1902 
THE RURAL NEW-YORKER. 
Pears in Variety. 
Nature and the horticulturist have 
given us a great variety of pears, good, 
bad and indifferent; more it would seem 
than we need. But a little experiment 
and research bring to light the fact 
that the kinds which are sometimes sup¬ 
posed to be worthless may often prove 
good for culinary purposes if properly 
handled; and often surpass, for a parti¬ 
cular use, a favorite of long standing. 
For instance, the Clairgeau, which is a 
large, fine-looking fruit, when used for 
canning is a. tasteless dish; but if given 
a rich, spiced vinegar it makes an ex¬ 
cellent pickle. Hence, a knowledge of 
the capabilities of each variety is essen¬ 
tial in selecting pears for cooking, if 
the best results are to be obtained. That 
the fruit should be at a proper degree 
of ripeness is also of great importance; 
for if the pears be over-ripe when 
canned they will soften after standing 
several months; when preserved the ex¬ 
cessive amount of juice will be apt to 
cause fermentation; in jelly-making the 
fruit should be only partially ripe. 
Canned Pears.—In canning pears from 
the Summer fruit select the Bartlett, 
Clapp’s Favorite, Wilder, or Flemish 
Beauty, as any of these varieties are 
considered to be of a superior flavor; of 
the Autumn and Winter pears, the 
Duchess, Sheldon, Bose and the Anjou 
lead. In preparing the fruit drop the 
halves, as soon as pared, into a dish of 
cold w’ater; let them stand until all are 
ready. This keeps the fruit from turn¬ 
ing brown or discolored. Drain off the 
fruit, place over the fire in sufficient 
water to cook without scorching, add a 
small piece of green ginger. When 
tender skim out, fill into self-sealing 
jars, place the jars on the back of the 
range where they will keep warm; add 
the sugar to the water in which the 
pears were cooked, allowing a pound to 
each quart of water. Boil until a rich 
syrup; strain over the fruit, filling the 
cans to overflowing; hermetically seal. 
It is a custom with some housekeepers 
to use maple sugar in the place of white; 
others put a Rose geranium leaf or sev¬ 
eral whole cloves in each can. The gin¬ 
ger is not required when either of the 
other flavorings are added. In preserv¬ 
ing the same kinds of pears may be 
used; and the process is identically the 
same as in canning, except that pound 
for pound in the measurement of fruit 
and sugar is allowed, and green ginger 
seems to be the only thing that blends 
well with the richness of the compound. 
Pear Marmalade.—The variety of 
pears used in marmalade is not arbi¬ 
trary, as much of the flavor is added. 
Pare and core the fruit, add one-half 
pint of water and the rind and juice of 
one lemon to each four quarts of fruit; 
cook until tender, rub through a colan¬ 
der, add one-haif pound of sugar to each 
pound of fruit, boil 30 minutes with an 
asbestos mat beneath the preserving 
kettle. Fill into jelly cups or small 
dishes and cover with melted paraffin. 
Pear butter, which was a dish in high 
favor with old-time Dutch housewives, 
is made by the same method. 
Pear Jelly.—Cut the fruit up without 
either removing the peel or the core; 
cook until soft in a small quantity of 
water, let the pulp drip in a flannel 
jelly-bag; then strain through cheese¬ 
cloth; allow one pound of sugar to each 
pint of juice. Place the sugar in the 
oven and the juice over the fire, boil for 
15 or 20 minutes; add the sugar and cook 
five minutes longer, strain into jelly 
cups and cover with paraffin. As very 
ripe pears have a more distinct flavor 
than the partially green, they may be 
used successfully if apples are combined 
with them. Allow the proportion of 
one-third apples to two-thirds pears; the 
apples should be pared and cored and of 
MOTHERS.—Be sure to use “Mrs.Wins¬ 
low’s Soothing Syrup” for your children 
while Teething. It is the Best.— A(lv. 
as flavorless a variety as procurable. A 
rich syrup can also be made from the 
ripe pears, which may be bottled and 
kept for water ices. 
Baked Pears.—Fill a stone jar or a 
large bowl with whole, unpeeled pears; 
allow one pint of water and one pound 
of sugar to each four pounds of fruit;'a 
few cloves or a small piece of green gin¬ 
ger may be added. Cover closely and 
bake until done. It requires seve v al 
hours to cook them. They may be either 
served in their own rich juice or drained 
from the syrup and served with whipped 
cream. 
Pickled Pears.—The standard pear for 
pickling is the Seckel, but many kinds 
of larger pears like the Clairgeau or the 
Kieffer are better fitted for pickling 
than anything else. The Seckel is al¬ 
ways used whole and unpeeled; large 
pears should be peeled and halved. 
