Cassell's dictionary of cookery

Pear Soup. — Pare, core, and slice six or eight large pears. Put them into a stewpan with a penny roll cut into thin slices, half a dozen cloves, and three pints of water. Let them simmer until they are quite tender, then press them through a coarse sieve, and return the puree to the saucepan, with two ounces of sugar, the strained juice of a fresh lemon, and half a tumblerful of light wine. Let the soup boil five or ten minutes, when it will be ready for serving. Send small spongecakes to table with this dish. Time, about one hour and a haK to stew the pears. Probable cost, Is. Sufficient for six or seven persons. Pear Tart. — If meUow pears are used they will not require to be stewed before the pastry is put over them, but if the ordinary baking pears are made use of they must be prepared as follows : — Take six or eight large pears. Pare them thinly, core and quarter them, and put them into a stewpan with a quarter of a pound of moist sugar, two cloves, a dessert-spoonful of strained lemon- juice, and a quarter of a pint of water. Let them simmer gently for three-quarters of an hour, then turn them into the dish prepared for them. When the fruit is cold, moisten the edge of the dish and line it with pastry, wet the band, put the cover on, press it down all round with the finger and thumb, trim the edge, and mark it with the back of a knife. Ornament the top by placing on it leaves or flowers stamped out with the pastry-cutter. Bake in a good oven. About ten minutes before the tart is done enough, draw it out, sprinkle over it white of egg mixed with a little cold water, sift powdered sugar thickly over it, and put it back in the oven to finish baking. Time to bake, about three-quarters of an hour. Probable cost, Is. 2d. Sufficient for five or six persons. Pearlina Pudding, Baked. — Rub a quarter of an ounce of fresh butter over the inside of a saucepan, and put into it a quart of milk, with any flavouring that may be liked. Let it boil, then sprinkle in gradually four table-spoonfuls of Brown and Poison's pearlina, and stir it over a gentle fire for ten minutes, or until it is thick. Pour it out, let it cool a few minutes, and then add a pinch of salt, half an ounce of butter, three ounces of moist sugar, three well-beaten eggs, and half an ounce of candied-peel finely minced. Pour the mixture into a buttered pie-dish, and bake in a moderate oven until the pudding is nicely browned. Send wine sauce to table with it. Time, about three-quarters of an hour to bake. Probable cost, lOd. Sufficient for five or six persons. PEA (524) PEA Pearlina Pudding, Baked, without Eggs. — Butter a pie-dish rather thickly. Pour into it a quart of milk, and stir in four tahle-spoonfuls of Brown and Poison's pearlina. Add half an ounce of butter, a pinch of salt, and two or three drops of any flavouring that may be preferred. Put the pudding into a slow oven, and bake very gently until it is nicely browned. Serve with powdered sugar. Time, about two hours and a half to bake. Probable cost, 6d. Sufficient for five or six persons. Pearlina Pudding, Boiled. — Put a