PEARS, Baked. — These need
not be of a fine sort ; but some taste
better than others, and often those that
are least fit to eat raw. Wipe, but do
ncC pare, and lay them on tin plates,
and bake them in a slow oven. When
enough to bear it, flatten them with a
silver spoon. When done through, put
them on a dish. They should be baked
very slowly.
PEARS, Jargonelle, to Pre-
serve.— Pare them very thin, and
simmer in thin syrup ; let them lie a
day or two. Make the syrup richer,
and simmer again ; and repeat this till
they are clear ; then drain, and dry
them in the sun or a cool oven a very
little time. They may be kept in syrup
and dried as wanted, which makes them
more moist and rich.
PEAR JELLY. — The large stew
pears, previously stewed in the oven
with a little water make good jelly.
Or take jargonelle, or French pears,
and boil them to a pulp ; then boil
gently over the fire with as much sugar
as there is pulp for about 20 minutes,
till it is moderately thick. Put in jars✪ Pear Jelly,
and cover close.
PEARS, Stewed. — Pare and
halve, or quarter, large pears, accord-
ing to their size ; throw them into water,
as the skin is taken off before they are
divided, to prevent their turning black.
Pack them round a stewpan, and
sprinkle as much sugar over as will make
them sweet, and add lemon peel, a
clove or two, and some allspice crack-
ed ; cover them with water✪ Stewed Pears. Cover
them close, and stew three or four
horns ; when tender, take them out,
and pour the liquor over them. The
stone pears may be done in the oven
with sugar only.
PEAS, Green, to Preserve. —
Shell, and put them into a kettle of
water when it boils ; give them two or
three warms only, and pour them in a
colander. Drain, and turn them out
on a cloth, and then on another to dry
perfecdy. When dry, botde them in
wide-mouthed bottles ; leaving only
room to pour clarified mutton suet upon
them an inch thick, and for the cork.
Rosin it down ; and keep in the cellar,
or in the earth, as directed for goose-
berries. When they are to be used, boil
them till tender, with a bit of butter, a
spoonful of sugar, and a bit of mint✪ Green Peas to Preserve.
PEAS, to Boil. — Peas should
not be shelled long before they are
wanted, nor boiled in much water ;
when the water boils, put them in, with
a little salt (some add a little loaf
sugar, but if they are sweet of them-
selves, it is superfluous ;) when the peas
begin to dent in the middle, they are
boiled enough. Strain, and put a piece
of butter in the dish, and stir. A little
mint should be boiled with the peas.
PEAS MUSH. — Put a quart of
green peas, dried mint, and salt, into a
quart of water ; boil till the peas are
tender ; add pepper, a bit of butter
rolled in flour ; stir it altogether, and
let it boil a few minutes ; add two
quarts of milk✪ Peas Mush ; boil 15 minutes ; take
out the mint and serve.
PEAS PUDDING. — Put a
quart of split peas into a clean cloth ;
allow room for them to swell ; boil
slowly till they are tender ; if the peas
are good, they will be ready in 2§ hours.
Rub them through a sieve into a deep
dish, adding an egg or two, 1 oz. of
butter, pepper, and salt✪ Peas Pudding ; beat them
well together for 10 minutes ; flour a
cloth, put the pudding in, tie it tight,
and boil an hour longer.
PEAS SOUP. — Soak a quart of
split peas the night before, and boil
them with a little carbonate of soda in
sufficient water to allow them to break.
PEA
299
PEP
✪ Peas Soup
Consult me
1902Page 373 · 6 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PEARS, Baked. — These need not be of a fine sort ; but some taste better than others, and often those that are least fit to eat raw. Wipe, but do not pare, and lay them on tin plates, and bake them in a slow oven. When enough to bear it, flatten them with a silver spoon. When done through, put them on a dish. They should be baked very slowly.
PEARS, Jargonelle, to Preserve.— Pare them very thin, and simmer in thin syrup ; let them lie a day or two. Make the syrup richer, and simmer again ; and repeat this till they are clear ; then drain, and dry them in the sun or a cool oven a very little time. They may be kept in syrup and dried as wanted, which makes them more moist and rich.
PEAR JELLY. — The large stew pears, previously stewed in the oven with a little water make good jelly. Or take jargonelle, or French pears, and boil them to a pulp ; then boil gently over the fire with as much sugar as there is pulp for about 20 minutes, till it is moderately thick. Put in jars, and cover close.
PEARS, Stewed. — Pare and
halve, or quarter, large pears, according to their size ; throw them into water, as the skin is taken off before they are divided, to prevent their turning black. Pack them round a stewpan, and sprinkle as much sugar over as will make
them sweet, and add lemon peel, a clove or two, and some allspice cracked ; cover them with water. Cover them close, and stew three or four hours ; when tender, take them out, and pour the liquor over them. The stone pears may be done in the oven with sugar only.
PEAS, Green, to Preserve. — Shell, and put them into a kettle of water when it boils ; give them two or three warms only, and pour them in a colander. Drain, and turn them out on a cloth, and then on another to dry perfecdy. When dry, botde them in wide-mouthed bottles ; leaving only room to pour clarified mutton suet upon them an inch thick, and for the cork. Rosin it down ; and keep in the cellar, or in the earth, as directed for gooseberries. When they are to be used, boil them till tender, with a bit of butter, a spoonful of sugar, and a bit of mint.
PEAS, to Boil. — Peas should not be shelled long before they are wanted, nor boiled in much water ; when the water boils, put them in, with a little salt (some add a little loaf sugar, but if they are sweet of themselves, it is superfluous ;) when the peas begin to dent in the middle, they are boiled enough. Strain, and put a piece of butter in the dish, and stir. A little mint should be boiled with the peas.
PEAS MUSH. — Put a quart of green peas, dried mint, and salt, into a quart of water ; boil till the peas are tender ; add pepper, a bit of butter rolled in flour ; stir it altogether, and let it boil a few minutes ; add two quarts of milk ; boil 15 minutes ; take out the mint and serve.
PEAS PUDDING. — Put a quart of split peas into a clean cloth ; allow room for them to swell ; boil slowly till they are tender ; if the peas are good, they will be ready in 2§ hours. Rub them through a sieve into a deep dish, adding an egg or two, 1 oz. of butter, pepper, and salt ; beat them well together for 10 minutes ; flour a cloth, put the pudding in, tie it tight, and boil an hour longer.
PEAS SOUP. — Soak a quart of split peas the night before, and boil them with a little carbonate of soda in sufficient water to allow them to break.
PEA
PEP
Records on this page
Pear JellyStewed PearsGreen Peas to PreservePeas MushPeas PuddingPeas Soup