The Savannah morning news., 1901-09-15
THE AUTUMN PRESERVING kErTI :,
ounce Preserves, MarmaIade, jelly
and Other Deficiencies

Ounce Preserves, MarmaIade, jelly
and other Delicacies.
/ The flavor of ounces is so stron.
that for preserve, apples or citron
may be used in the proportion of one
third to the quantity of ounce. Sweet
apples are preferred to tart ones For
ounce and citron preserve, pare and
cut the fruit in pieces of a uniform
size, either into Fights 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 nm,
til tender. 1t may be necessary to
change the water, if any salt taste re-
mains To each pound of fruit, allow
half a pound of sugar, making a syrun
with 1t and the water in which the
ounces were boiled. AS soon as the
syrup has been SKINNED and is sulfl-
GENTLY thick, put in the ounces and
citron and cook slowly until the fruit
is transparent. Skim out the fruit; FIJI
the jars three-fourths full, and then
add the syrup, which may first require
further boiling to make it rich and
thick.
Ounce marmalade also may have a
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 a pound
of sugar. Boil again until the fruit is
a jelly-like mass when it is ready to
turn into glasses or jars. For ounce
jelly, reject the cores and seeds be-
cause 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 ten
der, pour into a cheese cloth bag and
hang up for an hour or so, or until
the juice has dripped through; do not
squeeze the bag, which, indeed is the
rule in all jelly making. To each pint
of juice allow half a pound of sugar
Boil the juice for about thirty
minutes, then add the sugar, which
has been warmed, and boil I'M
til a little dropped on plate
| ture to jelly. 1t will take about
twenty minutes. Turn into glasses.
Lay paper over the jelly and another
one covered with white of egg securely
over the top of the glass.
To make a compete of ounces, peel
| core and halve them Make a rich
| syrup of water and granulated sugar,
and drop the fruit into the saucepan
| the fruit is tender. Remove from the
syrup, which must then be cooked un-
| til it is quite thick, or will jelly when
cold Add a tablespoonful of brandy
and remove from the fire. Pour this
| over the ounces, (Which have been
placed on a pretty dish, by the spoon
full, so that the syrup will run In
around the fruit and form a jelly.
Baked ounces served hot with but
| fnr nd
dish. Pare and core the fruit the same
| as apples and bake in a shallow earth
| en- dish, the bottom of which is cover
ed with water, in which a little sugar
is dissolved; taste the ounces fire.
| quently, and add some small Jumps of
butter just before serving.
Citron for preserve may be cut into
strips, and the edges notched in fanci-
| full 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 a quarter of a pound of ginger
root, tied in a bag. After boiling and
removing the scum. add the citron.
and cook until it is clear. Can and
| seal while hot.
An ld-fashioned sweetmeat which
| improves in flavor and richness with
age, and makes a beautiful dish, is
| preserved watermelon rind. If a 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 sur
face with the sharp point of a pen
knife. Place in strong brine and cover
with grape leaves. After three days,
remove from the brine and soak in
| fresh water until all the salt taste Is
gone. Cover with cold water in which
| pulverized alum is dissolved, in the
proportion of four tablespoonfuls 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 a
syrup of two quarts of water, two
pounds of sugar, half pound of gin
ger root, sliced very thin, and enc
ounce of mace; this will require half
an hours boiling or more to make
| thick, rich syrup, and this proportion
is for about ten quarts of the Tind.
Pour the syrup over the Iind, which
must always be kept completely COW
| cred From time to time, add more
syrup if necessary. To carry out the
artistic effect of this recipe requires an
f,ao Iol; 90