The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-09-09
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The pear is highly priced by the house
wife as a choice and delicious addition
to her list of preserving fruits. Canned,
preserved, canded. in jam, marmalade
or butter. sp:ced or picked, it is equally
good and useful.
Stewed pears are serviceable as well
as pleasant addition to the diet: when
ripe they require but little if any
sweetening and they act as a gentle
stimulant when eaten in moderate
quantities. aiding the digestion 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
in pulverized sugar, and again in the
egg; continue the alternate dipping I'M
til the icing is the desired thickness.
Place in the ice chest, and allow to re-
main until perfectly cold. These make
a 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,
selecting those free from decayed spots.
Cut the pears in small pieces and fill a
deep pudding dish; sprinkle over cup
full of granulated sugar and add half
cupful of water. Bake very slowly,
closely covered for three hours-four if
the pears are not fully ripe-until red
and clear Serve on slices of sunshine
ped cream on top of each serving.
CANNED BAKED PEARS.
Select ripe, juicy pears; pare, core and
cut in pieces; fill 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 can granulated sugar; cover closely
and bake from three and half to four
are red and clear, remove from the
oven; drain off all the syrup and place
in a preserving kettle 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
a silver spoonhandle through the fruit
in order to break any air bubbles. Seal
in the usual way. A little lemon juice
added to the syrup when placed over the
fire will give a delicious flavor to the
preserves.
PEAR AND BARBERRY PRE-
SE0VES.
Wash and pick over carefully two |
quarts of barberries and place in a pre-
serving kettle, cover with water, SIM |
mer gently for half an hour or until
they are broken. Mash them thoroughly /
and pour into piece of cheesecloth |
that has been scalded and place over ali
earthen bowl. Drain and when cold /
squeeze out all the juice. Put the juice |
into preserving kettle and add one
to each pint of the fruit. Remove all /
scum as it rises. Select hard pears |
which are not suitable for canning, peel |
and slice, allowing one quart of sliced |
pears for each pint Of juice. Cook the
pears in the syrup until soft and trans
parent, 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, filing the
cans to overlooking. Seal at once. This
makes a very nice preserve, the berries
giving a very delicious flavor to the
pears.
MERINGUED PEARS.
Select six fine, ripe pears; peel and
core them, then rinse in very cold water.
Stand the pears in a baking dish so that
they win not touch one another. Add
half a cup of water; place in steady
oven and cook uncovered until tender
but not broken. Remove the pears to
A fiat glass dish and when cold fill the
cavities with any desired fruit jelly.
Prepare a meringue colored a delicate
pink and favored with extract of rose.
Spread this over each pear with a sill
yer knife which should be dipped fire.
zuently in cold water. Smooth the mer-