Orange juice

“ ORANGE TARTS.—Take six or seven fine large sweet oranges; roll them under your hand on a table to increase the juice, and then squeeze them through a strainer over half a pound or more of powdered loaf-sugar. Mix the orange-juice and the sugar thoroughly together. Use none of the peel. Break twelve eggs into a large shallow pan, and beat them till thick and smooth. Then stir in, gradually, the orange-juice and sugar. Have ready a sufficiency of the best puff-paste, roll it out thin, and line some patty-pans with it, having first buttered them inside. ”

“ The juice of the orange, when ripe and of good kind, is extremely sweet, grateful, and wholesome. In fevers, and other complaints, it is of considerable use for allaying heat and quenching thirst; and, in scurvy, it has been found a very valuable remedy. The rind, which yields a grateful aromatic bitter, is sometimes {195}used in medicine, and, in particular, has obtained notice for the cure of intermittent fevers or agues. It is frequently preserved in syrup, and also in sugar, under the name of preserved orange-peel, and orange-chips; and is much esteemed in desserts. ”

“ Take the white of one egg and an equal quantity of orange juice, and grated yellow rind of one orange, mix with confectioner’s sugar until a stiff dough. Mould in shapely lumps and roll in granulated sugar. This also serves for orange flavored filling for chocolate drops. Any fruit juice can be used in this same way. Any flavor desired that cannot be obtained readily from fresh fruit can be had by using extract with white of egg and cream base. ”

“ The juice of Seville oranges may be made into a syrup in the same way as that of lemons, or lemon and orange juice may be used in equal quantities. These syrups are useful for making summer drinks, and for invalids as lemonade or orangeade. ”

“ To 1 quart of strained orange juice, put 2 lbs. loaf sugar, and 9 pints of rum or brandy; also the peels of half the oranges. Let it stand one night, then strain, pour into a cask, and shake it four times a day for four days. Let it stand till fine, then bottle it.—Lemon Shrub: to 1 gallon of rum or whiskey, put 11⁄2 pint of strained lemon juice, 4 lbs. of lump sugar, the peel of 9 lemons, and 5 bitter almonds. Mix the lemon juice and sugar first, let it stand a week, take off all the scum, then pour it from one jug carefully to another, and bottle it. ”

“ The extract will be stronger if the vanilla beans are split and cut into pieces before boiling, and tied up in a very thin muslin bag.
ORANGE MILK.—Take two dozen large ripe oranges. Cut them in two; remove the seeds; and squeeze the juice into a very large and clean stone jar. Never use earthen-ware, to hold any thing acid, as the lead glazing may produce the most deleterious effects. [237] Have ready four pounds of the finest loaf-sugar, dissolved in a gallon of the best rum or brandy. Pour it into the jar that contains the orange-juice; stir the mixture well ”

“ Accessory dietary factors or vitamines, according to this theory, are supposed to play no part in the disorder, and antiscorbutics, such as orange juice, are considered to owe their efficacy mainly to their laxative properties, and to be replaceable by other laxatives such as phenolphthalein or oleum petrolatum. The efficacy of orange juice is supposed to be due to its content of citrates, and to be replaceable by what was termed “artificial orange juice,” a mixture composed of the various salts, citric acid and sucrose, in the proportions in which they are found in the natural juice. ”

“ Any of the fruit juices are good, particularly the juices from oranges, raisins, prunes, apples, pears, and cranberries. All these juices are better cooked than raw with the exception of orange juice. All children should have some fruit juice every day. For the very young baby the juices are strained through a wire strainer and a clean cheesecloth so as to remove every particle of solid matter, and there should be added an equal amount of cold, boiled water for the infant under ten months. ”

“ Peel them and cut them in halves, crossways of the cells; squeeze into a tub. The press used must be so close that the seeds cannot pass into the must. Add 2 lb. white sugar to each gallon of sour orange juice, or 1 lb. each gallon of sweet orange juice, and 1 qt. water to each gallon of the mixed sugar and juice. Close fermentation is necessary. The resultant wine is amber-coloured, and tastes like dry hock, with the orange aroma. Vinegar can be made from the refuse, and extract from the peels.
Oxford Grace Cup.—Extract juice from peeling of a lemon, and cut the remainder into thin slices ”

