54 FRUIT RECIPES 



ooze from the pears when they are first taken from the 

 fire. If the pears are allowed to lie in brandy over night 

 after being cooked they are more certain to keep well. (See 

 also other brandied fruits.) 



PEARS PRESERVED WITH GINGER OR LEMON 



Peel and quarter pears, weigh and allow a quarter pound 

 of green ginger (scraped) to each pound of fruit. Have 

 a syrup prepared as for preserves and in this lay the pears 

 and ginger, proceeding as with the preserves. Lemon 

 peel may be used instead of ginger. 



BAKED PRESERVED PEARS 



Any small, hard pears may be baked for preserving 

 with the best results. Place in layers in a crock with some 

 lemon peel; cover with water and molasses, half and half; 

 set on the back of the stove all night and bake all next day 

 in a slow oven. Longer cooking will not impair but im- 

 prove if done slowly enough. The fruit will become dark 

 red in colour. Cook down the syrup; pour over the 

 pears when done and the fruit has been placed in heated 

 jars. 



PEAR MARMALADE 



To each pound of rather juicy pears, peeled and cored, 

 allow one and a half pounds of sugar with the grated rind 

 and juice of a lemon or orange, or one- third part of some 

 tart berry-marmalade or fruit-juice. Cook down as for 

 other marmalades, skimming and stirring often. 



