Baked Pears. — Bake washed, unpeeled pears in pan with only a teaspoon or two of water ; leave stems on, sprinkle with sugar, and serve with their own ^yrup. Or, for a more elaborate disn, pare and cut twelve pears into halves, and, should they be very large, into quarters ; leave the stems on, and carefully remove the cores. Place them in baking-dish or bean-pot with cover ; add one lemon rind cut in strips, and the juice of half a lemon, six cloves, ten pounded allspice, and sufficient water to just cover the whole, with sugar in proportion of a half pound to each pint water✪ Baked Pears. Cover closely, put into very cool oven, and bake from five to six hours. Be verv careful that the oven is not too hot. To improve the color of tne fruit, a few drops of prepared cochineal may be added; but this will not be found necessary if the pears are very gently baked. Take out in glass dish, being careful to preserve shape, and pour over them the juice in which they were baked. Serve cold, placing on ice a half hour or so before wanted. If a larger quantity is to be baked, pack carefully in layers with season- ing between. Stewed- Pears may be prepared in same manner with same ingredients ; cook slowly in porcelain-kettle on top of stove instead of baking. Serve as above. Or, peel the pears, leave the stems on, and place them whole in a stefw-pan with a little water, sugar, cloves, cinnamon and lemon peel. Stew gently and add one glass cider, if liked, or omit both spices and cider. Some like a vanilla bean stewed with them. Serve cold. Jellied Pears. — Peel and cut four large or six small pears into quarters, put them into a jar with three-fourths pint water, cloves, cinnamon and sufficient sugar to sweeten the whole nicely, cover down the top of the jar, and bake in a gentle oven until perfectly tender, but do not allow them to break. When done lay in a plain mold, which should be well wetted ; simmer three-fourths pint of the liquor the pears were baked in with a strip of lemon peel, strain- ed juice of half a lemon, and a half ounce gelatine. Let these in- gredients simmer well five minutes, then strain the liquid warm over the pears ; put the mold in a cool place, and when the jelly is firm turn out in a glass dish, A less elaborate way is to pare and quarter eight nice pears✪ Baked Pears, and put in a porcelain saucepan with water enough to cook ; put on lid and simmer fruit gently until tender, then remove to a platter ; make a syrup of a pound sugar and a FRUIT. - 801 pint pear-water ; add juice two lemons, grated rind of one, and put in the pears ; cook a few minutes then remove to the dish in which they are to be molded. Soak an ounce eelatine an hour or two in enough water to cover, and stir it into the hot syrup ; let boil up once and turn it over fruit through a strainer. The mold should be dipped in cold water before putting in fruit. When cold turn jelly into a dish and serve with whipped cream around the base, or serve in saucers with sweet cream.

AI-modernized reading of the original text

Baked Pears. — Bake washed, unpeeled pears in pan with only a teaspoon or two of water ; leave stems on, sprinkle with sugar, and serve with their own syrup. Or, for a more elaborate disn, pare and cut twelve pears into halves, and, should they be very large, into quarters ; leave the stems on, and carefully remove the cores. Place them in baking-dish or bean-pot with cover ; add one lemon rind cut in strips, and the juice of half a lemon, six cloves, ten pounded allspice, and sufficient water to just cover the whole, with sugar in proportion of a half pound to each pint water. Cover closely, put into very cool oven, and bake from five to six hours. Be very careful that the oven is not too hot. To improve the color 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. Take out in glass dish, being careful to preserve shape, and pour over them the juice in which they were baked. Serve cold, placing on ice a half hour or so before wanted. If a larger quantity is to be baked, pack carefully in layers with seasoning between. Stewed Pears may be prepared in same manner with same ingredients ; cook slowly in porcelain-kettle on top of stove instead of baking. Serve as above. Or, peel the pears, leave the stems on, and place them whole in a stew-pan with a little water, sugar, cloves, cinnamon and lemon peel. Stew gently and add one glass cider, if liked, or omit both spices and cider. Some like a vanilla bean stewed with them. Serve cold. Jellied Pears. — Peel and cut four large or six small pears into quarters, put them into a jar with three-fourths pint water, cloves, cinnamon and sufficient sugar to sweeten the whole nicely, cover down the top of the jar, and bake in a gentle oven until perfectly tender, but do not allow them to break. When done lay in a plain mold, which should be well wetted ; simmer three-fourths pint of the liquor the pears were baked in with a strip of lemon peel, strained juice of half a lemon, and a half ounce gelatine. Let these ingredients simmer well five minutes, then strain the liquid warm over the pears ; put the mold in a cool place, and when the jelly is firm turn out in a glass dish, A less elaborate way is to pare and quarter eight nice pears, and put in a porcelain saucepan with water enough to cook ; put on lid and simmer fruit gently until tender, then remove to a platter ; make a syrup of a pound sugar and a pint pear-water ; add juice two lemons, grated rind of one, and put in the pears ; cook a few minutes then remove to the dish in which they are to be molded. Soak an ounce gelatine an hour or two in enough water to cover, and stir it into the hot syrup ; let boil up once and turn it over fruit through a strainer. The mold should be dipped in cold water before putting in fruit. When cold turn jelly into a dish and serve with whipped cream around the base, or serve in saucers with sweet cream.

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