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Pear Chips

Pare firm pears, then slice thin in bits. To each pound of the prepared pears allow three fourths a pound of sugar, half an ounce of green ginger root, scraped or grated, and half a large lemon. Sprinkle the sugar over the pears in layers, squeezing over the lemon juice. The grated rind of the lemon may be added, if desired. Let stand over night, then heat slowly to the boiling point. Cook until clear and thick like marmalade. If preferred, the ginger root may be crushed and cooked with the fruit, in a little bag, which can be removed before the fruit is stored in the glasses.

Raisiné Take equal weights of pears and grapes.

Wash and stem the grapes, then let simmer till soft, in just enough water to keep them from burning; press through a sieve; add the pears, pared, cored, and cut in thin slices; let simmer, stirring often until the pear is tender, then add three fourths a cup of sugar for each cup of material. Cook and store as for marmalade. Press the grapes through the sieve with a pestle.