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Baked Pears-Stuffed or Meringued

Pare and core large pears; stuff with seeded dates, raisins, or chopped nuts, with some tart marmalade of other fruit, or shredded cocoanut; place close together in a dish or pan and bake slowly till tender, without sugar and only enough moisture to prevent burning. When done place in a heated glass dish and serve, cold, or pour over them a simple custard or melted marshmallows.

For the Meringued Pears bake the fruit with a little lemon peel or candied ginger in the centres and when tender place over them a meringue made with the whites of three eggs and half cup of sugar. Brown quickly and serve with rich milk.