108 FRUITS AKD HOW TO USE THEM. 



Pears Baked. — Take larger pears tht n are used in stew- 

 ing, selecting those of nearly uniform size. Arrange tlinni 

 in a deep balcing-dish, into which pour half a pint of hot 

 water, in which has been stirred half a cupful of sugar. 

 Cover with a lid or inverted dish and bake slowly, fre- 

 (luently basting them with the syrup till they are tender. 

 They are excellent with a dressing of cream. 



Pear Tarts.— Cover patty-pans with pie-paste and fill 

 each with three-quarters of pears, peeled, cored and stewed 

 in a rich sugar syrup till tender. Preserve the syrup for 

 pudding sauce. , 



Prickly Pears. — This fruit of the cactus is often 

 brought from Mexico where it is freely eaten. It is thickly 

 covered with spines and must be handled carefully, even 

 when the hand is protected v/ith a napkin. Cut a slice off 

 the ends, then peel it, cut the pup into slices which may be 

 eaten unseasoned or after dusting with powdered sugar 

 and flavoring with the juice of an orange. 



Pear Klosse.— (A German Dish.) Pare, core and 

 mince finely half a dozen ripe pears. Mix with them halt a 

 grated nutmeg, two ounces of clarified butter sugai-, to taste, 

 four well-beaten eggs and as much finely grate'l bread to 

 make the mixture stiff and smooth. Mould into egg-shape 

 balls with the bowl of a large spoon, drop the e in boilipg 

 water and simmer half an hour. Serve on a hot dish with 

 powdered sugar and a trifle of cinnamon. Send milk 

 sauce to the table with them. 



