Citrus fruits:

The outer coat is the peel from which zest commeth.
The peel or rind is also known as epicarp or flavedo
It's the part you want to cut into strips for making
citrus extract, or the part you'd press for the making
of orange oil or lemon oil or lime oil. And the part
you zest and candy.

Tools to use are special zesting tools that remove the
orange part in very thin strips or a very sharp paring
knife carefully trimming off any white parts of the
peel because that part is pith and is bitter.

The inner white is the pith or the albedo, from
which commeth high blood pressure medicine, next comes
the pulp from which commeth juice and the seed: I use
it all and market some of it commercially at a health
food store.

All parts of an orange or lime or lemon or citrus
fruit can be used to make marmalade but there are
certain varieties that are best suited to make
marmalade out of.

The entire citrus fruit contains a number of naturally
occurring compounds now associated with disease
prevention.

When using the peel it MUST BE properly cleaned to
remove the poisons that has been sprayed on them from
bloom til it reaches your homestead. Every minute of
its life is met with poison spray, chemical sprays for
one thing or another. Eye appeal for instance has its
own spray. As does a coating to keep it looking crisp
and fresh on the outside even tho it's half rotted
inside.

In South America, a dozen whole, peeled oranges are
boiled in 3 pints (1.41 liters) of slightly sweetened
water for 20 minutes and then strained and the liquid
is poured over small squares of toast and slices of
lemon and served as soup.

Oil of petit grain is made from the leaves and young
shoots. Orange oil is one of the most difficult to
preserve, the most satisfactory method being to add 10
per cent of its volume, of olive oil. The method most
followed for extraction of the oil is by distillation,
which yields a higher percentage of oil than
maceration or absorption in fats and volatile
solvents.

Fresh citrus juice (for rheumatism), 4 to 6 fluid
ounces. Oil, B.P., 3 to 5 minims. Juice, B.P., 1/2 to
4 drachms. Tincture, B.P. and U.S.P., 1/2 to 1 drachm.
Syrup, B.P., 1/2 to 4 drachms.

http://www.unctad.org/infocomm/anglais/orange/characteristics.htm

(Recipe) Orange Pound Cake

1 lb butter
1 lb powdered sugar
2 T grated orange rind/zest
6 large brown eggs
3 1/2 c sifted all purpose flour
1/2 t mace
1/4 t canning salt
1/4 c orange juice
1 c apricot jam, strained
2 T shredded orange peel

Preheat oven to 350 degrees F. Cream butter until
light and fluffy. Gradually add sifted sugar and rind.
Cream thoroughly. Add eggs, one at a time, mixing well
after each addition. Sift the flour before measuring,
then combine the dry ingredients. Sift. Gradually add
sifted dry ingredients to butter mixture. Add orange
juice and combine thoroughly. Turn into buttered and
floured 10-inch tube pan. Bake at 350 degrees F for
50-60 minutes or until toothpick inserted in center
comes out clean and cake is golden brown. Cool for 5
minutes. Turn into wire rack and cool thoroughly.
Brush with jam and top with orange peel. If you try to
make a pound cake with margarine or shortening you
will end up with a tasteless mess. Butter is the major
taste in a pound cake; even if it weren't, butter and
margarine have different properties in baking, and
this recipe is adjusted for butter. Don't make this
cake if you don't have an electric mixer or strong
wrists. I figure I spend nearly half an hour beating
butter and such when I make this cake. Also, this cake
is easier to handle if you have a tube pan that comes
apart into two pieces. 1 hour baking.
http://www.ultimatecitrus.com/oranges.html#Orange%20Pound%20Cake

Sauce For Fruit

1 c of orange juice
1 c sugar
some lemon and/or orange peel
1 T Grand Marnier
1 T of orange flower water
cinnamon, cardamom, ginger, or nutmeg
Actually the second isn't very different but a little
thicker. Bring 1 cup of orange juice (you can mix in
smashed berries for color and more flavor) and 1 cup
sugar and some lemon and/or orange peel to a boil and
simmer for 10 minutes. (You can add cinnamon,
cardamom, ginger, or nutmeg but only a tiny
amount!!!!) Strain the stuff and let it cool. Mix in
one tablespoon Grand Marnier and for a really neat
addition a tablespoon of orange flower water. I have
topped fruit pastries with this stuff, but I expect it
would be very good to dip fresh fruit in.

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http://groups.yahoo.com/group/organichomesteadinggardening/