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Candied Pears

Peel and core some pears and let them simmer in syrup, with a little lemon juice in it, for ten minutes; turn the pears out, pour the syrup over them, cover the basin and leave them till next day. Strain the syrup off the pears, boil it and pour over them again. Repeat this operation the two following days, giving in all four boilings. Drain the pears on a cane sieve, then, when quite free from moisture, put them a little apart from each other on wire trays, rest them on dishes and put them in a screen at a slow heat to dry them. Take the pears off the trays when cold and dry and pack them in boxes lined with white paper