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PEARS STEWED IN VINEGAR (for Dessert)

Pare smoothly two pounds of small winter pears, cut them in halves, and take out the cores. Boil a pint of vinegar, twelve cloves, twelve ounces of sugar, and a stick of cinnamon for ten minutes. Put the pears into the syrup, and let them simmer very gently until they are sufficiently tender to be pierced easily with a pin. Take them out carefully, drain them, and put them into jars. Boil the syrup quickly until it is quite thick, and when it is cold pour it over the fruit, which must be covered with it. Tie down the jars with bladder, and store in a cool dry place. Time to stew the pears, until tender; the time will vary with the quality of the pears. Probable cost, 1s. 3d.