Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-09-23

to give needed zest and flavor. Bart
lett pears are best for preserving.
Select 30 medium sized ripe pears.
peel, cut in halves and remove tho
cores. AS fast as peeled. drop into
Juice OF lemon has been added.
This is done to keep the pears from
turning dark. Place a Kettle with
three pounds sugar and three pints
water over the fire, boil three min
utes, then skim carefully. Add the
juice OF one lemon with its thin yell
low rind cut in strips; also one ounce
green ginger root we'll scraped and
cut In slices. Drain tho pears and put
In the boiling syrup. Cook until
straw will pierce them easily, then
pack into glass Jars. Boil the syrup
little longer, pour over the pears In
the cans until overlooking. then seal.
II you wish your preserves richer use
four pounds sugar and only a quart
OK water for the syrup; but tho
amount given is usually enough for
ripe bartlett pears. The ginger may
be omitted II desired. Pears OF coars-
er texture than the Bartietts, may be
boiled or steamed nrst until nearly
tender, then the cooking finished IN
the syrup.
CANNED PEARS.
Peel. halve. core and drop in cola
aciduated water. When all are peel
ed place In preserving kettle and
cover with a hot syrup made from
three quarts Of water and two pounds
sugar, allowed to each eight pounds
fruit. When the fruit begins to boil
skim carefully, then add little lemon
juice or ginger to flavor. Cook until
the fruit is tender. then can.
PrCKLED PEARS.
Peel the pears. cutting out the bios
som end but leaving on the stems In.
to each pear stick three or four
cloves. then pack blossom end down
In large preserving kettle. Cover
with cold water TO about half the
depth OF the fruit, stand the kettle on
the stove and let the pears cook
slowly until they can be easily pierre
ed with a skewer Lift out. one at a
time. and drop carefully in glass Jars
or stone crooks as preferred. Pour
the water in which the pears have
been IN bowl and set aside. Cook
the remainder OF the pears in fresh.
cold water as before When all are
done return the water to the kettle
and put In sugar. allowing pound for
pound, and adding cinnamon and
blades Of mace to flavor. Add n
quart Of vinegar to every two quarts
thick syrup. Boil 15 minutes after
Tie vinegar has been added then
pour over the fruit and seal
SPICED SECKEL PEARS.
Take nine pounds ripe seckels, leav-
ing stems and skins on. Put five
pounds granulated sugar ard n pint
Of vinegar In the preserving kettle.
with a tablespoonful each whole
cloves, cinnamon and mace. When the
syrup Is we'll cooked, throw in the
pears few at a time, and cook until
tender. Remove. pack in Jars or cans
When all are cooked. boil the syrup
until rich and thick, pour over the
pears and seal.
CLIPPED PEARS
To eight pounds pears clipped fine,
allow eight pounds sugar. four lem
one, juice and yellow rind cut thin
(be sure the lemons are not bitter).
one-half pound green ginger sliced
thin and one-half pint water Put all
together in preserving kettle, cook
an hourr until like marmalade, TAX
ing care not to let it scorch, then
pour into jelly glasses. This is deli
cious with muskmelons or Ice cream
EMMA PADDOCK TELFORD.