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Orange Pie Filling / Eight-Minute Meringue
Orange Pie Filling
1 cup sugar 1/3 cup flour
1/4 teaspoon salt
Grated rind 1 Sunkist orange
1 cup Sunkist orange juice
Juice 1/2 Sunkist lemon
2 tablespoons butter 3 egg yolks
Mix sugar, flour, salt and
grated rind; add fruit juice, and
cook in double boiler ten minutes,
stirring until thickened, and after-
ward, occasionally. Add butter
and egg yolks beaten light; cook
two minutes, and cool. Put in a
crust that has been baked on the
outside of a tin pie plate. Cover
with eight-minute meringue and
bake.
Eight-Minute Meringue
Beat 3 egg whites with Dover egg-beater until
stiff, gradually add 1/3 cup powdered sugar, beat-
ing vigorously, fold in 1/6 cup sugar; add grated
Sunkist lemon rind to flavor, and bake eight min-
utes in a moderate oven.
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# Orange Pie Filling
## Ingredients
- 1 cup sugar
- 1/3 cup flour
- 1/4 tsp salt
- Grated rind of 1 Sunkist orange
- 1 cup Sunkist orange juice
- Juice of 1/2 Sunkist lemon
- 2 Tbsp butter
- 3 egg yolks
## Instructions
1. Mix sugar, flour, salt, and grated rind.
2. Add fruit juice and cook in a double boiler for ten minutes, stirring until thickened, and afterward occasionally.
3. Add butter and egg yolks beaten light; cook two minutes, and cool.
4. Put filling in a crust that has been baked on the outside of a tin pie plate.
5. Cover with Eight-Minute Meringue and bake.
## Eight-Minute Meringue
### Ingredients
- 3 egg whites
- 1/3 cup powdered sugar
- 1/6 cup sugar
- Grated Sunkist lemon rind, to flavor
### Instructions
1. Beat 3 egg whites with a Dover egg-beater until stiff.
2. Gradually add 1/3 cup powdered sugar, beating vigorously.
3. Fold in 1/6 cup sugar.
4. Add grated Sunkist lemon rind to flavor.
5. Bake eight minutes in a moderate oven. -
Orange Peanut Salad
Orange Peanut Salad
1 banana 1/2 cup peanuts
2 Sunkist oranges Lettuce
French dressing
Remove skin from banana;
scrape, and cut in quarters,
(lengthwise), and thirds (cross-
wise), and roll in peanuts, finely
chopped. Pare oranges, cut in
slices (crosswise); stamp out
center, and insert a piece of
banana through each slice. Ar-
range on bed of lettuce, and
serve with French dressing.
You will probably never again use vinegar
in dressings once you try the "witching drop
of lemon juice." Practically all famous chefs
have discarded vinegar because lemon juice
gives a more exquisite flavor. Learn for your-
self what these chefs have proved. Send now
for the recipes.
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# Orange Peanut Salad
## Ingredients
- 1 banana
- 2 Sunkist oranges
- 1/2 cup peanuts, finely chopped
- Lettuce
- French dressing
## Instructions
1. Remove skin from banana; scrape, and cut in quarters lengthwise, then into thirds crosswise.
2. Roll the banana pieces in finely chopped peanuts.
3. Pare the oranges and cut crosswise into slices.
4. Stamp out the center of each orange slice and insert a piece of banana through each slice.
5. Arrange on a bed of lettuce and serve with French dressing. -
Orange Marmalade / Orange and Lemon Marmalade
Orange Marmalade
6 Sunkist oranges
1 Sunkist lemon
11 cups cold water
7 cups sugar
Peel oranges, removing all white skin, and
slice thin. Slice lemon with rind on; cover
oranges and lemon with cold water; let stand
24 hours. Then boil 3 hours; add sugar, and
let boil 1 hour. Pour into glasses; cool, and
cover. This recipe makes 9 glasses of mar-
malade.
Orange and Lemon
Marmalade
Use 3 Sunkist oranges, 2 Sunkist Lemons, 5 cups
sugar, 5 cups water. Wipe fruit, and cut, crosswise,
in as thin slices as possible, removing seeds. Put into
preserving kettle, add water, and let stand 36 hours.
Place on range, bring to boiling point, and let boil
(not simmer) 2 hours. Add sugar, and boil 1 hour.
Turn into sterile glasses, let stand until firm, and cover
with melted paraffin.
