Satsuma and Citrus Recipes


Grate the rind of three lemons, squeeze the juice, add three cups of sugar, the yolks of six well beaten eggs, two cups of sweet milk, four tablespoons of cornstarch.
When done have ready the six whites beaten to a stiff froth with four tablespoons of sugar.
Spread over the custard and bake a light brown.


1 cup of sugar
1 tablespoon of butter
yolks of two eggs
1 cup of boiling water, juice and grated rind of one lemon
1 tablespoon of cornstarch dissolved in water.

Stir the cornstarch into the hot water, cook until clear, then add butter and sugar.
when creamy and nearly cook , add the lemon and beaten eggs.
Fill the crust and cover with a meringue made of the whites of three eggs well beaten.
Add (still beating) three tablespoons of powdered sugar and one tablespoon of lemon juice.
Spread on pie and brown.


2 eggs to each custard
1 cup of sugar
1 tablespoon of sifted flour
juice of one lemon
1 teacup of boiling water

Boil all this till it thickens, stirring constantly.
Cook the pastry before pouring the custard in, as it does not have to be cooked.


Peel and cut in slices four large oranges, remove the seeds and lay in dish or pan.
Sprinkle over this one cup of sugar.
To one quart of boiled milk add the yolks of three eggs, one-half cup of sugar, two tablespoons of cornstarch.
Let boil and thicken, then cool before pouring over the oranges.
Beat the whites with one-half cup of sugar.
Spread over the above, put in the stove until it becomes a light brown. Can be served cold or hot, or use pineapples instead of oranges.

FIVE 3's and ICE

3 bananas
3 oranges
3 lemons
3 cups of sugar
3 cups of water

Mash fruit, mix and freeze.


2 cups sugar
1 Tablespoon all-purpose flour
1/4 teaspoon salt
1 Tablespoon cornmeal
1/4 cup strained lemon juice
Grated rind of two lemons
1/4 cup milk
1/4 cup melted margarine
4 large eggs, room temperature
1 unbaked pie shell (9 inches)

In a large bowl mix dry ingredients.
Add lemon juice, rind, milk and melted margarine.
Add eggs one at a time and beat well.
Spoon into pie shell and bake in preheated 350 degrees F. oven for 50 minutes.
Serve cold at picnic site. (Serves 6-8)


Split cake into 3 horizontal layers. Spread Orange Glaze between layers and on top and sides.

1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon fresh lemon juice
2 Tablespoon grated orange peel
1 cup fresh orange juice
1 cup Colonial Granulated Sugar
2 Tablespoon butter

Combine sugar and cornstarch in sauce pan.
Add juices slowly and stir until smooth.
Add remaining ingredients.
Cook over low heat until thick and glossy.
Cool and spread on cake. (If heavier glaze is desired, double recipe.)


2/3 cups lemon juice
1-1/3 cups sugar
6 eggs, separated
1 package plain gelatin
1/4 cup water
1 - 9 or 10 inch angel food cake
1/2 pint cream, whipped

Combine lemon juice, two-thirds cup sugar, and egg yolks and cook in top of double boiler until thick. Dissolve gelatin in water, and add to this mixture.
Cool. Beat egg whites until stiff and add two-thirds cups of sugar.
Fold into the cooled custard mixture. Tear angel food cake into bite-sized pieces and alternate layers of cake and above mixture in a large tube pan.
chill for several hours. Turn out of pan and frost with whipped cream.


1 envelope gelatin
4 eggs separated
1 cup of sugar
1/4 teaspoon salt
1/2 cup freshly squeezed lemon juice
2 teaspoons grated lemon rind
1 cup of Heavy cream (whipped)
9 inches of Chocolate crumb crust (1 1/4 chocolate crumb finely crushed, 1 tablespoon sugar, 1/4 cup of oleo, thin crumbs and sugar gradually add oleo, press into a 9 inch plate)

Dissolve gelatin in double boiler
Beat egg yokes well
Gradually beat in sugar and the salt
Stir in gelatin and lemon juice stirring constantly
cook over boiling water until slightly thickened and gelatin dissolves (about 8 minutes).
Add lemon rind
Chill until mixture mounds just slightly when dropped from spoon
Beat egg whites until soft peaks form when beater is withdrawn.
Gradually beat in remaining half cup sugar until whites hold stiff straight peaks when beater is withdrawn
Fold into chilled lemon mixture
Fold in 1/3 of whipped cream
Put in crust
Top with balance of cream
Chill until firm

Juicing Satsumas:

Squeeze and pour the fresh juice of Satsumas into an ice cube tray, then cover with plastic wrap to maintain freshness. Freeze. Once juice cubes are frozen, remove from tray and store in a zip lock plastic bag until ready to use.

Freezing Satsuma segments:

Peel and separate the Satsuma segments after the fruit is harvested. Distribute the segments on a cookie sheet and freeze. Once segments are frozen, remove from tray and store in a zip lock plastic bag until ready to use.