pulp exposed. Hold the or-
ange over a plate, so that any juice which
may drop will be saved. Insert the point
of the knife at the stem end of the orange,
close to the membrane that divides the sections.
Carefully work the knife in, separating the mem-
brane from the section. Then carefully separate
the section of orange from the membrane on its
other side; remove the whole orange section, com-
plete in shape, and entirely free from membrane.
Repeat until all the sections are removed.
NOTE:—In these recipes all measurements are made
level. Measuring-cups, divided into thirds and quarters,
are used, and tea and table measuring-spoons. Cups of
dry material are filled to overflowing, by putting the
material into the cup with a tablespoon, and are then
leveled off with a knife. Tea and tablespoons are filled heaping with dry material, and then leveled off with
a knife. Most of the recipes on these cards are proportioned to serve four people.
Back: blank
---
# To Remove Pulp From Sunkist Oranges
## Instructions
1. Pare the orange with a sharp knife, removing every particle of the thin inside membrane with the peel. This will leave the orange pulp exposed.
2. Hold the orange over a plate, so that any juice which may drop will be saved.
3. Insert the point of the knife at the stem end of the orange, close to the membrane that divides the sections.
4. Carefully work the knife in, separating the membrane from the section.
5. Then carefully separate the section of orange from the membrane on its other side; remove the whole orange section, complete in shape, and entirely free from membrane.
6. Repeat until all the sections are removed.
## Notes
In these recipes all measurements are made level. Measuring-cups, divided into thirds and quarters, are used, and tea and table measuring-spoons. Cups of dry material are filled to overflowing, by putting the material into the cup with a tablespoon, and are then leveled off with a knife. Tea and tablespoons are filled heaping with dry material, and then leveled off with a knife. Most of the recipes on these cards are proportioned to serve four people. -
Orange Bran Tarts
Orange Bran tarts.
1 cup Bran 4/2 cup shortening
1 " flour- 5 tablesp. strained
1/2 teaspoon salt orang juice.
2 tablespoons powdered sugar.
Combine dry ingredients add orang- orange
juice to make a stiff dough. Roll over a
slightly floured board. roll to 1/8 inch thickness
and fit over small pan to make tarts. bake in a
hot oven. 4o - about 12 minutes. when cold fill with
Back:
sugared oranges. and top with whip cream.
1 1/4 cups sliced sugared oranges.
---
# Orange Bran Tarts
## Ingredients
- 1 cup bran
- 1 cup flour
- 1/2 tsp salt
- 2 Tbsp powdered sugar
- 1/2 cup shortening
- 5 Tbsp strained orange juice
## Filling
- 1 1/2 cups sliced sugared oranges
- Whipped cream, to top
## Instructions
1. Combine dry ingredients; add orange juice to make a stiff dough.
2. Roll out over a slightly floured board to 1/8 inch thickness.
3. Fit over small pans to make tarts.
4. Bake in a hot oven (400°) about 12 minutes.
5. When cold, fill with sugared oranges and top with whipped cream. -
Five Cup Dessert
Five Cup Dessert
1 cup cold cooked rice
1 " diced orange
1 " quartered marshmallows
1 " chopped walnut meats
1 " heavy cream, whipped
Combine ingredients, chill. Garnish with whipped
cream and orange sections.
H. Lord
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---
# Five Cup Dessert
*From H. Lord*
## Ingredients
- 1 cup cold cooked rice
- 1 cup diced orange
- 1 cup quartered marshmallows
- 1 cup chopped walnut meats
- 1 cup heavy cream, whipped
## Instructions
1. Combine all ingredients and chill.
2. Garnish with whipped cream and orange sections. -
Salad Dressing — Fruit
Salad Dressing Oct.
Fruit 24,'58
G. Smith
Juice 1 lemon
" 1 orange
1 cup sugar
2 eggs well beaten
Cook until thick like custard
When you use this
with whipped cream —
This will keep for
some time —
{add cream as you use}
Back:
Mr. John W. Thornton
205 Webster St.
Lewiston, Maine
---
# Salad Dressing — Fruit
*From G. Smith, October 24, 1958*
## Ingredients
- Juice of 1 lemon
- Juice of 1 orange
- 1 cup sugar
- 2 eggs, well beaten
- Whipped cream (added when serving)
## Instructions
1. Combine lemon juice, orange juice, sugar, and well-beaten eggs.
2. Cook until thick like custard.
3. This will keep for some time.
4. When ready to use, add the dressing to whipped cream.
5. Add cream as you use it. -
Orange Cream Filling
Orange
Cream filling
2 egg yolks (a. white
½ cup sugar
juice + rind of
1 orange or lemon
1 cup heavy cream
dipped whipped
Heat + juice rind
+ sugar 1 minute
add yolks and cook
5 minutes.
cool + chill.
add + cup whipped cream
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---
# Orange Cream Filling
## Ingredients
- 2 egg yolks (and whites)
- 1/2 cup sugar
- Juice and rind of 1 orange or lemon
- 1 cup heavy cream, whipped
## Instructions
1. Heat juice and rind with sugar for 1 minute.
2. Add yolks and cook 5 minutes.
3. Cool and chill.
4. Add 1 cup whipped cream. -
Fresh Cranberry Chiffon Pie
FRESH CRANBERRY
CHIFFON PIE
2 envelopes unflavored
gelatin
½ cup cold water
1½ cups fresh cranberries,
rinsed
¼ cup water
1 cup sugar, divided
½ teaspoon salt
¼ cup orange juice
2 teaspoons grated orange
rind
3 egg whites
1 baked 9-inch pastry shell
Sweetened whipped cream,
orange rind and 8 cran-
berries, optional
1. Soften gelatin in ½ cup cold
water and set aside.
