New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-10-01

Is ready begin preparing the pears. AS soon
Is ready drop 1t in one OF the Jars and the instant
jar is full. pour in syrup up to the rim and screw
on the cover without the rubber. Continue until
you have many jars ready will fit into the
Kitchen boiler used for canning. The laundry
boiler is generally utilized in families for this pur-
pose. There should be open wooden rack to fit
In the bottom as In all canning Pack kitchen tow
els or wsps OF hay between the Jars to prevent
their knocking together and fill the boiler up to
the necks OF the jars with ukewarm water Let
them boil steadily for twenty minutes. counting
from the moment the water begins boil. BE
careful in pouring the syrup to add bits of yellow
peel TO each jar AS soon as the pears are cooked
put on the rubbers them up tight as you
can. and let them cool on si1e-table. When they
are perfectly cold. tighten them again and set
them away in the preserve closet. These pears
nice served with ice-cream. The very delicate
lemon-tnted flavor of the fruit TO bring out
the flavor OF the cream. II one diskes the flavor
OF lemon. the lemon peel may be omitted The
juice gives little or distinctive lemon favor 10
| the fruit.
TO preserve pears with ginger. peel and core them
and remove the stem and flower. Set the poengs
aside. weigh the pears. Allow pound OF sugar to
every pound OF fruit, and lemon and quarter OF
a pound of ginger root to every four pounds AL
low also a cup of water to every pound Of sugar
Put the water over the fire In porcelain lined
Kettle with the ginger scraped, cut in thin slices
and tied in a sheer muslin bag. and with the peel
ings Of the pears. Boil the ginger ana Feelings in
the water for about half an hour. Then strain the
water off. Throw away the Feelings Take the
slices OF ginger out Of the bag and add them and
the sugar to the water. Let the syrup thus formed
come to the boiling point. and then add as many
pears the kettle will hold without crowdng them
Let them boil until they may be easily pierced with
a straw, and they clear and transparent, but
not till they break to pieces. As soon as they are
t,,tA hon
all prepared. distribute the slices Of ginger
equally among the jars. Boil the syrup dowi. few
moments longer. If you wish. you can cool 1t and
clarity IT, but II will not be so fine In flavor or 50
richly tinctured with ginger. though it will look
better Pour the syrup over the pears in the Jars
seal them up tight and set them away In the pre-
serve closet soon they arr cooled. \ Flemish
Beauty IS a fairly good pear for preserving, al
though it is hardly equal to firm Bartlett for this
purpose.
one Of the best pears for picking IS the Sockel or
some small pear OF this kind, even II it Is not OF
the genuine Seckel type. To pickle pears begin by
dssolving pounds and half OF sugar In a
quart OF vinegar in a porceain-lined kettle. When
this is boiling hot. add ounce Of ginger root.
scraped and sliced thin Stick Glove in each pear,
removing the flower OF the pear but leaving the
skin and stem Put in the kettle as many pears
a the vinegar will hold and cook them slowly I'M
III they are tender enough 10 be pierced WIN
straw. but not until they break 10 pieces. IL VIII
they done. put them In a stone jar. ADD an
ounce Of whole cinnamon and half an ounce or
whole mace TO the vinegar and let II boil up once
Pour it the pickles and set them away for
two three weeks. The earthen cover Of the
crock Will be Il sufficient protection. 1t Is not nee
essary to put them into cans.
To prepare Clipped pears, cut them In thin slices
dropping them into ice-cOd water. aciduated with
a little lemon juice to prevent their turning dark:
Make a rich syrup by boiling pound Of sugar and
"A cup Of water in bright tin kettle Boil the syr-
up for about fifteen minutes. and cook the pears IN
II for a moment. Then set them away, siil IN the
syrup. for at least three days Then drain them,
sprinkle them with graduated sugar. separating
each piece. and put them I'm the Ov n 70 dry. This
is a simple old fashioned rule. Clipped pears are
preserved in the following way. Peel firm. we'll
favored pears and cut them I'm thin shavinss with
"A Saratoga pOtatO-slicer. Weigh the shaNings ana
ALLOW pound OF sugar and a sill Of lemon Julce
(Which will require about four l"monsl 10 every
pound Of shavings. Spread the shavings on plat
ters Sprinkle the sugar and lemon Juice over them
Let them stand in cool place overnight In the
morning nut them carefully in a Iofcelaln-linr'
kettle and cook them slowly until the pieces 81
pear become tender and Transparent. Ihcy should
not break 70 pieces or los" their shape. When they
are done. put them into tumhlcrs or bowls ana
strain over them the syrup which has covered them
I'm the kettle Seal them up with brandy papers ilh'
any other preserve.