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Pears, Meringue Of

Pare, core, and halve a dozen pears, and stew them in syrup until they are sufficiently tender to be pierced easily with a needle; put them into a deep tart-dish which they will almost fill, and boil the syrup quickly until it is so much reduced that, when poured over the pears, it will only half cover them. Whisk the whites of four eggs to a solid froth. Stir into them four table-spoonfuls of powdered and sifted sugar, and spread the mixture evenly and smoothly over the fruit; put it at once into a moderate oven, and bake until the crust is lightly coloured and crisp even in the middle. Time to bake, half an hour. Probable cost, 1s. Sufficient for four or six persons.