Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-09-28
MRS. WILSON PRESERVES
OUNCES IN VARIOUS WAYS
Jam Is the Most Familiar Form in Which to Put Up This Fruit
Butter, Conserve and Chips Are Also Delicious
by MRS. NJ. A. WILSON

Copyright. 1890. b. AIRS. ". "A. wilson. An
rights reserved.
ounces, the fruit of Persia, ma
>ok be canned, made into jellies, jams.
buffers. conscrves or chips. and they
are delicious in any chosen form.
Canned Ounces
Wash and pare one peck Of Ouinces
and then cut them in half and discard
the seeds. Place the ounces in pre-.
serving kettle and cover with cold
water. Bring TO boil and cook slowly
until the ounces are tender. Now
drain, measure the water in which the
ounces were cooked and add one pound
Of sugar for each pint of Juice. Return
the Juice and sugar to the preserving
kettle.
Stir TO dissolve the sugar and bring
20 a boil. Cook for five minutes nnd
then add the drained ounces. brinR
to n boil and simmer slowly until nice
and clear. then lift into sterilized Jars
Fin 10 overfowing with sirur and then
adjust the rubber and lid and partaIIS
tighten the lid. Process for thirty mn
utes in n hot water bath and then re,
moyc. seal securely and store in cool
dry place.
Now place the ounce .parings and
seeds In a preserving kettle and cover
With cold water and bring to boil
SLOWLY. Cook until the pulp is very
soft and mushy and then turn into a
;ejly bag and let drip overnight. In
tbc morning measure the juice and re
turn TO the preserving kettle, Bring
70 a boil and boil steadily for ten
minutes.
Now add thfce fOurths cup OF sugar
Cor each Gun of the measured Juice in
the preserying kettle. Stir to dissolve
tho sugar and then bring to boil. Boil
ran;dlv for twelve minutes and Ihrn
nour into stcrilizcd glasses. Nhrn
cooked cover with melted parathn.
f'nynr the glasses either with tin covers
or niece of cardboard which has been
cut to fir the tops and then tasten 70
tho glass with strips of paper when
have been covered with library paste.
Ounce Jam
Wash one fourth peck of ounces and
,hor naro and slice very thin. Place
IN preserving kettle and cover with
cold water. Bring to boil and COOK
sInUIv until soft. Now measure ana
return 70 the kettle and add two ana
~ zoo fourths cups of sugar Tor eh'u
,nort NJ the mixture. stir 70 dissolve
w. sucor and bring to n boil/ loon
Mi, thick like jam. Stir frequently
pSa.o ne means Of preventing burn
mo m asbestos mat under IN" k"lIi'.
E;Ii into stcrilizcd Jars and then auJ',N'
tho rmhbcr and lih and sea. secnrrN
store in a cool. dry place. Use par'hs'
nnd seeds for icl;y
Ounce Butter
This butter Is made somewhat SIM
lar 10 apple butter. ,.... o,d
wo sh one fourth peck Of ounces ann
.rar nave core and seed. Place in .
nrescrying kettle the paringS' cores anu
la ond cover with cold water IooE
until the parings ar" Soit anu ",TTi WIZ
Turn into a jelly bag TO drain; WINE
the ner:pgs are cooking. put the pareI
o,,irros through the food chopper ana
"a tho coarse knife. Place in pre-
.orr;n" kcttlc aud cover with coId
S,or 49, Bring to boil and COOK
slowly until very soft. no" auu 'nI
,iow;d from the pnriugs. Measure ano
70 every quart Of III" m'NtuT" "o'
Three cups Of bro,rn sugar
-, .Tyice Of ne-hGlt lemon,
Onc.cighM teaspoon Of nutmeg
N Stir ~ dissolve the sugar and the'
hrinc tn n boil and cook until the mix
tnrc is Z thick rich looking mixture
~ irto .tprili2cd lNrs nnd sea So
.rrc'v, store in a cool, dry place