The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1894-11-03
THE HON E.
The Ounce.

Gan De uSeu Tor lItGle else except 60 auu
flavor to the plain dish of apple sauce.
The best ounces are the large apple
ounces, which make such beautiful red
preserves. Some fable says that the
ounce and not the orange was the COL
den apple of Hesperides. Certain it is
that the ounce is one Of the Oldest of
fruits, and was in use in early English
times, and even in ancient Greece.
Ounce Jelly is one of the easiest jellies
made, and therefore one of the best for
the amateur to attempt. Cut the ounces
into bits. without peeiing them, and
put them in a porcelain kettle, with
little water in the bottom to prevent
their burning. Put in II the ceres that
are not wormy. Cover the ounces close
ly, and let the juice gradually draw out,
until the whole mass is soft liquid
pulp. Squeeze this pulp through linen
cloth, and measure the juice. To every
pint Of juice add pound of sugar. Boil
up the sugar and juice unil they turn to
a Jelly. 1t requires to be boiled from
half to three-quarters of an hour, accord
ing to the amount OF water that was
added. Long boiling tends to make the
jelly light and clear colored hut it
should not boil long enough to be stringy
and tough.
A most delicious jelly is made of one
half pound pippins aud one half ounces
This apple and ounce jelly is more deli.
cate than jelly of pure ounces. and is
especially nice for layer cakes and pud
dings. For jelly use the ordinary small
ounce or the large smooth ounce. 10
preserve ounces core, pare and quarter
them. Lay aside the cores and parings
and any imperfect pieces for marmalade.
Drop the pared ounces in boiling water
and cook them until they are just tender
enough to pierce with straw. Then
put them in bottles. Make syrup of
the strained water in which the ounce
have been cooked, allowing two pounds
of sugar toa pint Of water and three
quarters of pound of sugar to every
pound OF ounces. When this syrup is
boiling hot pour.it over the ounces in
the jars. Seal them up amt cook them
for ten minutes longer, the jars set in
water boiling around them. A rich,
we'll favored ounce treated in this way
makes preserve in which the syrup
forms light Jelly around the pieces of
ounce.
To make nice marmalade, add about
one-qaarter pippin apple to the skins.
cores and pieces laid aside. Add any
N.Y. az laft xU1,inh ana
boiled. Let the fruit boil for half an
hour, then strain it through colander
fine enough to strain out all the seeds,
but coarse enough to allow the pulp to
90 through. Allow three quarters of
pound of sugar to a pound of fruit. and
let tee whole mass boil for an hour and
a half longer. N. Y Tribuae.
The New Skirt.
The variety in new gowns, and also
much OF their chic, lie in the skirt. No
one style is preferred above all others.
There ara seldom two skirts precisely
alike, yet all are very plain. All are
made iull at the loot and scant at the
top, but they are of most various widths.
Each famous Paris house has it's own
models. differing from those of its neigh
pors in many ways, particularly in the
mum Der of hreadths and in the way of
supporting them, whether by steels,
hair-cioth, canvass. or crinoline, or
by emitting all interlining in favor of
very soft folds. New fabrics require
different treatment, and the cut varies
as the skirts are meant for the house
or the street, for driving or walking,
for general use or for dress or evening
wear. The skirts are appropriate for the
short or tall, the stout or the slender
figure, and thus something satisfactory
to all tastes is found, ana there is fair
promise of much individuality in dress
when the new gowns are worn.
The line OF taffeta or of percaline is
first fitted on the wearer, and wit as
much care as is waist lining. IL darts
are necessary to fit the hips they are now
often in the lining only. All the
breadths of the lining are sewed togeth-
er, and ecru canvas or gray hair cloth is
basted smoothly on the seam sidee, ex-
tending to tho top Of the four back
breadths, and about ten inches deep
across the front aud sides. The wooden
outside breadths having been sewed TO-
gether the skirt and It's lining are Joined
by seam around the foot, then turned
with all seam inside, and tackled occas-
ionaily in the seams with blindlstitches.
When a bias seam comes directly down
the middle of the back 1t is sometimes
thought best to sew the outside and lin.
ing together down this seam, pressing it
open fatty aud binding each edge. This,
however, Is more seldom done at present
than formerly. A wide wool braid is
stitched twice around the loot Of the
skirt next the lining, or else an inch
wide bias band of velveteen covers the
seam and protects the edge by extending
slightly below it. There is tendency
to do away with the balayeuse or dust
ruff1e, on street gowns, as the silk OF
which it is made soon wears shabby and
must be often renewed. The fat belt
should be of silk betting an inch wide,
stitched a, a siik lining nj N ula ri h,