San Antonio daily light. [volume] (San Antonio, Tex.) 1886-1907, 1896-11-03
DESSERTS MADE WITH PEARS.
Ways of Preparing Them for Use In
Winter.

Ways of Preparing Them for Use In
| Winter.
For n compete of pears use firm fruit,
not too ripe. Wash the pears, cut them
into halves lengthwise and carefully
take out the core. Make strip in the
proportion of two cups of sugar to one
cup of water. When the sirupis boiling
put in the pieces of pears and cook them
until tender. Take them out with a
| skinner and arrange them in a pyra-
mid form, the stem end up, on pref
ty dish. Slice an unpeeled lemon very
thin and put it into the sirup. Let the
sirup cook until it will be thick when
cold, put the lemon slices over the fruit,
| and pour the strip over the whole by
| The spounfuls when little cold, so
| that it will not all run to the bottom
of the dish. Place the compete where it
will become perfectly cold before serv-
| ing.
An excellent way to serve pears in a
pudding is thus: Wash and remove the
| cores and stems. Put them on plate,
place them in a steamer and cover them
until they are tender, but 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 strip. Arrange the fruit
on q plate that can be put into the oven.
Sift some powdered sugar over them
and squeeze a little lemon juice over
the whole. Cover the fruit with thick
meringue. Put the plate into a moder-
ate oven and let it remain until the
meringue is a delicate brown. This is
a very palatable and wholesome des-
sert.
Pears may be made into pudding
with tapioca like peaches or apples,
and with equally good results. Soak
one cupful of tapioca till it swcl!s.
In the morning add three-quarters of
a cup of sugar, a pinch of salt, the graf
ed yellow rind of a lemon, and half the
Juice. Peel and cut in halves ripe pears
and take out the cores. Half fill bak-
ing dish with the pears; pour the soaked
Iapioca mixture over them and bake
until the pears ere done. Serve this
pudding partly cold with sweetened
cream. If lemon favoring is not de-
sired some pieces of cinnamon may
be stuck in the tapioca; remove them
before sending the dish to the table.
A delicious sweetmeat to serve with
ice creams, blanc mango, or custards
is gingered pears. A hard and not too
ripe pear is best to use for this sweet.
Peel the fruit and cut it into very thin
slices, lengthwise, around the core. For
eight pounds of sliced fruit put into a
porcelain kettle the juice from five
lemons, one cup of water, eight pounds
of granulated sugar and half pound
of ginger root scraped and cut into thin
slices. Let the sugar all dissolve be
fore adding the fruit. Cut the lemon
rinds into long, thin straws and add
| to the preserves. Let them cook slowly
uncovered an hour or longer if the fruit
requires it,
The French process of candying pears
involves q little work, but repays fol
the trouble, and such pears are an ex'
ceedingly delicious after-dinncr sweet
ChooseSmall pears, peel them, and leave
the stems on. Put them into boiling
water and cook until the fruit is just
tender. Put into q saucepan two
pounds of sugar and IA pints of wa
ter. Set the pan over the fire, and wae1
the sugar is dissolved, let it boil with
out stirring until when tested in ic'
water it forms a sugar ball when rollet
between the fingers. Put the pears lit
the strip, having just as much frui
as the strip will cover. Take the pal
from the fire and keep in a warm blu
not hot oven half a day. Do this TO
three days, taking the fruit out eacl
time and heating the sirup to boiling be
fore putting it into the oven. After tn
third time make a fresh sirup like tn
first, and, when it is boiled to the RICH
consistency, put in the pears, and &c
the pan to one side until the fruit be
comes a little cool. Wet in cold waite
bright shallow tins and put in The pear
leaving a space between them. kee
them in a moderate temperature unit
they harden and dry; then put the1
, away in boxes or jars, sprinkling col
fectioners' sugar between the layers
or oiled paper may be used in place
the sugar.-N. Y. Sun.
nv UNID