Pears as a Dainty

Ingredients

• the golden pears
• a cupful of sugar
• a tablespoonful of lemon juice
• a dozen whole cloves

Method

1. 1

   Select golden pears, peel, and cut them in halves, leaving on the stems but scoop out the cores.

2. 2

   Put them into a saucepan, placing them close together, core downward.

3. 3

   Pour over sufficient water, a cupful of sugar, a few whole cloves, and a tablespoonful of lemon juice.

4. 4

   Cover the stew-pan closely and stew gently until the fruit is done.

5. 5

   Take out the fruit carefully and arrange it on a glass dish.

6. 6

   Boil down the syrup until quite thick then pour it over the fruit.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 217. The excerpt below is the record exactly as published.

cupful of sugar, one cupful of hot milk. Put the foam in a dish and cover with the custard. Can run it in the oven to give it a pale brown if desIred^ but it is not necessary. Mrs. Alice Yeager. APPLE5 A LA EMPRESS. Cut six apples into quarters removing the cores. Take a deep tin pan and butter It, place the pieces of apples in so that they do not overlap, pour one-half of a tumbler of water over and sift plenty of sugar over them. It takes about fifteen minutes to cook. Boil a cupful of rice in milk and then sweeten it. Pile it high on a dish and fill it with the apples placing them in spots over it. The juice in the pan must have a wine-glassful of sherry and a piece of butter added, beating the butter smooth with the wine and juice. With a spoon pour this mixture over each piece of apple. Serve hot. Mrs. Mae Libby. SPANISH FRUIT SALAD. Peel, remove pulp and slice a dozen oranges, grate a cocoanut and slice a pineapple. Put alternate layers of each until the dish is full. Then pour over them a cupful of ice water. Serve with small cakes. Amy Hubbell. PEARS AS A DAINTY. Select the golden pears, peel and cut them in halves, leaving on the Stems but scoop out the cores. Put them into a saucepan, placing them close together, with the core downward. Pour over sufficient water, a CUSTARDS, CREAMS, DESSERTS, ETC. 305 cupful of sugar, a few whole cloves and a tablespoonful of lemon juice. Cover the stew-pan closely. Stew gently till the fruit is done. Take out the fruit carefully and arrange it on a glass dish. Boil down the syrup until quite thick then pour it over the fruit. Marie Merrit. BANANA SNOWBALL. Place in a double boiler one pint of milk, two tablespoonfuls of sugar and the yolks of two eggs, a pinch of salt and butter the size of a walnut; add one teaspoonful of corn-starch; stir over the fire until thick; then add a little vanilla flavoring. When custard is cold beat the two whites to a stiff froth, mix with two tablespoonfuls of sugar. Cut three bananas into slices and place in a dish, pour over the custard and put whites of eggs on top in shape of snowballs. Auditorium Annex. comp6te of pears. Select golden fruit, not too ripe. Wash and cut into halves length- wise, carefully removing the core. Make a syrup in the proportion of two cupfuls of sugar to one cupful of water. When the syrup boils put in the pieces of pears with a dozen whole cloves

Cook this with the app: pantry check, scaling, and the assistant.