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Classic
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page 425
33. Preserved Pears. For each pound of pears take 1 pound of sugar and a piece
of ginger the length of a finger.
Take nice juicy pears, peel, core and wash them. In the meantime boil the sugar,
put in the pears and ginger and cook until clear; they must not be too tender
Then lay them on a porcelain dish to cool, and let the juice boil, lay the fruit
into the cans and pour over them the hot syrup. Cover tightly and set aside in a
cool place.
They can also be preserved in cranberry juice, taking 1 quart of cranberry
juice, 12 ounces of sugar and 1/4 ounce of cinnamon for each 1 1/2 pounds of
fruit.
34. Preserved Pears, French Method. Peel the pears according to size, leave them
whole or halve them, and as soon as peeled put them into water acidulated with
lemon juice. Cook the pears in this water until they can easily be pierced with
a fork, take them out with a skimmer, throw into cold water and let them drain.
For every 2 1/4 pounds of pears take not quite 1 1/2 pounds of sugar. Pour the
clarified sugar over the pears and let them stand for 6-8 hours, pour off the
juice, cook it until thick and then pour it over the pears again, after which
set aside until the next day. Then pour off the juice once more, put a piece of
lemon peel and a vanilla bean into a little bag and cook with the juice, put the
pears into this and set on the stove for 1/4 hour. Then put into cans and cover
tightly. This is a very nice way of preserving pears; they have a, brilliant
white color and taste deliriously.
35. Apple Jelly. 3 pounds of juice, 3 pounds of sugar, 1/2 tumblerful of white
wine and 1 lemon.
Take nice, juicy, not quite ripe apples, wipe them with a cloth, take out the
steins, quarter without paring them, and cook in water until tender. Set the
apples aside for 24 hours and then pour them into a jelly bag and let the juice
drip into an enameled kettle. Boil the juice with sugar and after a while add
wine and lemon juice and cook until the juice, when cold, is thick. Fill into
small glasses and cover tightly as given under No. 1.
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