Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-10-02
Cable Il and
Kitchen.
THE FRAGRANT OUNCE.

p,operties, make the fruit prime IA
yorite with the housewives, who do
their own preserving. The aroma and
flavor are much priced in making des-
serts as well as preserves and these
very pronounced features make the
fruit combine perfectly with apples.
The ounce requires thorough cook
ing which greatly modifies the indi-
gestibility of the hard, tough varieties.
making them a very delightful and
wholesome addition to our fall fruits.
ounces make a jelly of the finest
quality, and who so favored can ever
forget the deiectable goodness of
graDA ma&kfr's ounce preserves:
ouinee Delight.
select ane large ounces. wipe care
fully wIff A4ry piece Of cheesecloth
and place baking dish so that they
viii not Ggkh stth other. Bake thor
ougiliy. TekeH rfectly cold remove
thu skin carefd5H and place in n pretty
glass dish. Bjnst with powdered sugar
and serve WITH whipped crea1n or II
preferred the splalt sweet cream may De
used. The quifeeS should be perfectly
ripe and free from specks.
ouines Snow.
Wipe flxefgood sized ripe ounces
ana cut them in quarters, boil them in
water until tender; peel and rub
through a coarse sieve. Add to the
pulp thus obtained the whites of four
eggs and beat all to a 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 Short Cake.
Take one teacup of graduated sugar,
two tablespoonful of butter, two eggs.
one level teaspoonful of baking powder
and quarter of teaspoonful of salt sift-
ed with one cup of flour. Beat the eggs
and add to the 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
1rlly-cake tins. Prepare the following
filling: Select two ripe yellow ounces.
peel and crate with a coarse crater.
Make thick syrup of one and Il half
cups of granulated sugar with a little
water. When partly cold stir into the
syrup the grated ounce. Stir briskly
tween 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
a 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 SIM
mer in as much water as will cover
them. When tender put though a sieve
and add one cup of graduated sugar to
the pulp. To the beaten yolkS of four
eggs add one pine 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 Souffle.
Take three ripe ounces and stew
with Il little water until perfectly ten
der. put them through a colandcr and
glass dish and pour over them a custard
made of one pint OF milk the yolks of
three eggs and two tabespoonfuls OF
graduated sugar. Whip the whites of
the eggs with three tablespoontuls of
powdered sugar and heap on the top of
the custard.
Baked Ounce.
of 81, ~, ~
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 sweet cream which has been thor
oughly chilled.
Ounce Compete.
Pare and cut into quarters six large
ripe apple ounces, carefully remove
the cores ana lay the ounces into cold
water; place the peels and cores in Il
kettle; cover with water and boil until
soft; strain these first through a 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 few minutes (from five
to eight minutes will be sufficiently,
then put in the ounces and simmer
slowly until 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;
place the peeIlngs and cores into 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 it
comes to a boil place in the ounces
and cook until they are tender; then
add sufficient granulated sugar to
sweeten; boil all together for few mo-
rnents. place in a dish and put aside to
cool. Serve cold. A. little lemon juice
may be added to the syrup before put
ting in the ounces if this flavor is
liked.
Ounce Preserves. n
Select fifteen large ripe ounces and
wipe carefully with a piece of cheese