Ceredo advance. [volume] (Ceredo, W. Va.) 1885-1939, 1908-09-30
FkUIT /OR DESSERT
PEAR 10 DELICIOUS NO MATTER
HOW SERVED.
A. Preserves They Are One Of the
Most Popular Of Winter peIica
e'.s-shorteake Good for
Lovers OF Pastry.

baruelt pear TINE Is n nand. Inc
pear au naturel Is best and II should
not be too ripe or soft. but firm and
yet mellow and rich in honeyed quail
ties. OF pears the Bartlett Is the
queen. The sweet little duchesse pears
are just the fruit for n nice breakfast
udbit, and then there are new pears OF
strange names which the fruiterers
recommend. As for the hard fall
pears. their salvation lies in being
baked. and stewed.
Pear preserves are a delicacy not
10 be despised ia winter. and picked
pears with spices are one OF the stand
bys for company occasions. Canned
pears are not at all hard To make. are
truly far better than anyone can buy
and much cheaper in the long run.
Remarks have been made regarding
the unhealthfulness OF pears. and on
this score let Il be said that pears are
more sinned against than SHINING. IL
pears are allowed to ripen to a certain
stage on the tree, are picked and eat
en- when one is not overtired. there is
blessing in the juices and delight in
the flavor. But IL pears are picked
green and ripen unnaturally of the
tree. become lumpy and hard in spots.
soft in others. and n tired, hot per.
son bolts them unmasticated. who
wonders at a rebellious ache!
The Delineator gives four ways OF
using pears. OF these pear shortcake
will make the strongest appeal 20 low
ers OF pastry. Stew the pears with
plenty OF sugar and spice, and a little
orange or lemon juice. to bring out the
flavor. When cooked very tender.
press through n colander, add such
additional seasoning as may seem nee
sssary, and spread the sauce literally
over some old-fashioned shortcake
crust. To make the latter, take two
cupfuls of -four, teaspoonful of lard
and sufficient sweet milk to make the
dough. Mix thoroughly, and bake un.
Ill the crust is brown and crisp; then
split 1T through the center, butter IL
generously, and cover with the fruit.
Baked stuffed pears is another dish
that invariably meets with favorable
reception. For this purpose only the
larger pears should be selected. Peel
and core them, and stuff the centers
Will al paste COlnDOSeu VI HSS
and chopped nut meats. Bake them
until they are tender, keeping just
enough water in the pan to make it
impossible for them to burn. Serve
with sweetened whipped cream.
Pears make quite as good dumplings
as apples, when covered with bis
cult crust and baked, or they may be
served as fritters by being dipped in
batter and fried in deep fat.
Pear charlotte may be made with
cooking pears. Peel, core and mince
six large pears and cook them with
teacupful of powdered sugar and the
peel of half lemon, but with as little
water as possible. AS soon as the
moisture has been reduced, but be-
fore there has been time for the fruit
to dissolve, move the pan farther from
the fire, extract the lemon peel, add
marmalade and cool Line a buttered
charlotte mold with paste, fill with the
pear and apricot mixture. afflx the top
crust, ard bake for about 80 minutes.
or until Drowned in a hot oven. Serve
with a sauce favored with apricot
lam.