The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-10-26
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1.-THE HOUSEHOLD
MANY ssEs FoR OUNCES.

MANY EsEs FOR OUNCES. '9A'4
Marmalade,E Cheese, Puddtngs, Jelly
sand Sauces.
~ Among thejlate fall fruits the yellow
ounce claims much of the housewives
attention. The iquince may be used to
sgood advantages in a. greatovariety Of
ways. like the standard apple; although
1T is not so Juicy and is more highly
Favored. This fruit Gamble kept long
in cold stpreroom and served as a
treat for several months to come, and
what Is more delicious than nicely
baked ounce with plenty Of rich cream
to pour over it? q
= TO bake quinces: Peel the fruit, cut
them into halves and take out the
cores. Put the fruit in a stone crock
or bean pot, sprinkle over sugar9eand
the grated peel of. a lemon. fill the
crock with water, cover closely and
place 1t in very slow oven.r Let the
ounces bake all day. The fruit should
be OF rich red color and the juice
should be a jellied syrup SHa, ~
Another mode of baking ounces: Use
the medium sized ripe fruit of uniform
size. Wipe them with a rough cloth
ana take out the cores. Place the fruit
In baking pan, fillwith sugar the cav
tiles maderby taking out the cores, and
put piece of butter on the top of
each fruit. Partly fill the pan with
water, put in the oven and bake very
SLOWLY until the ounces are tender
flrteen minutes before it is time to
take the fruit from the oven draw the
pan to the mouth Of the oven and pour
over the ounces the Juice of a lemon
ana one gill of sherry When the
ounces are baked arrange them in a
swallow dish Slightly thicken the
syrup with a very little cornstarch and
add more sugar if it is required LET
the syrup boil up once and turn over
the baked fruit = -~ee @"7 - 3,%
81 For. a Brown Betty of ounces. To
one cup of bread crumbs allow two
cups or chopped fruit Butter a pud
uins oisn and put in a layer of the
chopped quiaces, sprinkle them with
sugar AID asfew pinches OF cinnamon.
ana scatter bits of butter oyer the
Wnole and Ecover with a LAYER of
crumbs Alternate with crumbs and
Irult until the dish is filled. having
crumbs for the last layer. Sprinkle
three spoonfuls Of water over the mid
ding, cover the dish and bake in q
moderate oven one hour. Then remove
the cover and brown. Serve with a
sauce.
An inexpensive pudding, that is an
attractive and rich dessert is made
mus: Beat the yolks of three and the
whites or two eggs until they are very
ngnt before putting in one and one
-halI cups. of powdered sugar:1again
peat until the mixture is light and
1rothy, then add half a. cup of cold
water Put one teaspoonful Of cream
OF tartar and half a teaspoonfuI Of
soda, with two cups Of gsifted' flour and
SUE into. the egg. mixture. Butter a.
plain tin border mould, turn the mix
ture into it and bake in a. moderate
oven. When cool turn out onto pref
" nat dish. Make an icing of the
white OF an egg and powdered sugar.
.AaVof1 Wftha half a. dozen blanched al
monds finely chopped Spread this over
the top ana outside Of the cake and
to oneosidestos dry. Beat the whites
of three eggs until they are very light
and dry 5 meanwhile have grated two
ripe ounces aand sprinkle them over
the beaten whites with. a little pow
dered sugar and again beat until the
dish may be turned over and the mix
ture sWilnot drop out. Spread the in
side OF the cake with ounce Jelly, heap
the beaten whites in the space in the
center and. cap the top with spoon
full of the jelly Put jelly around on
the Dish. Serve this with whipped
cream or boiled custard. Ice cream
may be served in the center of a cake
III place of ounce snow. Tiny pieces
OF preserved ounces should be added
to the cream just before the beater is
removed s,s-art9a -
For ounce 7marmalade pudding.
cream tablespoonful Of butter with
nalr- a@cup- Of sugar, then stir it with
the beaten yelks- of three eggs, one cup
or bread crumbs; and one cup Of milk
Beat the whftess of the eggs stiff and
add them to the other ingredients.
Butter a plain mould or basin and mt
layer OF this mixture In the bottom:
then layer of rnarmalade alternating
until the dish is filled, having the Gus
tara for theslast layer. Put the dish
IN a moderate oven and bake three
quarters of an hour. Turn out on a
nat rdlsh and put whipped cream
a. HoAN Lie Lfouiu. Ills MAY De served
hot or cold. e01 0 go
q, Another Pudding, made with stale
bread and Inarmalade, is made thus.
Butter a. pudding dish and half fill ii
with thin slices of bread buttered and
thfckly spread with marmalade. Heat
one and one half pints of milk to boil
Ing point, add half cup Of sugar. and
rcmoveafrom the fire. Stir In the beat
en- yolks of four and the whites of two
eggs a. pinch of salt and part Of the
grated yellow rind of a lemon. Turn
the custard over the; prepared bread a
little at a time until all the custard Is
used. Cover the dish and let the bread
soak half an hour before putting it-fnto
the oven to bake. When the pudding
is baked make q merfngue OF the two
remaining whites Of the eggs. two
spoonfuls of sugar and part of the Juice
Of a lemon Put a layer Of marmaJade
over the top of the pudding, the mer-
ingue over that, and lightly brown in
the oven This pudding Is best cold.
TIE make ounce pudding sauce:
Put a stick Of cinnamon in half a pint
of milk and place in saucepan over
the fire. Z Moisten Tablespoonful Of
cornstarch with two tablespoonfuls of
cold; milk. When. the milk is boiling
stir in the cornstarch, then add half a
cup of sugar and one cup of qtifnce
preservessthat has been. mashed with a
spoon. Let the mixture cook ten min