Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-12-12

man, varieties suitable for both eat
ing and cooking will provide wide
choice of selection for the menus.
The hard winter pears may be
ripened by laying them upon piece
of canton flannel on tray and then
covering them with a piece of the
sSine material and putt. ; away in
dar,s place. The pear becomes mel
low and rich and is delicious when
we'd raw for breakfast or lunch
con.
Pears and Fruit Whip
4 Pare and slice very thin two mel
low pears. Place in fruit saucer
and cover with fruit whip. Serve
vc : cold.
Baked Pears
Select pears of uniform size and
thin pare and [ 1t in half. Place
ir 4 baking dish ard add:
One-halt cuptuI of sirup.
One-half cupfnl of 1Oater.
One-quarter teaspoonful of nut
meg.
Bake until pears are tender. Baste
frequently with the sirup.
st ed Pears
Th~e-quarters cupful Of sirup.
One-half cupful of 1oater.
~ Sir cloves.
Piece of cinnamon and piece of
lemon peel.
Pc a d then cook slowly until
tender. Chill \ serve.
Pear Tarts
Line pie tins )r tart pans with
plain pastry. Fill with stewed pears
and then dust with cinnar c~ I'd
lake in slow oven. Top with fruit
whip.
Tear Bread Pudding
plac, layer of broken stale bread
in -he bottom of well-greased pud-
ding pan and then a layer of thinly
sliced pears. Season each layer of
bread and p-lrs slightly with nut
meg and cinnamon. When the dish
is full, pour over:
One cupfuI of si,up.
One-half cupful of bro,Un sugar.
One cupful of sVater.
Sti'. until sugar is dissolved and
then bake in a slow oven for one
hour. Serve with custard sauce.
Baked Pears and Cranberries
Pare eight pears and then cut in
half, removing stems and seeds.
Place in baking dish with the cut
side up. Sort over and wash one
cup of cranberries and then add the
berries to the pears and:
One-haf cupful of raisins.
One cupful of sirup.
One-half cupful of broa0n sugar.
One cupful of ,Oater.
One-q,larter teaspoonful Of nut
meg.
Bake in a slow oven until the pears
are sof'
Note-This dish may be cooked
upon the top of the stove in a sauce
pan.
Pear Sauce
Pare the pears and then cover
with just enough water to cook.
Coo Until tender and then mash and
put through fine sieve or colander.
Sweeten to taste, adding
Juice of one lemon,
One teaspoonful of either ci,,-
nanon or nutmeg,
to each quart of the pear sauce. This
may be served with roast duck,
: chicken, or as a side dish, and in
pear shortcake, and as a spread for
bread and hot cakes.
Questions and AnstUers
My dear Mrs. Wilson-We
have several cherry trees (sour)
in our yard and room to plant
more. / wish to make these trees
pay. Do you suppose l would
clear more by selling them fresh
picked, or do you think I could
realize more by making them into
confections have your recipes
for easdied pineapple. Would this
apply to the cherries also? Is
there any way in which to make
the cherry hold its shape more
after " is candied? / tried TO
do some that / had previously
canned and they are pretty small.
Perhaps that is the reason one
only gets cherry o. two in box
Of candies. If you have any sug-
}, Kestions TO offer / will thank you
very much. Perhaps could candy
other fruits, such as oranges, etc.
Do you know whether candied
fruits are sold alone or only with
other candies? MRS. H.
You will obtain a better price fo
sur cherries If conserved than raw
A real cherry conserve is hard I
~ tain and few are what one expect
zlien this delicacy is purchased. 7
bake this you will have to max
sur apple base now while tan