RECEIPTS 55 



RECEIPTS (from CasselPs " Dictionary of Cookery," 

 slightly abridged) 



1. To bake Pears. Rub half-a-dozen large hard pears 

 with a soft cloth. Put them on a buttered baking tin 

 into a slow oven, and let them bake gently for five or 

 six hours. When tender, they are done enough, and 

 are excellent if eaten with sugar. Probably cost ^d. 

 Sufficient for three or four persons. 



2. Another way. Pare very smoothly a dozen large 

 baking pears. Halve them, take out the cores, put them 

 side by side into a well-brightened block-tin saucepan 

 with a closely fitting cover. Pour over as much cold 

 water as will cover them, add the thin rind of a small 

 lemon, a table-spoonful of strained lemon juice, an inch 

 of stick cinnamon, and fifteen grains of allspice. Put 

 on cover, place the dish in a gentle oven, let it remain 

 until the pears are tender, add a little white wine if 

 liked. If such a saucepan is used, no cochineal will be 

 needed. Time to bake six hours. Probable cost is. 8d. 

 Sufficient for eight or ten persons. 



To Preserve Pears. Gather the pears before they are 

 quite ripe, pare, halve, core and weigh them, put into 

 a deep jar, allowing 3 Ibs. of sugar to every 4 Ibs. of 

 pears, and just enough water to moisten the sugar, and 

 to keep the fruit from burning. The strained juice and 

 thinly-pared rind of a lemon and an inch of whole 

 ginger may be put with every 2 Ibs. of pears. Place 

 the jar in a saucepan of boiling water, and let the fruit 

 steam gently for six or seven hours. Turn it into jars, 

 and at once fasten these down securely, and store in a 

 dry, cool place. Two or three drops of cochineal added 

 to the pears after they are cooked improve their appear- 

 ance. Pears preserved thus will not probably keep 

 good more than three or four months. Probable cost 

 8d. per Ib. 