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# Orange Marmalade
## Ingredients
- 6 Sunkist oranges
- 1 Sunkist lemon
- 11 cups cold water
- 7 cups sugar
## Instructions
1. Peel oranges, removing all white skin, and slice thin.
2. Slice lemon with rind on.
3. Cover oranges and lemon with cold water; let stand 24 hours.
4. Boil 3 hours; add sugar, and let boil 1 hour.
5. Pour into glasses; cool, and cover.
6. This recipe makes 9 glasses of marmalade.
# Orange and Lemon Marmalade
## Ingredients
- 3 Sunkist oranges
- 2 Sunkist lemons
- 5 cups sugar
- 5 cups water
## Instructions
1. Wipe fruit and cut crosswise in as thin slices as possible, removing seeds.
2. Put into preserving kettle, add water, and let stand 36 hours.
3. Place on range, bring to boiling point, and let boil (not simmer) 2 hours.
4. Add sugar and boil 1 hour.
5. Turn into sterile glasses, let stand until firm, and cover with melted paraffin. -
Orange Layer Cake
Orange layer cake
1 egg. 4 Tblsps. shortening
2 cup flour. 1 cup sugar
2 tsps Calumet 1 egg
1/4 " salt. 3/4 cup milk
1/2 " orange xtract 1/4 tsps. lemon.
Mix as usual - Bake in two 9 in. layer
pans in 375 oven 25 minutes. put layers
together with orange filling and cover top and
sides of cake with 7 min frosting
arrange orange sections free from membrane
Back:
on top of cake.
---
# Orange Layer Cake
## Ingredients
### Cake
- 1 cup sugar
- 4 Tbsp shortening
- 1 egg
- 3/4 cup milk
- 2 cups flour
- 2 tsp Calumet baking powder
- 1/4 tsp salt
- 1/2 tsp orange extract
- 1/4 tsp lemon extract
### Orange Custard Filling (see Editor's Notes)
- 3 egg yolks
- 1/2 cup sugar
- 1/3 cup orange juice
- 1 Tbsp lemon juice
- 2 Tbsp butter
- 1 tsp orange zest
### Seven Minute Frosting
- 2 egg whites
- 1 1/2 cups sugar
- 5 Tbsp cold water
- 1 1/2 tsp light corn syrup
- 1 tsp vanilla
### Garnish
- 2-3 oranges, supremed (sections free from membrane)
## Instructions
### Cake
1. Preheat oven to 375°F. Grease and flour two 9" round layer pans.
2. Cream shortening and sugar together until light and fluffy.
3. Beat in egg.
4. Sift together flour, baking powder, and salt.
5. Add dry ingredients alternately with milk, beginning and ending with flour.
6. Stir in orange extract and lemon extract.
7. Divide batter evenly between prepared pans.
8. Bake at 375°F for 25 minutes until golden and a toothpick inserted in the center comes out clean.
9. Cool completely before assembling.
### Orange Custard Filling
1. Whisk egg yolks, sugar, orange juice, and lemon juice together in a heavy saucepan.
2. Cook over medium-low heat, stirring constantly, until thickened — approximately 8-10 minutes.
3. Remove from heat and stir in butter and orange zest.
4. Cool completely before using.
### Seven Minute Frosting
1. Combine egg whites, sugar, cold water, and corn syrup in the top of a double boiler.
2. Beat with a hand mixer over boiling water for 7 minutes until stiff, glossy peaks form.
3. Remove from heat and stir in vanilla.
4. Use immediately.
### Assembly
1. Place first cake layer on serving plate.
2. Spread orange custard filling evenly over the top.
3. Place second layer on top.
4. Cover top and sides of cake completely with seven minute frosting.
5. Arrange supremed orange sections decoratively on top of cake.
6. Serve the same day — seven minute frosting does not hold well overnight.
## Editor's Notes
- **Orange filling** — called for in the original assembly instructions but entirely absent from the recipe card. A standard orange custard filling has been reconstructed above as the most period-appropriate interpretation. An orange buttercream (powdered sugar, softened butter, orange juice, and orange extract) is a simpler modern alternative.
- **"7 min frosting"** — Seven Minute Frosting is a well-documented period recipe; standard reconstruction provided above. Must be used immediately after preparation as it sets quickly and does not store well.
- **"Orange sections free from membrane"** — supremed orange segments; cut away all peel, pith, and membrane to expose clean fruit sections. A period presentation detail suggesting this was considered a somewhat elegant cake. -
Orange Glazed Sweet Potatoes / Cheese Corn Pudding
Minnegasco's RECIPE OF THE MONTH
©1959
ORANGE GLAZED SWEET POTATOES
(Prepare on top burner while turkey is in the oven)
6 to 8 medium sweet 2 tbsp. honey
potatoes 1 tbsp. grated orange rind
¼ cup butter 1/3 cup orange juice
1 cup brown sugar
Pare potatoes and cut in halves lengthwise. Brown in the butter in a skillet.
