Evening star., 1941-09-29
This Weeks
Preserving
Recipes
BY Betsy Casl0eH,
TO PRESERVE OUNCES.
(Old recipe

TO PRESERVE OUNCES.
(Old recipeD
Pare them very thin. cut them IN
half. take out all the hard core with
a sharp knife. weigh the fruit and
to every pound allow IL pounds of
sifted sugar and pint of cold water;
put the ounces into a preserving
kettle with the water, cover them
closely and let them simmer very
gently until perfectly tender, but not
broken: some of the fruit will be-
come tender much sooner than the
rest. AS they are done take each
piece out separately with a spoon
and lay on a dish to cool. When
all are out strain the water through
thin cloth, put it back into the
kettle. add the sugar. When it comes
to a boil lay in the ounces, boil
them until clear, which will take
from half to three-quarters of an
hour. take them from the fire, fill
the jars three parts full of the fruit,
fill up with the sirup. After filling
the jars put the remainder of the
sirup in molds or bowls; do not cover
them until next day. This will be
a stiff jelly when cold. In preserv-
ing ounces by this recipe it is un-
necessary to boil up the skins and
seeds. which always make the fruit
and jelly dark
OUNCE HONEY.
Pare half a dozen ounces. Drop
them into cold water. Cover the
skins with boiling water and cook
them rapidly for half an hour.
Drain. Crate the ounces. adding
the pulp as grated to the ounce
liquid drained from the skins. Meas
ure or weigh the pulp and liquid
when mixed thoroughly and add
the weight or measure of it in sugar.
Boil rapidly for 20 minutes. Turn
into jelly glasses, seal and store.
OUNCE SWEETMEATS
Wash the ounces and steam them
until they can be pierced to the core
with a straw; leave them to cool. If
to be preserved whole, core them
before pairing; otherwise. pare
smoothly, then cut into fourths and
elghths. To every pound of fruit
allow one pound of sugar made into
sirup with half pint of boiling
water; boil and skim the sirup. then
slide in the fruit, cover the kettle
and boil for 10 minutes, remove the
cover and if not clear let stand for
few moments, then put them in
hot jars and close at once.
ORANGE AND OUNCE
MARMALADE.
Peel the ounces and keep the
skins. Weigh fruit after cutting out
the seeds and hard parts. Take
one-third their weight in oranges
and the same weight as the ounces
in sugar. Chop ounces fine. Peel
one orange and cut the rind in
small pieces. Crate the rind of
another orange. Cut up the white
inner rind of two more oranges.
Boil the skins of the ounces in
just enough water to cover and
while this is going on place the
ounces themselves, sugar, oranges
and rind in another saucepan with
water 10 cover. Cook until tender
and ruddy. Boil the ounce skins
for As minutes. Strain them
through cheesecloth, boil down again
and then add to the fruit. Boil
altogether for 10 minutes, then put
in sterilized jars and seal This
recipe seems little complicated,
but the results are delicious.
PUMPKIN CHIPS.
Cut slices from a high-colored
pumpkin and cut the slices into
chips about the thickness of a dol
lar: wash them. dry them thor
oughly, and weigh them against an
equal weight of sugar; add to each
pound of sugar half a pint of lime
or lemon juice; boil and skim it,
then add the pumpkin: when boiled,
take the slices out of the sirup and
let them cool; then return them
and boil until the pumpkin becomes
clear. The peel of the lemons or
lines, pared very thin, boiled until
tender and added to the chips when
nearly done is an improvement.