Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-16
7 IOUSE=
HOLD
lINTS

These opulent days of early autumn with
markets gardens and orchards overfowing
with the good earths bounty are busy
ones withdl on the housewives calendar,
as she struggles to put safely away as
much as possible of the harvest's richness
for the lean and hungry winter days TO
come.
And first the pear. now at the climax of
its autumual fruitage-spicy Seckles. juicy
Bartletts and the rich favored Flemish
Beauty and Duchess d Angouleme. 1t was
Pliny who In describing the varieties OF
pears In cultivation in his time deprecat-
ingly adds who had gained knowl-
edge through experience, "AlI pears what
soever are but heavy meat unless they
are we'll boiled and baked" AS 1t was not
until the seventeenth century that the most
delicious qualities of pears were developed
through cultivation, the proud pears Of
which he spake may have deserved note
of caution affixed.
Canned Pears.-In canning pressing,
pears need the addition of some decided
flavor such as ginger. lemon, grape juice or
brandy. They may be cooked In the oven
IN a hot water bath or merely stewed. The
amount of sugar required depends upon the
acIdity of the pear and individual prefer
ence for sweet. good proportion IS two
pounds OF sugar to eight pounds OF fruit.
To make the strip three quarts of water
tcularly fine, like ripe Bartletts, and you
wish II to look specially attractive, peel,
halve and core the fruit, dropping each
piece ready into pan of cold water.
When all are ready, make the strip rich
as is desired and spiced to taste, and set
back on the stove for ready reference. Have
the cans sterillzed and hot, pack in the pre-
pared fruit. and pour IN enough or the
scalding strip to fill the jar full. Run
silver knife blade around the inside of the
Jar to let the air out and the strip in. Set
the tops on the cans, but not the rubbers,
and place the Jars in the oven In shallow
pan of hot water or on an asbestos mat.
Cook fifteen minutes or until the fruit is
tender. remove from the oven, put on the
rubbers, fill where the fruit has settled with
more strip that IT runs over, then seal
Wipe off the cans and set on board OF
thick paper out of the draught AS the
contents of the jar cool keep screwing the
cover tighter. When cool, wipe again and
set away in a cool, dark closet
Gingered Pears.-These are delicious
sweetmeat. For this purpose the harder
varieties of pear are best. Peel, core ana
cut in very thin slices. For eight pounds
fruit measured after slicing allow an equal
weight of sugar. pint Of water, the juice
of four lemons, with the yellow rinds cut
into long thin strips, and half pound or
ginger root, also sliced thin. Put all to-
gether in a preserving kettle and simmer
gently for an hour or until the pears are
tender. then put into jelly glasses or cans.
BE sure your lemons not bitter and
that none OF the white skin goes IN. IneSe
are sometimes known as Clipped pears, an
old colonial sweetmeat greatly priced by
our gTandmOthers.
Spiced Pears.-Take nine pounds ripe
pears, leaving stems and skins on, If not
too tough Put five pounds of graduated
sugar and q pint OF vinegar In the preserN-
ing kettle. with a teaspoonful each OF
cloves. cinnamon, mace and cassia buds
lied in thin muslin bags. When the syrup
is nicely cooked throw in the pears. few
at time. to keep them whole. AS
soon as clear and tender enough to pierce
easily remove with skinner and put in
others Pack the pears in cans. boil the
strip little longer until rich and thick;
pour over the pears and seal Seckel pears
especially nice for splicing.
Picked Peaches, Apples and PearS.-Rub
the down from the peaches on rough
towel and peel the pears (unless they are
Seckels, when they will not require iD ana
apples For six pounds fruit take three of
sugar, four dozen cloves and one pint good
vinegar. Cook the strip ten minutes. skim
and put in the fruit. having stuck three
cloves In each piece OF fruit Simmer until
tender and pack In Jars. Boil the sirup I'M
I'll thick and pour over the fruit; then seal.
Pear Marmalade.-Cut up fine favored
pears, but do not peel or core unless there
are worm holes Put into porceIalh-iiled
preserving kettle with water to keep from
burning and cook for half an hour or until
soft enough TO rub through colander or
PURGE sieve To every five pounds pulp al
low three and three-quarters pounds or SUI
fine and the juice of two, or, II preferred,
the same amount OF orange juice and peel
instead OF lemon. Cook pear pulp and su-
gar with the riud of lemon or orange I'M
til II becomes a thick marmalade taking
great care not to let II scorch. Seal In wide
mouthed stone or china Jars. Ginger root
also makes a delicious havoring for mar
malade.
Ginger Root-To prepare the ginger root
which comes at this season from the West
Indies scrape well, slice and cook fol- twen-
~ minutes in boiling water. 1t should be
clear and light yellow. Dark ginger is
tough and stringy. After the boiling add
the ginger to the marmalade with the juice
OF two lemons.
Candied Pears. French Method-Peel ripe,
perfect pears. but leave the stems on and
drop at once in boiling water. Cook five or
ten minutes until tender. but not SOFT. Make
a strip in the proportion OF pound OF
sugar to pint of water and boil Do not
stir after II commences boiling. as that
would cause II to granulate. When ready,
which can be determined by dropping lit
lie in cold water (and II 1t Is ready 1t will
form a soft ball that can be worked). drop
In the pears carefully. allowing a pound OF