Cookery for every household

Put into a lined saucepan the sugar, water, lemon juice, cloves, and cinnamon stick, and allow these to boil for 10 minutes. Peel the pears, cut them in halves or quarters, according to size, remove the cores, and stew them slowly in the syrup until tender, from | to 1| hours. When nearly ready, add the wine and carmine. Serve the pears in a glass or silver dish, allow the syrup to cool slightly, and then strain it over. Note. — The pears may be stewed in a jar instead of the saucepan (see Stewed Figs). 2099. Stewed Prunes £ lb. prunes. A little lemon rind and 2 or 3 oz. sugar. lemon juice. Cold water. The prunes should first be well washed and put into a basin with the sugar and enough fresh water to cover them. Place a plate on the top of the basin, and allow the prunes to soak all night if possible, or for a few hours at least. Then turn the prunes and water in which they have been soaked into a lined saucepan. Add a little finelypeeled lemon rind, or cinnamon or cloves if preferred, and stew slowly until soft. Lemon juice, or a small quantity of red wine, may be added if liked. Note. — The prunes may be cooked in a jar instead of a saucepan. Place the jar in a saucepan with boiling water to reach half-way up the sides, and keep slowly simmering until the prunes are soft. 2100. Compote oi Quinces Quinces. Water. Sugar. Wash the quinces, peel them, cut them in quarters and remove the cores. Throw the pieces of quince into a saucepan of cold water and let them lie until wanted. Put the skins and cores into a saucepan with cold water to cover them, and allow them to boil at least | hour. Strain through a fine sieve or piece of muslin and return the liquid to a saucepan along with 1 cupful of sugar to each pint. Bring to the boil and skim if necessary. Drain the pieces of quince, put them into the hot syrup, and stew slowly until tender. Then put them on a dish and pour the syrup over. Note. — A little wine may be added if wished. 2101. Strawberries and Cream it la Chantilly 1 lb. strawberries. 1 glass kirsch. Juice £ lemon. Sugar. 1 gill double crea Vanilla. Pick and wash the strawberries carefully. Small ones are best, but, if large, cut them in pieces. Put them into a glass bowl or dish, pour over the kirsch or some other liqueur, and the juice of £ lemon. Sprinkle well with sugar and stand in a 'very cold place, or on ice for preference, at least J hour. Then whip the cream until thick, flavour with vanilla, and sweeten to taste. Pile this on the top of the strawberries and decorate with small strawberries and, if liked, a few chopped pistachio nuts. Note. — This may be served in small individual cups if preferred. 2102. Strawberries a. la Cecil (Fraises a la Cecil) Choose small strawberries, wild ones by preference, and allow them to soak for 1 home in strained orange juice and sugar to taste. Serve in small cups with a little whipped cream on the top. 2103. Dried Fruits