RECIPES 



1803 



PEAR 

 PreserTcd Pears 



Pears for preserving should be firm. 

 Take, say, 12 Bartlett pears, peel, core 

 and cut in halves (quarter if large). 

 Take two and one-halt pounds of sugar, 

 the thin rind and juice of three lemons, 

 and about three pints of water. Put in 

 a preserving pan and boil for about 20 

 minutes, removing any scum; then put 

 in the pears and boil till tender. Take 

 up the pears carefully and put into sealed 

 jars, previously warmed; then if the 

 syrup seems thin and watery boil it up 

 quickly for a few minutes and pour over 

 the pears, covering them. The addition 

 of the lemons brings out the true flavor 

 of the pears. A few cloves added to the 

 syrup is jireferred by many instead of 

 lemons. 



See Canning and Preserving Fruits, 

 page 725. 



Pear Butter. See Cider Products Made 

 on the Farm, page 811. 



PERSDIMOX 



Persimmon (Japanese) Salad 



Beginning at the blossom end, score 

 the skin of Japanese persimmons in 

 straight lines nearly to the stem end; 

 then with a sharp-pointed knife loosen 

 the skin from the pulp, thus forming 

 petal shapes. Score the pulp directly 

 under the scorings made on the skin, 

 and cut through to the center, thus par- 

 tially separating the fruit into sections 

 similar to the sections of an orange. 

 Set each fruit on heart leaves of lettuce. 

 Bend the sections of peel (petals) over 

 the lettuce. To a cup of mayonnaise 

 dressing add about one-third of a cup of 

 cream, beaten firm, also a few grains 

 each of salt and paprika. Serve the 

 dressing in a bowl apart. 



PKUNE 

 Prune Souffle Pudding 



Fourteen large prunes, whites of six 

 eggs, one cupful of sugar, one-fourth cup- 

 ful of chopped walnuts. 



After the prunes have been boiled 

 until soft remove the stones and chop 

 fine. Beat the whites of the eggs until 



very light; beat in the sugar gradually, 

 then add the prunes and nuts and turn 

 into a buttered baking-dish. Bake in a 

 slow oven for thirty minutes. It must 

 be served as soon as cooked, as the 

 pudding will fall. It is delicious with 

 cream. 



Spiced Prunes 



Wash two pounds of prunes. Boil down 

 a pint of vinegar and three pounds of 

 sugar, with a handful of whole spices, 

 until it is very syrupy. Add the prunes 

 to this mixture and let them simmer 

 very gently till they are soft. 



Canned Prunes. For method of can- 

 ning, see Canning and, Preserving Fruits, 

 page 725. 



Prune and Plusi Butter. See Cider 

 Produets Made on the Farm, page 811. 



QUINCE 

 Apple and Quince Jam 



When preserving quinces you are sure 

 to have some left-over juice. To a pint 

 add a pound of sliced apples and three- 

 fourths of a pound of granulated sugar. 

 Boil two hours, stirring well to prevent 

 burning. If you have no left-over juice, 

 cover the cores and parings of the 

 quinces with cold water, heat slowly until 

 they are soft; then strain off the juice 

 and add to the apples and sugar. 



Quince Preserves. See Apple and 

 Quinee Preserves under Apple Reeipes, 

 tills section. 



RAISIN REf'IPES 

 How to Cook Raisins 



Raisins are delicious when returned to 

 their original form as near as may be 

 possible. Soak them, simmer them. The 

 result will be most pleasing. Fireless 

 cooker gives perfect results. Raisin juice 

 extracted in cooking is simply unferment- 

 ed grape juice and is very pleasing and 

 nourishing to weak stomachs. 



In bringing out the good qualities of 

 puddings, cakes, and mince pies, the 

 raisin has no rival. Thanksgiving with- 

 out raisins would be like Thanksgiving 

 without turkey. But there are many 

 uses to which raisins are adapted that 

 are just becoming known. They are 



