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Pears, Preserved

Gather the pears before they are quite ripe, pare, halve, core, and weigh them, and put them into a deep jar, allowing three pounds of sugar to every four pounds of pears, and just enough water to moisten the sugar and keep the fruit from burning. The strained juice and thinly-pared rind of a lemon and an inch of whole ginger may be put with every two pounds of pears. Place the jar in a saucepan of boiling water, and let the fruit steam gently for six or seven hours. Turn it into jars, fasten these down securely, and store in a cool dry place. Two or three drops of cochineal may be added to the pears after they are cooked, to improve the appearance. It must not be expected that pears preserved as above will keep good more than three or four months. Probable cost, 8d. per pound.