so FRUIT RECIPES 



very much the same manner as the apple (see "The 

 Apple" for all desired recipes not found under "The Pear," 

 or adapt to other fruit recipes). 



RECIPES 



PERRY 



Perry bears the same relation to pears that cider does to 

 apples, being the expressed juice of the fruit. Perry may 

 be made from the ordinary pear, the better ones of the 

 windfalls or unsalable "nubbins," but there are certain 

 varieties known in general as "perry" pears, grown 

 especially for this purpose. These varieties lack in fra- 

 grance and edible qualities, being vigorously harsh, but 

 they are much prized in Germany, France, and England, 

 where numerous perry orchards are set out. The fer- 

 mented perry is considered superior to cider in richness 

 and sweetness. It contains 7 per cent, of alcohol 

 (Enc. Brit.) and will keep in casks for three years — when 

 bottled, longer, but it does not bear shipment as well 

 as might be desired. 



TO DRY AND PACK PEARS 



Where winter pears (or those which may be laid by to 

 mellow as late as spring) are not to be had in quantity, 

 pears may be dried in the sun or a slow oven with the same 

 success as are apples. This is a common practice in parts 

 of Europe where pear tarts, stewed pears, and other dishes 

 are concocted from the dried fruit and thoroughly relished. 

 In packing pears place between layers of elder blossoms 

 to add flavour. 



PEARS UNCOOKED 

 A Breakfast or Supper Dish 



To vary the serving of pears au naturel, pare, core, and 

 slice mellow, well-flavoured fruit, using a silver knife. 



