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Jargonelle Pears, to Bake

Pare, core, and divide four large pears into quarters. Weigh them, and put them into a baking-dish with their weight in sugar, as much cold water as will barely cover them, three or four drops of cochineal, four cloves, and the thin rind of half a lemon. Put them into a moderate oven and bake them until they are tender, but be careful not to let them break. Lift the pears carefully into a glass dish, boil the sauce two or three minutes, strain it, and pour it over the fruit. A glass of sweet wine may be added or not. If a little isinglass or gelatine is dissolved in the hot syrup, it will when cold form a jelly round the pears, and make a pretty dish. Time, one hour or more to bake. Probable cost, 8d., exclusive of the isinglass. Sufficient for three or four persons.