Try Fresh Orange Treats
Vanilla ise cream can be
“dressed up for company”
with a Fresh Orange Sundae
Topping made like this—
FRESH ORAGE SUNDAE
TOPPING
3 to 4 oranges, peeled and
cut into bite-size pieces
1 cup sugar
15 teaspoon salt
Chopped pecans
Combine pieces with sugar
and salt. Bring to a boil; sim-
mer for 10 minutes, Serve
chilled over scoops of ice
cream; sprinkle with chop-
ped pecans.
* * *
ORANGEY FRENCH TOAST
Using your favorite recipe,
prepare bread for French
toast. Sprinkle bottom of
shailow baking pan lightly
witii about 14 cup of brown
sugar and a cinnamon; driz-
zle with 3 tablespoons melted
butter and 1 tablespoon grat-
ed orange peel. Arrange egg-
dipped bread slices over sug-
ar mixture in pan and bake
at 400 degrees for 20 minutes
Pee! 2 to 3 oranges; slice in-
to cartwheels. Serve baked
Freach toast, sugared side
up. topped with orange slic-
es and a dusting of confec-
tioners’ sugar.
¥ * *
FRESH ORANGE-NUT
SNACK LOAF
1 orange, unpeeled
~ 24 cup sugar
2 tablespoons water
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon soda
15 teaspoon salt
1 egg, beaten
24 cup milk
1 tablespoon melted butter
or margarine
1 cup broken nut meats
Cut orange into quarters
and place in electric blend-
er. Cover and blend until
finely chopped, (or put thru
food grinder). Combine
cup sugar and water in
saticepan. Bring ti a boil ov-
er medium heat, stirring un-
til sugar is dissolved. Add
orange and cook until thick,
about 15 minutes. Remove
from heat and allow to cool
while preparing remaining
ingredients. Sift together re-
maining sugar, flour, baking
powder, soda and salt. Com-
bine beaten egg, milk, melt-
ed butter and cooled orange
mixture. Add all at once to
dry ingredients; stir untii
just blended. Mix in nuts.
Grease bottom of 9x5x3-inch
loaf pan; turn batter into
pan. Bake at 325 degrees for
55 minutes or until it tests
done. Cool in pan. 10 min-
utes; . remove and place on
wire rack until cool. Tightly
wrap and store in refrigera-
tor overnight for easy slicing.
* * *
ORANGE WINTER WONDER
PUDDING
1 package (3%; oz.) instant
vanilla pudding
1% cup milk
1, cup chopped walnuts
145 cup chopped dates
1 tablespoon grated
orange peel
Orange Wonder Sauce*
Combine pudding and miik
according to package direc-
tions. Stir in remaining in-
gredients. Spoon into individ-
ual serving dishes or turn
into 1-quart bowl. Chill un-
til firm. Serve with chilled
Orange Wonder Sauce.
*ORANGE WONDER SAUCE
2 oranges
Boiling water
2 envelopes unflavored
gelatine
14, cup sugar
APPLEY'S
GLASS GARDENS
Daily Floral Deliveries to All
Hospitals and Funeral Homes
PHONE 426-3611
17 East Market Street
MARIETTA
AND
COLUMBIA
FLORISTS TELEGRAPH
1
5 cup sugar
1% cup water
1 tablespoon lemon juice
Cut oranges in
squeeze to yield 34 cup juice;
set juice aside.
shells
scrape with edge of spoon to
half and
Cut
quarters
orange
into and
Re
remove as much
membrane from peel as pos-
sible. Cut peel into very thin
julienne strips; cover with
boiling water and cook five
minutes. Rinse and drain.
Soften gelatine in orange
juice. Combine sugar and
water in small saucepan;
boil 5 minutes. Stir in gela-
tine mixture, julienne orange
strips and lernon juice. Chill.
JACKETS
PANTS
SPORT SHIRTS
SWEATERS
GLOVES
Fall and Winter Merchandise
20]
BARGAIN TABLE
1, PRICE
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of whitePAGE TWELVE
THE BULLETIN, MOUNT JOY, PA.
WEDNESDAY, JANUARY 26, 1966
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