Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-07

| and cook until they are tender; then add
sufficient granulated sugar to sweeten; boil
all together for a few moments place in
| dish and put aside to cool Serve cold.
| little lemon juice may be added to the siIup
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. Cut
the ounces into eighths, place the fruit In
the preserving kettle in alternate layers
with sugar. add two cups of water and
allow them to stand over night In the
morning place the kettle over the fire and
allow the fruit to cook until tender and the
strip is clear. 1t will require five pounds
/ of granulated sugar for the above amount
of fruit
Preserved Ounces No. 2.
Wipe the fuzz down from ripe perfect
ounces. peel. core and quarter them; weigh
the fruit and allow an equal amount Of
granulated sugar Place the parings and
cores in the preserving kettle and cover
them with water. place over the fire and
boil for half an hour; then strain through
hair sieve or jelly bag made from cheese
cloth. put the juice back into the preserving
kettle and when it comes to the boil add
few of the ounces and cook until tender.
When done remove from the strip and lay
on platter; continue to cook the ounces
a few at time until all are done; If there
is not sufficient liquid add a little more
| water. When all the ounces are cooked
add the sugar to the juice in which they
were boiled and allow it to boil ten min
utes before adding the ounces place the
kettle over slow fire and allow the ounces
to cook slowly for an hour and quarter
until they change color. Watch them care
fully that they may not burn. and it is well
to occasionally slip silver spoon under
them. but do not on any account stir them.
Cut TIVE fresh lemons in slices. and when
the ounces are being placed in the jars put
slice or two in each one. Seal as other
preserves.
Ounce Jelly.
Take the ounces for jelly before they are
quite ripe: they should be fine golden yell
low; rub Off the down from each ounce:
pare core and cut them in small pieces.
place the fruit in the preserving kettle and
add one teacup Of water for every pound
OF fruit. stew gently until soft without
MASKING. pour all into cheesecloth bag
and allow to drain. Measure the juice,
and for each pint of the liquor add one
pound of granulated sugar and stir all I'M
til the sugar is dissolved, set the kettle
over the fire and allow it to boil gently
for twenty minutes. or until little cooled
on a saucer forms good jelly, then turn
1t into glasses and allow to cool. When
perfectly cold pour over a thin coating Of
melted paraffine; place on the. covers and
put in cool, dark place for keeping.
For Boston Supper.
The number of dishes served depends
somewhat on the nature of the occasion.
We will give you a list which you can Sc
lect from Clam chOwder. succotash. baked
beans, Goldfish balls. cakes or croquettes.
pickles, brown and rye bread squash and
pumpkin pie, preserves. cakes.
Making Jelly With Gelatine.
If you like tart jellies 1t is a good plan
to mix the juices of two or more fruits
together. Green grapes. particularly fox
grapes, crab apple, rhubarb, and in season,
currants.
If you wish to use gelatine however.
make your jellies in the usual way now
and In the winter you can dissolve them
with boiling water; add little lemon juice
and sufficient gelatine to stifren they will |
mold and turn out. more economical |
way and less trouble will be to simply can |
the fruit juices now. using very little If any
Sugar-Same unfermented grape juice, |
and in the winter use this juice for max /
ing your gelatine jellies. following direc- |
tons on the gelatine packages. Very little |
sugar need be used if you follow this plan !
Spiced Green Tomatoes.
Chop eight pounds of green tomatoes very |
fine, add four pounds OF brown sugar and !
boil three hours. Mix together two tea |
spoonfuls Of stick cinnamon, pounded: one |
teaspoonful of mace and teaspoonful of |
cloves; tie in little bags and throw into a |
quart of vinegar, heat and pour over the |
tomatoes and boil fifteen minutes Cool, !
put In jars and cover closely. Less guam |
tity of sugar may be used If you like them |
sharp. See recipes for ounces in article |
Of present issue.
Ounce Honey.
Add scant two cups of water to two |
and one-half pints of sugar. boil ten min |
utes, then add two ounces peeled and graf |
ed; boil ten minutes longer; then seal.
Menus
THURSDAY.
BREAKFAST.
Melons Iced.
Poached Eggs in Tomato Shells.
Lyonnaise Potatoes.
Breakfast Rolls. Coffee.
LUNCH.
Mushroom Omelet.
Hot Biscuit. Peaches; Cake Tea.
DINNER.
Consomme.
Roast Veal, Brown Sauce.
Mashed Potatoes
Stewed Cucumbers.
Sliced Tomatoes. Mayonnaise Dressing
FRIDAY
BREAKFAST.
Grapes.
Broiled White Fish.
German Fried Potatoes.
Corn Bread Coffee.
LUNCH