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Frozen Apple Snow

Make as for Apple Snow, adding for each pint of snow one pint of mixed milk and cream and a trifle more sugar. THE CHAPTER II THE PEAR (Pyrus communis: Malaceӕ) HE Pyrus communis, or common pear, ranks close to the apple in point of family, of abundance, latitudinal range and general utility. The wild pear grows throughout Europe and Asia, its branches thorny; its small, hard fruit not considered edible. But from very early times the bristling little wild tree or bushy shrub has taken kindly to cultivation. The Greeks and Romans seem to have availed themselves of this susceptibility and the legions of the latter introduced the pear into Britain. Whether grafted on quince, the mountain ash (the rowan), or wild pear stock, it flourished and now the vast majority of pears do not deserve the epithet "insipid" even yet not infrequently applied by the thoughtless who judge all by the few exceptions or by those pears intended by nature for cooking only. There are stores of riches in the grape sugar contained in this fruit, in its proportion of iron, in its moderate per cent. of malic, tannic, and tartaric acids, its albumen, lime, pectin, mucilage, and its relatively large proportion of potash and phosphoric acid and toothsome juiciness, the quantity and pure quality of which last "distilled water," should tempt one to make up for the water one should but which one does not drink copiously enough in simple form. Such general mildness of tonic properties agrees with almost any type of stomach and the laxative quality has a properly stimulating effect upon the intestines.

The pear may be used in almost as many forms and in very much the same manner as the apple (see "The Apple" for all desired recipes not found under "The Pear," or adapt to other fruit recipes).