Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1911-08-03
PEAR RECIPES.
Delicious and Seasonable Fruit way
Be Packed Away for Winter.

| Pears in Jelly make pretty dish Tor
l. the luncheon table. Peel. core anu
Ihalve the fruit, and cook till tender III
a sir7lD of sugar and water. Wheh
| locked separate the pears from the
sfrllu. brush them over with the Wen
beaten yolk of an egg and sprinkle
with nely-powdered sugar. Arrange
the uieces on a dish, and make the
sirup in which they were cooked INTO
| a Jelly with some gelatine, boiling
up for few minutes.
Set the dish ON the ice TO cool ana
herve when the jelly is quite stiff
PEAR MERINGUE-In making a
pear meringue stew the fruit till IT IS
tender in a strip after pairing, eorlne
land halving the fruit. Put II In
dish and boil the sirup down TIL II Is
almost thick, and add il to the pears.
Make a meringue with the whites OF
| four eggs whisked to a stiff froth, ana
| add four tablespoonfuls OF fine sugar.
spread the meringue smoothly over
/ the pears and put the dish in the oven
| and bake till brown.
| PRESERVED PEARS-Use the fruit
that is not quite ripe when preserving
/
pared. halved and cored, then weighed
and put in jar with sugar, allowing
| / - pounds of sugar to pounds of the
| fruit, moistening the sugar with just
sufficient water to keep the pears from
burning.
Place the jar in a pan with boiling
water and cook the fruit gently Tor
about six hours, adding the juice and
grated rind of lemon and piece OF
ginger for favoring When cooked
| seal in lars and store away for future
use.
PEAR MARMALADE-Use the ripe
pears for marmalade, and prepare the
fruit by pairing, halving and cering,
then simmer it gently in preserving
pan with a little water. Lift the
pieces from the pan and boil the
liquid down for an hour with the skins
and pieces removed frcm the pears.
Strain, then add three quarters OF a
pound of sugar to half quart OF
liquid and / pound of fruit. Boil the
sugar and liquid together till it stiff
ems. then add the pears, boil again for
| a few minutes, and the marmalade is
ready for sealing in jars.
TOMATO RELISH-One peck of
ripe tomatoes peeled cold, chop and let
drain over night; six onions cut fine,
three heads of celery, five red peppers.
one small cup of salt; drain off and
add two pounds of brown sugar, two
| ounces white mustard seed, five cups
of vinegar. Put in glass jars cold-do
not cook.
SUCCOTASH-To make succotash
4 haa rzrffp 10
water, add l teaspoonful of salt and
| boil for 20 minutes. Then drain and
add teacupfuls of corn, l teacupful
| of cream, 2 tablespoonful OF butter,
return to the fire and cook for five
minutes longer. Season with one
teaspoonful of salt and one-third of a
teaspconful of white PER per.
DREAMED CAULIFLOWER - Let
the caulifiower cook In boiling sailed
water until tender then separate into
fowerets and dispose in individual
dishes; over the caulifiower in each
dish turn one or two tablespoonfuls of
cream sauce, sprinkle with buttered
cracker crumbs and set into the oven
to brown the crumbs.
NEW ENGLAND STUFFING-Re-
move the nara OutSlut VI dStS lIOiH d
small stale loaf of bakers bread. Cut
lin slices and toast until delicately
Drowned; then put in chopping bowl
and chop while adding hot water to
moisten Add one-t third of a cupfui
OF finely chopped fat salt pork, one egg
well beaten. Salt, pepper and sage to
taste.
| OYSTER FILLING TOR TURKEY
A 16-pound turkey will require Is
large oysters, one tablespoonful OF
chopped parsley, one teaspoonful of
sweet marjoram, one quart stale
bread crumbs, one tablespoonful of
butter, one teaspoonful of salt, and
pepper to taste Drain the oysters,
dash cold water over them and drain
again; mix the crumbs. salt.
| RECIPE FOR RICE BALLS.-Boii
4 ounces of rice in cold water, taking
| care to let it absorb all the liquid, 10
this add one Tablespoonful of finely
| grated cheese, one tablespoonful or
| chopped parsley, one ounce OF nneiy
| grated brown bread crumbs, one Ia
| blespconfu of tomato sauce, pepper
| and salt to taste; bind all the lngfeul-
| ents with the yolks of two eggs, mix
| ing thoroughly, form into balls, brush
over with white of an egg, roll IN
bread crumbs, and fry a golden brown