New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-10-22
OUNCE PRESERJES.
HOW To MAKE JELLY AND MARM\INDr.


Among the last "preservings" OF the household
,re ounces and appIes These may be prepared
a. late as Indian summer. when the fruit having
been picked for some time ana Kept IN the mousse
IS in prime condition for use. There are S'N'r'
varieties OF ounces in market. The large appe
oulnce is the best for preserving. not only because
~ its size but It's smooth. regular growth u is
floubtful whether ounces are ever sold IN market
bv the names Of the ain rent varieties or that r.
tail marketmcn could recognize the differences.
Tho purchaser must use her eyes ana purchase
he largest and finest looking ones she can obtain
FOR preserves. ounces are the only irut oi small
.,zc that are sold by the piece. Two or three
cents is n good price to pay for one OF them. II
ripens well after it has been picked. For marina
i,des and ellics IL Is not necessary 20 get IN" I'm
est fruit Smaller and less expensive ounces are
elly as fine in flavor.
For preserving ounces In quarters allow thr''-
ouarters Of a pound 81 sugar 10 pound 81 iru!i.
peel them saving the peel for jelly. but do not A.
e,,ut IN save more than a quarter ~ the cores as
too large proportion Of The ceres In jelly gives 700
elutinous flavor Quarter the ounces after cor
ing them and lay the quarters In a stone jar. In
, Gun OF water to very five pounds Of quinc"s.
Set the lars in boiling winter ana lct the ounces
cook I'm this way until they are tender enough 10
h. readily pierced with broom straw, but not
I'll they break to pieces. II viii take several
hours when they are tender III them out and
~ II in five pounds ~ fruit Let this Juice boil
down for about ten min Ies Then adj the SUI
gar and then the ounces. when should De b"l'i
about tire. minutes in the syrup Seal th" ounces
ND hot having poured the syrup oyer tn" syrup
yyiu turn 10 a light Jelly lrounl the fruit and the
preserves should be- brilliant red. II they are
not properly coorc1. 1t may be- due 10 an Inferior
Kind Of ounce as there is Kind called pear
ounce" which cannot be treated in this way. but
requires long cooking In he syrup 10 bring out
the proper color. When cooked long enough 1t is
said that this inferior ounce makes a preserve
that IS satisfactory In Hayor. II is tougher tnan
the apple ounce. and not likely TO break To
pieces with long cooking. \ satisfactory
ielly may be made from the peongs and quar-
ter Of the Of the ounces used for preserving
Or for marmaladc; but IT is better To- add these
peelings and cores to he ounces that may De- set
aside for jelly that here viii be a larscr pros
uortion of pulp from which 10 extract juice. \
much better favored jelly IS produced in this way.
TO make jelly, cut mp iity ounces 10 not peer
Or core them. but merely remove the flower and
stem and any WOrm-rat-n spots. cat the ounces
into quite small pieces and put them in an carth"n
lar with "A cup OF water 10 every i've pounds II
fruit Place the jar up to It's neck in Boiling Wa
ter In large iron kettle, and let the ounces cook
in This way for two or three hours until the
the jar from the boiler and strain tn juice from
the pulp. pressing the pulp with the hands to cN-
an hour longer and then measure IT, allowing a
Juice and sugar boil together for about ten min
uics Then test IT, II II Is ready To form strain
IT into bowls Cover them with branded pa
pcrs and seal them mp
Marmaladc Is made in exactly the same way as
Jelly. except that the pulp b. pressed out through
a sieve instead Of the juice bcing strained out
through Il cloth. Add about three-quartcrs of a
pound Of sugar to every pound Of pulp. cook IN,
pulp for one hour before adding the sugar and
with the sugar until II seems firm Test II by
n it curls before The finger it Is done An ines.
| pensive and excellent marmaladc Is made OF half
| nulnccs and half "pOund-sWcet' apples. II is
quite as nice as, II not better than, marmalade
| OF ounce alone.
ounces are sometimes spccd. but hardly
think II IL wise to a fruit that * excellent
! for jecs and sweet prc1-rvcs in any other way,
when inferior fruits are much letter for splclnS.