Page:Art of Cookery 1774 edition.djvu/200

 with a few cloves, a pice of lemon-peel, a gill of red wine and a quarter of a pound of fine sugar. If the pears are very large, they will take half a pound of sugar, and half a pint of red wine; cover them close with brown paper, and bake them till they are enough. Serve them hot or cold, just as you like them, and they will be very good with water in the place of wine.

PUT them into a sauce-pan, with the ingredients as before; cover them and do them over a slow fire. When they are enough take them off.

PARE four pears, cut them into quarters, core them, put them into a stew-pan, with a quarter of a pint of water, a quarter of a pound of sugar, cover them with a pewter-plate, then cover the pan with the lid, and do them over a slow fire. Look at them often, for fear of melting the plate; when they are enough, and the liquor looks of a fine purple, take them off, and lay them in your dish with the liquor; when cold, serve them up for a side-dish at a second course, or just as you please.

TAKE twelve golden pippins, pare them, put the paring into a sauce-pan with water enough to cover them, a blade of mace, two or three cloves, a piece of lemon-peel, let them simmer till there is just enough to stew the pippins in, then strain it, and put it into the sauce-pan again, with sugar enough to make it like a syrup; then put them in a preserving-pan, or clean stew-pan, or large sauce-pan, and pour the syrup over them. Let there be enough to stew them in; when they are enough, which you will know by the pippins being soft, take them up, lay them in a little dish with the syrup: when cold, serve them pu; or hot, if you chuse it.

TAKE half a pound of almonds blanched and beat fine with a little rose or orange-flower water, then take a quart of sweet thick cream, and boil it with a piece of cinnamon and mace, sweeten it with sugar to your palate, and mix it with your almonds: stir it well together, and strain it through a sieve. Let