THE PEAR S3 



mashed pears. The addition of the whipped whites of eggs, 

 when the fruit is partly frozen, will make the ordinary 

 sherbert. Large pears may be hollowed out and the ice 

 served from these instead of from dishes or glasses. A 

 cream may be made with the ice cream or custard founda- 

 tion given in the Introductory Recipes, adding stewed, 

 mashed, or spiced pears. 



PRESERVED PEARS 



Select small pears and peel, leaving on the stems. To 

 one pound of pears allow a pound of sugar, and to each four 

 pounds of sugar allow one pint of water and one teaspoonr 

 ful citric acid crystals (dissolved). Melt the sugar and 

 acid over steam ; let boil a minute after this, then set back 

 and keep hot till needed. Meantime boil the pears with 

 just enough water to cover. Acidulate the latter well with 

 citric acid. When tender remove and place in the syrup 

 for half an hour; place the fruit in hot jars and seal at once. 

 Keep in a cool, dark, dry place. 



PEARS PRESERVED IN PERRY 



See Apples Preserved in Cider. 



PEARS PRESERVED IN GRAPE JUICE 



See Grapes. 



BRANDIED PEARS 



To four pounds each of peeled fruit and sugar take a 

 pint of brandy. Cook the sugar with a quart of water, 

 simmering two minutes after coming to a boil. Place 

 fruit in this and let boil five minutes. Remove the pears, 

 placing in heated jars; let syrup boil till it thickens, then 

 add the brandy and remove at once from the fire. Pour 

 syrup over fruit and seal. Drain off any syrup which may 



