Licence: In copyright
Credit: 365 orange dishes : an orange dish for every day in the year. Source: Wellcome Collection.
Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.
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![are melted and the liquid is lukewarm; strain through muslin and when it begins to stiffen, beat with a wire whisk until light and frothy and pour into a mould. Serve ice cold with custard. 22. —Orange Cream Sauce. Rub io lumps of sugar on the rind of i large orange and dissolve them in the strained juice of the orange. Melt i tablespoonful of unsalted butter, add i tablespoonful of flour, and cook without browning for one minute; add i cupful of thin cream and the orange syrup; stir well and serve hot. 23. —Imperial Orange Pie. Beat the yolks of 2 eggs with 1 cupful of sugar; add 1 cupful of sweet milk stirred smooth with 2 tablespoonfuls of flour, the juice and the grated rind of y2 an orange and ]/2 tablespoonful of butter. When smooth, add the beaten whites of 2 eggs and bake in a lined pie tin for forty minutes. 24.—Orange Dressing for Fruit Salads. Strain the juice of 6 large oranges and 2](https://iiif.wellcomecollection.org/image/b21506073_0119.jp2/full/800%2C/0/default.jpg)
