The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-10-03
The Fragrant Ounce.

- Soe-'A4A ~ - NRhiCs peach otitt
pear, belonging to the same order-R.1-
sacae-but being the most solid of all
fruits. tough ana very stringent, is wholly
unsuitable in the uncooked state for a
dessert fruit Recent years cultivation
has. greatly improved the fruit and one
variety known as the orange ounce IS
quite tender and of exceedingly fine fiavor
quite like in character the ounce of Per-
STA, which, native grown, is edible in its
raw state
The aromatic flavor and fragrance which
are developed in cooking, combined with
the large amount of acid and its mucilag-
nous properties, make the fruit prime
favorite with the housewives, who do
much priced in making desserts
as well as preserves and these very pro-
nounced features make the fruit combine
perfectly with apples.
The ounce requires thorough cooking
which greatly. mobiles the indiges tibility
of the hard tough varieties, making them
a very delightful and wholesome addition
to our fall fruits
Ounces make jelly of the finest quail
ity, and who so favored can ever forget
the delectable goodness of grandmothers
ounce preserves?
OUNCE DELIGHT.
Select fine large ounces, wipe carefully
with dry piece of cheesecloth and place
each other. Bake thoroughly. When per-
fectly cold remove the skin carefully and
place in 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 perfectly ripe }e and f sSo from specks.
Wipe five good sized ripe ounces and
cut them in quarters, boil them in water
on T R Beed to snf The rub bulb fRug OBJ
tanned the whites of four eggs and beat
all to a stiff froth- Pile with spoon
a glass dish and place in the ice chest
to become thoroughly chilled. Serve with
a teaspoonful of whipped cream on top OF
OUNCE sHORTCAKE.
Take one tea cup Of graduated sugar,
two tablespoonfuls of butter. two eggs.
and quarter of teaSpoonful of salt sifted
with one cup of flour. Beat the eggs ana
ter and add to the sugar and eggs, then
add the flour and mix quickly with a
broad bladed knife Bake in two jelly
cake tins Prepare the following filling:
Select two ripe yellow ounces, peel and
crate with coarse crater Make thlck
syrup of one and half cups OF gra aI
partly cold stir into the syrup the grated
ounce. Stir brislzly foT. few moments,
cake. busting the top layer with powdered
sugar. This should be served as soon af-
ter making as possible Cut as you would
which has been well sweetened. A pud-
ding sauce may be used if preferred pref
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
tender put through a sieve and add one
cup of graduated sugar to the pulp. To
the beaten yollxs of four eggs add one
pulp. Line the sides of deep pudding
dish with a good pie crust, pour in the
ounce mixture and bake for tnree-dnar-
made of the beaten whites eff the eggs
and sugar; To be-e q e zeold
Take three ripe ounces and stew, with
a little water until perfectly tender, put
them through a colander and sweeten to
taste. Pour them into a glass dish ana
pour over them a custard made of one
pint of milk, the ,yollzs of three eggs and
tablespoonfuis of powdered sugar and
heap on top of the custard.
BAKED OUNCES.
Wipe with a piece of cheesecloth five
large ripe ounces, place in baking. dish
der When done strip off the skin, dust
with powdered sugar and serve with
sweet cream which has been thoroughly
OUNCE COdPOTE.
Pare and cut into quarters six large
cores and lay the ounces into cold wa
ter; place the peels and cores in a ket-
tie; 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 line
cheesecloth return this Juice to the keI-
tie, add one cup of graduated sugar, boil
for few minutes Qrom five to eight
minutes will be sufficiently then put in
the ounces and simmer slowly until ten
der; when done place in glass and pour
the syrup.
Peel, core and cut into pieces ripe
ounces and lay them into cold water,
place the Feelings and cores in the pre-
Serving kettle, cover with water ana
place over the fire to boil until tender:
of cheesecloth; return this juice to tns
kettle and place over the fire; when it
comes to a boil place in the ounces and
cook until they are tender, then add suf-
ficient granulated sugar to sweeten; boil
all together for a few moments, place N
a dish and put aside to cool Serve cold
A little lemon juice may be added to the
syrup before putting in the ounces If
this flavor is liked@
OUNCE PRESERVES.
Select fifteen large ripe ounces and wipe
carefully with piece of cheesecloth. Pare
and quarter one peck of sweet apples.