“ Sometimes lime or orange juice is offered as an alternative flavour to rosewater, which makes it much more palatable to Europeans. But insipid as the ordinary sherbet is, it seems the most delicious compound imaginable when it is taken, well-iced, after a long walk with the thermometer at 100° in the shade. ”

“ The wild varieties of the orange, both the bitter and the sour, although too isolated and scattered for commercial purposes, are often a godsend to the prospector in the forest covered mountains, since the juice of the sour orange mixed with a little water and sugar makes a very pleasant drink. ”

“ The most natural way for one to do would be to cut the oranges in halves, and squeeze them in a lemon-squeezer, but that will not do, for the orange-oil of the rind is extracted in such large quantities as to destroy the delicate flavor of the jelly. The proper way to do is to peel the fruit, cut it in pieces, put them in a jelly-bag, and squeeze out the juice with the hand. ”

“ Squeeze the juice of nine or ten China oranges and one Seville orange through a sieve into an earthen pan, adding a [281] quarter of a pound of double-refined sugar. Take an ounce and a half, good weight, of the best isinglass, the peel of seven of the oranges grated, and the bitter squeezed out through a towel; boil this peel in the isinglass, which must be put over the fire in about a pint of water just to melt it. Stir it all the time it is on the fire; strain and pour it to the juice of the oranges, which boil together for about ten minutes. ”

“ An orange punch isn’t just the innocent tipple that its name would seem to indicate. [Pg 184] But that doesn’t hinder its being a treat for the palate. Infuse the peel of three and the juice of six oranges with three-quarters of a pound of loaf sugar in two quarts of boiling water for half an hour. Strain and add to the juice a half pint of brandy and a liqueur glass of maraschino. And it is quite likely that you will think it needs a little more sugar ”

“ Take a lemon or an orange, grate the rind with a tin grater, put the powder in a saucer, squeeze the juice of the fruit over it, mix it well together with a spoon, then boil some sugar very high, because what you put in it is a liquor, since it is the juice and the grating of the fruit mixt together lowers the sugar, which requires the sugar to be boiled a little higher for this sort of conserve than for the others: when your sugar is boiled to the proper height mix it in your composition, and proceed on just the same as directed for the other conserves. ”

“ Green coloring
Boil sugar and water 5 minutes. Cool. Add grapefruit juice, pineapple juice, lemon juice, peppermint, and green coloring. Freeze.
Orange Ice
31⁄2 cups water
2 cups sugar
3 cups orange juice
1⁄2 cup lemon juice
Grate rinds of three oranges and one lemon into sugar, add water, and boil 5 minutes. When cold, add fruit juice. Freeze.
Orange Ice
1 cup sugar
1⁄2 cup water
1 tsp. grated orange rind
1⁄4 cup lemon juice
2 cups orange juice
1⁄4 cup water
1 tsp. gelatine
Mix sugar, water, and orange rind ”

“ Gather your Orange-Flowers, in the Morning early, when they are just open, and take the Leaves of them. Boil these gently in two or three Waters, passing them every time through a Sieve: shift the Waters often, to take out the too great bitterness, but don't boil them too soft, nor to lose their Whiteness. When this is done, make a strong jelly'd Syrup with Water and fine Sugar, and add some Juice of Lemon or Orange to it; then pour it on the Leaves of the Orange-Flowers; and when it is cold, cover your Glasses with Paper. ”

“ We make “fruit nectars” by adding lemon juice, sugar and water (the less sugar the better, a sugar syrup is preferable) to pure fruit juices and to combinations of fruit juices. Some, such as grape and black raspberry, will bear a good deal of water, but pineapple and other delicate flavored juices very little.
If pineapple is combined with another juice, let it be something without a strong, positive flavor (as orange or strawberry) , or the pineapple juice will be wasted. A strong and a neutral flavored juice, red raspberry and currant for instance, go well together. ”

“ If the oranges do not look clear, boil them half an hour, for two or three days: then boil the syrup by itself, or make a fresh one thus: pare and core some green apples, and boil them to make the water taste strong; do not stir the apples, only put them down, with the back of a spoon; strain the water till quite clear, and to every pint put 1 lb. double refined sugar, and the juice of a lemon strained, boil it to a strong jelly, drain the oranges out of the syrup, each one in a jar the size of an orange, the hole upwards, and pour the jelly over. Cover with brandy papers, and bladders. ”

