Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-07
Table and Kitchen.
The Fragrant Ounce.

The Fragrant Ounce.
This highly fragrant fruit-native of the
Levant-is cousin to the apple. peach and
pear. belonging to the same order-Rosa-
cae-but being the most solid of all fruits,
tough and very astringent is wholly I'M
suitable in its uncooked state for des-
sert fruit. Recent years cultivation has
greatly improved the fruit, and one variety
known as the orange ounce Is quite tender
and Of exceedingly fine flavor quite like in
character the ounce of Persia, which. ma
tive grown, is edible in it's raw state.
The aromatic flavor and fragrance which
are developed in cooking combined with
the large amount Of acid and its mucilagi
nous properties, make the fruit prime
favorite with housewives who do their own
preserving. The aroma and flavor are much
priced in making desserts as well pre-
serves, and these very pronounced features
make the fruit combine perfectly with ap-
pies.
The ounce requires thorough cooking
which greatly modifies the indigestibility Of
the hard, tough varieties making them a
very delightful and wholesome addition to
our fall fruits.
Ounces make jelly of the finest quality,
and who so favored ever forget the
delectable goodness Of grandmother's
ounce preserves?
Ounce Delight.
Select fine large ounces, wipe carefully
In baking dish so that they will not touch
each other Bake thoroughly. When per-
fectly cold remove the skin carefully and
place in a pretty glass dish. Dust with
powdered sugar and serve with whipped
cream or If preferred the plain sweet cream
may be used. The ounces should be per-
fectly ripe and free from specks.
Ounce Snow.
Wipe five good sized ripe ounces and cut
them In quarters, boil them in water until
tender: peel and rub through coarse SIEVE
Add to the pulp thus obtained the whites Of
four eggs and beat all to stiff froth. Pile
with spoon on glass dish and place in
the icechest to become thoroughly chilled
Serve with spoonful of whipped cream on
top Of each helping
Ounce Short Cake.
Take one teacup of granulated sugar,
two tablespoonful OF butter, two eggs, one
level teaspoonful of baking powder and
quarter Of teaspoonful Of salt sifted with
one cup Of -four Beat the eggs and add to
tho sugar; melt and cool the butter and
add to the sugar and eggs, then add the
flour and mix quickly with broad-bladed
knife. Bake in two jelly-cake tins. Pre-
pare the following filing: Select two ripe
yellow ounces. peel and CRATE with a
and a half cups of graduated sugar with
a little water. When partly cold stir into
the sirup the grated ounce. Stir briskly
for few moments. then spread between
the layers of the cake, busting the top
layer with powdered sugar. This should
be served as soon after making as possible
Cut as you would pie and serve with
whipped cream. which has been we'll sweet
ened. A pudding sauce may be used If
preferred.
Ounce Pudding.
Select five perfect ripe ounces; peel core
and cut them in quarters and simmer In as
much water as will cover them. When ten
der put through sieve and add one cup
of granulated sugar to the pulp. To the
beaten yolks of four eggs add one pint of
sweet milk and stir into the ounce pulp.
Line the sides of deep pudding dish with
a good pie crust, pour In the ounce mix
ture and bake for three-Quarters of an
hour. Cover with a meringue made of the
beaten whites Of the eggs and sugar. To
be eaten cold.
Ounce Soufae.
Take three ripe ounces and stew with
little water until perfectly tender, put them
through colander and sweeten to taste.
-Four them into a glass dish and pour over
them a custard made of one pint of milk,
fhe yolks of three eggs and two table !
spoonfuls Of graduated sugar. Whip the
whites of the eggs with three tablespoon
fuls of powder sugar and heap on the. top
of the custard.
Baked Ounces.
Wipe with piece Of cheesecloth five
large, ripe ounces, place in baking dish
and put into the oven to bake until tender.
When done strip off the skin, dust with
powdered sugar and serve with sweet
cream which has been thoroughly chilled.
Ounce Compete.
81 Pare and cut into quarters six large ripe
apple ounces. carefully remove the cores
and lay the ounces into cold water; place
the peels and cores in a kettle; cover with
water and boil until soft; strain these first
through coarse bag made of coarse
cheesecloth then through a bag made
either of flannel or fine cheesecloth, return
this juice to the kettle. add one cup of
granulated sugar. boil for a few minutes
from five to eight minutes will be suf-
ficient, then put in the ounces and simmer
slowly until tender: when done place in
glass and pour the strip.
Stewed Ounces.
Peel, core and cut into pieces ripe ounces
and lay them into cold water; place the
Feelings and ceres In the preserving kettle,
cover with water and place over the fire to
boil until tender; when done pour into a
jelly bag made Of cheesecloth: return this |
Juice to the kettle and place over the fire: !
when 1t comes to boil place In tho ounces