Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-09-12
Table and Kitchen.
Nutritious Qualities Of the Pear and
Recipas

and, like it. is very susceptible to improve
ment through careful fand proper cultiva-
ton. 1t is less hardy than the apple and
to be enjoyed at its best must be allowed
to fully ripen on the tree. But in this con-
dition it will not bear, long transportation
SO well as the apple and is. therefore. gath
cred while still quite green when intended
for the market. These pears even when al
lowed to become soft and mellow do not
have the fine flavor Of those which remain
pendant in the sun until their juices are
sweet as fragrant honey and the pulp
tender and melting in the mouth. ripe
pear of superior quality is better suited for
being eaten raw than apples
Owing to the large amount of sugar in
the fully ripe juicy pear 1t may cause alb
normal fermentation, which often results in
diarrhoea. The tough, coarse grained va
rieties are also likely to cause disturbances
in the stomach and this kind should be
avoided by children and those people who
must pay strict regard to what they eat.
The excessive sweetness of this pleasant
fruit makes 1t hazardous eating for those
who are subject to sour stomach.
The cultivated pear has very small
amount of acid-not enough to coagulate
milk to any unsafe or unpleasant degree
therefore the pear may be combined with
any suitable food, and Is delicious eaten
with cereals and cream. The pear is highly
priced by the housewife as a choice and de-
fruits. Canned preserved. candied: in jam.
marmalade or butter; spiced or picked 1t
Is equally good and useful.
stewed pears are serviceable as well
as pleasant addition to the diet; when ripe
they require but little II any sweetening
and they act as a gentle stimulant when
eaten in moderate qua 1t.ties aiding the d.
gestion of richer foods.
Iced Pears.
Select fine, ripe, juicy pears; peel. but
allow the stem to remain on; dip the pears
in the beaten white of egg, then ir pulver-
lied sugar, and again In the egg; continue
the alternate dipping until the icing is the
desired thickness Place in the ice chest
and allow to remain until perfectly cold
These make dainty breakfast or luncheon
fruit served with chilled whipped cream.
The pears may be halved and cored and
treated In the same manner.
Baked Pears.
Pare and core fine, ripe, juicy pears, Sc
lecting those free from decayed spots Cut
the pears in small pieces and fill a deep
pudding dish; spksnkle over a cupful of
granulated sugar and add half cupful Of
water Bake very slowly, closely covered,
for three hours-four If the pears arc not
fully ripe-until red and clear. Serve on
slices of sunshine cake and place a table,
spoonful of whipped cream on top CT each
serving.
Canned Baked Pears.
Select ripe juicy pears; pare. core and
cut in pieces; fill a deep agate dish with
the pears, add from half to one cup of
water, according to the number Of pears
used; add from half to one cup Of the best
cane granulated sugar; cover closely and
bake from three and half to four hours.
cooking very slowly; when they are red
and clear, remove from the oven; drain on
IL ,rv two 1af
tie and set over the fire to boil. Have the
Jars hot and fill with the baked pears and
pour over the boiling syrup, and While
doing so work silver spoonhandle through
the fruit in order to break any air bubbles.
Seal in the usual way. little lemon juice
added to the syrup when placed over the
fire will give delicious flavor to the pre-
serves.
Pear and Burberry Preserves.
Wash and pick over carefully two quarts
of barberries and place in preserving ket-
tie. cover with water, simmer gently for
half an hour until they are broken.
Mash them thoroughly and pour into
piece of cheesecloth that has been scaided
and place over an earthens bowl. Drain and
when cold squeeze out all the juice. Fut
the Juice into preserving Kettle and add
one pint of the best cane granulated sugar
to each pint of the fruit. Remove all scum
as 1t rises Select hard pears which are
not suitable CduulllS, peel dHu oLSCp a.
lowing one quart of sliced pears for each
pint Of Juice Cook the pears in the syrup
until soft and transparent, being careful TO
turn them often in the syrup; when done
skim them into the heated jars. Boil down
the syrup and strain over the fruit. filling
the cans to overlooking. Seal at once. This
makes very nice preserve, the berries CIV
ing very delicious flavor to the pears.
Meringued Pears.
Select six fine, ripe, large pears; peel and
core them; then rinse in very cold water.
Stand the pears in baking dish SO that
they will not touch one another Add half
a cup of water; place in a steady oven and
cook uncovered until tender. but not broken.
Remove the pears to a fat glass dish and
when cold fill the cavities with any desired
fruit jelly Prepare meringue colored a
delicate pink and favored with extract OF
rose. Spread this over each pear with
silver knife, which should be dipped ire
uuently in cold water. Smooth the mer.
ingue evenly over the whole surface of the
pear. Place the pears in the ice chest to
become very cold after first placing them In
a cool oven to harden the meringue.
Pear Mold.
Boil one cup Of rice in the usual way ana
stir. in half a cup of blanched and chopped
almonds. Turn the rice onto chop plat
ter and press into a mound; iatten the top.
Select fine, ripe pears of uniform size, cut
in half, peel and core. Stew the pears
slowly until tender, being careful not to al
low them to lose their shape, In water 70
which a little sugar has been added; (ha1
a cup to one quart of water); before remoV-
ing them add a few drops OF pink colorlng
to the water and allow them to stand until
thew have become delicate pink. Remove
the pears from the water and drain; place
them at the base of the rice mold IN an
overlapping wreath. Pile the top OF the
mold with chilled whipped cream
Pear Pudding.
Ont stale bread into medium thick slices,
remove all crust and butter generously with
good, sweet butter. Line buttered puo-
ding dish with the slices. Place in the CEN
ter peeled, cored and sliced, ripe. juicy
nears When the dish is tWo-thros Iull
nour over a mixture made from TWO egg
yolks. well beaten, and added to two cups
Of sweet milk. Bake until custard Is frm.
Sliced Lemon Pie, No. l.
This is the cheapest and one quickly
made Pare two small lemons, removing
all the white rind. and slice them very
thin. taking out all seeds. Line pie
plate with good PASTE spread over the