Steam until they will pierce easily with 
a fork. For the pickle allow four full 
pounds of sugar to seven pounds of 
fruit, one pint of vinegar, two ounces 
each of cinnamon and allspice, and one 
ounce of cloves. Place the spices in 
small bags and boil them in the vinegar 
and sugar; pour the liquid hot over the 
pickles, drop the spice-bags into the 
jars, letting them remain there. After 
it has stood three days drain off and re¬ 
heat the syrup, pouring it again over 
the pears. Repeat this three times. 
Dried Pears.—A convenient method of 
curing pears is to dry them in sugar; 
these are excellent for sauce, fully 
equaling the California evaporated 
pears; they also will take the place of 
candied citron in cookery. Slice the 
fruit thin, spread on platters, and 
sprinkle with sugar. Place in a quick 
oven, stirring the slices occasionally to 
prevent scorching and to dry them 
evenly. Unlike most other fresh fruits 
pears make very poor puddings, being 
too insipid; but a very good pie may be 
made from them, if a lemon or a little 
ground ginger is added. They form an 
excellent dessert, sliced and served sim¬ 
ply with sweetened cream. Preserved 
and canned pears are unsurpassed by 
any other cooked fruit when combined 
with gelatine, tapioca or whipped cream 
for made dishes. sarah rodney. 
Every=Day Thoughts. 
When I read of the magnificent gifts 
of wealthy men to the various charities, 
I think it must be a great source of plea¬ 
sure to the doers of so much good. I 
know any of us are happier for doing 
anything within our limit. We are of 
the plain plodding people, yet think if 
in every village and every farm com¬ 
munity an organized system of local 
help existed, what great results would 
come of it! If sickness visit a family, a 
committee should immediately take steps 
to see what was needed, if anything, not 
waiting on lodge or church. Make it a 
local help. I believe the day will come 
when even insurance will be limited to 
counties, or localized in communities, 
each county to itself. The expense would 
be so small that every one could be 
benefited. A very small assessment 
levied for loss of life or of property by 
fire or storm would not be burdensome. 
Local benevolences are the best. Allow¬ 
ing no large insurance to be taken out, 
the temptation for fraud would be small. 
How the papers accumulate. Don’t 
burn them if you know of anyone who 
would care to read them. When you 
clean house this Fall study to make your 
“castoffs” and “outgrowns” do all the 
good you can. “The poor ye have always 
with you.” Look around for yours. Don’t 
try to get all the work you can out if 
the woman who helps you. Some women 
are hard drivers, and the hired woman 
could tell tales if she would. I have 
never yet had a woman (generally a 
widow or married woman) work for me 
but she was inclined to overwork. Begin 
this Fall to be merciful; contrast her 
situation and your own. It never pays 
to overwork self or anyone else. Let 
women cease to be so exacting and the 
servant problem will be easier to solve. 
There is less study of the making of a 
home and the preserving of it than cf 
many inferior subjects. Home is any¬ 
thing you make of it. Such small things 
ruin lives! Such trifles spoil the home. 
I have no space to preach much, but will 
utter one warning to expectant home 
builders. Build the home nest apart 
from relatives on either side. Best be¬ 
gin among entire strangers; you can 
then live as you please, no criticisms, 
no questions asked; you will be better 
acquainted with each other. No man or 
woman needs intimate friends save those 
of their own home. A happy married 
life of my own, and long close study of 
family troubles have led to this state¬ 
ment. Make it the rule of your life to 
refrain from deluging your husbanu 
with bad news whenever he enters the 
door, keep little vexations to yourself, 
or let them be told at. a suitable time 
when they can do no harm, after a good 
meal or night’s sleep. Don’t go into the 
sick room, I beg you, with a doleful face. 
If you can’t take cheer and courage with 
you stay away. I feel like taking people 
out by the ears when I go where I see 
them oppressing the sick one and scar¬ 
ing all the rest of the family with sad 
looks and mournful tales. If the doctor 
says “No visitors,” abide by his rule. 
If you wish to do something for the af¬ 
flicted family study their needs. It may 
be they have scant time for cooking. 
Try sending bread or get their flour and 
bake it. Send cooked chicken, pie or 
anything well people can eat. Real sick 
folks need letting alone, except by par¬ 
ties set to nurse them. If poor folks 
are sick the children may need looking 
after. If the mother is down, what a 
relief it might be to have kind neigh¬ 
bors take the noisy little ones away un¬ 
til she is able to bear the noise again! 
Study to help, not hinder. myron n. 
TRY GRAIN-0! TRY GRAIN-0! 
