Windham County reformer. (Brattleboro, Vt.) 1901-1906, 1903-12-11
THE FRAGRANT OUNCE.
some DeIioaeies Of Cooking which
Nav Be Prepared From 1t.


This highly fragrant fruit-native OF
the Levant--is cousin to the apple
peach and pear, belonging to the same
order --Rosacae- being the most
solid of all fruits, tough and very as
tringent, is wholly unsuitable In lts
uncooked state for dessert fruit Ike
cent wears cultivation has greatly I'M
proved 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 its raw state.
The aromatic flavor and fragrance
which are developed in cooking, COM
bined with the large amount OF acid
and its mucilaginous properties, make
the fruit a prime favorite with the
housewives, who do their own preserv-
ing. The aroma and flavor are much
priced in making desserts as well as
preserves and these very pronounced
features make the fruit combine per-
fectly with apples.
The ounce requires thorough cook
ing which greatly modifies the indl-
gestibility of the hard, tough varle-
ties, making them very delightful ana
wholesome addition to our fall fruits.
Ounces make a Jelly of the hnest
quality, and who so favored can ever
orget the delectable goodness or grand
mothers ounce preserve2
OUNCE DELIGHT.-Select fine
large ounces, wipe carefully with
dry niece of cheesecloth and place IN
baking dish so that they will not touch
each other. Bake thoroughly. When
perfectly cold remove the skin carefully
land 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
4 free from specks.
( OUNCE SNOw.-Wipe five good
sized. ripe ounces and cut them In
Quarters, boil them In water until ten
| der; peel and rub through coarse
sieve. Add to the pulp thus obtained
the whites of four eggs and beat all to
/ n stiff froth Pile with a 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 SHORTCAKE-Tak one
teacup of graduated sugar, two table
spoonfuls of butter, two eggs, one lever
teaspoonful of baking powder and quar-
/ ter of teaspoonful OF salt sifted with
one cup of -four. Beat the eggs ana
/ add to the sugar; melt and cool the
butter and add to tae sugar and eggs
then add the -four and mix quickly
with a broad bladed knife. Bake IN
two jelly-cake tins. Prepare the tol-
/ lowing filling: Select two ripe yellow
ounces. peel and CRATE with coarse
crater. Make thick syrup of one
and half cups Of granulated sugar
with a little water. When partly cold
stir into the syrup the grated ounce.
Stir briskly for a 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 n pie and serve with whipped
cream which has been well sweetened.
A pudding sauce may be used II pre-
ferred.
/ OUNCE PUDDING.-Select five
perfect ripe ounces: peel, core and cut
them In quarters and simmer in as
much water as viii cover them. When
tender 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
ouince pulp. Line the sides of deep
pudding dish with a good pie crust,
pour In the ounce mixture and bake
I for three quarters of an hour. Cover
with a meringue made of the beaten
whites of the eggs and sugar. To be
eaten cold
4 OUNCE SOUFFLE.-Take three
ripe ounces and stew with little
water until perfectly tender put them
through a colander and sweeten TO
taste. Pour them into glass dish
and pour over them custard made of
one pint Of milk. the yolks of three
eggs and two tablespoonfuls of granu-
lated sugar Whip the whites of the
eggs with three tablespoonfuls of pow
dered sugar and heap on the top of the
custard.
4 OUNCE COMPOTE.-Par and cut
into quarters six large, ripe apple quin-
ces. Carefully remove the cores and
Law 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
cheesecIoth. return this Juice to the
kettle add one cup of graduated sug-
ar, boil for a few minutes (from five
to eight minutes will be sufficiently
then put in the ounces and simmer
slowly until tender: when done place
in a glass and pour the syrup.
STEWED QUINCES,-Peel core
and cut into pieces ripe ounces and
Law them into cold water: place the
Feelings and cores in the preserving
kettle cover with water and place over
the fire to boil until tender; when done
pour into jelly bag made of cheese
cloth return this juice to the kettle
and place over the fire; when 1t comes
to boil place in the ounces and cook
until they are tender; then add suf-
ficient graduated sugar to sweeten:
boil all together for few moments,
place in 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 tins flavor is liked.
OUNCE PRESERVES.-Sele Is
large. ripe ounces and wipe carefully
with a piece of cheesecloth. Pare
and quarter one peck of sweet apples.
Cut the ounces into Fights. place the
fruit in the preserving kettle in alter
nate layers with sugar; add two cups
of water and allow them to stand over
night In the morning place the ket-
tie over the fire and allow the fruit TO
cook until tender and the syrup is