Part 195 (1/2)

_Seasonable_ in August and September.

BAKED PEARS.

1574. INGREDIENTS.--12 pears, the rind of 1 lemon, 6 cloves, 10 whole allspice; to every pint of water allow 1/2 lb. of loaf sugar.

_Mode_.--Pare and cut the pears into halves, and, should they be very large, into quarters; leave the stalks on, and carefully remove the cores. Place them in a clean baking-jar, with a closely-fitting lid; add to them the lemon-rind cut in strips, the juice of 1/2 lemon, the cloves, pounded allspice, and sufficient water just to cover the whole, with sugar in the above proportion. Cover the jar down closely, put it into a very cool oven, and bake the pears from 5 to 6 hours, but be very careful that the oven is not too hot. To improve the colour of the fruit, a few drops of prepared cochineal may be added; but this will not be found necessary if the pears are very gently baked.

_Time_.--Large pears, 5 to 6 hours, in a very slow oven.

_Average cost_, 1d. to 2d. each.

_Sufficient_ for 7 or 8 persons.

_Seasonable_ from September to January.

PEAR.--The pear, like the apple, is indigenous to this country; but the wild pear is a very unsatisfactory fruit. The best varieties were brought from the East by the Romans, who cultivated them with care, and probably introduced some of their best sorts into this island, to which others were added by the inhabitants of the monasteries. The Dutch and Flemings, as well as the French, have excelled in the cultivation of the pear, and most of the late varieties introduced are from France and Flanders. The pear is a hardy tree, and a longer liver than the apple: it has been known to exist for centuries. There are now about 150 varieties of this fruit. Though perfectly wholesome when ripe, the pear is not so when green; but in this state it is fit for stewing. An agreeable beverage, called perry, is made from pears, and the varieties which are least fit for eating make the best perry.

PRESERVED PEARS.

1575. INGREDIENTS.--Jargonelle pears; to every lb. of sugar allow 1/2 pint of water.

_Mode_.--Procure some Jargonelle pears, not too ripe; put them into a stewpan with sufficient water to cover them, and simmer them till rather tender, but do not allow them to break; then put them into cold water.

Boil the sugar and water together for 5 minutes, skim well, put in the pears, and simmer them gently for 5 minutes. Repeat the simmering for 3 successive days, taking care not to let the fruit break. The last time of boiling, the syrup should be made rather richer, and the fruit boiled for 10 minutes. When the pears are done, drain them from the syrup, and dry them in the sun, or in a cool oven; or they may be kept in the syrup, and dried as they are wanted.

_Time_.--1/2 hour to simmer the pears in water, 20 minutes in the syrup.

_Average cost_, 1d. to 2d. each.

_Seasonable_.--Most plentiful in September and October.

STEWED PEARS.

[Ill.u.s.tration: STEWED PEARS.]

1576. INGREDIENTS.--8 large pears, 5 oz. of loaf sugar, 6 cloves, 6 whole allspice, 1/2 pint of water, 1/4 pint of port wine, a few drops of prepared cochineal.

_Mode_.--Pare the pears, halve them, remove the cores, and leave the stalks on; put them into a _lined_ saucepan with the above ingredients, and let them simmer very gently until tender, which will be in from 3 to 4 hours, according to the quality of the pears. They should be watched, and, when done, carefully lifted out on to a gla.s.s dish without breaking them. Boil up the syrup quickly for 2 or 3 minutes; allow it to cool a little, pour it over the pears, and let them get perfectly cold. To improve the colour of the fruit, a few drops of prepared cochineal may be added, which rather enhances the beauty of this dish. The fruit must not be boiled fast, but only simmered, and watched that it be not too much done.

_Time_.--3 to 4 hours. _Average cost_, 1s. 6d.

_Sufficient_ for 5 or 6 persons. _Seasonable_ from September to January.

THE BON CHRETIEN PEAR.--The valuable variety of pear called _Bon Chretien_, which comes to our tables in winter, either raw or cooked, received its name through the following incident:--Louis XI., king of France, had sent for Saint Francois de Paule from the lower part of Calabria, in the hopes of recovering his health through his intercession. The saint brought with him the seeds of this pear; and, as he was called at court Le Bon Chretien, this fruit obtained the name of him to whom France owed its introduction.

PINEAPPLE CHIPS.

1577. INGREDIENTS.--Pineapples; sugar to taste.

_Mode_.--Pare and slice the fruit thinly, put it on dishes, and strew over it plenty of pounded sugar. Keep it in a hot closet, or very slow oven, 8 or 10 days, and turn the fruit every day until dry; then put the pieces of pine on tins, and place them in a quick oven for 10 minutes.