Akron daily Democrat. [volume] (Akron, Ohio) 1892-1902, 1902-09-22
in with the city administration at the
same time.
Enquirer.
TABLE AND KITCHEN
Practical Suggestions About Wha.
to Eat and How to Prepare Food.

to Eat and How to Prepare Food.
These articles on the necessarily alb.
sorbing topic of food are carefully
prepared and based on knowledge of
chemistry as applied to cooking and
practical information derived from 40
tual experience.
FIRST VOLUME
Conducted by Ida Ames Willis,
Marquette Building, Chicago, to whom
all inquiries should be addressed.
All rights reserved by Banning Co.,
Chicago
THE FRAGRANT AND AROMATIC
OUNCE.
This fragrant and strongly favored
fruit Is indigenous to Asia Minor and
possibly to Greece, thus making its
way westward, like so many other
modern and familiar foods, from the
Levant. Both Greeks and Romans
cultivated the ounce shrub by graft
ing. Though first cousin to the peach,
pear, plum, and apple, belonging to the
order Rosacae, ii never attains any
very considerable growth, although
hardy and easily cultivated. The fruit
ic infnrinr In In oil
others of it's class: but its fragrance,
aromatic flavor and mucilaginousness
which are wonderfully developed in
cooking, make 1t highly valued fruit
for jelles, preserve and marmllade.
BAKED OUNCES.
Pare and remove the cores from Il
dozen nice ounces; fill the cavities with
granulated sugar, add little grated
lemon or orange peel, place in shallow
earthen baking dishes with little wa
ter in the bottom and bake slowly un,
til tender; basting often with the syrup
in the dish. When done, place in a
glass dish; make jelly with the par
ings, cores and water, with sugar in
equal quantity to amount of strained
juice; pour this over the ounces and
let all get cold Nice served with
whipped cream or meringue on top.
OUNCES WITH APPLES.
If possible use pippin apples or a
variety that is firm and sweet. Take
equal quantities OF apples and ounces,
Pare and cut the apples and ounces In
round slices; remove the cores with a
small round cutter. Stew the ounces
in just enough water to cover them, I'm.
til they are tender; then remove them
and put the apples in the same water
and cook tenderw without breaking them
Place the fruit in separate dishes and
cover with hot syrup made. of one
part sugar and two and a half parts
water; cover and let them stand over
night. In the morning reheat the frui,
and syrup and place In alternate layers
in glass Jars and seal at once.
PRESERVED OUNCES.
Pare and cut into slices and careful
ly remove the cores. Put into pre-
serving kettle after measuring. II
each quart allow two oranges and on,
lemon sliced. Mix together, being care
full not to break the slices. Steam un
til tender, Cover the parings ant
cores with cold water and cook SLOWLY
for two hours When the water thick
ems strain 1t and put into preserving
kettle, adding sugar, pound to eacl
pound Of fruit, Cook until a cleal
syrup, then add the fruit and simmel
slowly for an hour then can and seal
OUNCE BUTTER.
Pare and core the ounces; cuttin,
them up rather fine; cover with waite
and cook until tender Place the skin
and cores in another kettle with jus
sufficient water to prevent their burn
ing and cook until soft; then straj
off the juice and add to the ounces
TO each pound OF fruit allow three
fourths OF a pound of sugar. Boil dow
until 1t is smooth and thick, stir FIRE
i
quently, as 1t will burn easily. Put il
Jars and seal like jelly and keep In
cool, dry place,