it down one-half; into this put soft peaches, pared and cut into
pieces, and boil, with frequent stirring, until they are reduced to a
pulp; just before taking from the fire add sugar, if it is not sweet
enough, and cloves and cinnamon to taste. Keep in tightly covered
jars. (2) Take ripe peaches, pare and stone them, and put in a
kettle; add a little water and boil them soft, and then pass through
a colander. Then add 1^ cups of sugar✪ Peach Butter to each pint of peaches, and
boil slowly 1 hour, stirring often; do not let them burn. Keep in a
cool place in stone or glass jars.
FRIED PEACHES — Take ripe, freestone peaches, cut them in
two, remove the stones, and at once drop each half, the cut side
down, into a frying=pan containing about ^ inch of smoking hot fat✪ Fried Peaches;
as soon as they are a light brown, turn them over and fry the other
side; as soon as heated through, transfer them to a hot platter.
Serve them hot, the hollow side up, sprinkling on a little pulverized
sugar.
STEWED PEARS — Cover medium sized pears with water,
adding 4 to 6 ounces of sugar for each pint of water; cook in a slow
oven until done — 1 or 2 hours or more according to ripeness. Take
out, and when cold remove the cores, using a long cutter; reduce the
syrup well; fill the interior of the pears with whipped cream flavored
with vanilla✪ Stewed Pears and pour the syrup around them. Serve more whipped
cream with them. For a change gelatine may be added to set the
syrup; when cold, chop it, and pile around or over the fruit.
Apples are also nice thus treated.
BAKED PEARS — Pare and core the
pears without dividing; place them in a pan
and fill the hole in each pear with brown
sugar; add a little water and bake until per-
fectly tender. Serve cold with cream or
boiled custard. (2) Hard pears or "wind-
falls " can be pared, quartered and cored, and
put into a deep jpudding dish; add 1 cup
water and 1 cup sugar✪ Baked Pears for each 2 quarts of
pears- cover closely, and bake in a moderate
oven — it will take several hours. They will
keep then indefinitely, if sealed in Mason
jars as soon as they are done, and while still hot. Fruit that is often
left on the ground to waste, may be saved thus and made useful.
CHIPPED PEARS.-^Take pears not quite ripe; pare and core
them, and cut into long, thin strips; to 8 lbs. of the fruit add 6 lbs.
COOKED FRUITS 483
of sugar, the juice of 3 lemons and the rind cut into strips, 2 cups of
water and 2 tablespoons of ginger✪ Chipped Pears; boil the whole until the fruit is
transparent, and then bottle.
The Peak belongs to the same order as the quince and the apple, and is one
of the most valuable fruit trees of temperate climates; there are about 150 varie-
ties, but none of them keep as well as apples. They are perfectly wholesome when
ripe, but not when green, although they may then be stewed. A fermented liquor
called perry is made from the pear. Its acid is tartaric principally.
PLUM CHARLOTTE.— Take 1 quart of ripe plums, stone, stew,
and then sweeten them; place slices of bread and butter✪ Plum Charlotte in the bot-
tom and around the sides of a large bowl or deep dish, and pour in
the plums, boiling hot; cover the bowl and set it away to cool gradu-
ally. Send it to the table cold, and eat with cream.
Page 357 · 7 recipe records on this page
Presented as published in 1902. 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
it down one-half; into this put soft peaches, pared and cut into pieces, and boil, with frequent stirring, until they are reduced to a pulp; just before taking from the fire add sugar, if it is not sweet enough, and cloves and cinnamon to taste. Keep in tightly covered jars. (2) Take ripe peaches, pare and stone them, and put in a kettle; add a little water and boil them soft, and then pass through a colander. Then add 1^ cups of sugar to each pint of peaches, and boil slowly 1 hour, stirring often; do not let them burn. Keep in a cool place in stone or glass jars.
FRIED PEACHES — Take ripe, freestone peaches, cut them in two, remove the stones, and at once drop each half, the cut side down, into a frying-pan containing about 1/4 inch of smoking hot fat; as soon as they are a light brown, turn them over and fry the other side; as soon as heated through, transfer them to a hot platter. Serve them hot, the hollow side up, sprinkling on a little pulverized sugar.
STEWED PEARS — Cover medium sized pears with water, adding 4 to 6 ounces of sugar for each pint of water; cook in a slow oven until done—1 or 2 hours or more according to ripeness. Take out, and when cold remove the cores, using a long cutter; reduce the syrup well; fill the interior of the pears with whipped cream flavored with vanilla and pour the syrup around them. Serve more whipped cream with them. For a change gelatine may be added to set the syrup; when cold, chop it, and pile around or over the fruit.
Apples are also nice thus treated.
BAKED PEARS — Pare and core the pears without dividing; place them in a pan and fill the hole in each pear with brown sugar; add a little water and bake until perfectly tender. Serve cold with cream or boiled custard. (2) Hard pears or "windfalls" can be pared, quartered and cored, and put into a deep pudding dish; add 1 cup water and 1 cup sugar for each 2 quarts of pears- cover closely, and bake in a moderate oven — it will take several hours. They will keep then indefinitely, if sealed in Mason
jars as soon as they are done, and while still hot. Fruit that is often left on the ground to waste, may be saved thus and made useful.
CHIPPED PEARS.-^Take pears not quite ripe; pare and core them, and cut into long, thin strips; to 8 lbs. of the fruit add 6 lbs.
of sugar, the juice of 3 lemons and the rind cut into strips, 2 cups of water and 2 tablespoons of ginger; boil the whole until the fruit is transparent, and then bottle.
The Pear belongs to the same order as the quince and the apple, and is one of the most valuable fruit trees of temperate climates; there are about 150 varieties, but none of them keep as well as apples. They are perfectly wholesome when ripe, but not when green, although they may then be stewed. A fermented liquor called perry is made from the pear. Its acid is tartaric principally.
PLUM CHARLOTTE.— Take 1 quart of ripe plums, stone, stew, and then sweeten them; place slices of bread and butter in the bottom and around the sides of a large bowl or deep dish, and pour in the plums, boiling hot; cover the bowl and set it away to cool gradually. Send it to the table cold, and eat with cream.
Records on this page
Peach ButterFried PeachesFried PeachesStewed PearsBaked PearsChipped PearsPlum Charlotte