STEWING AND BAKING PEARS 115 



Pears for Stewing and Baking. When pears are plen- 

 tiful, any sort can be used for stewing. After November 

 the best will be Catillac or Pound Pear, which will 

 keep till May and cook a good colour. Uvedale's St. 

 Germain is a very good stewing variety of large size. As 

 a late sort, Verulam or Black Worcester is valuable, and 

 Vicar of Winkfield, which is ready at Christmas. Bellisime 

 d'Hiver is also good then and bakes well. In a cold 

 season any of the Pears which do not ripen well in store 

 can be utilised for cooking ; but they must always be 

 slowly stewed, and if cloves are added the round bud 

 at the top must first be removed, or the colour of the 

 juice will be spoiled. Red Beet sliced makes a good 

 colouring for stewed Pears ; or cochineal. 



As this book may be handed to cooks who are not 

 familiar with weights, it may be as well to state that 

 4 oz. are a quarter of a pound, 8 oz. half a pound, and 

 12 oz. three-quarters of a pound ; that a new penny 

 weighs a quarter of an ounce, two pennies half an ounce, 

 and four pennies one ounce. 



