Boston Cooking-School cook book

Wipe pears, peel and arrange whole in casserole dish. Cook sugar and water 5 minutes. Pour over pears, cover and bake in moderate oven (350° F.) until pears are tender but still firm. Pour off . sirup, cook until of the consistency of honey, add Cointreau and pour over pears. Chill and serve with cream. STEWED PLUMS, CHERRIES, ETC. Stew in water to cover until soft. Sweeten to taste. Serve with some of the juice. STEWED PRUNES 14 pound prunes 2 cups hot water Wash prunes thoroughly in hot water. Cover with 2 cups hot water and soak 2 hours. Cook until soft in same water. When nearly done, prunes may be sweetened with sugar or molasses. A few drops of lemon juice may be added. Juice and skin of 14 orange may be cooked with prunes. BAKED QUINCES 8 quinces, wiped, quartered, 34 cup sugar cored, and pared 11% cups water Place quinces in baking dish, sprinkle with sugar, add water, cover, and cook until soft in slow oven (300° F.). Quinces require a long time for cooking. RHUBARB SAUCE Peel or not as desired, and cut in 1-inch pieces. Put in saucepan, sprinkle generously with sugar, and add enough water to prevent rhubarb from burning. Rhubarb contains such a large percentage of water that but little additional water is needed. Cook until soft. If rhubarb is covered with boiling water, allowed to stand 5 minutes, then drained and cooked, less sugar will be required. Rhubarb may be baked in an earthen baking dish. If baked slowly for a long time, it has a rich red color. FRUIT CUPS, FRUIT COCKTAILS, ETC. GRAPEFRUIT BASKETS Cut grapefruit in half. Insert 2 toothpicks opposite each other on each half. From ¥% inch on each side of toothpick, cut through the skin around the grapefruit 14 inch from the top of each half, leaving skin whole where toothpicks are inserted. Loosen pulp and remove and discard seeds, membrane, and toothpicks. Bring the 2 strips of skin together above the grapefruit and tie together with narrow ribbon for the handle. Insert in the knot a sprig of flowers or mint. GRAPEFRUIT A LA RUSSE 3 grapefruits 2 tablespoons powdered sugar 24 cup sugar Few grains salt 1 cup heavy cream 14 teaspoon maraschino Wipe grapefruits, cut in halves, crosswise, and remove seeds and tough portions. Sprinkle with granulated sugar and chill in refrigerator. Beat cream until stiff and add powdered sugar, salt, and maraschino. Make a border of the cream (using pastry bag and tube) on top of each half in the form of a square. Garnish at each corner with a glacé or maraschino cherry. Serve in double cocktail glasses, having the larger ones filled with crushed ice. GRAPEFRUIT COUPE Remove pulp from grapefruit in sections, cut each section in thirds, sprinkle with sugar, and chill. Arrange 6 fresh mint leaves at equal distances around inside of each coupe glass, having ends of leaves reach top of glass. Fill with prepared pulp and garnish center of each with a small sprig of mint. Rector Grapefruit Coupe. Instead of sprinkling with sugar, pour over the following mixture (for 4): 14 cup powdered sugar, 2 teaspoons orange Curacao, 1 teaspoon lemon juice, 1 teaspoon Kirsch, and 1% teaspoon salt. ORANGE MINT CUP 4 large oranges : 2 tablespoons finely chopped mint 2 tablespoons powdered sugar 1 tablespoon lemon juice 1 tablespoon sherry Cut oranges in halves, remove pulp with spoon, add other ingredients, and chill. Pour off some of the juice, if oranges were very juicy. Serve in glasses, garnished with fresh mint. CANTALOUPE SUPREME Wipe cantaloupes, cut in halves, remove seeds and stringy portion, and shape into balls with French ball cutter. Arrange in double coupe or grapefruit glasses (having crushed ice in outer glass), sprinkle with sugar, and pour over each 14 teaspoon maraschino. MELON RING