The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-08-31
!: THE HOUSEHOLD
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DESSERTS MADE WITH PEARS.
ways of Serving Them in Summe
and Preparing Them for Use in
the Winter.

Pears are fruit easily prepared for winter
use, and they are general favorte at the
taDie IN Whatever form they may appear.
Ihe pear combined with other fruit makes
an attractive center piece. The golden Bart
lett pear, the purple plum, the blushing
peach and the pale green Niagara grapes en-
clrcled by vine or blossoms, form hand
some combination.
A ripe, healthy-favored pear may be peeled
and sliced thin, you would a peach,
sprinkled with a little powdered sugar, and
1t makes an appetiZing 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 a porcelain or
earthenware dish, arranging them in layers
close together, and sprinkle each layer with
sugar and just a suspicion of powdered Gin
namon. 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 a CRATE in slow oven and let 1t bake
three four hours, or the pears may re-
main in an oven with a slow fire all night,
to be served for breakfast. An old-fashioned
but good method is to sweeten baked pears
with part moasses and part sugar.
For a compete of pears use firm fruit, not
too ripe. Wash the pears, cut them into
halves lengthwise, and carefully take out the
core. Make a 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 a skinner and arrange them In
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 spoonfuls when
a little cool, so that it will not all run to the
bottom of the dish. Place the compete Where
it will become perfectly cold before serving.
An excellent way to serve pears in pud-
ding is thus: Wash and removes the cores
| and stems. Put them on plate, place them
in steamer and cover them until they are
! tender, but not soft enough TO lose IhelT
| shape. Carefully lift the pears out and NIL
the space left by the core with small DTS
of preserved ginger and syrup. Arrange the
fruit on plate that can be put into the oven;
Stiff some powdered sugar over them, and
squeeze a little lemon juice over the whole
| Cover the fruit with a thick meringue. Put
the plate into moderate oven ana let II re-
main until the merlngue is dehcate proWh
| This a very palatable and wholesome desert.
Pears may be made into puddlng WIN
tapioca like peaches or apples ana f,, Mit of
tapioca over night in water enough to Just
cover the tapioca when it swells. IN lne
morning add three-quarters OF cup 9l su "a
pinch of salt, the grated yellow rlno Oh a
| lemon and half the juice. Peel ana cut INTO
/ halves ripe pears and take out the cores.
! Half ill a baking dish with the pears; pour
! The soaked tapioca mixture over them ana
! haka until the pears are done. serve inns
| budding partly cold with sweeteneo cI tana.
! If lemon fiayorng is not desired Solnt topiocs
VI them before sending the dish to the
I table. r,,5o as follows.
19ou po into halves and remove the cores
| fron, Arm hard pears. Weigh them, anu Ior
eeven hounds of fruit use one quart Oh VIZ
gar Put the vinegar INTO pre ne and and half
anu ,ds Of brow sugar. Tie IN piece OF
muslin one tablespoonful eacn Oh OIL s+opiel
cloves allspice, ana glnged' add Su 10 the vine
apr Put in part of the prepared lruis d.
ts;noa SO as not to crowd the pears, anu e1 pt
9ntll III ' let them get soft. Take them out with
40 wire rT. spoon and put them into crock 4 on
Sar@a lar When all the fruit is cooker an 4Se
Int the spice and turn the liquor oNei 'ne
nears. Keep the jar covered. ,,t.r -.
delcious sweetmeat to serve VIII W
creams. blanc mango, or custaros Is ~ bes4
peas, s. for this sweet. Peel the fruit ana cut
!; ~ INTO very thin slices, lengthwse, around
the core. For eight pounds Gn ,ca froro Ave
IPmons one cup of water, eight POUNDS Oh
10 n,,isted sugar, and a half pound OF ginger
root scraped and cut INTO .naI d,ng The sruit
T'3 the lemon rinds into long, thin straws,
and add to the preserves. Let tnem COOK
slowly uncovered an houi Vi onee " 'i'e
lr Tn MAKE near and ounce marmalsee: Wash,
| neaI and core twenty-four large ripe pears
| and half a dozen yellow ounces. Weigh
then, and Law them in cold water until needed.
| PIT the Feelings and cores into preserving
kettle with one and one-half pints Of water
|
the reels are soft Strain through a coarse
sieve to take out the cores and skins. re-
turn the liquid to the kettle, and put in tie
| prepared fruit and cook until soft. Then add
three-quarters of pound Of granulated SUI
gar for every pound Of fruit and the juice
| Of two large lemons. Cook slowly until you
have a soft jelly-like pulp, stirring often 10
keep it from scorching and help to mash the
fruit Put into jelly glasses, and cover when
cold.
When branded pears are required fruit
| should be selected that has a good deal OF
flavor or it will not be satisfactory. The
Bartlett pear is perhaps the best. Peel the
fruit and leave the stems on; steam The pears
| in steamer until they are tender enough to
| be pierced with a straw. Make a syrup of
four pounds OF sugar and a cup Of water.
Fill jars with the steamed fruit, then cover
1t with equal parts Of hot syrup and white
brandy.
The French process of candying pears in
wolves little work, but repays for the trou-
Bile. and such pears are an exceedingly de-
licious after-dinner sweet. Choose small
pears, peel them, and leave the stems on
| Put them into boiling water and cook until