The Garden Club of the Back Bay published a cook book in the 1970’s, with recipes contributed by members. Betty Matz was then Club President, and all recipes were tested in her kitchen. Many of the recipes now betray their era – English muffin canapes, mushroom soup based casseroles, and dried processed flavoring mixes in the ingredient list. Many, however, are still delicious and classic, such as the orange dessert below contributed by former member Arlene Mannos:
Ingredients: 8 large seedless oranges, 2 cups water, 2 cups sugar, 1/4 teaspoon cream of tartar, 1/2 cup Cointreau or Grand Marnier, 1 tablespoon grenadine syrup, 8 candied violets
Peel oranges, remove pith from peel, and sliver peel into fine threads. Place in saucepan with water, sugar and cream of tartar. Bring to a boil, reduce heat to simmer, and cook until thick and syrupy – about 30 minutes. Remove from heat, stir in liqueur and grenadine. Chill.
Remove any remaining pith from oranges (left whole), refrigerate for at least two hours, then arrange in a pyramid in a serving dish. Spoon chilled syrup over oranges, placing shredded peel carefully over each orange, and garnish with candied violets. Serves 8.
