Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 43

“The one thing that quickest revives a human being is orange juice.”—Dr. Paul Edwards.

“The orange is a fruit that is distinctly health-giving. Orange juice aids greatly in reducing the amount of putrefaction in the intestines of nearly all persons who are submitted to clinical laboratory tests.”—H. Irving Hancock, in “Good Housekeeping.”

The white separating membrane of the orange is rather indigestible, so in many cases it is better to use the juice or pulp only.

I am going to tell you how to “drink” oranges. First, cut the orange in halves from end to end, then cut each half in three or four pieces; place each one of these oblong cups to the lips and extract the juice, rejecting the seeds and leaving all the membrane. This method is most refreshing, if not elegant. Eaten with a spoon from the halves cut across is, next to this, most satisfying, but takes more time.

In Jamaica they peel off the outer yellow skin and cut the orange across into two unequal portions. They extract the juice and pulp from the larger stem section first, and reserve the smaller, sweeter section for the last.

Again, they peel the yellow part of the rind off about one-fourth of the way down, run the knife into the peeled end and cut away a conical portion of the pulp, thus opening all of the sections of the orange. They then suck out the juice, without any burned lips as the result.

One nice way to prepare the pulp is to peel the fruit as you would an apple, cutting deep enough to remove all the white portion of the covering; then to cut all around each section of pulp, just inside the separating membrane, when you can remove the pure pulp. Serve in glass sauce-dish, or in cups,—orange, glass or china.

Another dainty and satisfactory way of preparing an orange is to “cut two circles through the skin around the fruit about ½ in. apart and half way between the two ends. Remove all the rind except the half-inch band. Just over one of the natural separations between the sections of the orange, cut the band with a sharp knife. All the divisions may then be carefully separated one from another, while all remain attached to the girdle of yellow rind. Oranges may be laid in layers on a fruit plate, outstretched upon the narrow piece of peeling, or they may, after the several divisions have been carefully made, be closed together again. A ribbon tied around the orange over the rind girdle will preserve the spherical form and be very pretty and ornamental. It is but the act of a moment to untie this ribbon, when the sections will all lie before one in perfect readiness to be eaten.”—Clipping.