Fruit recipes

very much the same manner as the apple (see ‘‘The Apple” for all desired recipes not found under ‘‘The Pear,” or adapt to other fruit recipes). _ PERRY Perry bears the same relation to pears that cider does to apples, being the expressed juice of the fruit. Perry may be made from the ordinary pear, the better ones of the windfalls or unsalable ‘‘nubbins,’”’ but there are certain varieties known in general as ‘“‘perry’’ pears, grown especially for this purpose. These varieties lack in fragrance and edible qualities, being vigorously harsh, but they are much prized in Germany, France, and England, where numerous perry orchards are set out. The fermented perry is considered superior to cider in richness and sweetness. It contains 7 per cent. of alcohol (Ené. Brit.) and will keep in casks for three years—when bottled, longer, but it does not bear shipment as well as might be desired. TO DRY AND PACK PEARS Where winter pears (or those which may be laid by to mellow as late as spring) are not to be had in quantity, pears may be dried in the sun or a slow oven with the same success as are apples. This is a common practice in parts of Europe where pear tarts, stewed pears, and other dishes are concocted from the dried fruit and thoroughly relished. In packing pears place between layers of elder blossoms to add flavour. PEARS UNCOOKED A Breakfast or Supper Dish To vary the serving of pears au naturel, pare, core, and slice mellow, well-flavoured fruit, using a silver knife. THE PEAR Sprinkle the slices with sugar; chill well, then serve with cream and brown bread and butter: a substantial and dainty meal. PYRAMID OF PEARS Pears sliced, sugared, with a little lemon or orange juice, or sherry, added, or pears which are so prepared and then crushed may be heaped in layers, alternating with whipped cream, and sprinkled with candied cherries or angelica. STEWED PEARS Take small, acid pears and wipe, leaving stems and skins as they are or halving if of larger size. To two quarts of pears allow one pint of maple sugar and one-fourth pint of water. Place all in a kettle at once and cook till tender. White sugar and lemon peel (in strips or grated) may be substituted. BAKED PEARS—STUFFED OR MERINGUED Pare and core large pears; stuff with seeded dates, raisins, or chopped nuts, with some tart marmalade of other fruit, or shredded cocoanut; place close together in a dish or pan and bake slowly till tender, without sugar and only enough moisture to prevent burning. When done place in a heated glass dish and serve, cold, or pour over them a simple custard or melted marshmallows. For the Meringued Pears bake the fruit with a little lemon peel or candied ginger in the centres and when tender place over them a meringue made with the whites of three eggs and half cup of sugar. Brown quickly and serve: with rich milk. PEAR BREAD PUDDING Slice and stew the pears in a syrup made with a pint each of sugar and water, adding the juice of a lemon, then place half of this in a pudding dish. Have ready a pint of bread crumbs mixed with a tablespoon of butter, half a cup of sugar,a cup of warm water, and, lastly, the whipped whites of two eggs. Place this on the pears in the dish, pouring over the top the rest of the fruit. Grate a little nutmeg over this; sprinkle a tablespoonful of crumbs on top with a little sugar and bake, covered, an hour and a quarter. Remove cover and brown the last few minutes. Serve with a sweet or tart sauce as preferred. COMPOTE OF PEARS