“ A tablespoonful of raspberry syrup, a ditto of sifted sugar, a wine-glassful of water, double that quantity of brandy, half a wine-glassful of guava jelly, liquid, the juice of half a lemon, two slices of orange, one slice of pine-apple, in a long tumbler. Ice and shake well and drink through straws. ”

“ The refreshing and restorative properties of orange, grape, and similar fruit juices are generally appreciated, though many people hold the extraordinary belief that these are best when almost all the nourishment has been fermented out of them as in ordinary wine; but not so many even of the more advanced among us, as yet, realise the wonderful healing and anti-toxic possibilities of fresh fruits, more especially grapes. Pure grape juice has been found to act with such destructive force upon disease germs of various kinds as would appear little short of miraculous. ”

“ The fragrant white or pinkish flowers have five sepals, five petals, and branched stamens. The fruit has a leathery rind, containing large spindle-shaped cells filled with watery juice. As the fruit takes some months to ripen, it occurs on the tree at the same time as the next year’s blossoms. There are two chief varieties or sub-species, the sweet or China orange, and the bitter, bigarade or Seville orange, but the Mandarin and Tangerine oranges are sometimes ranked as a distinct species. The principal orange-growing sections [142] of the United States are Florida, Louisiana and California. ”

“ Francis, 313 Orange juice, 335 Orange or lemon brandy for flavoring, 224 Orange or lemon peel, candied, 205 Orange meringue pie, 111 Orange sauce, 87 Oranges, sliced, 324 Orange soufflé, St. Francis, 58 Orange soufflé glacé, St. Francis, 275 Orange en suprême, 78; au curaçao, 126 Orange water ice, 1 Orangeade, 222 Oysters (see Classified Index) Oysters à l'Ancienne, 50 Oysters, baked, au Gruyère, 259 Oysters, Bellevue, 315 Oysters en brochette, 286 ”

“ When oranges came in, a curious proceeding was gone through. Miss Jenkyns did not like to cut the fruit; for, as she observed, the juice all ran out nobody knew where; sucking (only I think she used some more recondite word) was in fact the only way of enjoying oranges; but then there was the unpleasant association with a ceremony frequently gone through by little babies; and so, after dessert, in orange season, Miss Jenkyns and Miss Matty used to rise up, possess themselves each of an orange in silence, and withdraw to the privacy of their own rooms to indulge in sucking oranges. ”

“ Few slices orange Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch-bowl over a large piece of ice, and just before serving add ale, Apollinaris, and slices of orange.
Fruit Punch IV 9 oranges 6 lemons 1 cup grated pineapple 1 cup raspberry syrup 11⁄2 cups tea infusion 11⁄4 cups sugar 1 cup hot water 1 quart Apollinaris
Mix juice of oranges and lemons with pineapple, raspberry syrup, and tea; then add a syrup made by boiling sugar and 44water fifteen minutes. Turn in punch-bowl over a large piece of ice. ”

“ Curaçao orange peel, 1⁄2 lb. Ceylon cinnamon. Let them soak in water; boil them for 5 minutes with the juice of 32 oranges and 14 gal. white plain syrup; then add 6 gal. 95 per cent. alcohol; strain, filter; colour dark yellow with sugar colouring.
(d) 2 oz. each essence of bitter oranges and neroli; 1⁄4 oz. essence of cinnamon; 3 dr. mace infused in alcohol. Dissolve the above essences in 1 gal. 95 per cent. alcohol, then put in a clean barrel 13 gal. 85 per cent. alcohol, 26 gal. sugar syrup 30° B., and add 1 gal. perfumed spirit. Colour with saffron or turmeric. ”

“ Those who have not been privileged to visit an orangery and there taste the nature-ripened fruit in all its golden lusciousness cannot know fully how delicious an orange may be. The orange that goes to market and must wait weeks before it can get out of the hands of the retailer and into those of the consumer is packed before it is ripe, and few fruits gathered unripe can ever be as delicious as those which have hung on the spit of the twig and toasted to a proper flavor before the sun. ”

“ Many of the smaller oranges are just as good to eat and sometimes very much better than the larger sizes, and the condition of the skin, unless it happens to be broken in any way so that germs of decay can enter, ordinarily has no depreciable effect upon the flavor. The public, of course, finally judges an orange by its sweetness and tenderness, and a large, well-colored, smooth fruit is likely to reach the market in better condition than the rougher fruit which has a marred skin. ”