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PEARS, BAKED (another way)

Pare very smoothly and take out the cores of a dozen large baking pears. Cut them into halves, and put the pears side by side into a well-brightened block-tin saucepan with a closely-fitting cover. Pour over them as much cold water as will cover them, add the thin rind of a small lemon, a table-spoonful of strained lemon-juice, an inch of stick cinnamon, and a few grains of allspice. Put on the cover, place the dish in a gentle oven, and let it remain there until the pears are tender. A little white wine may be added, if liked. If a saucepan such as is described is used, no cochineal will be required for the syrup. Time to bake, six hours. Probable cost, 1s. 8d to 2s. Sufficient for eight or ten persons.