Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1876-12-09
H9w to Use Ounces.

.j,n skins over tiic nfc III i p''.N
ind ,,leN-pau, and let ihsui coos
haf an hour; tiIen sti'.'f'''" ''it
,ers az seeds, cover tue;'l WIZ c'.'"'
-, TEA zine. til;..f pu k"! =" ,i;A "''':ei,
and l.; 5hetn cep "a Ia; '."'t. "I'
NOT coax. Cat ne ;rii@ ."i'' a''+''
er-, uc, ii lug. ia" ei5i>S; ';''et
them So; b wa,er III :. v,''; '':.:'i ''''c'
kettle. and stew .eisiy n:'':i H"' "a"
thrust et.a:y ,a;Oa:5l ti'eih; t''."
the,. strait. Oh tie liquid i;oH inc
si,l,:s. ::,,t "a ih.i,'ii ~ We'll iei''iE
Il Il, ;;t,..i -! ,,.'.ss. i's>'3-'t ih
.h..; .,,.ii..:,o, ';;"' - = s.''''' 80
a.. :: III ! !, - = as. go 49,
,.,,.,c.. on u; late Aid 81. away 70
c,ul. :; :, c.r qui.ces are tfea'td III
THIS way ii.cy will not BE- 50 Likely to
harden rs when the sn5ar-cooked
with item.
,,.,,aAL.pE.-This may be made
with the ounces alone or with ounce
and apple. Equal parts of the latter
will lie sufficiently highly favored for
ordinary use. Prepare the ounces
first, and while the apples are III
preparation, stew The 4ulnce-sklns
and steep the seeds according to IL
rections already given. When this
juice is ready put the ounces 60 stew
in it, and when they are half done
add the apples and water enough to
prevent their burning. Cover close
and stew gertly, and when very well
done remove from the fire, stir with a
wooden spoon Or mash with apestle,
and strain through co.anler. The
softer portions cliuging to tho skins
may also be rubbed through the col
ande- and added to it II the apples
are zct sufficiently sweet, sugar
shou;:;: TO added just before the fruit
is renewed from the fire and scalded
in. 8 mailer proportion OF ounces
will adj very agreeable flavor to an
apple matmaiade.
OUNCE PUDDING SAUcE.-Stew the
skins of ounces and steep the seeds
in the same water. Drain off the
water until the mucilase appears 10
be all dissolved. This will require
six or eight hours unless much time
is spent in rubbing aud working
them. Make little thicker than Is
required for the sauce; then add the
juice If stewed ounces sufficient to
favor to the TASTE; add sugar also to
the taste. Boil ul' rnce and serve.
This may be c;,.::'..l for future use,
and 50 may all the preceding prepar :
tons.
OUNCE TR1FLE.-Take thin slices OF
Graham bread, or new (not warm)
gems; soak theta in the pudding
sauce, as prepared above, until soft ;
spread each piece with the marmalade
and then pile them up in glass
dish. Smooth this over with the
marmalade, and just before serving
strew it over with strips of blanched
almonds, or better still, frost 1t with
finely ground dessicated cocoanut,
evenly or in fancy figures.
APPLES AND OUNCES. stewing
these together the ounces will usual
" require to stew the longer. The
proportions may be guided entirely
by taste. A small proportion OF
ounce will often flavor its quantity
of apple, and if the apples are sweet
no sugar at all may be Leeded. II it
be desired that the apple remain
whole, they must be stewed very
gently and removed from the fire as
soon an rs done.
PEARs AND QUNcEs.-Prepare the
ounces as above and add to them,
as soon as they commence cooking
an equal quantity Of pears, more u
less. according to the favor of each.
The pears should be pared, cored,
and cut to harmonic with the
ouiuces. If the pears are sweet
and in large proportion, less sugar
will be required. Add the juices Of
the skins and seeds, as above, and
serve cold.
OUNCE TARrs.-Make crust with
ga" oatmeal, wet with one part water
to three oatmeal and bake in patty
pans: fill with marmalade and sprinkle
over or ornament with ground dessi-
Gated cocoanut. Another mode is to
split open fresh gems, take out a
little of the inside if desired, fill them
up with marmalade, and sprinkl g
over with the dessicated cocoanut.
BAKED Qu1NcEs.-Stew them as for
ounces alone. When they are tender
in q nappy, cover them with the
Juice, season them to the taste, cover
them with plate, and let them stand
il q moderate oven and bake gently
two hours.