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THE FOUR POINTS
|PEAR MARMALADE.--Boil the pears with
the skins on; when soft, rub them through a sieve, and put to each
pound of pulp three-quarters of a pound of brown sugar; stew it
over a slow fire till it becomes a thick jelly. It should be
|BRANDIED PEARS.--Scald and peel the fruit;
make a syrup of half a pound of sugar to each pound of fruit;
drop in the pears, and, when done, put in jars. Boil syrup a
little longer, and allow it to cool; then add one pint of brandy
to each quart of syrup, and pour over the pears.
|PEAR PUDDING.--For a delicate and
toothsome dessert, take eighteen small pears, and, after peeling
and coring, slice them into a stewing pan; to this add the
juice of two lemons, half a pint of water, half a pound of sugar,
one ounce of gelatine, and fifteen to twenty almonds,
blanched and chopped finely. Stew the whole over a moderate fire
until it is quite tender, rub it through a sieve into another
dish, and stir it upon ice, and when it is on the point of
setting add a pint of well-whipped cream and pour into a mould.
|BAKED PEARS.--One of the simplest and
best ways is to wash the pears, bake them whole in a pan, adding
a very small amount of water; sprinkle them over with sugar,
and serve with their own syrup.