The sun. [volume] (New York [N.Y.]) 1833-1916, 1914-08-23

, Is so often mixed with other ingredi-
ents as almost to lose its identity, the
pear Is AT its best when served merely
with lettuce or romaine. Chopped
English walnuts are sometimes made
an exception and fillea into the cavity
! left by the removal OF the pears core.
and some liberty is also allowed with
the dressing served with pear salad.
though this Is usually limited to strictly
plain French dressing, made with Tar
ragon vinegar. the flavor of which Is
especially good in combination with the
somewhat lnsipid sweetness Of the
average ripe pear.
A novel ARRANGEMENT of pear salad
served recently at one of the hote,s
noted for attractive salads showed tn.
pear cut in half inch cubes and heapel
In little mound at one side of the
plate From under this at one side
started slender leaves of romaine OF
differing lengths, the longest leaf
chosen for the centre and the smallest
for the ends. When placed before one
this arran cement lay diagonally on the
plate and was n Pleasant change from
the ordinary bed of green, with the
fruit arranged in It's centre.
! \ tea room Is also serving n pretty
! pear salad, using a half head Of lettuce
with the smallest leaves removed, as
receptacle for balls scooped from a
! ripe pear, using a French vegetable
scoop for the purpose over the pear
is sprinkled finely chopped English wal
nuts and the usual French dressing
/ is served.
one N the prctticst arrangements Of
pear salad is to allow half a large pear
to each portion. Peel halve and core
the pears and drop into ice water with
lemon juice to prevent the pulp from
discolorng. When serving fill the
cavity left by the core with chopped
nuts and place on a bed Of lettuce
with little care medium sized
pear can be prepared for individual
service so that though the core has
been removed the fruit appears to have
been untouched. Peel each pear care
fully, leaving the surface as even as
possible. Cut a slice from the blossom
end and insert a sharp circular corer
far enough to remove all seeds, but
without in1uring the stem end OF the
fruit. immense in ice water until
needed.
To serve place each pear upright or
bed OF lettuce. trimming the stems
and scrapirg free from any dlscoiora,
ton where necessary The cavity left
In the centre can be filed or not az
preferred. This makes a pretty appear,
ance on the table the fruit looking 81
perfect that the absence OF the core |,
a surprise.
Half OF a large. handsome pear car
be used as a shell in which to serve tn
pulp diced and mixed with the French
; dressing Cut each pear In half length
wise and remove the greater part o
the pulp. leaving a sufficient margin L
prevent the shell from caving in. Us,
additional fruit II necessary so as I,
, heap the diced pulp a little above th'
level OF the halved fruit. II the fruit
is small serve two halves TO each por
ton.
Pears carefully selected for the
, beautifully tinted exterior can be use,
4 for salad cups, The stem end being TEN
pOrarily removed and the pulp cut gu,
, When serving AL with the dressed cube
r of pear and replace the section cut from
the top so that the pear presents a per
feet appearance The little cover cal
be easily lifted by It's stem when III
I salad Is to be eaten,