Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-09-05
THE GOLDEN OUNCE
Recipes for Preparing and
Preserving.
APPLES ADD FLAVOR
CORDIAL AND MARMALADE MAY
BE MADE FROM IT.
Our Grandmothers Added Molasses te
the Preserved
Fruit.

Written for The Evening Star
"hiie the ounce in its natural state "a
not an edible fruit 1t lends itself to a num-
Der of appetizing preserves and reIshes.
DO not try to preserve ounces until they
begin to turn yellow. II frost threatens
they may be gathered and laid aside to
ripen.
Preserved Qunces-When all are uni
formly yellow and ready to "cut up" rub
on the fur with crash towel pare core
and quarter. dropping the pieces into cold
water to prevent discoloration. Save all
the good parings and cores in a separate
vessel for making jelly.
Put two layers of the ounce quarters into
a preserving kettle. cover with cold water
ana cook over a slow fire until the fruit
is tender. Never make the mistake of boil
ing ounces in syrup before boiling them
tender In water. as sugar will harden I'M
cooked ounces. When the ounces are ten
der enough to pierce easily with fork,
skim out and lay on fiat dish to cool.
repeat the process until all the ounces
are cooked Strain the water I'm which the
ounces have been boiled and to each mint
OF juice allow three-quarters of a pound OF
sugar. Boil gently for ten minutes and
then put In as many ounces as the syrup
VIII cover. Simmer gently for about half
an hour, or until the ounces turn a rich
red. Lift out with silver spoon and drop
piece by piece into w.de-mouthed glass
u a
vent their breaking. Let the syrup boil
little longer. then pour over the fruit
until the juice runs down the side of the
can, and seal.
Ounce with sweet apples-Sweet apples
may be used with ounces and will give a
peasant flavor. but the apples must be re-
moved from the kettle at least ten minutes
before the ounces as they do not require
so long time to cook
Use one-third of quartered apples to two
thirds of ounces Put the ounces and ap-
pies In alternate layers in the cans pour
the boiling syrup over all. and seal.
Ounces with strawberry tomatoes-Cut
the prepared ounces in dice and cook them
In cold water until tender. Weigh out the
same amount Of sliced strawberry toma-
toes. Make a syrup allowing three-quar-
tiers of pound of sugar to a pound Of
fruit and cook the fruit in IT until tender.
Skim out into jars. boil the syrup ten min
utes longer. fill the jars, and seal.
Ounce jelly-In making the ounce jelly
cover the cores. parings and as many
ounces cut in small pieces, as You may
desire. with cold water, and simmer slowly
for several hours. adding more water as
1t cooks away. While the use of the seeds
darkens the jelly. they contain such an
amount of the pectose. or jellying sub
stance. that most housekeepers prefer to
use them with the cores and skin. When
reduced to pulp pour into a flannel bag
and let 1t drip over night. In the morning
oughly, add equal weight of sugar
which has been heated in the oven and
boil until 1t jellies when dropped on a cool
plate. Turn into glasses and cover with
paraffne.
Ounce cordial-Select ripe. sound ounces.
rub Off the fur. and cut in small pieces.
Pour just enough cold water over to cover,
then simmer until the pulp is soft Strain
off all the juice that will drip through
coarse muslin cloth. but do not press, as
lAft lad
Measure the juice. and allow a cup of sugar
to each pint of juice Some cooks add one
or two cracked peach kernels spice Of
Glove to this cordial but the flavor is ex-
cellent without any addition. Cook ten or
fifteen minutes. then add two-thirds Of d
pint of brandy for every pint of syrup. Pour
into stone jar. let 1t stand for a week.
and then bottle. This will be ready for use
in two months. but is far better at the end
of a year.
Ounce marmalade-Put the cooked pulp
through a PURGE sieve, and allow three
fourths of pound Of sugar for each pound
of fruit. Boil stirring almost constantly
until smooth and firm. Put in jars. cover
with paraffine, and keep in dry place.
Ounce cheese-This is a simple MARINA
lade. boiled down very thick and packed In
the small cheese pots This can be turned
out and sliced like cheese and Is excellent
for the lunch basket.
some and delicious. Core and pare them.
and put them In a deep earthen dish. Fill
the cavities with sugar and little grated
lemon rind. Add water in abundance. as
the ounce Is very dry fruit Cover close
ly and bake in a moderate oven until tend
er and a fine red. Serve cold with whippo
cream.
Baked ounces and apples may also be
used in combination. baking until very sort.
or cored apples may be stuffed with otis
of ounce cooked tender and then baked
with pletny OF water in the baking dish
Jellied ounce and apple-To one pound %
sour apple and quince-less ounce than ap-
ple-allow three fourths of a pound or su-
gar Then proceed as with plain ounce
jelly.
Ounce mold-Pared sliced and cooked
until tender in cold water. then treated az
nreseryes ounces may be nodded in fancy
cups or in a dish. if 1t is not too large
The ounce edicinally-Medicinally. the
Juice of the ounce is said to stop persistent
hiccoughs when all else fails.
Ounces with molasses C'Grandmother
way')-Pare and halve the the ounces. re-
moving the cores. Boil the parings in new
cider until tender. and strain the cider. tor
five mounds of ounces take a quart OF nice
molasses a pound of brown sugar. and the
cider in which the parings have been polleo.
Add the whites of two eggs. DOH, remove
from the fire and skim. Continue 10 DOH
and skim until clear. then take OF me lre.
When cool put in the ounces ana Don tneth
until tender If there is not syrup enough
to more than cover them add more cider.
Orange-peel, or a few slips OF nice green
ginger boiled in the syrup, gives them
good flavor.