8 



pickle whole ; if large, quarter. Stick each pear with four cloves. Put 

 into syrup and cook until soft. 



Pears have less cellulose and less acid than apples, and are best eaten 

 raw. 



Baked Pears. Peel some large, sound pears, arrange them in a 

 porcelain baking dish, with the stalk end upward. Pour a little water 

 over them, and enough good molasses to sweeten thoroughly. Bake in 

 a slow oven for several hours. They gain in flavor if basted with the 

 molasses occasionally. 



Peaches. 



In preparing varieties for canning, preserving or pickling, first put 

 in boiling water, allowing them to stand just long enough to loosen the 

 skin. Remove skins and cook fruit at once in order to avoid discolor- 

 ation. Peaches may be pickled in the same way as pears. 



Peach Tapioca, i cup tapioca, soak one hour in cold water and 

 drain. Add enough water to the syrup poured from a can of peaches 

 to make in all three cups ; add the soaked tapioca, and J cup sugar and 

 a little salt to this liquid. Cook till thoroughly clear, line a mould with 

 the peaches, dust with sugar, and fill with the tapioca ; serve with 

 whipped cream. 



Quinces. 



Preserved Quinces. Pare, core and quarter quinces, then weigh 

 them. Put parings, cores and seeds into preserving kettle, cover with 

 water, and boil slowly twenty minutes, then strain them, put the water 

 back and put in quinoes a few at a time and simmer gently till tender; 

 lay them on a dish. When all are done, add sugar and a little warm 

 water. Let them boil for a few minutes until clear then put in all the 

 quinces and boil without stirring until they become a clear garnet. 

 Have ready two lemons sliced thin and seeds taken out. Put in a few 

 minutes before taking off the fire. 



Quince Jelly. Cut quinoes into quarters, without paring or coring, 

 cover with water and cook until soft; strain, and proceed according to 

 general rules for making jelly. 



Grapes. 



Canned Grapes. Pulp the grapes ; boil the pulp five minutes ; strain 

 to take out seeds ; put skins and pulp together ; put pound for pound of 

 sugar; boil half an hour, then add a little nice apple sauce that has been 

 strained and cook for ten minutes. 



Grape Catsup. Six quarts of grapes off the stems ; pulp, then boil 

 the pulp until seeds come out ; strain through colander. Take a ten 

 pound basket of apples and make into *sauce. Use one quart of water ;. 

 one quart of vinegar ; three pounds of sugar ; all kinds of spices. Boil. 



