The pudding and pastry book

Pare and cut the pears in half. Take out the cores. Put in a saucepan. Cover with water. Add the sugar, wine, cloves and lemon rind. Simmer as slowly as possible. Arrange in a dish. Add a few drops of cochineal to the juice. Strain it over the pears. The Pudding and Stewed Pears (White) (Old French Receipt) Put several unpeeled pears into boiling water. Cook for several minutes. Take out and throw into cold water. Peel when cold and divide in two. Put back into fresh cold water. To a gill of water add sufficient sugar to make a sweet syrup. Boil and skim. When clear, add the pears and a slice of lemon. Simmer until tender. Remove the lemon and serve cold. Stewed Prunes 1 lb. prunes 1 pint water ) lb. sugar 1 lemon Peel the lemon very finely. Put the peel, water, sugar and prunes in a stew-pan. Simmer gently until very tender. Put the prunes in a glass dish. Add the juice of the lemon to the syrup. Reduce it until thick. Strain over the prunes. This is best prepared the day before it is required. Pastry Book Strawberries and Cream Pick over a number of fine strawberries. Put a layer of them in a glass dish. Sprinkle sugar over them. Add one or two more layers and sprinkle each with sugar. Set aside for about an hour. Whip half a pint of cream with the white of two eggs and two ozs. powdered sugar until very frothy. Let it stand a few minutes. Remove all the froth to a sieve to drain, and whip up the liquid cream remaining. When that is frothy, drain it on a sieve as before. Keep the cream in a cold place till it is required, piling it on the strawberries when ready to serve. Fruit Salad Take tinned or fresh pine-apple, peaches, apricots and fresh strawberries, cherries, bananas, oranges, according to season. Cut the large fruit into small pieces. Put all into a large bowl. Make a syrup (see p. 151) of sugar and water, or, if tinned pears and pine apples have been used, of their juice and sugar. Pour it over the fruit while warm. Let it stand a little while. Place on the dish in which it is to be served. Decorate with grapes or crystallised sugar, c 33 The Pudding Book Orange Salad Peel a number of oranges, scraping off all the white inner skin with a sharp knife. Cut across in slices, removing all the core and seeds. Put a layer of orange in a dish. Sprinkle thickly with sugar and a little rum. Add two or three more layers of orange and sugar. Serve at once, as the orange quickly becomes bitter. Orange and Cocoanut Salad Peel six oranges. Scrape off the inner white skin carefully. Slice them, removing the core and seeds. Grate half a cocoanut. Put alternate layers of orange and cocoanut in a dish. The top layer should be cocoanut. Sprinkle each layer with sugar. Serve as soon as possible after making. Pine Apple Salad 1 pine apple 4 pint syrup 1 table-spoon cura^oa Peel the pine apple and grate it. Mix the curacoa with the syrup (see p. 151). Pour over the fruit. Pancakes pag a Pancakes — I. . „ II. • „ with Jam „ French . Rice Pancakes . General Directions