Evening star., 1901-11-05
Table and Kitchen.



preaching season may not be 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 pre-
serving. Who does not remember, ,,the de-
lghtfui ounce preserves and maNmalade
with which our grandmothers were wont to
regaie our eager appetites! The man or
woman who still cherishes the subtle de-
lights of those dishes the dear gcanddame
excelled in may be forgiven for making un-
favorable comparison when the modern i'm
itation is offered them. The seciec Of the
goodness" of grandmother's preserved
ounces was in the time and care spent in
cooking them. This seems to develop In
stead Of destroy the real quincy flavor that
is the attractive quality of the frui. and 1t
also renders them dlgestible, which they
are not by nature.
Many failures In modern efforts 20 follow
in the footsteps of the noted housekeepers
of long ago Is due to overlooking the fact
that what is worth doing at all is worth
doing weil," 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 ou. grand
uOLneTS knew, DuI WndL Iney kneW was
practical knowledge in all things pertain
ing to cooking. We must admit that our
advanced knowledge that gives us q deeper
insight and shows us the impo ant rela-
tion of applied chemistry and food, seems
to prove our grandmotherS sometimes IN
error, although the sturdy sons and daugh-
ters of their raising were in evidence
against such accusation But TO go back
to grandmother's ounce preserve. The
ounce Is cousin to the apple, pear, peach
and plum and in most parts of our coun-
try can be easily cultivated. OWNS to its
rich, strong flavor it may be combined to
advantage with the fruits above men
toned. especially the apple, and cheaper,
more tasteless variety of pears, making
larger quantity of preserves or mar
malade at much less cost than wnen
ounces alone are used and so permeated
with the distinctive flavor of the ounce
that few detect the admixture anu many
prefer it. There is no loss in the quince
as in other fruits, as the parings may be
used and even the cores and muc laginous
seeds, which may be utilized in the jelly
making,
Ounce Honey.
This is delicious for griddle cakes, espe-
cially buckwheat cakes. Make a syrup of
five cups of sugar and a pint Of water;
when 1t 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.
preserve.
This is an old colonial recipe. Take
orange ounces that are ripe and perfect;
pare them thin and round and then cut
into quarters. or, If ounces are large, into
eighths; put into the preserving kettle,
cover with water and lay the parings over
the ounces to keep them down; cover
closely with large fiat plate, so the steam
cannot get out; set over a slow fire and
oil how nd af
fine pink color. Then let them stand, COW
cred. until cold. Make a syrup of double
refined sugar, pounded (best granulated
cane sugar win do), and wet with enough
cold water to melt and sufficient to cover
the fruit. Let boil and skim well; 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 preserve and each piece
transparent and retaining its shape cook
slowly. keeping the kettle closely covered
all the time. remove frequently from the
fire and let stand until cold and then re-
heat. 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,
Quince Cheese.
This is an old English recipe. Pare and
core ripe ounces and cut them small Al
low pint of water to each pound Of fruit
and half a pound of sugar. Put the ounce
parings in a preserving kettle and turn
plate over them large enough to cover
them. Then nut in the cut ounces and
quarter of 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 an
other 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 line deep earthen pie dishes with
tissue or waxed paper and fill with the
cheese or marmalade. 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 of ounces and sugar
and enough water to cover. First cook
ounces tender In the water; remove them
carefully to platter and add sugar to the
water. and when it is dissolved put In the
ounces. cover closely and cook slowly un-
til clear; remove 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 in
stead of apples.
Green Tomato Preserves.
These are delicious and a nice way to
utilize the green tomatoes that are i'm
danger of being touched by Jack Frost's
killing hand before they can ripen Sc
iect smooth, round and not too large to-
matoes Wash them thoroughly cover with
boiling water and let stand until cold, then
wipe dry and cut in slices. To a peck of
tomatoes allow six large, juicy lemons. cut
In thin slices; take out all seeds from the
lemons or they will make your preserves
bitter. Put the tomatoes, lemons, six
pounds of sugar and a small piece of white
ginger root sliced in alternate layers I'm
the preserving kettle. Add a cup Of water
to prevent burning: let the fruit simmer for
an hour. skimming carefully. Remove
from the fire, cover and let get cold Then
bring to boiling point again and cook gen
tly for another hour, or until tomatoes are
tender and clear. Put into small Jars, and
when cold seal up same as Jelly.
Apple Butter.
This is something our grandmothers used
TO excel in, and there is no more accept
able accompaniment to roast goose, duck.
pork or In fact any rich fat game ypaat