Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-11-04
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PANTRY.
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Ounces Are in Season,

Just as soon. as ounces turn yellow
they are ready for preserving. 1t might
be said at the start that ounces require
boiling or steaming before being put into
the strip. differing from the usual order
of preserving.
This is because they are very hard
| fruit, and the hot sugar. only tends to
| make them harder. To proceed: Pare.
core, and quarter the fruit dropping into
cold water to preserve the color Put
skins and cores into separate vessel.
When all are prepared put two layers
or SO into the kettle and cover with cold
water. Cook over slow fire until tender.
Take out carefully. and when all are
cooked. strain the water and allow three
quarters of pound of sugar to one pint
of juice
the strip is clear. then put in as much
fruit as it will cover. Simmer very gently
for half an hour. or if the ounces turn
red before this they are ready to be re-
moved to the Jars. Let the srup cook
little longer. then pour over the fruit
and seal the jars
Ounces Preserved With Apples.
Sweet apples should be used. The two
fruits make a delicious preserve, and
will cost less than the ounces alone The
proportions are ohe-third of CHARTERED APP
pies to two-thirds Of ounce. The apples
will take less time to cook than the
ounces. both in the water and in the strip.
In filing the jars. put alternate LAYERS of
the fruit and pour boiling strip over
sealing at onde
Ounces With Cider and Molasses.
This is favorite southern recipe The
fruit is to be pared, cored and halved.
then boiled in sweet cider until tender
Take out and add to the liquid one quart
of molasses and one pound of sugar to
five pounds of ounces.
Beat up the white of an egg and put
into the sirup to clear it, bringing to a
boil and Swimming until quite clear Take
off the fire. and when half cold put in the
fruit and boil for fifteen minutes. More
cider may be added if necessary. A little
green ginger boiled in the sirup is an i'm
prove nent.
Ounce Marmalade.
Cores. peel and imperfect fruit can be
made into a marmalade or cheese After
| thoroughly cooking the fruit strain
through a sieve and allow three quarters
OF pound of sugar to one pound of
fruit. Boil, stirring constantly until
smooth and firm. then pack into jars A
little orange peel chopped fine will add to
the flavor. ~
Ounce Cheese.
This is made by cooking the, marmalade
until it is very thick If packed into
small jars it can be turned out and may
be cut like cheese
Ounce Water Ice.
! 10 make this unusual CONNECTION. pare
and cut into thin slices three large
| ounces. Cover with four cupfuls of
/ water and one of sugar. Bring all to a
/ boil. keeping at that temperature for
| fifteen minutes. Strain and put into the
| freezer.
| Hamburg Eggs.
/ Cream two tablespoonful of soft bread
crumbs, one tablespoonful butter and a
| little minced parsley, seasoning with salt.
paprika and celery salt work all TO a
| smooth paste and with it line small in
diyidual patty pans that have been
brushed with melted butter break an egg
carefully into each. and. after busting
| lightly with salt cover with mixture OF
melted butter and brown bread crumbs
cook for six minutes In hot oven. Serve
in the pans.