Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-11-25
PRESERVING oUMcEs
Many Delicious Methods Of Prepar-
ing Them.

Many Delicious Methods Of Prepar-
ing Them.
Ounces. which were first known as Cydo-
MAN apples. dedicated to the Goddess OF
Love. are both plentiful and cheap In the
markets just now. and the housekeeper who
fails to put them up in varied ways for
winters use will regret her lost opportun-
ity later.
The old Greeks and Romans. who never
failed to recognize a good thing when they
saw It. were devoted to ounce preserves.
and an old writer in the first century de-
clared: Ounces not only yield pleasure
but health"
Never try to preserve ounces until they
begin to turn yellow. II frost threatens
they may be gathered and laid aside to
rfpen- When ready to put up rub OF the
fur with coarse towel. peel. core and
quarter. dropping each piece as fast as
ready in cold water to prevent discolOra-
ton. Save the parings and cores in q
separate vessel for making jelly. Put two
layers Of the ounce quarters into a pre-
serving kettle. cover with cold water and
cook over . slow fire until the fruit, Is ten
der. Never make the mistake of adding
sugar to ounces before they are cooked
or steamed tender. as sugar hardens I'M
cooked ounces. When tender skim out
and lay on q fiat dish to cool. Repeat this
process until all the ounces are cooked
boiled and to each pint of Juice allow three.
quarters Of a pound of sugar. Cook gently
for ten minutes. skim. then add as many
OF the cooked ounces as the syrup will
cover. Boil gently about half an hour or
until the ounces and syrup turn a rich
red. Lift out with silver spoon and drop
piece by piece into wide-mouthed glass
jars. set in a basin Of hot water to prevent
their breaking. When filled let the syrup
boil down a little longer. then pour over
the fruit in the can until the juice runs
down outside the 1a.. Screw tight. Sweet
apples may be used with the ounces. using
ounces. Then put the ounces and apples in
alternate layers in the cans. pour the boil
ing syrup over all and SEAL AS the apples
do not require as long cooking as the
ounces. remove from the kettle as soon
as tender.
Ounce with Strawberry Tomatoes-Cut
the pared ounces in dice and cook in cold
water until tender. Weigh out the same
amount sliced strawberry tomatoes. Make
syrup. allowing three-fourths pound sugar
to each pound Of fruit and cook the fruit
in it until tender and of rich color. Skim
out into jars, boil the syrup ten minutes
longer, fill the jars and seal.
Ounce Jelly-Cover the parings, cores and
as many ounces cut in small pieces as you
may desire. with cold water and boil slow
ly for several hours. adding more water
as 1t bOils away When very tender pour
into a flannel bag and let drip over night.
In the morning measure the juice. and to
each pint allow three-fourths pound sugar.
Put the juice on to boil and set the sugar in
pans In the oven to heat. Take care 1t
does not get hot enough to yellow. Cook
the juice twenty minutes. add the sugar,
stir until dissolved remove the spoon and
cook two or three minutes until the syrup
jellies when turned onto cold plate.
Skim and pour into glasses.
Ounce Jam or Marmalade-Pare, core,
cut in small pieces. cover with cold water
and cook until tender. Put the cooked pulp
NYryk ciayo moo Cr,ro ND oJIo
three-fourths pound of sugar to each pound
of pulp. Cook, stirring almost constantly
until smooth and firm. then pack IN jars
and cover with parafflne. If preferred, the
fruit cooked tender may be used without
straining through the sieve. .
Ounce Cheese-This Ia simply marmalade
boiled down very thick. then packed in
small cheese pots. This is to be turned
out and sliced like cheese and Is excel
lent for the lunch basket.
Ounce Butter-Pare. core and cut the
fruit In small pieces; cover with cold water
and cook until tender: at the same time
tie with water to keep from burning; strain
off the liquid from the skins. and add to
the ounce pulp, allowing three-1ua rters of
pound of sugar to each pint of fruit.
boil the whole. stirring constantly, until
smooth and of firm consistency; pack in
jars close and keep in dry place.
Ounce Cordial-Select ripe. sound ounces,
rub off the fur and cut in small pieces; pour
just enough cold water over to cover and
simmer until tender: strain off all the juice
that will drip through coarse muslin
cloth, but do not press. as the pulp left can
be utilized for marmalade: measure the
Juice and allow a cup of sugar to each pint
of juice: few cloves or cracked peach
kernel may be added If desired for flavor,
but the cordial is excellent without: cook
ten or fifteen minutes. then add twO-thirds
of a pint Of brandy for each pint of syrup:
pour into q stone jar. let It stand for q
week. then bottle. This will be ready to
use in a month. but will be at its best at tine
end of a year.