2. Place cranberries in saucepan
with ¼ cup water. Cover and
cook only until skins pop, about
10 minutes.
3. Add ½ cup sugar, salt and
softened gelatin. Mix well. Stir in
orange juice and rind.
4. Chill until mixture is com-
pletely cooled and begins to
thicken. Beat egg whites until
they stand in soft peaks.
Gradually beat in remaining ½
cup sugar and beat until stiff.
5. Fold meringue into cranberry
mixture. Spoon into baked pie
shell. Chill until ready to serve.
6. Garnish with whipped cream,
orange rind and cranberries.
Makes 8 servings
Back: blank
---
# Fresh Cranberry Chiffon Pie
## Ingredients
- 1 baked 9-inch pastry shell
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups fresh cranberries, rinsed
- 1/4 cup water
- 1 cup sugar, divided
- 1/2 tsp salt
- 1/4 cup orange juice
- 2 tsp grated orange rind
- 3 egg whites
- Sweetened whipped cream, orange rind, and 8 cranberries, optional
## Instructions
1. Soften gelatin in 1/2 cup cold water and set aside.
2. Place cranberries in saucepan with 1/4 cup water. Cover and cook only until skins pop, about 10 minutes.
3. Add 1/2 cup sugar, salt, and softened gelatin. Mix well. Stir in orange juice and rind.
4. Chill until mixture is completely cooled and begins to thicken. Beat egg whites until they stand in soft peaks. Gradually beat in remaining 1/2 cup sugar and beat until stiff.
5. Fold meringue into cranberry mixture. Spoon into baked pie shell. Chill until ready to serve.
6. Garnish with whipped cream, orange rind, and cranberries.
Makes 8 servings -
Mincemeat Gift Breads / Fluffy Orange Spread
Mincemeat Gift Breads
(Helen Wolcott)
1 pkg. nut bread mix 1/3 c. prepared mince-
1/3 c. raisins meat
Prepare nut bread mix as directed on package, re-
ducing water to 2/3 cup and adding mincemeat and
raisins to the dry ingredients. Turn into four greased
and floured soup cans. Bake in moderate oven (350
degrees) for 35 to 40 minutes.
Cool 10 minutes before removing from soup cans.
Slice and serve with fluffy orange spread if desired.
To make spread, combine 1 (8 oz.) pkg. softened
cream cheese, 1/4 cup sifted confectioners' sugar, 2
tablespoons orange juice and 2 teaspoons orange rind.
Beat until light and fluffy.
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# Mincemeat Gift Breads
## Ingredients
- 1 pkg. nut bread mix
- 1/3 cup raisins
- 1/3 cup prepared mincemeat
## Instructions
1. Prepare nut bread mix as directed on package, reducing water to 2/3 cup and adding mincemeat and raisins to the dry ingredients.
2. Turn into four greased and floured soup cans.
3. Bake in moderate oven (350 degrees) for 35 to 40 minutes.
4. Cool 10 minutes before removing from soup cans.
5. Slice and serve with fluffy orange spread if desired.
## Fluffy Orange Spread
- 1 (8 oz.) pkg. softened cream cheese
- 1/4 cup sifted confectioners' sugar
- 2 Tbsp orange juice
- 2 tsp orange rind
## Fluffy Orange Spread Instructions
1. Combine cream cheese, confectioners' sugar, orange juice, and orange rind.
2. Beat until light and fluffy. -
Molded Ambrosia
Molded Ambrosia
1 cup Graham Cracker crumbs
1/4 " Butter or Marg. melted
1 can 9 oz. crushed Pineapple
1 pkg. Orange flavored gelatin
1/3 cup sugar
1 cup hot water
1 " dairy sour cream
1/4 tsp Vanilla
1 cup diced orange sections
1/2 " flaked coconut Cherries
Maraschino
Back:
Combine crumbs & butter. Set aside 1/3 cup
for topping, then press remaining crumb mixture
into 8 x 8 x 2 baking dish. D. S. C. Ly dz.
ty e. I no. s i vy, y- e. dp dz,
Chill & Gy d. d sour no. I vanilla; &
Whip u fluffy. u - fo, oranges & coconut.
Pour " vy in dish. Sprinkle top 5 y
vy. Chill & b. To I n- no- ut
garnish 5 Maraschino cherries
9 Servings
Editors note: The back of this card appears to be partly written in a shorthand of some manner. I've not found a good match online.
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# Molded Ambrosia
## Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup butter or margarine, melted
- 1 can (9 oz) crushed pineapple
- 1 pkg orange flavored gelatin
- 1/3 cup sugar
- 1 cup hot water
- 1 cup dairy sour cream
- 1/4 tsp vanilla
- 1 cup diced orange sections
- 1/2 cup flaked coconut
- Maraschino cherries, for garnish
## Instructions
1. Combine crumbs and butter. Set aside 1/3 cup for topping, then press remaining crumb mixture into an 8x8x2 baking dish.
2. Dissolve gelatin and sugar in hot water. Chill until partially set.
3. Blend in sour cream and vanilla. Whip until fluffy. Fold in oranges and coconut.
4. Pour mixture into dish. Sprinkle top with reserved crumb mixture.
5. Chill until firm. Garnish with Maraschino cherries.
6. Makes 9 servings.