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Pear

The pear is very wholesome when ripe, but is not so when green. It is then, however, fit for stewing. The best pears for baking purposes are rather acid than sweet; by cooking, part of the acid is changed into sugar. Pears may be preserved in the same way as apples; they are also pared and dried in an oven, and when treated in this way they will keep for years. This method of preservation is much followed in France. Several hundred kinds of pears are cultivated in the orchards of Europe.

PEAR AND PLUM JAM, WITHOUT SUGAR. (See PLUM AND PEAR JAM.)