Page:Meier - The Art of German Cooking and Baking.djvu/250




 * 2 lbs. of juicy pears

1½ qts. of water

¼ lb. of sugar

1 stick of cinnamon

1 slice of lemon

1 tbsp. of corn starch

1 clove

Preparation: The pears are peeled, large pears cut into 4 parts, small ones into halves. The core is cut out and the pears cooked until tender in water, sugar, cloves, cinnamon and lemon slice. It is best to cook them very slowly in a granite or porcelain dish. When the pears are soft, take them out, add the corn starch to the syrup, boil it down and pour over the fruit. Serve cold or warm.


 * 12 medium sized tomatoes

2 cups of sugar

3 cloves

½ sliced lemon

1½ cups of water

Preparation: The tomatoes are scalded and skinned. Water, sugar, cloves and lemon slices brought to boil and the tomatoes put in 2 or 3 at a time. When they are done, take them out and put in others until all are boiled. Boil down the syrup if there is too much of it and pour over the tomatoes after straining.