Page:Mrs Beeton's Book of Household Management.djvu/1292

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Ingredients.—Firm, sound, not over-ripe pears, an equal weight of loaf sugar.

Method.—Pare, halve, and core the pears. Put half the sugar into a preserving panpreserving–pan [sic], to each lb. add 2 pints of water, and boil to a thin syrup. Let it cool, put in the prepared fruit, and simmer very gently until half cooked. Turn the whole into an earthenware bowl, cover, and allow them to remain for 2 days. When ready, drain the syrup into a preserving-pan, add the remainder of the sugar and a tablespoonful of lemon-juice to each pint of liquid, and boil gently for 15 minutes, skimming well meanwhile. Now put in the fruit, simmer very gently until quite tender, then transfer them carefully to jars, and pour over the syrup. Cover closely, and store in a cool, dry place.

Time.—Altogether, 2 days. Average Cost, 1d. each.

Ingredients.—8 lbs. of firm, sound pears, 6 lbs. of preserving sugar, the finely-grated rind and juice of 3 lemons, 2 inches of whole ginger.

Method.—Select a stewjar with a close-fitting lid, cover the bottom to the depth of 1 inch with cold water, put in the fruit and sugar in layers, and add the ginger, lemon-rind and lemon-juice. Cover closely, place the jar in a saucepan of boiling water, and cook slowly until the pears are quite tender, but not broken. Put them carefully into jars, strain the syrup over them, and cover with papers brushed over on both sides with white of egg. The pears will keep good for 3 or 4 months if stored in a cool, dry place.

Time.—From 5 to 6 hours. Average Cost, 1d. each.

Ingredients.—Firm pears. To each lb. allow ½ a lb. of brown sugar, and ¼ of a pint of malt vinegar; cloves, cinnamon, allspice.