The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-11-06

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ssWhen the Frost is on the Pumpkin"
At this season the thrifty and provi-
dent housewife takes an inventory of
her pantry and store shelves and finds
that there is still something to CLEAN
from field or garden to add to her sup
plies so that the approaching season
may not be a winter of discomfort SO
far as the family table is concerned
THE OUNCE.
This is one of our latest of summer
fruits and one of the most delicious for
preserving. Who does not remember
the delightful ounce preserves and
marmalade with which our grandmoth-
ers We're wont to regale our eager ap-
Petitest The man or woman who still
cherisheS the subtle delights of those
dishes the dear granddame excelled IN
may be forgiven for making unfavor-
able comparison when the modern iIni-
tation is offered them. The secret of
the goodness of grandmother's pre-
served ounces was in the time and care
spent in cooking them This seems to
develop instead OF destroy the real
quincy flavor that is the attractive
quality of the fruit. and it also renders
them digestible, which they are not by
nature
Many failures in modern efforts to
housekeepers of long ago are due to over
looking the fact that what is worth
doing at all is worth doing WELL and
while in many ways we may improve
on old-time methods, there are some
that custom cannot vary or time
change but to their detriment. We
may know many more things than our
grandmothers knew. but what they
knew was practical knowledge in all
things pertaining to cooking. We must
admit that our advanced knowledge
that gives US a deeper insight and
shows us the important relation of APP
piled chemistry and food. seems TO
prove our grandmothers sometimes IN
error; although the sturdy sons and
daughters of their raising were in evil
dence against such accusation But to
go back to grandmother's ounce pre-
serve. The ounce is cousin to the APP
pie, pear, peach and plum and in most
parts of our country can be easily
cultivated Owing to its rich, strong
flavor it may be combined to advant-
age with the fruits above mentioned.
especially the apple, and cheaper, more
tasteless variety of pears; making
larger quantity of preserves or mar
malade at much less cost than when
ounces alone are used and so per-
meated with the distinctive flavor of
the ounce that few detect the admix
ture and many prefer it. There is no
loss in the ounce as in other fruits as
the parings may be used and even the
cores and mucilaginous seeds, which
may be utilized in the jelly making.
OUNCE HONEY.
This is delicious for griddle cakes, es-
peciallY buckwheat cakes. Make a
syrup of five cups of sugar and a pint
of water, when it begins to boil, skim
until clear boil ten minutes. Pare and
CRATE two large, ripe ounces and add
to syrup and cook ten minutes longer.
GRANDMOTHER'S OUNCE PRE-
SERVE.
This is an old colonial recipe Take
orange ounces that are ripe and per-
feet; pare them thin and round and then
into eighthS; put into the preserving
kettle, cover with water and lay the
paringS over the ounces to keep them
down; cover closely with a large fiat
plate so the steam cannot get out; set
over slow fire and cook slowly until
they are tender and of fine pink color.
Then let them stand. covered, until cold
Make a syrup of dOuble-ref1ned sugar,
pounded (best graduated cane sugar
will do). and wet with enough cold wa
ter to melt and sufficient to cover the
fruit. Let boil and skim we'll; then put
in your ounces and let boil gently for
ten minutes Take off and let stand for
three hours; then boil until syrup is
thick and ounces clear and dark If
you desire the dark, rich-colored pre-
serve and each piece transparent and
retaining its shape, cook slowly. keep
ing the kettle closely covered all the
time. remove frequently from the fire
and let stand until cold and then reheat
If the syrup gets too much reduced by
this slow process add the water in which
the ounces were first cooked When
done put into jars and tie up you
would jelly.
OUNCE CHEESE
This is an old English recipe Pare
and core ripe ounces and cut them
small. Allow a pint of water to each
pound of fruit and half a pound of
sugar. Put the ounce parings in pre-
serving kettle and turn a plate over
them large enough to cover them. Then
put in the cut ounces and quarter of a
pint Of water for each pound Cover the
kettle closely and set over a slow fire
and cook until soft Then take out.
Have the sugar measured and in anoth-
er kettle; strain the water from the
ounces over the sugar and set over the
fire and stir until dissolved. Then let
it boil, taking off the scum, until light
foam rises. Mash the ounces and add
to the syrup, cover it over and let boil
slowly, stirring to prevent burning.
When thick as jelly lir.e deep earthen
pie dishes with tissue or waxed paper
When cold lay the waxed paper on top
and cover closely Flat, earthen or
china jars. about three inches high, are
best This cheese is nice for sweet
sandwiches. with few chopped nuts
added
OUNCE AND APPLE PRESERVE
Take equal weight or ounces and
sugar and enough water to cover First
cook ounces tender in the water; re-
move them carefully to a platter and
add sugar to the water and when it is
dissolved put in the ounces cover
closely and cook slowly until clear; re-
move again and put in two-thirds the
weight of sweet. juicy. but rather hard
apples; cover and boil until red and
clear. put the apples and ounces in the
Jars in alternate layers and cover with
the syrup The late fall pears, rather
hard and coarse-grained, may be used
instead of apples.
GREEN TOMATO PRESERVE
These are delicious and a nice way
to utilize the green tomatoes that are
in danger of being touched by Jack
Frosf-s killing hand before thew can