Weekly independent. [volume] (Elko, Nev.) 1887-1914, 1908-12-25
FRUIT OR DESSERT HOW TO EAT FRUIT
PEAR is DELICIOUS NO MATTER
HOW SERVED.
As Preserves They Are One OF the
Host Popular Of Winter pe'iea'
cies-Shortcake Good for
Lovers of Pastry.

Bartlett pear time Is at hand. Inc
near gu naturel is best and 1t should
not be too ripe or soft. but firm ana
vet mellow and rich In honeyed quail
ties. or pears the Bartlett is the
queen. The sweet little duchesse pears
are Just the fruit for a nice breakfast
tidbit, and then there are new pears OF
strange names which the fruiterers
recommend. AS for h hard tail
pears, their salvation lies In being
baked. and stcwed.
Pear preserves are a delicacy not
to be despised in winter, and picked
pears with spices are one OF the STAND
bys for company occasions. Canned
pears are not ut 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 sinncd against than SHINING. IL
pears are allowed to ripen to 4 certain
stage Oh the tree, are picked and eat
en- when one is not overtired, there Is
blessing in the juices and delight In
the flavor. But II pears are picked
green and ripen unnaturally OIL the
treo. become lumpy and hard In spots,
sof, in others. and a tired, hot per-
son bolts them unmasticated, who
wonders at a rcbellious ache!
The Delincator gives four ways OF
using pears. or these pear shortcake
will make the strongest appeal to 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 a %colander. add such
additional seasoning as may seem nee
essary, and spread the sauce literally
over some old-faShioncd shortcake
crust. To make the latter, take two
cupfuls of -four. n ~teaspoonful OF lard
and sufficient sweet milk to make the
dough. Mix thoroughly. and bake un-
til the crust rs brown and crisp; then
split II through the center. butter 1t
generously, and cover with the fruit.
baked stuffed pears Is another dish
that invariably meets with a favorable
reception. For this purpose only the
larger pears should be selected. Peel
and core them. and stuff the ccnters
with a paste composed OF dates, figs
and chopped nut meats. Bake them
until they are tender, keeping just
enough water in the pan to make 1t
impossible for them to burn. Serve
Sith swcetcned whipped cream.
Pears make quite rs good dumplings
as apples, when covered with IA 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 he made with
cooking pears. Peel, core and mince
six large pears and COO them with n
t%cacupful of powdered sugar and the
peel of half a lemon. but with as little
water as possible. AS o o as The
moisture has been reduced. but be-
fore there has been time for the fruit
to dissolve. O the pan farther from
the fire, extract the lemon peel. add
marmaladc and cool Line a buttcrcd
charlotte mold with paste, fill with tho
pear. and apricot mixture. aiix the top
crust. and bake for about IS minutes,
or until Drowned in a hot oven. Serve
with a sauce favored with apricot
lam.