Ask your Grocer to-day to show yon a package 
of GRAIN-O, the new food drink that takes the 
place of coffee. The children may drink it with¬ 
out injury as well as the adult. All who try it, 
like it. GRAIN-O has that rich seal brown of 
Mocha or Java, but it is made from pure grains, 
and the most delicate stomach receives it without 
distress. One-quarter the price of coffee, lac. 
and 25c. per package. Sold by all grocers. 
WRBNGERS 
as they should be are illustrated in the fine cata¬ 
logue of the AMERICAN WRINGER CO., 
99 Chambers St., New York. 
Write them before you buy. 
Making Ten m i nu tes, almost no 
trouble, a few cents, and the 
grease or fat from your kitchen 
—that’s the cost of ten pounds 
of the best hard soap or twenty gallons of 
soft soap. 
Banner Lye 
does it. It is not ordinary old-fashioned 
lye. It is great stuff to have in the house. 
Dirt and Disease 
go together; but germs find little welcome 
in a house that is cleaned with Banner 
Lye. Rut it in your 
Cusjndors Sinks 
Qarbage-Pails Drains 
Toilet Cellars 
and disease will have 
a hard time getting 
into your house. 
Banner Lye is odor¬ 
less and colorless, easy 
to use, quick, safe and 
cheap. It is a great 
help in house-clean¬ 
ing and washing of 
dishes and everything else. 
Write for booklet “ Uses of Banner Lye,” and give us 
your grocer’s or druggist's name, should he nothaveit. 
The Penn Chemical Works, Philadelphia,U.S.A. 
72 
C ®lFFjSE 
A/fat 
m 
in the coffee bin—not 
a pleasant thought, 
vet when coffees are 
kept open in bulk who 
knows what different 
“things” come climb¬ 
ing and floating in ? 
Lion Coffee 
IP 
9 put up in sealed packages insures 
■ cleanliness, uniform quality, 
I freshness and delicious flavor. 
DERRICK OIL CO. 
Box 53. Titusville, Pa. 
ELITE OIL.. 
A perfect burning 
oil. Shipped on trial, 
to bo returned at our 
expense if not satis¬ 
factory. 60-gal.galva¬ 
nized iron storage tank 
with pump, cover and 
hasp for lock .Write for 
particulars and prici s. 
ortu IMULCO Send for catalog. 
agents WANTED. COULTKK €0., Chicago 
ON 30 DAYS FREE TRIAL 
Ball-bearing, easy, 
running, noiseless, self- 
setting needle, self- 
threading bobbin. 
Five patent¬ 
ed features. 
Prices from 
*12.50 to 
*24.50 for cabi¬ 
net sty le, worth 
up to $48. 20 year 
warranty with 
every machine. 
Send for our 
large new cata¬ 
logue of bargains 
Price $19.50 
CA8II SUPPLY MFC, CO.,Dept. Q Kalamazoo, Mich* 
Wo ship the best SEWING 
MACHINE procurable at 
any price. N EW 
PEERLESS 
Drop Head house¬ 
hold Sewing Ma¬ 
chine i« strictly 
high-grade, full 
sizo, made of best 
material, spaco under 
arm 7^x5^ in. 
Rich golden oak body, 
band rubbed and 
polished. Has every 
best feature. We save 
you from $15 to $UO 
or a machine. 
S TO V E 5 
anything from a fine 
Jewel Base Burner 
or Steel Range to a 
low priced but satis¬ 
factory Jewel cook 
or heater. 
JEWEL Stoves cost no 
More 
than common stoves. The 
saving comes with the fuel 
bills, which are uncommonly 
low with Jewels, also in the 
way JEWELS LAST! 
Why risk buying unknowns? 
If your dealer does not handle 
Jewels, write Dept. 18. 
Kalamazoo 
Cook Stoves, Ranges 
Heaters 
and 
are sold to you direct from the factory, saving all 
middlemen’s profits. You have 
30 DAYS’ FREE TEST 
after vou get it. Simply send it back at our exj>ense if not 
satisfactory. 'There’s nothimr better. Whvnnf huvtli.if mv- 
satisfactory. There’s nothing better. Why not buy that wav? 
N Mrs. ILL. Graves, Vandalia, Mo., June 24, 1902 writes 
us: “I am well pleased with my'range. It is jus*- -«? repre¬ 
sented and the thermometer is indeed so much bak- 
r ing. I do not believe I could do without it sin. 
have tried it.” Write us for free catalogue. “Not 
the cheapest, but the best ” A 
>KALAMAZOO STOVE CO.. I1FRS., A 
Kulumuzoo, Mich. 
