The Cape Girardeau Democrat. (Cape Girardeau, Mo.) 1876-1909, 1896-10-31
DESSERTS MADE WITH PEARS
Ways Of Preparing Them for Use In
Winter:

Ways of Preparing Them for Use In
Winter:
For a compete of pears use firm fruit,
not too ripe. Wash the pears, cut them
into halves l~engthwise and carefully
take out the core. Make a strip in the
proportion of two cups of sugar to one
cup of water. When the sirup is 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 strip. Let the
sirup cook until it will be thick vixen
cold, put the lemon slices over the fruit.
and pour the strip over the whole by
The spoonfuls when a 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 a 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 a 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 e moder-
ate oven and let it remain until the
meringue is a delicate brown. h is
a very palatable and wholesome des-
sert.
Pears may be made iato a pudding
with tapioca like peaches or apples,
and with equally good results. Soak
one cupful of tapioca till It swclIs.
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
Iuice. Peel and cut in halves ripe pears
and take out the cores. Half fill a bsk-
ing dish with the pears; pour the soaked
iapioca mixture over them and bake
until the pears are done. Serve this
pudding partly cold with sweetened
cream. If lemon f1avoring 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
zee creams, blanc mango, or custards
is Fingered 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 a pound
of ginger root scraped and cut INTO TIN
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 a little work, but repays for
the trouble, and such pears are al ex-
ceedingly delicious a~fter-dinnei sweet.
Choose small pears, peel them, and leave
the stems on. Pnt them into boiling
water and cook until the fruit is just
tender. Put into n saucepan two
pounds of sugar and ~ pints of wa
ter. Set the pan over the fire, and when
the sugar is dissolved, let it boil with
out stirring until when tested in .ce
water it forms a sugar ball when rolled
between the fingers. Put the pears Tito
the sirup. having just as much fruit
as the strip will cover. Take the pan
from the fire and keep in a warm but
not hot oven half a day. Do this for
three days, taking the fruit out each
time and heating the sirup to boiling be-
fore putting it into the oven .Afterthe
third time make n fresh sirup like the
first, and, when it is boiled to the right
consistency, put in the pears. and set
the pan to one side until the fruit be-
comec a little cool. Wet in cod water
bright shallow tins and put in The pears,
leaving n space between them. Keep
them in a moderate temperature until
they harden and dry; then put them
away in boxes or jars. sprinkling con-
:ectioners' sugar between the layers;
or oiled paper may be used in place Of
the sugar.-N. y. Sun.