The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-09-14
THE FRAGRANT AND AROMATIC
OUNCE

ms fragrant and strongly favored
! fruit is Indigenous to Asia Minor and
possibly to Greece. thus making its way
westward. Ike 50 many other modern
and familiar foods. from the Levant.
Both Greeks and Romans cultivated the
ounce shrub by grating. ThoEgh first
cousin to the peach, pear, plum and ap-
pie. belonging to the order Rosacae. it
never attains any very eorsidera bic
growth, although hardy and easily cul-
tivated. The fruit Is inferior in many
respects TO all others of this class; but
its fragrance. aromatic flavor and rnu-
ciIaginousness which are wonderfully de-
veloped in cooking. make II highly
valued fruit for 5ellies. preserve and mar
malade.
The fruit being tough and astringent. it
is unsuitable for eating in its ray state
with US; but cooking modifies these OBJ
jectionable qualities and makes them
quite digestible. Careful cultivation has
greatly improved the quality OF this
fruit and q variety known as the orange
ounce is very tender and of most ex-
cellent flavor.
The favor of the ounce is delicious
compined with apples and especially in
making desserts Of many kinds
The ounce Is a very economical fruit to
Use, as there IS no waste. the parinss
and cores containing the mucnagenous
seeds being employed in the jelly making.
This mucilaginous substance. which
abounds in the seeds, viii convert forty
or fifty times their weight Of water into
a thick syrup; for this reason ounce
jelly is the easiest Of all to make sue
cessfully. Like apples and pears the
ounce may be fermented.
Baked Ounces.
Pare and remove the cores from a doz-
en- nice ounces; ill the cavities with
granulated sugar, add a little grated
lemon or orange peel, place in shallow
esrthen baking dishes with a little water
in the bottom and bake slowly until ten
der; bssting often with the syrup in the |
dish. When done. place in a glass dish: |
make jelly with the parings cores and |
water, with sugar in equal quantity to |
amount of strained juice; pour this over |
the ounces and let ali get cold. Nice |
served with whipped cream or meringue |
on top.
Ounces With Apples.
II possible use pippfn apples or a va |
riety that is firm and sweet. Take equal |
quantities of apples and ounces in round |
slices; remove the cores with a small. |
round cutter Stew the ounces in just
enough water II cover them, until they |
ere tender, then remove them and put
he apples In the same water and cook |
tender without breaking them. Place the
-ruit in separate dishes and cover with a
rot syrup made of one part sugar and
wo and q half parts water; cover and let |
hem stand over night. In the morning,
cheat the fruit and syrup and place in
alternate layers in glass jars and seal
It once.
Preserved Ounces.
Pare and cut into slices and carefully |
emove the cores. Put into a preserving
.ettle after measuring. To each quart
llow two oranges and one lemon sliced.
Xix together, being careful not to break
he slices. Steam until tender. Cover
he parings and cores with cold water
nd cook slowly for two hours. When
he water thickens strain it and put into
preserving kettle. adding sugar, .
ouna to each pound Of fruit Cook until
clear syrup. then add the fruit and
INNER slowly for an hour. then can and
cal.
Ounce Butter.
Pare and core the ounces: cutting
hem up rather fine; cover with water
nd cook until tender. Place the skins
nd cores in another kettle with just
efficient water 10 prevent their burning
nd cook until soft; then strain off the
ice ard add 10 the ounces. each
ound Of fruit allow -fourths Of
ound Of sugar Boil down until it is
nooth and thick. stir frequently. as it
III burn easily. Put IN jars and seal
Ike Jelly, and keep in cool, dry place
Spiced Ounces.
Pare core and cut the ounces into
ghths. To every seven pounds OF fruit
low four pounds OF graduated sugar.
If an ounce Of green ginger root,
raped and sliced thin. two teaspoon
rs Of cinnamon. one teaspoonful cloves. r
If a teaspoonfuI OF mace. Mix the
ices and then divide into four equal
lrts and tie UP in little muslin bags
low Pint Of vinegar 20 these proper
,ns. Put vinegar. sugar spices and
niger root in porcelain lined kettle Let
N up and skim carefully. then add the
.irces- Aemove at once from the FIRE
"a stand aside. covered for twenty-four
Urs. then drain of the syrup and again
ing it 10 a hoh. pour back0verthcfruit -
"a stand aside again until the next
s.: repeat this operation for eight DAYS 2
ID on the ninth let the fruit simmer in
g syrup untH Il If quite tender. then
t il into tsrs and boil the syrup down
iH Ike jenr then pour II over ths
inces and seal NJ Remove the spices
fore putting the fruit into Jars G
Ounce Jelly
When ounces are scarce the parinEs (
q cores % the fnlit alone nay be G
Cd; proceeding IN the same manner aa 4
zen al the fruit IS used Whea ths 4
i1ie ounce is used Tua WIZ Ia cloth A
IL perfectly smooth, then cut into x
.au pieces ana pack into preserving
etle OF stone Jar with cold wate-EN
tile or stone Jar and cover with cold 2
ter. cook slowly untg tender ard then =
lr iut0 Jelly bags ard hang Up % drain =
,hcut squeezing Measure The pufce 8
o allow a pound q sugar % each pint 8
1ceed as WITH Other seuies Q1inca .
- vii come more readily ard there A
e requires Jess cooking than other 4
.r jeillss- .
Ounce Float
Fl1e six ounces Thoroughly. c1f into =
au pieces ana SKEW s1f- - l,,tle '
ter Rob through a coarse seiva ~ :
snSe- and sweater % taste wsfh Z
rdered sugar Then when cod stir =
gently. TIE whites II four eggs VIII y
20 a stir froth- Heap up n a giass
, ana sfrve very colo .
CuI-ee Pugdi--