Evening star., 1937-08-30

midSeason pears is most popular for
eating the kieffers are also used in
quantities for canning.
"In the Southeast, where Bartlett
pears are not grown SO extensively be-
cause Of their susceptibility to blight,
both for canning and for eating.
While the Bartlett pear must be picked
carefully at certain stage Of green
ness, be properly boxed and stored
for shipping and then closely in
spected from time to time by producer
and retailer, the Kleffer is usually
shuf1ed about unceremoniously, with
little care used in handling.
"kieffers are usually less ex-
pensive than Bartletts When canned
they hold their shape well. Late
research has shown that Kieffers do
react thankfully to more kindly treat
ment than they ordinarily receive.
If they are picked green and allowed
to ripen in dark room at tenn
prature Of from SO to IS degrees
their flavor approaches that OF the
Bartlett.
THE perfect pear depends upon the
benevolence of Mother Nature
and the intelligent cooperation OF
the pear grower. The Bartlett and
many other pears to be shipped are
always picked green. After the pear
is ripe it breaks down so rapidly that
it is often impossible to keep it more
than a few days. The pear grower
harvests the pear at what he calls a
mature green stage. From then un-
til it is in the hands of the retailer
the pear is kept at temperatures
scientifically found to be the best for
its preservation. Some Of the pear
crop goes to market Immediately.
Some is stored to be sold later in the
season.
But this ripening isn't the problem
Of the shopper. It's her business to
see that she gets the best possible
pears for her money If she isn't at
all familiar with pears she should, If
possible, buy those marked U. S. No.
l, or the more select pack, U. S. fancy.
Either Of these grades usually insures
the best value to the shipper-provid-
ing of course that the pears have been
properly ripened.
If she buys from roadside markets
or from loose supplies of the run-of-
the-orchard fruit she should avoid
pears that are shriveled. that have a
water-soaked appearance or which
show signs of worms or blight dam
age, or of having been picked from
the ground
Pears for Immediate consumption
should be soft but not mushy and
deep straw yellow in color
TN BUYING quantities for canning
or preserving the shopper should
have several split lengthwise to make
certain that no decay or brownish
breakdown may be starting from the
core of the pear which is not visible
on the skin surface. The pears should
have no scale nor worm damage nor
show any skin splotches which may
be the first signs of storage scald.
After the pear season is further
along and members of the family
satisfied their yen for raw pears there
are number of interesting combina-
tions to be worked out of pears with
cheese, pears with other fruit. and
pears as preserves on crackers with
cream cheese.
Combine pears with acid fruits in
fruit cups. Just like Cousin lilly, they
are interesting in a mild way and
may be trusted to get along well with
their more tart relatives.
Pears have insufficient pectin for
jellies, but pear preserves are delicacy
that few dieters have the heart to
refuse. When Kieffer pears are used