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PEARS

(Canned Fruits) - (The International Jewish Cook Book)







If the fruit is ripe it may be treated exactly the same as peaches. If,
on the other hand, it is rather hard it must be cooked until so tender
that a silver fork will pierce it readily.

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STEWED PEARS.

Peel, core, and quarter a dozen fine large baking pears, put them into
a stewpan with half a pound of white sugar and sufficient cold water
to cover them; with a small quantity of the peelings, a few cloves,
and a little cochineal tied up in a muslin bag, let them stew gently,
and closely covered until tender.

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BAKED PEARS.

Peel them and stick a couple of cloves in each pear, place them in a
deep dish, with half a pound of brown sugar and a little water, let
them bake till quite tender.

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POTATOES AND PEARS

Heat two tablespoons of fat, add chopped onion and two tablespoons of
flour; when flour is brown, add 1-1/2 cups of water, stir and cook until
smooth, add salt, brown sugar and a little cinnamon to taste. Quarter
four medium-sized cooking pears, but do not peel, cook them in the brown
sauce, then add six medium, raw potatoes, pared, and cook until tender.

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COMPOTE OF PEARS

It is not necessary to take a fine quality of pears for this purpose.
Pare the fruit, leaving on the stems, and stew in sugar and a very
little water. Flavor with stick cinnamon and a few cloves (take out the
head of each clove) and when soft place each pear carefully on a platter
until cold. Then arrange them nicely in a glass bowl or flat glass dish,
the stems all on the outer rim. Pour over them the sauce, which should
be boiled thick like syrup. Eat cold.

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SUET PUDDING WITH PEARS

Take half a pound of suet and chop it to a powder. Soak a loaf of stale
bread, squeeze out the water and add to the suet. Work bread and suet
well with your hands and add two eggs, one cup of sugar, one teaspoon,
of salt, allspice, cloves, cinnamon and grated peel of a lemon. Add
flour enough to work into a huge ball; sift two teaspoons of
baking-powder in flour. Pare about half a peck of cooking pears and cut
in halves, leaving the stems on. Lay half the pears in a large kettle,
put the pudding in centre of the pears, and lay the rest of the pears
all around. Add sugar, sliced lemon, a few cloves, some cinnamon bark
and three tablespoons of syrup. Fill up with cold water and boil half an
hour on top of stove. Then bake for at least three hours, adding water
if needed.

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BAKED SICKEL PEARS

May be prepared the same way. Flavor, if desired, with ginger or lemon
juice.

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PICKLED PEARS

Pears should always be peeled for pickling. If large cut them in half
and leave the stems on. The best pear for this purpose, also for
canning, is a variety called the "Sickle Pear." It is a small, pulpy
pear of delicious flavor. Throw each pear into cold water as you peel
it. When all are peeled weigh them and allow four pounds and a half of
white sugar to ten pounds of fruit. Put into the kettle with alternate
layers of sugar and half a cup of water and one quart of strong vinegar.
Add stick cinnamon and a few cloves (remove the soft heads). Heat
slowly and boil until tender, then remove them with a perforated
skimmer, and spread upon dishes to cool. Skim the boiling syrup and boil
fifteen minutes longer. Put the pears in glass jars or a large earthen
jar, the former being preferable, and pour the syrup and spices boiling
hot over the fruit. When cold seal.

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GINGERED PEARS

Pare, core and cut small, eight pounds hard pears (preferably the fresh
green Bartlett variety), half as much sugar, quarter pound Canton
ginger. Let these stand together overnight. In morning add one pint of
water, four lemons, cut small. Cook slowly for three hours. Pour into
small jars. Seal when cold. Keeps indefinitely.

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BRANDIED PEARS

Pare the fruit, leaving the stems on. Weigh. Proceed as with peaches.
Only young, tender, fresh vegetables should be canned.
Time your work by the clock, not by guess.
Weigh and measure all material accurately.
Take no risks. Food is too valuable.
Most fruits and vegetables require blanching; that is, all vegetables
and fruits, berries excepted, should be first plunged into boiling water
or steam after being picked over, and then, in turn plunged at once into
very cold water.
After blanching and packing in sterilized jars, add to all vegetables
salt in the proportion of a level teaspoon to the contents of a quart
jar. Carrots, parsnips and sweet potatoes require a teaspoon to the
pint.
Then fill jars to within quarter inch of top with boiling water, and put
in hot water bath--see "Canning Fruit in a Water Bath".
Cover boiler or kettle closely and sterilize or boil for the length of
time given below:
Do not close jars tight during sterilizing, or there will be no room for
the generated steam and it will burst the jars.
Asparagus, Beets, Carrots, Parsnips, Peas, Sweet Potatoes, and Turnips
require six minutes blanching, ninety minutes sterilizing. Asparagus
requires one hundred and twenty minutes.
Corn requires five minutes blanching on the cob; three minutes
sterilizing after being cut from the cob, or on the cob.
Lima or String Beans or Peas require five minutes blanching; two hours
sterilizing.
Pumpkin and Squash require five minutes blanching; one and one-half
hours sterilizing.
Tomatoes require two minutes blanching; twenty-two minutes sterilizing.
Tomatoes and Corn require separate blanching, time given above, then
ninety minutes sterilizing together. The acid of the tomatoes aids in
preserving the corn.
Corn and Beans (Succotash) require ten minutes blanching, ninety minutes
sterilizing.

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AUNT SARAH'S SPICED PEARS

Bartlett pears may be used, pared and cut in halves and core and seeds
removed, or small sweet Seckel pears may be pared. Left whole, allow
stems to remain, weigh, and to 7 pounds of either variety of pear take
one pint of good cider vinegar, 3 pounds granulated sugar, a small
cheese cloth bag containing several tablespoonfuls of whole cloves and
the same amount of stick cinnamon, broken in pieces; all were placed
in a preserving kettle and allowed to come to a boil. Then the pears
were added and cooked until tender. The fruit will look clear when
cooked sufficiently. Remove from the hot syrup with a perforated
spoon. Fill pint glass jars with the fruit. Stand jars in a warm oven
while boiling syrup until thick as honey. Pour over fruit, in jars,
and seal while hot.









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