"Spareribs and Oranges"

Paddleford's first article in the series "How America Eats" found her at the kitchen door of Mrs. John Powell (mother of Coralyn-age 6), 25 miles out of Los Angeles, California at the foot of Mount Wilson.

The article, "California: Citrus Secrets" is all about oranges: eating and cooking with them.

Recipes:

Take an orange, peel, cut into sections, cut sections in half, dust with powdered sugar. Enjoy!

Take an orange, peel, cut into round sections, dust sections with granulated sugar or powdered sugar, top with moisten grated coconut.

Citrus Spareribs
4 pounds spareribs
1 large lemon
1 large orange
1 large onion
1 cup ketchup
1/3 teaspoon Worcestershire Sauce
1 teaspoon chili powder
1 teaspoon salt
2 dashes Tabasco Sauce
2 cups water

Cut ribs into serving-size pieces. Place in shallow roasting pan, meaty side up. On each piece arrange slice of unpeeled lemon, slice of unpeeled orange and a slice of onion. Roast in hot oven 450 degrees F. for 20 minutes. Combine remaining ingredients, bring to boiling point and pour over ribs. Continue baking in moderate oven, 350 degrees F. until tender, about one hour, basting twice. Yield 4 to 6 servings.


I love the orange sections dusted with powdered sugar!

Source: This Week Magazine, February 13, 1949, pp. 28-29.

Clementine Paddleford

Clementine Paddleford Papers