FRUITS 39 



Winkfield, or Bon Cure, a large and heavy cropper, 

 ripe in December and January. 



Storage of Pears. — A cool, moderately dry 

 room or cellar is the best to keep them in, and 

 where frost does not. penetrate. Spread the fruit 

 out in layers, either on the floor or on shelves, and 

 do not use straw. A dark room is best, or else 

 cover the fruit with two or three sheets of news- 

 paper. A little air for the first two or three weeks 

 will be beneficial, but not after. Choice pears may 

 be each one wrapped in paper and ranged one layer 

 deep in shallow boxes, and then one box at a time 

 can be removed to a warmer temperature to ripen 

 thoroughly. 



RECIPES 

 Chocolate Pears 



Parboil some pears in sugar and water, and put them into 

 a baking dish well sprinkled with sugar, and bake till soft. 

 The sugared water is reduced to a cupful, and a spoonful of 

 cream and a tablet of vanilla chocolate must be added to the 

 liquid ; pour this liquid over the pears, reheated in the oven 

 and served hot. — ' Farm, Field and Fireside.' 



Purde de Poires a la Gelee 



Stew four pears with a little water and sugar, and when 

 soft pass them through a sieve, colour w ith carmine and add 

 a little dissolved gelatine. Coat some small pear-shaped 

 moulds with lemon jelly, set them on ice, then fill them with 

 the pear puree. Whip some of the jelly on ice till cold, and 

 pile it in the centre of the dish. When the moulds are firm, 

 turn them out and stand them round the jelly and sprinkle 

 with chopped pistachio nuts. — Mrs. Miller. 



