Orange Baskets for Jelly

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 14 days ago
Not a recipe
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Ingredients (0)
No ingredients extracted.
Instructions (13)
  1. Select large oranges.
  2. Mark the handle of the basket evenly across the stalk end of the fruit with the back of a small knife, or with a silver one, ensuring it is quite half an inch wide.
  3. Trace a line across from one end of the handle to the other exactly in the middle of the orange.
  4. Mark the other side in the same way.
  5. Cut just through the rind with the point of a penknife, being careful not to pierce the fruit itself.
  6. Using a tea or dessertspoon, take of the quartered rind on either side of the handle.
  7. Pass a penknife under the handle itself.
  8. Gently work the point of a spoon between the orange and the basket until they are separated in every part.
  9. Take the fruit between the thumb and fingers, and carefully press it out through one of the spaces on either side of the handle.
Filling the Baskets
  1. Fill the baskets with any of the jellies for which receipts are given.
  2. Ensure the jellies are nearly cold before pouring them in.
  3. The jellies ought also to be very clear.
  4. Alternatively, some baskets may be filled with ratifias and dished alternately with those which contain the jelly.
Original Text
TO MAKE ORANGE BASKETS FOR JELLY. The oranges for these should be large. First, mark the handle of the basket evenly across the stalk end of the fruit with the back of a small knife, or with a silver one, and let it be quite half an inch wide; then trace a line across from one end of the handle to the other exactly in the middle of the orange, and when the other side 467is marked in the same way, cut just through the rind with the point of a penknife, being careful not to pierce the fruit itself; next, with a tea or dessertspoon, take of the quartered rind on either side of the handle; pass a penknife under the handle itself; work the point of a spoon gently between the orange and the basket, until they are separated in every part; then take the fruit between the thumb and fingers, and press it carefully out through one of the spaces on either side of the handle. Baskets thus made may be filled with any of the jellies of which the receipts are given here: but they should be nearly cold before they are poured in; and they ought also to be very clear. Some of the baskets may be filled with ratifias, and dished alternately with those which contain the jelly.
Notes
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