Consolidated Library of Modern Cooking and Household Recipes

Christine Terhune Herrick's 1905 subscription set, Books Three and Four complete - soup stock to cheese straws, with the famous chefs of the United States listed on the title page.

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Pears Imperial

Bake sunshine cake in muffin tins; when cool scoop out centres; simmer Bartlett pears in spiced syrup until tender, fill centres at blossom end with dates, figs, and hickory nuts. Set the pears in the cakes. Add maraschino to syrup, pour over cakes. Dust with sugar. Serve ice cold.

For the Modern Kitchen

A composed dessert rather than a single preparation: individual sponge cakes hollowed into cups, each holding a whole poached pear stuffed with dried fruit and nuts. The original assumes you already know how to make sunshine cake and spiced syrup, so both need filling in.

A Little History

Sunshine cake belongs to the family of fat-free American sponges — angel food, sunshine, and their many hotel variants — that spread rapidly after cheap wire egg beaters and fine-milled flour made a reliable foam cake possible in the home kitchen. Dressing that plainness up with poached fruit, dates and figs, nuts and a splash of imported maraschino is pure turn-of-the-century restaurant manner, and the name "Imperial" is the same decorative flourish that produced Peach Melba and Pears Hélène. Bartlett pears were the natural choice for a book of this sort: they were the dominant commercial pear in the United States by 1900, canned and shipped in enormous quantities. That maraschino appears without comment suggests the recipe was compiled before Prohibition made a cordial bottle an awkward thing to have in the pantry.

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