Place browned potatoes and butter in a 2 quart casserole. Mix together re-
maining ingredients and pour over potatoes. Cover and bake in a GAS oven
at 450º for 30 minutes. Uncover and continue baking, basting frequently with
the syrup, for 20 minutes or until tender and brown. Serves 8.
To Prepare on Top Burner: In aluminum skillet, brown potatoes in butter over
medium flame (325º on controlled burner). Add orange mixture and cook over
low flame (240º - 250º) for 20 minutes, or until tender. Uncover and simmer
about 20 minutes, basting frequently.
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CHEESE CORN PUDDING
(Good oven companion with a roast)
½ cup milk 2 eggs, slightly beaten
1 tsp. sugar 1 cup grated mild Cheddar cheese
1 tsp. salt 1 No. 303 can cream-style corn
(about 2 cups)
Combine all ingredients. Pour in a greased 1 quart shallow casserole. Set
in a pan of warm water. Bake in a GAS oven at 325º for 1 hour and 15 min-
utes. Serves 6.
After December 1st, stop for your Christmas Cooky Book at one of our offices:
Main office - 8th & Marquette
Edina - Southdale Center
Robbinsdale - 4171 W. Broadway
---
# Orange Glazed Sweet Potatoes
*From Minnegasco's Recipe of the Month, 1959*
## Ingredients
- 6 to 8 medium sweet potatoes
- 1/4 cup butter
- 1 cup brown sugar
- 2 Tbsp honey
- 1 Tbsp grated orange rind
- 1/3 cup orange juice
## Instructions
1. Pare potatoes and cut in halves lengthwise.
2. Brown in the butter in a skillet.
3. Place browned potatoes and butter in a 2 quart casserole.
4. Mix together remaining ingredients and pour over potatoes.
5. Cover and bake in a GAS oven at 450° for 30 minutes.
6. Uncover and continue baking, basting frequently with the syrup, for 20 minutes or until tender and brown.
7. Serves 8.
## To Prepare on Top Burner
1. In aluminum skillet, brown potatoes in butter over medium flame (325° on controlled burner).
2. Add orange mixture and cook over low flame (240°–250°) for 20 minutes, or until tender.
3. Uncover and simmer about 20 minutes, basting frequently.
---
# Cheese Corn Pudding
## Ingredients
- 1/2 cup milk
- 1 tsp sugar
- 1 tsp salt
- 2 eggs, slightly beaten
- 1 cup grated mild Cheddar cheese
- 1 No. 303 can cream-style corn (about 2 cups)
## Instructions
1. Combine all ingredients.
2. Pour into a greased 1 quart shallow casserole.
3. Set in a pan of warm water.
4. Bake in a GAS oven at 325° for 1 hour and 15 minutes.
5. Serves 6. -
Orange Frappe / Orange Ginger Ale
ORANGE FRAPPE
1 cup instant nonfat dry milk
crystals
2 cups whole milk
1 pint orange sherbet
⅛ teaspoon allspice
3 cups orange juice
1 quart crushed ice
Orange slices and mint, for
garnish
Stir milk crystals into whole milk and
chill. Before serving, add sherbet and alls-
pice and beat or blend in blender until
foamy. Stir in orange juice. Pour over ice
into chilled glasses. Garnish and serve
with straws. Yields 8 servings.
ORANGE GINGER ALE
⅔ cup fresh orange juice
⅓ cup ginger ale
Cracked ice
For each serving, combine orange juice
with ginger ale and pour over cracked ice
in a tall glass. Serve immediately.
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# Orange Frappe
## Ingredients
- 1 cup instant nonfat dry milk crystals
- 2 cups whole milk
- 1 pint orange sherbet
- 1/8 tsp allspice
- 3 cups orange juice
- 1 quart crushed ice
- Orange slices and mint, for garnish
## Instructions
1. Stir milk crystals into whole milk and chill.
2. Before serving, add sherbet and allspice and beat or blend in blender until foamy.
3. Stir in orange juice.
4. Pour over ice into chilled glasses.
5. Garnish and serve with straws.
Yields 8 servings.
# Orange Ginger Ale
## Ingredients
- 2/3 cup fresh orange juice
- 1/3 cup ginger ale
- Cracked ice
## Instructions
1. For each serving, combine orange juice with ginger ale and pour over cracked ice in a tall glass.
2. Serve immediately. -
Orange Fluff Topping / Spice Cake & Icing
Card 1 Front:
over and hit edge sharply on table to loosen.
