ALL SORTS OF PEARS

Wairarapa Times-Age, 27 May 1939, Page 10

ALL SORTS OF PEARS

FRIED, JELLIED OR BAKED. RING THE CHANGE IN THE DAILY MENU. Fried pears, jellied pears, baked pears—they will all help to ring the changes in the daily menu. Many of the recipes will be new to most housewives, too. Jellied Ginger Pears. Take 1 packet lemon jelly crystals, 1 cupful water, 1 cupful ginger ale, J cupful seeded and halved white grapes, 1 cupful diced pears, one-third cupful chopped nuts, 2 tablespoonfuls chopped crystalised ginger, lettuce mayonnaise. Dissolve jelly crystals in cupful of water ,according to directions on the packet, add ginger ale, and chill. When slightly thickened fold in fruit, nuts, and one tablespoonful ginger. Turn into individual moulds, chill until firm, unmould on crisp lettuce, garnish with mayonnaise, to which remaining ginger has been added. Baked Pears. Pare, halve, and core large, firm pears, place in a baking dish, fill hollows with one of the following mixtures; brown or granulated sugar and butter; brown or granulated sugar, chopped preserved ginger, and ginger syrup; raisins, chopped nuts, dash of cinnamon, grape juice, and bits of butter; orange or grapefruit marmalade or any tart marmalade. Cover bottom of baking dish with water, and bake covered in a moderate oven for about twenty minutes or until tender. Serve warm or cold with cream. If baked whole cut off thin slice on blossom end, stand upright in dish, sprinkle sugar over tops, dot with butter, and bake for about thirty minutes. French Fried Pears. Take 6 large ripe pears, 1 cupful milk, 1 cupful sifted flour, 1 teaspoonful baking powder, A teasponful salt, 1 teasponful sugar, 3 eggs, well beaten, lemon sauce. Mix and sift flour, baking powder, salt, and sugar, beat eggs and add milk; then add to the flour mixture and stir until smooth. Pare, halve,.. and core pears, dip into batter and cover completely, and fry in hot, deep fat for two minutes or until nicely browned. Drain on kitchen paper. Serve with lemon juice or lemon sauce.

Cinnamon Pears. Take 8 halves stewed pears, 4 slices stale cake, loz butter, 2 tablespoonfuls castor sugar, J packet jelly, loz glace cherries, 1 teaspoonful powdered cinnamon, cochineal. Dissolve the jelly in half a pint of heated pear juice and pour it into a pie-dish. Fry the pieces of stale cake in the melted butter- till lightly browned. Mix the sugar and cinnamon on a piece of paper and dip in the pieces of cake after .frying. Lay the pieces of cake in a flat dish, and pour over each piece a dessertspoonful of jelly. ■•When the rest of the jelly has set chop it up and use it to' decorate the dish. Lay one or two pears on each piepe of cake, cut side up. Whip the cream and sweeten it with a dessertspoonful of sugar. Put a little whipped cream on each pear with a cherry on top, and paint the sides of the pears with a pastry brush dipped in cochineal.