The new century cookery book

Peel the pears, core them, and put in a stewpan with a quart of water, the loaf sugar, the piece of cinnamon, and a few drops of cochineal. Let it boil up, skim, and allow to simmer until the pears are tender ; this will take about half an hour. Take out the fruit, reduce the syrup to the proper consistency, put the pears in the syrup again, and keep warm. Butter a border-mould with clarified butter, line the bottom with a piece of buttered paper, beat up the eggs in a basin, add the caster sugar, milk, lemon-rind, finely chopped, and a few drops of cochineal, to give it a pink colour. Cut the cake in slices, place it in the mould, fill up with the custard mixture, and stand the mould in a sautoir or baking-tin half filled with boiling water ; cover with buttered paper, and bake in the oven for forty minutes. Turn out on a hot dish, remove the paper, arrange the pears in. a row on the border. Strain the syrup, pour over the pears, and serve. >16 1612. Poires au Riz a la Marquise.— Obtain a quart tin of preserved Bartlett pears, open the tin, and heat half in a welltinned stewpan ; strain on a sieve, and reduce the syrup with 2 liqueur glasses of vanilla liqueur or maraschino. Wash J lb. pint) rice, drain, and cook in not quite a pint of milk, with 2 oz. caster sugar, \ oz. butter, and the rind of \ lemon, chopped fine. When done bind with 2 yolks of eggs, butter a flat pudding-mould, fill in the prepared rice, turn out on a dish. Dress the pears neatly in a pyramidal form on the top, beat up two whites of eggs to a stiff froth, add sufficient caster sugar to sweeten, spread the surface and sides thickly with this. Ornament a little, dust with sugar, and bake in a moderately heated oven for fifteen minutes. 1613. Pommes en Beurre ( Braised Apples). — Peel thinly eight or more even-sized Beinette apples or other small sour cooking apples ; cut out the centre of each (the core) by means of a columncutter. Arrange the apples in a well-buttered saute-pan, put about a teaspoonful of moist sugar into the cavity of the apple. Pour over each a little oiled butter, and sprinkle with lemon-juice, and bake with the lid on the pan in a moderate oven till done. Care must be taken to keep the apples whole. Arrange them neatly on a round dish, and fill the centre of each with red currant jelly. Have ready a syrup composed of red currant jelly, one pot of butter, and a glass of Madeira, reduce well and coat the apples with it. Place the dish in a very hot oven for a few seconds, so as to glaze them, and serve hot. 1614. Pommes a la Lexington. — 6 green cooking apples, 1 oz. flour, 1 oz. caster sugar, 1 egg, cake-crumbs, ground cinnamon, pine-apple jam, f rying fat. Peel and core the apples, put them in a steamer or in the oven, and cook till nearly done. When cold mix the flour and sugar with a good pinch of cinnamon, and dip each apple into this, then in beaten egg, and roll in cake-crumbs. Fry in hot fat a golden brown, drain, and fill the centre with pine-apple jam or grated pine-apple. Place a round of red currant jelly on top of each, dish up, and serve hot or cold. If served cold chopped wine jelly should be served round the dish. A fruit syrup (pine-apple or apricot) should be handed round with the dish in either case.