52 FRUIT RECIPES 



place half of this in a pudding dish. Have ready a pint 

 of bread crumbs mixed with a tablespoon of butter, half 

 a cup of sugar, a cup of warm water, and, lastly, the whipped 

 whites of two eggs. Place this on the pears in the dish, 

 pouring over the top the rest of the fruit. Grate a little 

 nutmeg over this; sprinkle a tablespoonful of crumbs 

 on top with a little sugar and bake, covered, an hour and 

 a quarter. Remove cover and brown the last few minutes. 

 Serve with a sweet or tart sauce as preferred. 



COMPOTE OF PEARS 



Stew pears in a syrup as above, paring and coring, but 

 leaving them whole unless very large, when they may be 

 halved. Put them in the dish from which they are to be 

 served and over them spread a lemon gelatine or some 

 delicate jelly of pure fruit in place of the gelatine. The 

 syrup should meantime be cooked down till thick, then 

 poured over the fruit and jelly. Chill and serve. 



PEAR TRIFLE 



Cook pears as for Pear Bread Pudding and fill baking 

 dish with layers of sponge cake sprinkled with cocoanut, 

 then the pears, etc., pouring over the whole the yolks of 

 three eggs whipped with a half cup of sugar. Bake till 

 brown, then add a meringue of the whites of the eggs; re- 

 place in oven till well coloured and serve when cold. 



PEAR ICES 



These may be mide with fresh fruit if it is very mellow 

 and juicy, when it may easily be put through a colander 

 or coarse sieve, or the fruit, stewed in syrup and put through 

 a sieve can be used, letting cool and adding the juice of 

 a lemon or a little wine. Sweet apple cider, grape juice, or 

 perry may be used instead of the syrup with uncooked, 



