THE PEAR SI 



Sprinkle the slices with sugar; chill well, then serve with 

 cream and brown bread and butter: a substantial and 

 dainty meal. 



PYRAMID OF PEARS 



Pears sliced, sugared, with a little lemon or orange juice, 

 or sherry, added, or pears which are so prepared and then 

 crushed may be heaped in layers, alternating with whipped 

 cream, and sprinkled with candied cherries or angelica. 



STEWED PEARS 



Take small, acid pears and wipe, leaving stems and skins 

 as they are or halving if of larger size. To two quarts of 

 pears allow one pint of maple sugar and one-fourth pint 

 of water. Place all in a kettle at once and cook till tender. 

 White sugar and lemon peel (in strips or grated) may be 

 substituted. 



BAKED PEARS— STUFFED OR MERINGUED 



Pare and core large pears; stuff with seeded dates, 

 raisins, or chopped nuts, with some tart marmalade of other 

 fruit, or shredded cocoanut; place close together in a 

 dish or pan and bake slowly till tender, without sugar and 

 only enough moisture to prevent burning. When done 

 place in a heated glass dish and serve, cold, or pour over 

 them a simple custard or melted marshmallows. 



For the Meringued Pears bake the fruit with a little 

 lemon peel or candied ginger in the centres and when ten- 

 der place over them a meringue made with the whites of 

 three eggs and half cup of sugar. Brown quickly and setve* 

 with rich milk. 



PEAR BREAD PUDDING 



Slice and stew the pears in a syrup made with a pint 

 each of sugar and water, adding the juice of a lemon, then 



