Sufficient
for five or six persons.
PEARS.
1. Louise Bowne. 2. Marie Louise. 3. Uvedale's
St. Germain.
Pears, Essence of Jargonelle.— The
article sold under this name is the acetate of
the oxide of amyl, mixed with spirits of wine.
It very closely resembles the natural fiavour of
pears.
Pears, Frosted or Iced.— Take half a
dozen large pears, which have been stewed
whole in syrup. Dry them well, then cover
them smoothly and evenly with a white icing
made as follows : — Beat the white of an egg
to a firm froth, add a quarter of a pound of
powdered and sifted sugar, a table-spoonful of
lemon-juice, and a few drops of cold water✪ Frosted or Iced Pears, and
beat the mixture thoroughly until it forms a
very thick smooth liquid. When the pears are
covered, set them in a warm place, or in a cool
oven, to stifllen the icing. Probable cost, 2d.
each. Sufficient for a dessert-dish.
Pears, Giblets with {see Giblets with
Pears).
Pears in Jelly (a pretty dish for a Juve-
nile Party). — Peel six or eight large pears, cut
PEA
( 525 )
PEA
tiem into halves, take out the cores, and
throw them as they are done into cold water
to keep them from becoming discoloured. Put
them into a saucepan with as much syrup as
wLU cover them, and let them stew gently until
they are tender, but unbroken. The quantity
of sugar put into the syrup will depend upon
the quality of the pears, as some arc naturally
much sweeter than others. When sufficiently
cooked, drain the pears from the syrup, brush
them over with the beaten yolk of an egg,
sprinkle powdered and sifted sugar thickly over
them, and arrange them on a glass dish. Sup-
posing there is a pint and a half of syrup,
dissolve in it an ounce of gelatine which has
been soaked in as much cold water as will
cover it for one hour. Let it boil quickly for
five or six minutes, colour with two or three
drops of cochineal✪ Pears in Jelly, and strain it through a
jelly-bag over the pears. Put the dish into a
cool place, and when the jelly is quite stiff it is
ready for serving. Time, about one hour to stew
the pears. Probable cost, Is. 2d. Sufficient
for five or six persons.
Pears, Jargonelle (s«e Jargonelle Pears).
Pears, Jargonelle, Preserved. —
Oatherthe pearsbeforo they are soft, weigh them,
and pare them as thinly as possible. As the fruit
is hkely to keep longer if the seeds are removed,
scoop these out from the end with a fruit-knife,
or with a bodkin. Place the pears in a preserv-
ing pan, cover them with a thin syrup made
with half a pound of sugar to each pint of
water, and let them simmer gently until they
are sufficiently tender to be pierced easily with
a needle, but they must not be allowed to break.
Turn them into a bowl, pour the syrup over
them, and leave them to soak for two days.
Drain off the sjTup, and add to it a further
quantity of sugar, so that there will be the same
weight of sugar that there was of fruit in the
first instance, together with half an ounce of
whole ginger and the juice and thinly -pared
rind of a lemon to each quart of syrup. Boil
for ten minutes, and skim carefully. Put in
the peara.and let them simmer gently until they
look clear. When they are done enough they may
either be drained from the syrup, and dried in
the sun or in a gentle oven, or they may be
kept in the syrup, and dried or not as they are
wanted. Probable cost of pears, Id. each.
Page 1125 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sufficient for five or six persons.
PEARS.
1. Louise Bowne. 2. Marie Louise. 3. Uvedale's St. Germain.
Pears, Essence of Jargonelle.— The
article sold under this name is the acetate of the oxide of amyl, mixed with spirits of wine. It very closely resembles the natural fiavour of pears.
Pears, Frosted or Iced.— Take half a
dozen large pears, which have been stewed whole in syrup. Dry them well, then cover them smoothly and evenly with a white icing made as follows : — Beat the white of an egg to a firm froth, add a quarter of a pound of powdered and sifted sugar, a table-spoonful of lemon-juice, and a few drops of cold water, and beat the mixture thoroughly until it forms a very thick smooth liquid. When the pears are covered, set them in a warm place, or in a cool oven, to stifllen the icing. Probable cost, 2d. each. Sufficient for a dessert-dish.
Pears, Giblets with {see Giblets with Pears).
Pears in Jelly (a pretty dish for a Juvenile Party). — Peel six or eight large pears, cut
PEA
( 525 )
PEA
them into halves, take out the cores, and throw them as they are done into cold water to keep them from becoming discoloured. Put them into a saucepan with as much syrup as will cover them, and let them stew gently until they are tender, but unbroken. The quantity of sugar put into the syrup will depend upon the quality of the pears, as some arc naturally much sweeter than others. When sufficiently cooked, drain the pears from the syrup, brush them over with the beaten yolk of an egg, sprinkle powdered and sifted sugar thickly over them, and arrange them on a glass dish. Supposing there is a pint and a half of syrup, dissolve in it an ounce of gelatine which has been soaked in as much cold water as will cover it for one hour. Let it boil quickly for five or six minutes, colour with two or three drops of cochineal, and strain it through a jelly-bag over the pears. Put the dish into a cool place, and when the jelly is quite stiff it is ready for serving. Time, about one hour to stew the pears. Probable cost, Is. 2d. Sufficient for five or six persons.
Pears, Jargonelle (s«e Jargonelle Pears).
Pears, Jargonelle, Preserved. —
Gather the pears before they are soft, weigh them, and pare them as thinly as possible. As the fruit is likely to keep longer if the seeds are removed, scoop these out from the end with a fruit-knife, or with a bodkin. Place the pears in a preserving pan, cover them with a thin syrup made with half a pound of sugar to each pint of water, and let them simmer gently until they are sufficiently tender to be pierced easily with a needle, but they must not be allowed to break. Turn them into a bowl, pour the syrup over them, and leave them to soak for two days. Drain off the sjTup, and add to it a further quantity of sugar, so that there will be the same weight of sugar that there was of fruit in the first instance, together with half an ounce of whole ginger and the juice and thinly -pared rind of a lemon to each quart of syrup. Boil for ten minutes, and skim carefully. Put in the pears and let them simmer gently until they look clear. When they are done enough they may either be drained from the syrup, and dried in the sun or in a gentle oven, or they may be kept in the syrup, and dried or not as they are wanted. Probable cost of pears, Id. each.
Records on this page
Frosted or Iced PearsPears in Jelly