CROQUANTE OF ORANGES.
Let the peel and all the white pith be carefully removed with the
fingers from about a dozen sound, and not over-ripe, oranges; then
divide them by pulling them into small sections with the fingers,
taking care not to break the thin skin which envelopes the juicy pulp,
then place them on an earthen dish. Next, put about one pound of the
finest lump-sugar into a sugar-boiler with sufficient spring water
to just cover it, and boil it down until it snaps or becomes brittle,
which may be easily ascertained thus: take up a little of the sugar,
when it begins to boil up in large purling bubbles, on the point of a
knife, and instantly dip it into some cold water; if the sugar becomes
set, it is sufficiently boiled, and will then easily snap in breaking.*
The sugar should now be withdrawn from the fire. The pieces of
orange stuck on the points of small wooden skewers, must be slightly
dipped in the sugar, and arranged at the bottom and round the sides
of a plain circular mould (previously very lightly rubbed with salad-
oil), according to the foregoing design. When the whole is complete,
and the sugar has become firm by cooling, just before sending to
table, fill the inside of the croquante with whipped cream seasoned with
sugar, a glass of maraschino and some whole strawberries, and then
turn it out on to a napkin, and serve.