THE PEAR 5S 



RAISINEB 



For this French preserve, sometimes called. Grape and 

 Pear "butter," see Grapes. 



PEAR JELLY 



Pear jelly may be successfully made by using the richer 

 varieties of pears not fully ripe, with the usual proportion 

 of sugar and juice: pound for pint (see other fruit 

 jellies), and flavoured as for apple. 



PEAR CHIPS 



Wipe and stem hard pears. To four pounds allow three 

 pounds of sugar, and an eighth pound scraped green gin- 

 ger root grated. Slice thin in bits and let stand twelve 

 hours, then cook with juice and rind of two lemons, let- 

 ting come slowly to a boil and cooking perhaps three hours: 

 till clear and thick. 



PICKLED PEARS 



To each six pounds of pears allow a pint of cider- or wine- 

 vinegar, three pounds of sugar, and a teaspoon each of 

 cinnamon, cloves, and ginger (in thin bags). Let the sugar, 

 vinegar, and spices boil up and place in the resulting syrup 

 the peeled pears, a few at a time. Cook until tender; 

 place pears in a crock; pour over them the vinegar and let 

 stand three days. Pour off the syrup and boil it down, 

 then pour again over the pears (having placed them in 

 jars) ; remove spice-bag, and seal. If tartness is desired 

 the sugar, part or all, may be omitted. 



PEAR SAUCE, PLAIN OR FOR SHORT CAKE 



Make as for Apple Sauce, flavouring with spice, lemon, or 

 other fruit flavouring, and serving as a side dish or with 

 shortcake (see Strawberry Short Cake). 



