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#50 - PEARS

Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


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 stirred constantly.

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.