Pears For Sweet Course

Southland Times, Issue 21660, 23 March 1932, Page 5

Pears For Sweet Course

“However carefully you stew pairs they arc invariably rather insipid in flavour, but try steaming them and you will find them delicious,” (writes “ll.th” (Wallacetown) to whom I am indebted for this welcome contribution). Peel, halve and core the pears, then put them in a steamer, sprinkle over a few cloves and steam as you do potatoes. They will take about 30 minutes. When quite soft lift out carefully, put into a deep basin and sprinkle a good deal of sugar between each layer. Cover and leave till quite cold. Serve with cream. Surprise Pears. Choose large pears for this dish. Peel t“ie pears, but do not cut them in halves. Scoop out the cores and fill the hollows with chopped dates or figs and a few finely chopped almonds, then steam until tender. Sprinkle with sugar and leave till quite cold, then arrange in a glass dish with a mound of whipped and sweetened cream in the centre. » » » * Hot Rolls. Sent in by “Crest” (Wyndham) : Sift, together 11 cupfuls of flour, 1-S of a cupful of sugar and 1 teaspoonful of salt. Stir in slowly 1 cupful of Lsoiling water and when the mixture is lukewarm, 1 compressed yeast cake broken into small pieces. Leave in a warm place until doubled in bulk, then stir in 1-8 of a cupful of sugar, 2 tablespoonfuls of melted shortening, 1 beaten egg, and 14 cupfuls of flour. After the second rising, shape the dough into small rolls by flouring the hands lightly and working bits with the fingers until the entire surface is smooth. Place them on a greased pan close together and leave them to rise again before baking in a hot oven — from 15 to 20 minutes. Brush the tops with butter before baking and serve hot. Hot bread is easily secured by slicing a loaf, wrapping it in waxed paper or a bag and placing it in the hot oven, preferably in a covered pan.