Preserved Oranges

Preserved Oranges

Peel good-sized oranges, cut in ? inch slices and cover with cold water, allowing ? pint to each orange. Let stand 24 hours. Cook until tender. Add ? pint of sugar and the juice of 1 lemon for each orange. Cook until transparent. Place in jars, cover with syrup and seal.

Creole Oranges

2 cupfuls of sugar
? cupful water
1 tbs lemon juice
6 oranges

Boil the sugar and water together for 5 minutes and add the lemon juice. Peel the oranges, slice. Cook a few slices at a time in the syrup about ? minutes. Place on a flat dish, pour the remaining syrup over the fruit, and chill on ice. Creole oranges may be served with whipped cream

Orange Syrup

1 cup sugar
1 cup boiling water
1 tbs lemon juice
? cup orange juice
grated rind of 1 orange

Boil sugar and water 5 minutes. Add the fruit juice and grated rind and continue boiling until the right consistency to pour.