Vegetarian cookery

Peel six middling-sized pears ; cut them in two and take out the cores; put them into a pan with quarter of a pound of powdered sugar, the juice of a lemon, the thin rind cut into strips, and very little water ; set them on a slow fire, and stew till tender ; put them into a basin, and serve when cold- No. 385. — Stewed Pears, Pare the fruit and cut out the blossom end with a sharp knife. To two pounds of fruit allow half a pound of sugar anu a pint of water. Boil the water and sugar to a syrup ; then put in the fruit, with some lemon-peel and cloves ; cover, and let them stew gently till the pears look red and are tender. The large baking pears are the sort usually used for this purpose. Any of the common baking pears are very good, when pared and stewed in a cool oven, with as much water (in which the peel of the pears, some apple parings and cores have been boiled) as will just cover them, allowng two pounds and a half of sugar to a peck of fruit ; cover with a plate that will fit inside the stewpot, and tie a paper over. No. 386. — Dried Pears. Peel half a peck of any kind of large baking pears ; put them in a large jar, with two pounds of sugar and three pints of water ; stew them in a moderate oven till tender, but not soft ; then take them out, and let them remain a few days ; boil the syrup again, and pour it upon them ; let them remain a day or two longer; then drain away the syrup, and lay them on dishes or tins,’ to dry in a cool oven. No. 387.— Stewed Pine-Apples Peel the pine-apple rather thickly, leaving no black spot upon it ; make a syrup with half a pound of loaf sugar, broken in pieces and put into a pan with half a pint of water ; cut the pine-apple into round slices, quarter of an inch in thickness ; put them into the syrup, and let them boil ten minutes ; take them out with a colander-spoon ; reduce the syrup till rather thick, and pour it over the pine-apple, and serve cold. No. 388. — Stewed Rhubarb, Cut about half a pound of the small forced rhubarb into pieces half an inch in length ; put it into a pan, with quarter of a pound of powdered sugar and a wine-glassful of water ; set it over the fire, shaking the pan round occasionally ; when quite tender, pour it into a basin, and serve cold. CHEESECAKES AND CUSTARDS. No. 389. — Almond Chee.secakes. Six ounces of almonds, four ounces of butter, half a pound of sugar, and six eggs. Beat the almonds with a little rose-water in a marble mortar ; then mix them with the butter, beaten to a cream, the sugar, finely pounded, and the eggs, well beaten, adding a little powdered mace, and a few drops of almond flavour. Bake iu cheesecake-tins, lined with puff paste. They should only be about half filled. No, 390. — Almond Cheesecakes. Two ounces and a half of sweet, and half an ounce of bitter almonds, six ounces of white sugar, and one egg. Pound the almonds mth a tea-spoonful of water, adding the sugar, pounded, and the egg, well beaten. Bake in cheesecake-tins, lined with puff paste. No. 391. — Apple Cheesecakes. Six ounces of apples, six ounces of white sugar, three ounces of butter, five eggs, aud one lemon. Grate the apples ; then add the sugar, the juice and grated rind of a lemon ; the butter, melted, and the eggs, well beaten, leaving out two whites ; mix all together, and bake in cheesecake-tins, lined with puff paste.