The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-10-05
VARIETIES WITH PEARS.

Chicago
VARIETIES WITH PEARS.
How Gladly We Pluck the Grated
Pear.
The cultivated pear is counted one OF
the best fruits Of the temperate zone.
While at least q thousand varieties have
/ been produced. but comparatively few
are veil known to the housekeeper.
In the cultivation OF the pear the ain
IS 10 conserve the proportion OF sugar
and the delicacy Of the aroma.
The pear is less acid and ceIiulose than
the apple, and . ripe pear should melt in
the mouth ike Z mellow peach. Pears
do not keep as vel as apples. though
there are some kinds. summer pears.
which can scarcely be said 70 be we'll
r:pened until they have been gathered
from the tree and kept covered with fan
rel on the floor Of a darcened room OF in
q dark closet They then become mellow
and rich and their digestion IS not 81 al
difficult. the cell-walls being more easily
broken up than in The half mature ar
iznperfectly ripened fruit
Pears Of the best quality, when perfect
j. ripe. are better suited for being eaten
raw than apples. their flesh being much
softer. But pears are not SO cheap or
generally useful in cooking as she oaHIe.
and Consequently the n9usekeevcr rs
not know that tlrrc are many deIisLtiLf
ways Of preparing them for present use
on the table.
Ripe Pears With Cream.
This Gai7rfnf1z hr-z <f-r- fIf-1 = rr
a pleasant change served with god bryws
bread and butter for the Fruit AMI cereal
course. The pears must 5e mellow, ripe
ana Of fine favor. Pare ana shoe them
thin and sprinkle lightly with powdered
sugar. Have them chilled and when cold
heap whipped cream on top OF each dish.
compote Of Pears.
Cut fine large pears IN half, pare, re-
move cores but not stems Make a rich
syrup as for preserving; add q slice OF
two Of lemon and when It bolls up put
( II the pears and cook very gently unit,
tender. Take them up carefully. arrange
in pyramid or glass dish and cover with
a very firm apple jelly; let get cold. and
having boiled down the syrup until very
thick. pour il around the pears cold.
Pear Meringue.
Pare and carefully remove the cores
from fine large pears; steam them until
tender. and then arrange them in Il deep
dish: sift powdered sugar over them:
f squeeze a httle lemon juice over them
and cover with meringue. heaped Up very
roughly. Set in the oven t. color deli
cate brown. Eat hot OF cold.
Baked Pears.
Take larger pears than VIII answer
for stewing. selecting those of uniform
size. Arrange them in a deep baking
dish, stem ends up; mix half cup Of
sugar with z cup OF boiling water and
stir until dissolved. Cover closely wiki
an inverted dish and bake slowly until
they are tender. but CO not lose their
shape. Bake 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 70 TT in the hollow
space in each pear and bake slowly until
soft being careful TO retain their share.
Place in a glass dish and surround with
q rather thick. boiled custard decorated
with a meringue made of whites of the
eggs and powdered sugar Serve with
sweet waters
Prickly Pears.
Scoop out blossom end Of good baking
pears, leaving the stems. Bon one cup
CT sugar with two cups of water for I've
minutes eavoring with little syrup
from canned or preserved cherries Put
in the pears ard simmer until you can
pierce them with a broom straw. The
syrup should cover them. When done re-
.cove pears and cook down the syrup 70
q thick. rich Jelly. Bo+sten rounds of
stale sponge cake or angels food in ;he
syrup. arrange on dish. stand a pear on
each and stick it fun Of shreds OF blanch-
ed almonds. Stand in cold place for an
hour or two before serving. Decorate
The dish with whipped c-eam ard serve
German Pear KIosse.
Pare. core ana chop me SIX ripe PEARS.
Crate over them hsI a nutmeg and NIX
with two Of clarified butter sugar To
staste. t7ur well beaten Eggs and suf-
fcient finely grated 5reai crumbs 20
make the mixture stiI and smooth. Form
/ Into cones with the bowl II large
spoon; crop in boiling water ard SIM
mer half an hour when done cre5ge
( with powdered sugar and cinnamon and
serve wiki a sweet sauce.
Pear Salad.
Pare and cut In Jhis, round slices some
+ ripe pears. mix with the same quantity
+ OF thia slices OF banana. 70 rwo Cups OF
tile fruit allow half cup ot blended
/ and chopped mats. sprinkle with sugar
and The 1uice CT two lemons ard serve
very cold
Canned Pears, No. :.
Pare, halve and remove cores ard
throw the pears imueilateiv INTO cold
water 10 keep rom turning brown Tor
+ every four poun5s q The prepared fru-t
f allow oae pound II sugar ana enc sa1-t
I q water. Drain the frlit ana PAX into
( a preserving kettle. Cover H.ta boiling
water ara cock very gently u-tl thfy
can be pierced with lroon straw.
Have the syrar boiling and sE-urred
clear. ana as scoa as the pears are lone
lfr rhcrn ont vit ha skinner @ 1e-f1-
rateo spooa and put tlcIc II -ae 5o-irg
syrup. simmer until the syrlp has thcr-
+ ougliy penetrated The fr--t t-oo-t ten