PIAES 107 



THE PEAE. 



The long-^-' >Ai pear tree bears a fruit whicli is every 

 year Lecoipiij^ more common and justly prized. In 

 Southern Europe and Asia, the pear gTows wild as a large 

 shrub, but cultivation has ameliorated and sweetened the 

 character of the fruit so that it is counted one of the best of 

 the temperate zone. Over a thousand varieties h ave been pro- 

 duced„ only a comparatively f evv of vyhich, hovcever, are knovvn 

 to the housekeeper. Summer pears are worthless when al- 

 lowed to ripen on the tree. Plucked when mature and kept 

 covered with flannel in a dark chamber, the pear becomes 

 mellow and rich. It is fine as a table frqit, making with 

 the peach, the plum and the grape, a breakfast or dessert 

 dish fit for any occasion, satisfying as these combinations 

 are to the esthetic sense and the palate. 



Pears and Cream.— Take ripe mellow pears, peel and 

 slice them and sprinkle lightly with powdered sugar. Just 

 before sending to the table pour over the layers whipped 

 cream and serve at once. 



Pears Stewed.— Select small pears free from knots and 

 worms, wash them and arrange in a deep kettle and pour 

 over ihem enough boiling water to come within two inches 

 of the topmost. Cover and simmer slowly on the back of 

 the range. When they begin to be tender, when pricked 

 with a fork, pour over them half a cup of miilasses and half 

 a cup of brown sugar for every gallon of fruit. Stew till 

 they are soft but not broken, take them out and pour over 

 them the syrup. Larger pears may be peeled before stew- 

 ing. 



