Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-04

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
oughly penetrated the fruit about ten min
utes)' then seal quickly in glass jars.
Canned Pears, No. 9.
Ten pounds of pears after pairing, halving
and coring, five pounds of sugar, one lemon
sliced thin, one teaspoonful of ground Gin
namon, one teaspoonful ground nutmeg, a
small piece of ginger root. Tie the nutmeg
and cinnamon in muslin bag. Cook all
together until the pears turn pink, then put
IN jars and seal boiling hot.
Pear Marmalade.
Wash the pears we'll in cold water; re-
move stems and blossom end cut the pears
IN small pieces; put them in a kettle with
very little water; set in another vessel
holding water and cook until reduced to a
pulp; then rub through a colander. To
every pound of pulp allow three quarters
or pound Of sugar. Cook until smooth
and thick enough to drop from a spoon in
| clots. Fill into glasses or jam pots and
"hen cod cover with paraffin.
Preserved Pears.
Select choice, ripe, perfect pears. Pare
and cut in halves. Drop into cold water.
Put parings and cores on to boil with one
quart of water; cook fifteen minutes, strain
ana add to the juice enough water to fur
nlsh one quart to every four pounds of
sugar used. Allow three quarters Of a
pound of sugar to every pound of fruit. Boil
and skim the sirup clear, add a little
lemon juice and a small piece of ginger root
TO each quart Put the pears in this sirup
and simmer until tender; lift out carefully
INTO Jars; boil the sirup down rich and
thick, pour 1t over the fruit and SEAL If
the pears are a hard variety they must first
be cooked tender in clear boiling water be-
lore they are put into the srup
Stuffed Green Peppers.
| Cut off the stem end of green bell pep
pers Mince cold cooked chicken, ham or
use can of shrimps. Mix with an equal
| quantity Of bread crumbs, a large lump Of
butter, two or three tablespoonfuls of cream
| and sprinkHng Of salt and minced parsley.
BE careful to remove all seeds from the
| peppers; NIL them with the prepared stuff
| ing; sprinkle bread crumbs on top, dot with
| bit of butter and place them in baking
pan with little water to prevent burning,
and bake until tender and brown. Serve
with cream or tomato sauce.
Another Way.
| Cut off the tops and scoop out the seeds
from six -ell peppers (green); chop an ex-
| ira pepper without seeds, and mix with a
small onion chopped fine, cup of chopped
| tomato. two tablespoonfuls of melted but
! ter or salad oil. teaspoonful OF. salt and
! an equal quantity of bread crumbs Stuff
| the peppers, replace the ends and bake for
llhalf an hour, basting them two or three
| times with butter or oil. Serve hot as a
vegetable.
! Whole green peppers may be boiled until
|. tender, drained and stuffed with chopped
| cabbage, or tomatoes and cucu..bers, or a