Evening star., 1901-09-14
FOR PRESERVING KETTLE
DELICIOUS COMBINATIONS OF FRUIT
AND SUGAR.
Ounce Preserves, Marmalade, jelly
and Other Good Things I'm
Taste and Looks.
Written for The Evening Star.

Written for The Evening Star.
The flavor of quincessis so strong that
for a preserve, apples or citron may be
used in the proportion of one-third TO the
quantity of ounce. Sweet apples are pre-
ferred to tart ones. For ounce and cit
ron preserve, pare and cut the fruit In
pieces of uniform size, either into eights
or thin slices Boil the ounces slowly
in clear water, which just covers them,
until they are quite tender The citron
must be soaked in salt water for two
hours, then put in clear water and boiled
until tender. 1t may be necessary 10
change the water, if any salt taste re-
mains. To each pound of fruit, allow half
pound of sugar, making sirup with it
and the water in which the ounces were
boiled. As soon as the sirup has been
skinned and is sufficiently thick put In
the ounces and citron and COOK slowly
until the fruit is transparent. Skim out
the fruit; fill the jars three-fourths full,
and then add the sirup, which may first
require further boiling to make 1t rich and
thick
Ounce marmalade also may have third
of the quantity of apples. Pare, core and
cut the fruit in pieces, cover with water
and boil until tender, then strain off the
water, and to each pound of fruit add
three-quarters of pound of sugar. Boil
again until the fruit is jelly-like mass,
when it is ready to turn into glasses or
jars. For ounce jelly, reject the cores
and seeds because they contain SO much
mucilage that the jelly will be stringy.
Wash the ounces, cut them in pieces with
out peeling. Barely cover with water and
boil slowly until the fruit is tender, pour
into cheese cloth bag and hang up for
an hour or So or until the juice has drip
ped through, do not squeeze the bag, which
fnueed Is the rule In all jelly making. To
each pint of juice allow half a pound of
sugar. Boil the juice for about thirty min
utes, then add the sugar, which has been
warmed, and boil until little dropped on
plate turns to jelly. 1t will tahe about
twenty minutes. Turn into glasses. Lay
a paper over the jelly and another one
covered with white of egg securely over
the top Of the glass.
AQutnce Compete.
To make compete of ounces, peel core
and halve them. Make a rich sirup Of
water and granulated sugar, and drop the
fruit into the saucepan with the sirup
and cook slowly until the fruit is tender.
Remove from the sirup, which must then
jelly when cold. Add a tablespoonful Of
brandy and remove from the fire. Pour
this over the ounces (Which have been
placed on pretty dish), by the spoonful,
so that the .sirup will run in around the
fruit and form a jelly
Baked ounces, served hot with butter
and sugar, make good supper dish. Pare
and core the fruit the same as apples and
bake in a shallow earthen dish, the bottom
OF which Is covered with water, in which
little sugar is dissolved; taste the ounces
frequently, and add some small Jumps of
butter just before serving.
Citron for preserves may be cut into
strips, and the edges notched in fanciful
forms. The fruit must, of course first
be peeled and cored. To each pound Of
fruit allow a pound of sugar. For three
pounds Of fruit, take a quart of water
and boil it in the juice of three lemons,
three pounds of sugar, and quarter of a
pound of ginger root, tied in a bag. After
boiling and removing the scum, add the
c1tron, and cook until it is clear. Can and
seal while hot.
OId-Tfme Sweetmeats
An old-fashioned sweetmeat which i'm
proves in flavor and richness with age,
and makes a beautiful dish is preserved
watermelon rind. If really decorative
preserve is wanted, this fruit is ideal for
the purpose. Cut the dark green rind in
any fanciful shapes-fruits, flowers, leaves,
grapes, fish, tracing delicate designs upon
their surface with the sharp point of a pen
knife. Place in strong brine and cover
with grape leaves. After three days. re-
move the brine and soak in fresh water
until all the salt taste is gone. Cover with
cold water in which pulveriZed alum is dis
solved, in the proportion of four table
spoonfuls to one gallon of water Cover
with grape leaves, and let simmer for
about half an hour; again soak in fresh
water to remove the taste of alum. Make
s1rup of two quarts of water. two pounds
OF sugar, half pound of ginger root, sliced
very thin, and one ounce of mace; this |
will require a half an hours boiling or
more to make thick, rich sirup, and this |
proportion Is for about ten quarts of the |
rind. Pour the sirup over the rind, which |
must always be kept completely covered. |
From time to time, add more sirup if nee
essary. To carry out the artistic effect of |
this recipe requires an ingenious fancy and |
delicate handling.