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One twentieth century style of pomander is made by studding an orange or other fruit with whole dried cloves and letting it cure dry, [19] [20] after which it may last many, many years. [ citation needed ] This modern pomander serves the functions of perfuming and freshening the air and also of keeping drawers of clothing and linens fresh ...
A candle pushed into the centre of the orange, then lit, representing Jesus Christ as Light of the World; A red ribbon wrapped around the orange or a paper frill around the candle, representing the blood of Christ; Dried fruits and/or sweets skewered on cocktail sticks pushed into the orange, representing the fruits of the earth and the four ...
Make several incisions in the rind of a lemon, stick cloves in these, and roast the lemon by a slow fire. Put small but equal quantities of cinnamon, cloves, mace, and allspice, with a race of ginger, into a saucepan with half a pint of water: let it boil until it is reduced one-half. Boil one bottle of port wine, burn a portion of the spirit ...
The Cara Cara navel orange, or red-fleshed navel orange, is an early-to-midseason navel orange noted for its pinkish-to-reddish-orange flesh.. It is believed to have developed as a spontaneous bud mutation on a "standard" Washington navel orange tree.
A black maidservant kills the orange maiden and takes her place, while she becomes a lovely little bush, from which she exits to act as the mysterious housekeeper for an old washerwoman. Later, the orange maiden, named Nänä Gâzor, and other women are invited to the castle to tell stories and work. [136]
8 cloves garlic. 20g fresh ginger. 20g fresh chives. 200g fresh spinach. 1 large avocado. 1 lime. 2 red chillies. 280g extra firm tofu. 2 flatbreads. 400g tinned coconut milk. 400g tinned ...
Neapolitan presepio at the Carnegie Museum of Art in Pittsburgh. The practice of putting up special decorations at Christmas has a long history. In the 15th century, it was recorded that in London, it was the custom at Christmas for every house and all the parish churches to be "decked with holm, ivy, bays, and whatsoever the season of the year afforded to be green". [4]
Orange blossom essence is an important component in the making of perfume. Orange blossom petals can also be made into a delicately citrus-scented counterpart to rosewater, known as "orange blossom water" or "orange flower water". It is a common ingredient in French and Middle Eastern cuisines, especially in desserts and baked goods.