ORANGE FLUFF TOPPING— Mix together thoroughly
in top of double boiler 3 egg yolks, ½ cup sugar. Stir into
mixture ⅓ to ½ cup orange juice. Cook over hot water,
stirring constantly, until mixture thickens . . . about
15 minutes. Remove from heat. Stir in 1 tbsp. grated
orange rind. Cool. Fold in 1 cup heavy cream, whipped, ½
cup chopped, toasted, blanched almonds or ½ cup fresh
grated or packaged coconut. Serve on wedges of cake.
Makes about 3 cups topping.
If you live at an altitude over 2,500 feet, write Betty
Crocker, General Mills, Minneapolis 1, Minne-
sota, for recipe adjustments. Specify recipe wanted.
Card 1 Back:
Spice Cake & Icing
½ c. shor t. 1 c. sugar
1 c. br. sugar ¼ t. salt
1 egg & the yolk ½ c. sour milk
1½ c. flour spices to suit
1 t. b. powder vanilla
Mix ingredients and pour in loaf pan
cover batter with 1 stiffly beaten egg
white which is added ½ c. Br. sugar
sprinkle meringue with nut meats
---
# Orange Fluff Topping
*Recipe by Betty Crocker / General Mills — circa 1950s*
## Ingredients
- 3 egg yolks
- 1/2 cup sugar
- 1/3 to 1/2 cup orange juice
- 1 Tbsp grated orange rind
- 1 cup heavy cream, whipped
- 1/2 cup almonds, blanched, toasted, and chopped
*(or 1/2 cup fresh grated or packaged coconut)*
## Instructions
1. Combine egg yolks and sugar in the top of a double boiler; mix together thoroughly.
2. Stir in orange juice.
3. Cook over hot water, stirring constantly, until mixture thickens — approximately 15 minutes.
4. Remove from heat and stir in grated orange rind.
5. Cool completely.
6. Whip heavy cream to stiff peaks.
7. Fold whipped cream into the cooled orange mixture until evenly combined.
8. Fold in chopped toasted almonds or coconut.
9. Serve over wedges of cake. -
Orange Dessert
Berns
receipt
Orange Dessert.
Dissolve 1 envelope Knox
gelatine in 1/4 C. cold water
Add 1/2 C. boiling water & stir
Then add 1C. strained orange
juice, juice of 1 lemon and
1C. sugar. Stir until sugar
is dissolved. Let stand in cool
place until set about 1hr.
Beat one pint whipping cream
stiff & fold in. Line a long
cake pan with wax paper
Slice an angle food cake
into 32 pieces. Add 1/2 of
gelatine mixture, then
the other half of cake and
rest of mixture. Let
stand in refrigerator over
nite. Serve with whipped
cream and cherry.
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# Orange Dessert
*Recipe from the kitchen of Bern*
## Ingredients
- 1 envelope Knox gelatine
- 1/4 cup cold water
- 1/2 cup boiling water
- 1 cup strained orange juice
- Juice of 1 lemon
- 1 cup sugar
- 1 pint whipping cream
- 1 angel food cake
## Instructions
1. Dissolve 1 envelope Knox gelatine in 1/4 cup cold water.
2. Add 1/2 cup boiling water and stir.
3. Then add 1 cup strained orange juice, juice of 1 lemon, and 1 cup sugar.
4. Stir until sugar is dissolved.
5. Let stand in a cool place until set, about 1 hour.
6. Beat one pint whipping cream stiff and fold in to the gelatine mixture.
7. Line a long cake pan with wax paper.
8. Slice an angel food cake into 32 pieces.
9. Add half of the cake pieces to the pan, then pour half of the gelatine mixture over them.
10. Add the other half of the cake pieces, then pour the rest of the mixture over top.
11. Let stand in refrigerator overnight.
12. Serve with whipped cream and a cherry. -
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. -
Orange Cookies
Orange Cookies
1 1/2 C. Brown sugar.
3/4 C. shortening
2 eggs - 1 tsp grated
orange rind
1/2 tsp Salt
1 1/2 tsp B. Powder.
1 tsp soda.
