The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-09-30
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
Rosacae-but being the most solid of
all fruits, tough and very astringent. is
wholly unsuitable in its uncooked state
for a dessert fruit. Recent years Guilt
walton 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, native grown,
is edible in a raw state.
The aromatic flavor and fragrance
which are developed in cooking. combined
with the large amount OF acid and its
muciIaginous properties, make thefruit
prime favorite with the housewives
who do their own preserving. The aroma
and flavor are much priced in making
desserts as well as preserves and these
very pronounced features make the fruit
combine perfectly with apples.
The ounce requires thorough cooking
which greatly modifies the indigestibility
of the hard. tough varieties. making
them a very delightful and wholesome adj
dition to our fall fruits.
Ounces make a ELY of the finest quail
ity, and who so favored can ever forget
the delectabie goodness Of grandmother's
ounce preserves?
Ounce Delight.
Select fine. large ounces, wipe carefully
with dry piece of cheesecloth and place
in baking dish so that they will not touch
each other Bake thoroughly. When
perfectly 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 perfectly 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 OBJ
tanned the whites of four eggs and beat
all to a stiff froth. Pile with spoon
on a glass dish and place in the ice
chest to become thoroughly chilled. Serve
with a spoonful of whipped cream on top
of each helping
Ounce Short Cake.
Take one teacup of granulated sugar.
two tablespoonfuls 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 the sugar; melt and cool the but
ter and add to the sugar and eggs, then
add the flour and mix quickly with
broad bladed knife. Bake in two jelly
cake tins Prepare the following filling:
Select two ripe, yellow ounces, peel and
crate with a coarse crater. Make a thick
syrup of one and one-half cups of gran
ulated sugar with a little water. When
partly cold stir into the syrup the grated
ounce. Stir brislxly for a few moments,
then spread between the layers OF the
cake busting the top layer with pow
dered sugar. This should be served as
soon after making as possible Cut as
you would a pie and serve with whipped
cream, which has been well sweetened
A pudding sauce may be used If pre-
ferred.
Ounce Pudding.
Select five perfect ripe ounces; peel.
core and cut them in quarters and SIM
mer in as much water as will cover them
When tender put through sieve
and add one cup of graduated 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
a deep pudding dish with a good pie
crust, pour in the ounce mixture 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 Souffie.
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 glass dish
! and pour over them q custard made OF
one pint of milk, the yolks OF three eggs
and two tablespoonfuls of graduated
sugar. Whip the whites Of two eggs
with three tablespoonfuls OF powdered
sugar and heap on the top of the custard.
Baked Ounces.
! Wipe with a piece Of cheescloth five
! large ripe ounces, place in baking dish
| and put into the oven to bake until ten
! der When done strip off the skin, dust
with powdered sugar and serve with
1 sweet cream which has been thoroughly
/ chilled.
Ounce Compete.
Pare and cut into quarters six large
| ripe apple ounces. carefully remove the
cores and lay the ounces into cold wa
/ ter; place the peels and cores in 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 fine
cheesecloth; return this quiee TO the ket-
! tie, add one cup Of CIRCULATED sugar,
| boil for a few minutes drom five 70
| eight minutes will be sufficiently, then put
! in the ounces and simmer SLOWLY uHSii
/ tender; when done place in glass and
pour the syrup.
Stewed Ounces.
/ Peel, core and cut into pieces ripe
ounces and lay them into cold water;
Z place the Feelings and cores IN the pre-
serving kettle. cover with water and
/ place over the fire 20 boil until tender
when done pour into a jelly bag made
1 of cheesecloth: return this juice TO the
kettle and place over the fire; when y
comes 10 a boil place in the ounces and
/ cook until they a~tender: then add SUI
! ficient granulated sugar 10 sweeten' bon
1 an together for a few moments. place
+ In a dish and put a side 10 cool. Serve
cold. A little lemon juice may be added
10 the syrup before putting In the ounces
II this favor is liked.
Ounce Preserves.
Select fifteen large, ripe ounces ana
wipe carefully with a piece OF cheese
/ cloth Pare and quarter one peck Of
sweet apples Cut the ounces into
eighths- place the fruit IN the pFeseTT-
ing kettle in alternate layers with sugar
add two Guns of water and allow them
I 10 stand over night In the norma
place the kettle over the fire and aiio"
( the sr1it 20 cook until tender ard the
syrup IS clear Il will require I'VE pounds