Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-04
Table and Kitchen.
Delicious Ways to Prepare Pears.

Delicious Ways to Prepare Pears.
The cultivated pear is counted one of the
best fruits Of the temperate zone While
at least thousand varieties have been pro-
duced, but comparatively few are well
known to the housekeeper. .
In the cultivation of the pear the aim is
to conserve the proportion Of sugar and the
delicacy of the aroma. At
The pear is less acid and cellulose than
the apple. and ripe pear should melt in
the mouth like a mellow peach. Pears do
not keep as well as apples, though there are
some kinds summer pears, which can
scarcely be said to be well ripened until
they have been gathered from the tree and
kept covered with flannel on the floor of q
darkened room or in a dark closet They
then become mellow and rich and their d.
gestion is not at all difficult, the cell walls
half mature or imperfectly ripened fruit.
Pears of the best quality, when perfectly
ripe. are better suited for being eaten raw
than apples, their flesh being much softer
useful in cooking as the apple, and conse-
quently the housekeeper does not know
that there are many delightful WAYS of
preparing them for present use on the
table.
Ripe Pears With Cream.
This is a delicious breakfast dish and a
pleasant change served with good brown
bread and butter for the fruit and cereal
course. The pears must be mellow. ripe
and Of fine flavor. Pare and slice them
thin and sprinkle lightly with powdered
sugar. Have them chilled and when cold
heap whipped cream on top Of each dish.
Compete Of Pears.
Cut fine large pears in half, pare remove
cores, but not stems. Make rich svrup as
for preserving add slice or two of lemon.
and when it boils up put in the pears and
cook very gently until tender. Take them
up carefully. arrange in pyramid on glass
dish and cover with very firm annie ieIlv.
let get cold, and having boiled down the
syrup until very thick, pour it around the
pears cold
Pear Meringue
Pare and carefully remove the cores from
fine large pears; steam them until tender
then arrange them in deep DISH sift DOW
dered sugar over them, squeeze a little
lemon Juice over them and cover with a
meringue, heaped up roughly. Set in the
oven to color delicate brown. Eat hot or
cold.
Baked Pears.
Take larger pears than will answer for
stewing, selecting those of uniform size
Arrange them in a deep baking dish. stem
ends up; mix a half cup of sugar with a
cup of boiling water and stir until dis
solved. Cover closely with an Inverted
dish and bake slowly until they are tender,
but do not lose their shape Basic them
frequently with the syrup. Serve with
cream.
Stuffed Pears.
Carefully remove the cores from good
sized baking pears, pare or not, as you
choose; remove seeds from dates, roll each
date small enough to fit in the hollow space
in each pear, and bake slowly until soft.
being careful to "etain their shape Place
in glass dish and surround with a rather
thick, boiled custard decorated with a me-
ringue made of whites of the eggs and pow
dered sugar. Serve with sweet waters.
Prickly Pears.
Scoop out blossom end of good baking
pears, leaving the stems. Boil one cup of
sugar with two utSof water for five min
utes, flavoring with little syrup from
canned or preserved cherries. Put in the
pears and simmer until you can pierce them
with a broom straw. The syrup should
cover them. When done remove pears and
COOK down the syrup to a thick rich ielIy
Moisten rounds of stale sponge cake or an
gels food in the syrup, arrange on a dish
stand pear on each and stick it full Of
shreds of blanched almonds. Stand in
cold place for an hour or two before sery-
ing: Decorate the dish with whipped cream
and serve. ~ :
German Pear Klosse.
Pare. core and chop fine six ripe pears:
crate over them half nutmeg and mix
with two spoonfuls of butter, sugar to taste
four well-beaten eggs and sufficient finely
grated bread crumbs to make the mixture
stiff and smooth. Form into cones with
the bowl of large spoon; drop in boiling
water and simmer half an hour. When
done, dredSe with powdered sugar and Gin
namon and serve with sweet sauce.
Pear Salad.
Pare and cut in thin round slices some
ripe pears; mix with the same quantity Of
thin slices Of banana; to two cups Of the
fruit allow half a cup OF blended and chop
ped nuts; sprinkle with sugar and the juice
OF two lemons, and serve very cold.
Canned Pears, No. 1.
Pare, halve and remove cores and throw
the pears Immediately into cold water to
keep them from turning brown. For every
four pounds of the prepared fruit allow one
pound of sugar and one quart of water.
Drain the fruit and put into a preserving
kettle, cover with boiling water and cook
very gently until they can be pierced with
broom straw. Have the syrup boiling
and SKINNED clear and as soon as pears
are done lift them out with a skinner or
perforated spoon and put them in the boil
Ing syrup; simmer until the syrup has thor