The Portland daily press., 1897-10-23
THE HOME.


Ounces arc among the least costly OF
fruits, because there is absolutely no
waste, and they can be prepared in
great variety Of ways When pairing lay
aside the largest and finest halves for
canning and preserving, keep the broken
pieces for marmalade, and the knotty
bits skins and cores for jelly.
1t is good plan to begin by selecting
from your basket of ounces the hand
soonest and smoothest specimens; pare,
core and halve or quarter these, putting
skins and cores into bowl of cold water.
The ounces, too, must be at once
dropped into cold water to prevent their
turning dark. Weigh the ounces, cover
with boiling water. and let them simmer
very slowly while you make syrup with
half pound of sugar and a gill of water
for each pound of the fruit; boil ana
skim this until clear, and as soon as the
ounces are tender enough to pierce WIN
Knitting needle, lift them out with
SKINNER and drop them into the syrup
ten minutes boiling in this will DC
sufficient Fill the cans, and If there Is
any syrup left, boil it down for Jelly.
lhls will give canine ounces beautliul
pale amber color. If you have large
quantity to do, it is best to boil part at
time, say quantity sufficient for two
cans, making fresh syrup for each lot,
but preserving the same water for use all
through the various processes.
Preserves. the best fruit for pre-
serving. Make syrup with quarter
or pound OF sugar and half a pint OF
water to each pound of fruit; simmer
the pieces until tender in this; keeping
the vessel closely covered, then add
another quarter of pound of sugar for
each pound of fruit; after a few minutes
add third quarter, and when this bolls
up, put in the last of the sugar. Then
boil until clear and soft, but do not al
low them to go to pieces. If they are
not red enough add little coohineal
powder tied in muslin bag. Take out
the pieces one by one, I'LL the jars nearly
full, and boil the syrup down until it
will Jelly, when pour over the fruit an d
seal.
Ounce Jelly.-Put the cores, skins and
broken and knotty pieces into the water
in which the ounces for canning were
boiled, and cook until very soft; there
should only be enough water to barely
cover them. Hang your jelly bag over 3
large earthen bowl, pour in the pulp and
let it hang all night In the morning
measure, and allow a pound of sugar
for each pint of juice. Put the juice over
the fire and the sugar in shallow dishes
in a moderate oven. Boil the Juice very
fast, uncovered, for fifteen minutes, when
begin to add the sugar slowly, SO as not
10 oh ho hot II 1ty-o
another five minutes to add the sugar
properly; give one boil and fill the heated
Jelly glasses. Anna .eurs who fail on
small fruit jellies can scarcely help ma
king success of ounce jelly.
Ounce Observation-Disclosures, core and
weigh the ounces, allowing sugar as for
peach marmalade. Drop the fruit into
clear water as soon as the core is removed
to prevent its turning black from expo
sure. Stew the parinas and cores slowly
for three hours in just enough water to
cover them, and strain through @ bag
made of coarse linen cloth, squeezing 1t
at the last to obtain all the juices of the
fruit and the gelatinous substance of the
cores. 1t is we'll to perform this part of
the work one day and finish the MARINA
lade the next, as it greatly diminishes
the trouble. Put the ounces in the kettle
with the water strained from the parings,
and let them boil until the fruit has been
broken and we'll crushed-usually three.
quarters of an hour. Add the sugar and
boil ten minutes longer, skimming if nee
essary. Put in glasses and cover. Infe-
rior fruit may be used for marmalade.
Picked Qainces.-Peel and core the
ounces. If small cut them into quarters;
if very large. into eighths. Weigh the
pared fruit. and take sugar in the proper
ton of theee quarters OF pound of tn o
to every pound of the fruit. Arrange the
ounces and sugar In alternate layers in
a preserving kettle, and bring them slow
Iy to a boil. 10 every five pounds of fruit
and sugar together allow cupful of
strong vinegar and q teaspoonful each
of whole cinnamon, cloves and mace.
When the syrup boils add the spices and
vinegar, and boil six minutes. With a
slit spoon remove the fruit and spread it
on fat dishes, leaving the syrup in the
kettle until it has boiled thick. Pack
air-tight glass jars with the fruit, I'LL to
OVERLOOKING with the boiling syrup. and
screw the tops on tightly.
Pears, peaches, plums and crab apples
are all good picked according to the
above recipe.
Ounces are excellent mixed with half
apple and stewed for sauce
Pear Chips.
Peel firm but ripe pears A very juicy
pear is not as good for this purpose.
Core them and slice them into the thin
nest shavings. Weigh these shavings or
chips, and allow pound of granulated
sugar to pound of chips and the juice
of two lemons. Spread the chips on plat
ters sprinkling the lemon juice over them
and sprinkling them with sugar. Let
them stand over night, and in the morn
ing turn them into porcelain kettle and
let them cook as they are, very slowly.
for about quarter of an hour at the
back of the stove. They must not boil
hard or break into pieces, but each slice
must be distinct and crisp. 1t therefore
requires that the pears be hard.
When the ching haua reanhod tho r,oir,t