Evening star. [volume] (Washington, D.C.) 1854-1972, 1871-11-11

FRkSERNlNG, CANNING, BAKING, PICKLING.
To Preserre ONiHces-wash the fruit peel il.
ness, throw these In cold water Then
remove them to the kettle, cover with hot
water, put on the lid, and stew until tender.
For the syrup, use half a pint of the water
the qainces are boiled in 10 each pound of
sugar, aud use pound for pound of sugar and
fruit when the syrup boils, skim carefully.
When clear, put in the fruit, boil gently until
the fruit looks clear, fifteen or twenty minutes
Take II out and lay IL a dish TO cool little
and then put it in jars; I'LL il up with the syrup
which must boil until il thickens little. Ii
canned, less sugar is required in proportion and
the cans should be filed while hot, and imme-
diately sealed
Pare, quarter, and core them, saving both skins
and cores Put the ounces over the fire with
just water enough to cover them, aud simmer
until they are SOFT, but not until they begin to
break. Take them out carefully and spread them
upon broad dishes to cool Add the parings seed
and cores TO the water in which the ounces
were boiled, and stew, closely covered, for
An hour. Strain through q jeily-bag and to
every pint Of this liquor allow a pound of
sugar. Boil up and skim it, put in the fruit
and boil fifteen minutes. Take all from the fire
and let it stand twenty-four hours. Drain of
the strip and let il come to a boil; put in the
ounces carefully, and boil another quarter of
AN hOu ak on them up Is dry as possible and
me hottest sunshine you can find. Boil the
syrup until il begins to jelly; fill the Jars two
thirds full and cover with the syrup. The pre-
serves should be of fine red. Cover with bran
died tissue-paper.
OUNCE JELLY.-Take the pairing, cores, and
scraps of fruit, also the liquor that the ounces
Of water to one pound of parings and cores.
Boil them until very soft; strain through q linen
bag. To each pint Of strained juice allow one
poGnd Of Ssg sor If the
20 boil the syrup after the sugar is added
Boil liquor i've minutes and stir in
sugar quickly until melted, then pour into
forms. The flavor of the fruit Is better
preserved by this method. If, however, the
sugar is boiled in the liquor, test il after boil
ing awhile by holding spoonful in the open
air; II will soon CONCEAL If all is right. 1t is
an Improvement to pour some of this jelly
ever the preserved ounce, having less of
fruit in the jars. In making ounce jelley it is
ainsmportant to have well-grown fruit. Ounce
jelly Is less apt 10 be ropy" if portion of the
seeds are removed from the cores.
Ounce Ncrm1idde.-Prepare the fruit, which
need not be of the best quality, in the same way
as for preserving. Then cook until tender enough
10 mash or strain, add sugar in the proportion of
pound for pound, and let the fruit be mixed with
the sugar for few hours before cooking; stew
the whole gently for half an hour. The mas
when cold will have .jellied" appearance. This
IL excellent for tarts.
Ounce Florenans.-Tol pint of stewed ounce
tstrained or mashed) add one quarter of pound
OF sugar, beaten with half teacupfui of fresh
butter; yolks OF four eggs well beaten and added
gradually to the hot ounce. Flavor, If prefer
Ecu, Win nutmeg or lemon rtnd, but the pure
havor of the ounce Is best whip the white of the
eggs TO a stiff froth; stir this lightly into the
mass before baking, and do not smooth the top
Sin pulverized sugar over the top, and bake
until II Is brown and Of the consistence of Gus
taId-
QaiRce Aerin9as.-Prepare the same as for
1lorentine, and bake. Reserve the whites of
the eggs, and beat them TO a stiff froth, adding
one pound of pulveriZed sugar and a little
lemon-juice; spread the mixture over the top of
o custard, and replace In the oven for a fs W
moments. Can. be eaten cold for desert or
luncheon.
Qrinees Bdked,-This makes a delicious dish
Tor luncheon Select well-ripened fruit, core
and MI the open center with sugar; do not peel.
Bake In very hot oven; when the fruit Is nearly
done, sprinkle fine sugar over 1t. Let the fruit
remain in the oven until thoroughly baked.
Serve with cream and sugar. Some persons may
prefer the flavor impaired by the seed. In this
making few incisions on the surface.
QsiRce Sreet- Piekle.-Peel, core, and halve the
fruit carefully; cover well with water, and boil
slowly until tender; then place the fruit on
Dish For nine pounds OF fruit, weigh four
pounds Of sugar, one pint OF the best vinegar,
two tablespoons of whole cloves, two of allspice
one Of mace, two of crushed cinnamon (tie the
spices in Lace. Cook all OF these in the syrup.
To avoid crowding the fruit In the syrup boil
only portion at a time. Let each lot cook for
hfteen minutes, then take il out carefully and
put II in jars, placing fresh fruit In the boiling
kettle. Continue boiling fruit until all Is
finished, and then fill up the jars with the boil
Ing syrup. Seal while hot. More vinegar nav
be used II preferred-the ounces are acid and
DO not require as much as other fruits-Hearts