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PEAR-SYRUP OR JELLY

(Preserving And Bottling.) - (The Jewish Manual)







This preparation, although little known in England, forms an important
article of economy in many parts of the Continent. The pears are first
heated in a saucepan over the fire until the pulp, skins, &c., have
separated from the juice, which is then strained, and boiled with
coarse brown sugar to the thickness of treacle; but it has a far
more agreeable flavour. It is cheaper than butter or treacle, and is
excellent spread upon bread for children.











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