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PEARS IN JELLY (a pretty dish for a Juvenile party)

Peel six or eight large pears, cut them into halves, take out the cores, and throw the fruit as they are done into cold water to keep them from becoming discoloured. Put them into a saucepan with as much syrup as will cover them, and let them stew gently until they are tender, but unbroken. The quantity of sugar to be put into the syrup will depend upon the quality of the pears, as some are naturally much sweeter than others. When sufficiently cooked, drain the pears from the syrup, brush them over with the beaten yolk of an egg, sprinkle powdered and sifted sugar thickly over them, and arrange them on a glass dish. Supposing there is a pint and a half of syrup, dissolve in it an ounce of gelatine which has been soaked in as much cold water as will cover it, for one hour. Let it boil quickly for five or six minutes, colour with two or three drops of cochineal, and strain it through a jelly-bag over the pears. Put the dish into a cool place, and when the jelly is quite stiff it is ready for serving. Time, about one hour to stew the pears. Probable cost, 1s. 2d. Sufficient for five or six persons.