The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1896-10-01

Now that pears are in their perfection
and the Yakima markets are stocked
with the choicest Bartletts that can be
found In any country 1t is seasonable to
publish the following from the Philadel-
phia Times:
Pears are fruit easily prepared for
winter use. and they are a general fav-
orite at the table in whatever form they
may appear. The pear combined with
other fruit, makes an attractive center
piece. The golden Bartlett pear, the
purple plum, the blushing peach and
pale green Niagara grapes, encircled by q
vine or blossoms, form handsome COM
bination.
A ripe, highly favored pear may be
peeled and sliced thin, as you would
peach, sprinkled with little powdered
sugar, and then covered with whipped
cream. So served it makes an sppetizing
dish. Pears are also delicious when
baked or stewed and served with rich
cream poured over them.
One way Of baking pears is thus:
Wash the fruit, cut them into halves, and
remove the cores. Lay the pieces in q
porcelain or earthenware dish, arranging
them in layers close together, and
sprinkle each layer with sugar and just
a suspicion Of powdered cinnamon. Fill
the dish to the top and pour over the
whole teacup Of water. Cover the dish
with an earthen plate and put the dish
upon CRATE in slow oven and let it
bake three or four hours, or the pears
may remain in an oven with slow fire
all night, to be served for breakfast. An
old fashioned but good method is to
sweeten baked pears with part molasses
and part sugar.
For compete OF pears use firm fruit,
not too ripe. Wash the pears, cut them
into halves lengthwise, and carefully
take out the core. Make syrup In the
proportion of two cups of sugar to one
cup of water. When the syrup is boiling
put in the pieces of pears and cook them
until tender. Take them out with
skinner and arrange them in q pyramid
form, the stem end up, on pretty dish.
Slice an unpeeled lemon very thin and
put it into the syrup. Let the syrup
cook until it will be thick when cold, put
the lemon slices over the fruit, and pour
the syrup over the whole by the spoon
fuls when little cool, SO that 1t will not
all run to the bottom OF the dish. Place
the compete where it will become perfect
ly cold before serving.
An excellent way to serve pears in
pudding is thus: Wash and remove the
cores and stems. Put them on plate,
place them in steamer and cover them
until they are tender, bat not soft enough
to lose their shape. Carefully lift the
pears out and fill the space left by the
core with small bits OF preserved ginger
and syrup. Arrange the fruit on plate
that can be put into the oven. Silt some
powdered sugar over them. and squeeze
little lemon juice over the whole. Cover
the fruit with thick meringue. Put the
plate into moderate oven and let 1t re-
main until the meringue is delicate
brown. This is very palatable and
wholesome desert.
Pears may be made into a pudding
with tapiocs like peaches or apples, and
with equally good results. Soak one
cupful OF tapioca over night in water
enough to cover the tapioca when It
swels. In the morning add three-quar-
tiers Of a cup Of sugar. pinch Of salt. the
grated yellow rind of lemon and half
the juice. Peel and cut into halves ripe
pears and take out the cores. Hall gil
baking dish with the pears, pour the
soaked tapioca mixture over them and
bake until the pears are done. Serve this
pudding partly cold with sweetened
cream. II lemon fiavoring is not desired,
some pieces OF cinnamon may be stuck in
the tapioca; remove them before send
ing the dish to the table.
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Buggy robes and whips at bedrock