Reverse
- Text
Left half: THE
FOUR POINTS
Right half:
COOKING NOTES.
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Pears.
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PEAR
MARMALADE.--Boil the pears with
the skins on; when soft, rub them
through a sieve, and put to each
pound of pulp three-quarters of a
pound of brown sugar; stew it
over a slow fire till it becomes
a thick jelly. It should be
stirred constantly.
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BRANDIED
PEARS.--Scald and peel the fruit;
make a syrup of half a pound of
sugar to each pound of fruit;
drop in the pears, and, when
done, put in jars. Boil syrup a
little longer, and allow it to
cool; then add one pint of brandy
to each quart of syrup, and pour
over the pears.
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PEAR
PUDDING.--For a delicate and
toothsome dessert, take eighteen
small pears, and, after peeling
and coring, slice them into a
stewing pan; to this add the
juice of two lemons, half a pint
of water, half a pound of sugar,
one ounce of gelatine, and
fifteen to twenty almonds,
blanched and chopped finely. Stew
the whole over a moderate fire
until it is quite tender, rub it
through a sieve into another
dish, and stir it upon ice, and
when it is on the point of
setting add a pint of
well-whipped cream and pour into
a mould.
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| BAKED
PEARS.--One of the simplest and
best ways is to wash the pears,
bake them whole in a pan, adding
a very small amount of water;
sprinkle them over with sugar,
and serve with their own syrup. |
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