Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-26
Ev MRS W. A. WILSON

Cop-rio oht. 1927. tl N~s. ". 4. wilson. All
rights reserved.
THE ounce is called the Queen of the
i fruits in tho Garden Of the Gods. It
comes originally from Persia. Oriental
Europe estccms the ounce most highly
and as a continent and sweetmeat II
is acclaimed to be especially endowed
with healing qualities for weak throats
and lungs.
II is. indeed. very poor family that
does not have its pots Of ounce con-
scrve, Jelly and butter s"t aside for
winter use. In fact the Oriental house
wife makes a splendid chutney from
onincos. II is called Allah's ounce
chutney from the Garden Of the Gods
II hps taken me two years 20 be able
70 ncrsuade this Oriental housewife TO
civo mo this rrCipr 10 bring 70 you. II
Is delicious and well worth trying.
,llab's Ounce Chutney From the
Garden Of the Gods
Pare twelve ounces and cut them in
quarters. Remove the seeds and cores
and thon cut in paper thin slices. flace
in preserving kettle and cover with cold
water. Cook slowly until tender and
then drain. Now return the cooked
Quinces to the kettle and add:
One package Of seeded r0isns.
One small pot Of prepared ginger, cut
Orc.haU pound prpnes. stones re-
morcd, and cut in tiny bits,
one and oue-hGt cups OF finely
ohoppCd dlnIonC7,
Gnc-hoH pound Of figs, cut in pieces
now add
Orc pint Of rater m 'chioh q"'nce'
trCrc cooked.
Tr0 Guns Of cider "iu'gdr.
one IcreI t1bICSpoon Ot cinnamon,
Orc IcrCI teaspoon Of RUthcV
One halt IrrCl teaspoon ot nHSpice,
one. half lCrcl teaspoon ot "i0rCs'
one lcro teaspoon Of g'nJ6T,
Ttro pounds Of brOtcn sugar.
Cook slowly until very thick like
nrcsprves and then fill into halt-plnt
lars while scalding hot. Seal and then
store in cool dry place. This condlment
is delicious with all cold meat and par ,
ricnlarly fine with chicken. duck and
turkey.
Using parings left from the ounce
cover the pnrings. cores and seeds
with cold water. Bring 70 boil and
cook very slowly until soft. Turn 1T
| iolly bag and let drip. Add the water
| drained from cooking ounces for chut-
ney, Measure. return to preserving
kettle and bring to boil. Cook for tit'
Teen minutes and then add two thirds
| cup of sugar for each cup Of juice. STU
to dissolve the sugar, bring to boil anC
cook for fifteen minutes. Turn into
steriIized glasses and let stand in sunny
window for two days, then cover Will
melted paraffn.
new. then select any of the f0llowin;
rccines and use skins, cores and seed
for jelly making. .,
The ounce IS particularly rich in tn
essential uertin which is no needed 70
good Jelly making, go that the parings
cores and seeds can be used to make
most delicious jelly.
Ounce Sweetmeat
(Trom n Shah's HousrholD
Dainty and refined women OF III
Orien: nre past masters in the art (
making the most delicious swCetmeat 4
Recipes arc handed from one genera
ton - another, and when these deli
cRciea are sent abroad rpiCLrcS gladl
pay tho fabulous prices that are aske
for them.
Pare six ounces and cut in quarter
and then cut in thin slices. Place !
preserving kettle and cover with col
water. Cook gently until tender an
lthen drain. Now place in a saucepan
II Sir CUPS of sugar,