The Pear
Pyramid of Pears
Pears sliced, sugared, with a little lemon or orange juice, or sherry, added, or pears which are so prepared and then crushed may be heaped…
Stewed Pears
Take small, acid pears and wipe, leaving stems and skins as they are or halving if of larger size. To two quarts of pears allow one pint of…
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…
Pear Bread Pudding
Slice and stew the pears in a syrup made with a pint each of sugar and water, adding the juice of a lemon, then place half of this in a…
Compote of Pears
Stew pears in a syrup as above, paring and coring, but leaving them whole unless very large, when they may be halved. Put them in the dish…
Pear Trifle
Cook pears as for Pear Bread Pudding and fill baking dish with layers of sponge cake sprinkled with cocoanut, then the pears, etc., pouring…
Pear Ices
These may be made with fresh fruit if it is very mellow. and juicy, when it may easily be put through a colander or coarse sieve, or the…
Preserved Pears
Select small pears and peel, leaving on the stems. To one pound of pears allow a pound of sugar, and to each four pounds of sugar allow one…
Brandied Pears
To four pounds each of peeled fruit and sugar take a pint of brandy. Cook the sugar with a quart of water, simmering two minutes after…
Pears Preserved with Ginger or Lemon
Peel and quarter pears, weigh and allow a quarter pound of green ginger (scraped) to each pound of fruit. Have a syrup prepared as for…
Baked Preserved Pears
Any small, hard pears may be baked for preserving with the best results. Place in layers in a crock with some lemon peel; cover with water…
Pear Marmalade
To each pound of rather juicy pears, peeled and cored, allow one and a half pounds of sugar with the grated rind and juice of a lemon or…
Raisinée
For this French preserve, sometimes called Grape and Pear "butter," see Grapes.
Pear Jelly
Pear jelly may be successfully made by using the richer varieties of pears not fully ripe, with the usual proportion of sugar and juice…
Pear Chips
Wipe and stem hard pears. To four pounds allow three pounds of sugar, and an eighth pound scraped green ginger root grated. Slice thin in…
Pickled Pears
To each six pounds of pears allow a pint of cider- or winevinegar, three pounds of sugar, and a teaspoon each of cinnamon, cloves, and…
Pear Vinegar
The water in which pears have been boiled for preserves may be used for vinegar or vinegar may be made from crushed pears as from apples at…
Quince Cider
QUINCE JELLY No. I When quince preserves are made the parings and cores may be used for jelly, covering them with cold water and cooking…
The Quince (MARMALADE Nos and Use equal)
QUINCE MARMALADE Nos. 4, 5, 6, and 7 Use equal parts of quince and crabapple, proceeding as in Marmalade No. 2, or substitute for the crab…
Preserved Quinces
Quinces may be preserved whole, halved, quartered, or sliced across in rings. Cook the fruit till tender in water acidulated with citric…
Quinces Preserved with Apples
Make the preserves as above and allow one-third weight of sweet apples. When the quince has been cooked tender and removed put the apple in…
Canned Quinces
Weigh the fruit after paring, coring, and quartering, allowing six ounces of sugar and nearly a pint of water 60
Fruit Recipes
to each pound of fruit. Steam fruit till tender when place in heated jars. Meantime have the syrup boiling five minutes and pour over the…
Candied Quince Slices
Core and slice thin the quinces and weigh, setting aside the same weight of sugar. Scald the slices then boil hard for eight minutes…
Dried Quinces
Pare and slice the fruit; string and dry or spread to dry as for apples and pears. When needed for use wash and soak them over night…
Quince Cordial
To secure the juice from the quinces slice and chop in a vegetable cutter or grate. Allow a pound of sugar for each quart of juice, a…
The Quince (HONEY No I Cake or Tart)
QUINCE HONEY No. I (Cake or Tart Filling) This will make filling for layer cake, or, thinned, a delicate syrup for sauces, etc. Grate two…
Baked or Steamed Quinces
Quinces make an attractive dessert baked or steamed, using the same method as for apples and pears. Grate them for variation.
Quince Sauce
Stew quinces and flavour with lemon and serve, pulped or quartered, as for apple sauce. Half apple may be used instead of all quince.
Quince Tarts
Tarts may be filled with quince marmalade, honey, custard, sauce, or preserves, or the baked or steamed fruit. Vary them as are apple…
Quince Ices
Make as for pear and apple ices, custard, cream, etc., using the quince cordial sometimes to vary the flavour.
In Salads
The quince cordial or juice, freshly expressed, may be used to flavour the dressing, or the candied quince slices chopped and mixed with…
General Directions (Quince tapioca and other)
Quince tapioca and other lighter forms of desserts, or fritters, dumplings, etc., may be made with the quince with excellent results. See…
The Medlar and the Loquat (Mespilus HE medlar Mespilus)
(Mespilus) HE medlar, Mespilus Germanica, like the apple, pear, and quince, belongs to the Malaceæ, but differs from them all in being not…