Cassell's dictionary of cookery

ahout the size of an apple, met with in the West Indies. It takes rank amongst the most delicious productions of the vegetable kingdom. It consists of a kernel enclosed in a soft rind ; the yellow pulp having the firmness and delicate flavour of the peach. Pear, Charlotte. — Peel and core a dozen Bon Chretien pears, cut them into quarters, dip them into finely-powdered sugar, and shake them over the fire in a little clarified butter until they are tender ; then drain them well. Cut three or four slices of crumb of bread the third of an inch thick. Line a plain round mould with these, iirst cutting out a small roiind for the bottom, and then cutting the rest into fingers, which must be placed round the mould overlapping each other. Dip the bread into clarified butter before putting it into the mould. Fill the mould with the cooked pears, cover the top with slices of bread dipped in butter, and place the dish in a brisk oven until the bread is lightly browned. If the oven be not sufficiently brisk the bread will not colour properly, nor will the charlotte preserve its form. Tiurn the charlotte out of the mould, and brush it over with apricot jam, or sift powdered sugar thickly over it. Time to bake, from three-quarters of an hour to an hour. Probable cost, 2s. 6d. Sufficient for six or eight persons. Pear Jam.. — Pare, core, and quarter six pounds of ripe mellow pears, put them into a jar, cover closely, and place the jar in a saucepan of boiling water, which must be kept boiling until the pears fall and are quite soft. Turn them into a preserving pan, and mix with them a quart of syrup, made in the proportion of a pound and a half of loaf sugar to each half a pint of water. Mi.K the fruit and the syrup thoroughly, and stir the jam over the fire for twenty minutes. Tiu-n it into jars, cover in the usual way, and store in a cool dry place. Probable cost, 8d. per pound. Pear Klosse (a German dish). — Pare, core, and mince finely half a dozen ripe pears. Mix with them half a nutmeg grated, two ounces of clarified butter, sugar to taste, four well-beaten eggs, and as much finely-grated bread as will make the mixture stiff and smooth. Mould it into egg-shaped balls with a large spoon, drop these into boiling water, and let them simmer gently until done enough. Serve on a hot dish, with sifted sugar and a little powdered cinnamon strewn over them. Send milk sauce to table with them. Time to simmer, half an hour. Probable cost. Is. Sufficient for three or four persons. Pear Marm.alade. — TVeigh, pare, halve, and core as many ripe mellow pears as it is desired to use. Put them into a preservingpan, barely cover them with cold water, and simmer gently until they are tender. Lift them out of the water, and boil the liquid for an hour with the skins and cores of the pears. Strain it, make a syrup of it by boiling a pound and a half of sugar and a quart of liquid for every two pounds of fruit, and let this syrup boil until it will stiffen when a small quantity is poured upon a plate. Stir the pears into the syrup, and boil all together for a few minutes. Turn the marmalade into jars, cover in the usual way, and store in a cool dry place. Time, boil the pears untU tender ; one hoirr to stew the skins, &c. ; boil the syrup until it jellies. Probable cost, 9d. per pound.