Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1908-09-15
THE LUSCIOUS PEAR.
Pear Pie.

Soi rs
Line a pie plate with a rich paste and
put q rim of crust about it. Slice
enough mellow, juicy Bartlett pears to
heap the plate. Mix together quarter
cupful sugar, the juice and grated yell
low rind of a~half lemon and little
ginger strip or canded ginger sliced
thin. Spread over the sliced pears, Tut
on a top crust or a latticed crust and
bake in d quick oven.
If preferred the pear pie may &c made
like a deep apple pie without any low
er crust In this case put the sliced
fruit in an earthern pudding dish,
sweeten and spice, put on the top crust
and bake.
Pear Trfle.
Peel, core and slice thin, ripe, juicy
Fears Cook in a rich sugar sirup until
clear and tender. Line the bottom of
a deep glass dish with slices of stale
sponge cake, place over this q thick
layer of the pears, cover with another
layer of the cake then add the re-
niainder Of the pears. The dish SHOULD
be about two thirds full. Before scrv-
Ing. heap with whipped cream and
sprinkle over all q few finely chopped
r.Stdch2 or other nut meats.
Baked Pears.
Peel and core large pears, then stuff
with chopped nuts, seeded raisins or
simply sugar, favored with ginger
syrup, or chopped preserved ginger
Place close together in a deep baking
dish. pour in just a little hot water to
prevent their burning and bake Slowly
until tender. When done take up care
fully on q glass dish, pour over them
when chilled a simple custard, whipped
cream or a ginger sirup and serve.
Pears a la Condo.
This desert, which is popular in
France is named for the great general.
and like all dishes in which his rane
appears, has rice in its makeup. The
rice musr be thoroughly cooked First
boil twenty minutes in plenty Of boiling
satcd water, then drain and put in the
double boiler with half 4 cup of rich
milk. Cook until the rice is soft and
the milk absorbed. Flavor with two
teaSpOonfulS preserved ginger juice and
few drops lemon juice and turn into
a round mould to cool When cold set
on the ice to chill. The pears should
be steweG. They should first be rceed
then cooked thoroughly in a rich sugar
strip without losing their shape They
may be left Whole or quartered accord
ing to the size of the pears used. Fla
vor the rich strip with ginger and
lemon. and there should be plenty of
the slrup, as it serves as a sauce for
the rice. When ready to serve, the
rice, almost frozen, is put on a low, |
dish ana surrounded by the hot pears. |
over the rice and fruit the rich sirup, |
which like the pears is to be hot
Another variation of this same dish |
is to cook the rice and chill, as before |
Have ready whole stewed pears that
have had their cores removed and the |
cavity filled with chopped preserved |
ginger, to which has been added a lit |
tie orange or lnmon juice
Arrange the mold of rice in the cen |
ter of a dish, group the pears about it
and garnlsh With candied ginger and |
whipped cream.
Sweet Picked Pears.
Take ten pounds Bartlett pears not T!
quite ripe or the same amount seclel |
pears. wipe and remove the blossom
end, leaving on the stems. Cook in |
boiling water until tender but not |
broken Take oct the pears and strain
the water. Add to one quart of this
water quart of vinegar, five pounds |
sugar and half cup Whole cloves, all !
5 pice, casSia buds and stick cinnamon. |
mixed. Scald half an hour, add the |
Pears and as soon as scalded through |
again remove and pack in glass jars |
Cook the sirup a little longer until |
there is just enough to cover the fruit |
pour over and seal at once. |