1/2 C. liquid 1/2 sour
(milk 1/2 orange juice)
(2 3/4 C. flour) 1 tsp vanilla
no more )
Frosting 1 1/2 tsp grated orange
1 1/2 C. Powdered Sugar 1 tsp butter
1 1/3 C. orange juice
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# Orange Cookies
## Ingredients
### Cookies
- 1 1/2 cups brown sugar
- 3/4 cup shortening
- 2 eggs
- 1 tsp grated orange rind
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 cup liquid (1/2 sour milk + 1/2 orange juice)
- 1 tsp vanilla
- 2 3/4 cups flour (no more)
### Frosting
- 1 1/2 tsp grated orange rind
- 1 1/2 cups powdered sugar
- 1 tsp butter
- 1 1/3 cups orange juice
## Instructions
### Cookies
1. Cream together brown sugar and shortening.
2. Beat in eggs, grated orange rind, and vanilla.
3. Mix in salt, baking powder, and baking soda.
4. Add the liquid (sour milk and orange juice combined) alternately with flour. Use no more than 2 3/4 cups flour.
5. Drop or shape cookies and bake until done.
### Frosting
1. Combine powdered sugar, grated orange rind, butter, and enough orange juice to reach a spreadable consistency.
2. Spread or drizzle over cooled cookies. -
Orange Cake Filling
Card 1 Front:
Orange Cake Filling
½ c. sugar 1 T. lard
3 T. cornstarch ¾ c. water
¼ t. salt 1 egg
¼ T. flour 1 t. lemon juice
juice & rind of 1 orange
Mix dry ings. Add water & lard &
cook 15 mi. in d. b. Beat egg slightly
add to cooked mixture, add orange
Card 1 Back:
and lemon juice. Use when cold
between layers with plain white
frosting for top.
---
# Orange Cake Filling
## Ingredients
- 1/2 cup sugar
- 3 Tbsp cornstarch
- 1/4 tsp salt
- 1/4 Tbsp flour
- 1 Tbsp lard
- 3/4 cup water
- 1 egg
- 1 tsp lemon juice
- Juice and rind of 1 orange
## Instructions
1. Mix dry ingredients together.
2. Add water and lard and cook 15 minutes in a double boiler.
3. Beat egg slightly and add to the cooked mixture.
4. Add orange juice, rind, and lemon juice.
5. Use when cold between cake layers, with plain white frosting for the top. -
Orange Cake / Boiled Orange Frosting
Orange Cake
1⁄3 cup butter
1 cup sugar
2 eggs
1⁄2 cup Sunkist orange juice
Grated rind 1 Sunkist orange
1 tablespoon Sunkist lemon juice
13⁄4 cups flour
1⁄2 teaspoon soda
Cream butter; add sugar, gradually,
and eggs, beaten until thick and lemon-
colored. Sift flour and soda together four
times; add alternately with combined
fruit juices and rind to first mixture. Put
in buttered and floured cake-pan, and
bake in a moderate oven thirty-five or
forty minutes. Cover with Boiled Orange
Frosting.
Boiled Orange Frosting
In a smooth agate saucepan put 1 cup sugar and
1⁄3 cup Sunkist orange juice and grated rind of orange,
mix well, and boil, being careful not to stir or disturb
syrup until it will spin a long thread when it drips from
tip of spoon. Lift gently from fire, and pour slowly,
while beating vigorously with a strong egg-beater, in
a fine stream onto 1 egg white which has been beaten
until light but not stiff. Continue beating until frost-
ing is stiff enough to stay in place, pour all at once onto
cake and spread over surface with a few movements
of a large, flat knife.
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# Orange Cake
## Ingredients
- 1/3 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 cup Sunkist orange juice
- Grated rind of 1 Sunkist orange
- 1 Tbsp Sunkist lemon juice
- 1 3/4 cups flour
- 1/2 tsp baking soda
## Instructions
1. Cream butter; add sugar gradually, and eggs beaten until thick and lemon-colored.
2. Sift flour and soda together four times; add alternately with combined fruit juices and rind to first mixture.
3. Put in buttered and floured cake pan, and bake in a moderate oven thirty-five or forty minutes.
4. Cover with Boiled Orange Frosting.
## Boiled Orange Frosting
### Ingredients
- 1 cup sugar
- 1/3 cup Sunkist orange juice
- Grated rind of 1 orange
- 1 egg white, beaten until light but not stiff
### Instructions
1. In a smooth agate saucepan put 1 cup sugar and 1/3 cup Sunkist orange juice and grated rind of orange; mix well and boil, being careful not to stir or disturb syrup until it will spin a long thread when it drips from tip of spoon.
2. Lift gently from fire, and pour slowly in a fine stream onto 1 egg white which has been beaten until light but not stiff, while beating vigorously with a strong egg-beater.
3. Continue beating until frosting is stiff enough to stay in place.
4. Pour all at once onto cake and spread over surface with a few movements of a large, flat knife.