The Colorado statesman., 1908-09-12
FRUIT OR DESSERT
ePEAR IS DELICIOUS NO MATTER
HOW SERVED.
As Preserves They Are One of the
Most Popular of Winter DeIica-
cies-Shortcake Good for
Lovers of Pastry.

Bartlett pear time is at hand. The
pear au naturel is best and it 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 a nice breakfast
tidbit, 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
to be despised in 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 boen made regarding
the unhealthfulness of pears, and on
this score let it be said that pears are
more sinned against than SHINING. If
pears are allowed to ripen to 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 If pears are picked
green and ripen unnaturally off the
tree, become lumpy and hard in spots,
soft in others, and a tired, hot per-
son bolts them unmasticated, who
wonders at rebellious ache!
The Delineator gives -four ways of
using pears. OF these pear shortcake
will make the strongest appeal to low
ers of pastry. Stew the pears with
plenty of sugar and spice, and 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-fashioned shortcake
crust To make the latter, take two
cupfuls of flour, teaspoonful of lard
and sufficient sweet milk to make the
dough. Mix thoroughly, and bake un-
til the crust is brown and crisp; then
split it through the center, butter it
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
with paste composed of dates, figs
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 dumplfpgs
as apples, when covered with Bis-
cult crust and baked, or they may be
served rs 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 a
teacupful of powdered sugar and the
peel of half a 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 buttered
charlotte mold with paste, fill with the
pear and apricot mixture, af1ix the top
crust, and bake for about 35 minutes,
or until Drowned in hot oven. Serve
with sauce favored with apricot
jam.