Perth Amboy evening news., 1923-08-31
Several Ways To
Prepare Fresh Pears
Told ySister Mary


Pears are an excellent tonic fruit.
They are quite acid, even in their
seeming sweetness and do much to-
ward toning W a tired summer APP
petite.
Used fresh In desserts or salads or
as a breakfast fruit, pears make a
welcome change.
Plain baked pears are delicious for
breakfast if bacon and eggs are
served with toasted bran mullins and
coffee.
Baked Pears
Wash pears and cut in halves. Re-
move core and arrange in a deep,
we'll buttered baking dish. Sprinkle
with sugar and a few gratings of
nutmeg, dot with butter and pour a
little water into the dish to prevent
burning. Cover and bake two hours
in a slow oven.
Try jellied pears for luncheon or
dinner.
Jellied Pears
Four large pears, L cup sugar, 2
cups water, l lemon, 6 whole cloves,
1-inch piece stick cinnamon, l table,
spoon graduated gelatin, la cup
cold water.
Pare pears and cut in halves. Re-
move core. Put water, sugar, cloves
and cinnamon in preserving kettle,
Add pears and cook until pears are
tender. If water boils away add boil
ing water to make 2 cups. Remove
cloves and cinnamon. Put pears in
a mold. Soften gelatin in cold water,
add water pears were cooked in and
stir until gelatin is dissolved. When
cool add lemon juice and pour over
pears. Set on ice to chill and become
firm.
Pears I'm Chocolate
-Four large sweet pears, 2 squares
bitter chocolate, 2 tablespoons sugar,
] 1-2 cups milk, 2 teaspoons corn
starch,.2 tablespoons butter, 4 table,
spoons powdered sugar, 1 teaspoon
vanilla, Is teaspoon salt
Pare pears and cut in quarters
Remove cores. Roll in fine cracker
dust and cook in a frying pan in but
ter until a delicate brown on all
sides. Arrange in a pudding dish
and pour over the sauce. Melt choco-
late in double boiler. Add sugar
and salt and milk and cook, stirring
constantly until thoroughly mixed
and smooth. Dissolve cornstarch in
cold milk and still into chocolate
mixture. Cook, stirring constantly
until thick and smooth. Add 2 table
spoons butter to butter in which
pears were cooked and add powdered
sugar. Stir over a hot fire until SUI
gar is melted and the whole is pale
brown. Add to chocolate mixture
Stir until well blended and add
vanilla. Pour over pears and chill
Pears and Rice
Six or eight small pears, 1 cup sill
gar, IL cup water, 1-2 cup rice, /
tablespoon butter, 2 cups milk, z
eggs, IA teaspoon salt, 1-2 lemon, s
preserved cherries, 2 tablespoons
cherry strip, 1 teaspoon vanilla.
Pare pears, cut in quarters and
core. Cook in sugar and water until
tender. Add cherries and strip and
remove from the fire. Keep hot until
needed. Wash rice. Put il in a
smooth sauce pan with milk, butter,
salt and IL cup sugar. Cook until
tender. Then add the yolks of the
eggs and cook a few minutes longer
Add grated rind and juice of lemon
Spread rice on a large deep pie dish
and make a depression IN the center
Fiji with pears and strip. Cover the
whole with the whites of the egg
beaten until stiff and dry with 4
tablespoons of sugar. Put in a hot
over for eight minutes to set and
brown the merineue. Serve warm
This is a hearty dessert, suitable fol
luncheon.
Pears are often cooked in a ricf
sirup, arranged on squares of spongt
cake in a baking dish and baked with
a custard poured over the whole.
Copyright, 1872, NEA Service, Inc