Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-09-27


and set on a wire tray so that there
may be a free circulation of air
around the place, and place in a cool,
dry and well-ventilated room.
The seeds Of the ounce are rich
in a mucilage-like matter, and they
form a jelly-like paste when soaked
in water.
Ounce Jelly
Wash the ounces and then cut
in half, and remove the seeds and
cores and pare. Cut the pared ounce
In thin slices and then place in a
bowl, and cover with cold water.
Place the parings and seeds Of the
ounces in a preserving kettle, and
cover with cold water. Bring to
boil and cook until the parings are
very soft. Mash frequently and turn
into a jelly bag, and let drip.
Measure the juice and return it
to the preserving kettle. Bring to
boil and cook for ten minutes.
Then add three-quarters cup of
sugar for each cup of juice. Stir to
thoroughly dissolve the sugar and
then bring to boil and cook for ten
minutes. Pour into sterilized glasses.
Cool and cover with melted paraffin
and store in the usual manner for
iellies.
Now place the q-inces which were
cut into thin slices and cover with
cold water in the preserving kettle,
covering the sliced ounces with
water two inches above the fruit in
the kettle. Bring to boil and then
cook slowly until the sliced ounces
are soft. Drain off the juice and
then measure the cooked fruit. Re-
turn to the kettle and add
One quart Of sugar,
One cup of iCdter
to every three quarts of cooked
sliced ounces. Place on stove and
cook slowly until very thick jam.
Fill in sterilized jars, and adjust
the rubber and lid and seal. Process
in hot-water bath for fifteen min
utes, and then cool and store.
Use the liquid strained from the
cooked ounces for jelly, following
the rule for ounce jelly.
Roman Ounce Marmalade
Wash the ounces, and then pare
and cut into thin slices. Place in a
preserving kettle and cover with
z cold water. Place on the stove and
cook until tender. Now place the
parings, cores and seeds in a sep
arate kettle, and cover with cold
water. Bring to a boil and cook
slowly until the pulp is very soft.
Strain and add this liquid to the
ounces which are cooking. Cook the
ounces until very soft. Then mash
through a fine sieve.
Now measure this crushed pulp
and Juice, and return to the pre-,
serving Rettle. Bring to boil and
cook for fifteen minutes, and adc
two-thirds quart of sugar for every
quart of the prepared ounce pulp
Stir the sugar until it dissolves anC
then bring to boil, and cook slowly
until the mixture is a thick Jam
Pour into sterilized glasses or bowl!
and cool Cover with melted par
affin.
This Roman ounce marmaIad,
was accredited with the power t.
heal coughs and colds.
Fancy Ounce Marmalade
Prepare the ounces as for Roman
ounce marmalade and measure tn,
fruit. To four quarts of cooked
ounces and juice add
One package. of seedlesS rdisins
One Ttediunl-sized bottle of mar
oschino cherries, cat into tiny bits
Teo cups of finely chopped al
qaohds or other nuts,
TsOo and one-hGlf quarts of gran
uiated sugar.
Place in the preserving kettle an
bring TO boil. Cook slowly until
thick marmalade and then fill int
sterilized jars. Adjust the rubbe
and lid, ard seal. Process in hot
water bath for fifteen minutes an
then store in a cool, dry place.
Ounce Chips
Wash and pare one dozen ounce
and then cut into quarters and :,
move eOres. Now cut into thi