Evening star., 1902-09-13
Table and Kitchen.
To Prepare the Fragrant and Aromatic
Ounce.

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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 Ro-
mans cultivated the ounce shrub by graft
ing. Though first cousin to the peach, pear,
plum and apple, belonging to the order
Rosacae, it never attains any very consid-
cradle growth. although hardy and easily
cultivated. The fruit is inferior in many
respects to all others of this class; but its
fragrance aromatic flavor and mucilagin-
business, which are wonderfully developed in
cooking, make it a highly valued fruit for
jellies preserves and marmalade.
The fruit being tough and astringent 1t is
unsuitable for eating in it's raw state with
US; but cooking modfies these Objectionable
qualities and makes them quite digestible.
Careful cultivation has greatly improved
the Quality of this fruit, and variety
known as the orange ounce Is very tender
and Of most excellent flavor.
The favor of the ounce is delicious COM
bined with apples, and especially in max
ing desserts of many kinds.
The ounce is very economical fruit to
use. as there is no waste, the parings and
cores containing the mucila ginouS seeds be-
ing employed in the jelly making.
This muc-laginous substance, which
abounds in the seeds, will 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 successfully. Like
apples and pears, the ounce may be fer
mented.
Baked Ounces.
Pare and remove the cores from a dozen
nice ounces; fill the cavities with granu-
lated sugar, add a little grated lemon or
orange peel, place in shallow earthen bak-
ing dishes with little water in the bottom
and bake slowly until tender; bastng often
with the syrup in the dish. When done
place in glass DISH make a jelly with the
parlngs, cores and water with sugar in
equal quantity to amount of strained iuice:
pour this over the ounces and let all get
cold. Nice served with whipped cream or
merngue on top
Ounces With Apples.
If possible use pppin apples or a variety
that is firm and sweet. Take equal guam
titles of apples and ounces. Pare and cut
the apples and ounces in round Slices re-
move the cores with a small round cutter
Stew the ounces in just enough water to
cover them, until they are tender; then re-
move them and put the apples in the same
water ana COOK tender without breaking
them. Place the fruit in separate dishes
and cover with a hot syrup made of one
part sugar and two an a half parts water;
cover and let them stand over night In
the morning reheat the fruit and syrup
and place in alternate layers in glass lars
and seal at once.
Preserved Ounces.
Pare and cut into slices and carefully re-
move the cores. Put into a preserving Kettle
after measuring. To each quart allow two
oranges and one lemon sliced Mix to-
sether being careful not to break the slices
Steam until tender. Cover the parings and
cores with cold water and cook slowly for
two hours. When the water thickens strain
II and put into a preserving kettle adding
sugar, pound to each pound of fruit Cook
unti clear syrup then add the fruit and
simmer slowly for an hour, then can and
seal.
Ounce Butter.
Pare and core the ounces cutting them
up rather fine; cover with water and cook
until tender Place the skins and cores
in another kettle with just sufficient water
to prevent their burning and cook until
soft; then strain off the juice and add to
the ounces. To each pound of fruit allow
three-fourths of a pound of sugar Boil
down until it is smooth and thick stir fire.
quently, as it will burn easily. Put in lars
and seal like jelly and keep in a COOL dry
place.
spiced Ounces.
eighths. To every seven pounds of fruit
allow four pounds of granulated sugar. half
an ounce of green ginger root scraped and
sliced thin, two teaspoonfuls of cinnamon,
one teaspoonful of cloves, half a teaspoon
full of mace Mix the spices and then divide
into four equal parts and tie up in little
muslin bags Allow pint of vinegar to
these proportions. Put vinegar, sugar,
spices and ginger root in porcelain-lined
kettle Let boil up and skim carefully;
then add the ounces. Remove at once
from the fire and stand aside, covered. for
twenty-four hours; then drain off the syrup
ana again bring 1t to a boil, pour back over
the ounces and stand aside again until
next day; repeat this operation for eight
days and on the ninth let the fruit simmer
in the syrup until it is quite tender; then
put 1t into jars and boil the syrup down
until like jelly, then pour it over the ounces
and seal up. Remove the spices before
putting fruit into jars.
Ounce Jelly.
When ounces are scarce the parings and
cores of the fruit alone may be used: pro-
ceeding in same manner when all the
fruit is used. When the whole ounce is
used, rub with a cloth until perfectly
smooth, then cut into small pieces and pack
into a preserving kettle or stone Jar and
cover with cold water, cook slowly until
tender and then pour into jelly bags and
hang up to drain without squeezing. Meas
ure the juice and allow pound of sugar
to each pint. Proceed with other jellies.
Ounce jelly will come more readily and
therefore requires less cooking than other
fruit jellies.
Ounce Float.
Wipe six ounces thoroughly; cut into
small pieces and stew soft in a little water
Rub through a coarse sieve or colander
and sweeten to taste with powdered sugar.
Then when cold stir in gently the whites
of four eggs whipped to a stiff froth Heap
up in glass dish and serve very cold.
Ounce Pudding.
Boil seven large ripe ounces until soft;
peel, core and mash them. Fold in the
yolks of four eggs beaten up with pint Of
good cream. Sweeten the mixture to suit
the taste and flavor with little powdered
gin