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Pear Tart

Core and peel a dozen or so of cooking-pears, fill up the cavity with sponge-cake soaked in sherry wine, place them in a pie-dish, pour over a liquor glassful of orange-flower water, sprinkle over a good supply of sugar, about half fill the dish with cold water, cover over the top with puff paste, glaze the surface, and bake in a moderate oven. Serve either hot or cold.