PEAR AND PINEAPPLE MARMALADE
2 ripe pineapples,
4 quarts Kieffer pears.
4 pounds granulated sugar.
Both pears and pineapples should be pared and eyes removed from the
latter. All the fruit should be run through food-chopper using all the
juice from fruit. Mix sugar with fruit and juice and cook, stirring
constantly until thick and clear. (Watch closely, as this scorches
easily if allowed to stand a minute without stirring.) Pour into glass
pint jars and seal while hot. Any variety of pear may be used, but a
rather hard, solid pear is to be preferred. A recipe given Mary which
she found delicious.
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PEACH PIE, No. 2
Pare, stone, and slice the peaches. Line a deep pie-plate with a rich paste, sprinkle a little flour over the bottom crust and lay in your fruit, sprinkle sugar liberally over them in proportion to their sweetness. Add a few peach kernels, pounded fine, t... PEACH PUDDING
In a large mixing bowl whip to a cream two eggs, three tablespoons of sugar, and two tablespoons of butter. To this, after it is well beaten, add a saltspoon of salt and half a grated nutmeg. Stir these ingredients well into the mixture; then stir in a cu... PEACH PUDDING. MRS. J. H. REED.
Fill a pudding dish with peaches, cooked and sweetened; pour over them a batter made of one pint of sweet milk, four eggs, one cup of sugar, one tablespoon of butter, a little salt, one teaspoon of baking powder, and two cups of flour. Place in oven, and... PEACH SHORTCAKE
Make a sponge cake batter of four eggs, one cup of pulverized sugar, a pinch of salt and one cup of flour. Beat the eggs with the sugar until very light. Beat until the consistency of dough and add the grated peel of a lemon, and last the sifted flour. No... PEACH SPONGE
From MRS. JAMES R. DEANE, of California, Lady Manager. Three ounces pineapple, cut in discs; three ounces sifted flour; three ounces sugar; two ounces butter; one-half pint of milk; yolks of three eggs; whites of four eggs. Melt butter in a stew pan, add ... PEACH SYRUP
This is very nice for all kinds of griddle cakes. Use the peelings of your peaches when you are through canning and preserving. Add 1/3 of the peach kernels and put all on to boil in a stone jar on the back of the stove with a little water. When soft, str... PEACH TAPIOCA
One cup of tapioca soaked in 1 quart of cold water several hours. Place in stew-pan, set on stove and cook until clear. Add sugar to taste and 1 pint can of peaches. Boil two or three minutes, remove from range and pour into the dish in which it is to be ... PEACH TAPIOCA. MRS. S. E. BARLOW.
Cover one cup of "Farina" tapioca with a pint of water, allowing it to soak until all the water has been absorbed. Open a pint can of peaches, and pour off the liquor; add to this the tapioca, and cook slowly over a moderate fire until the tapioca is clea... PEACHES
Peel fine, ripe freestone peaches. Cover plentifully with pulverized sugar, and serve with whipped cream. The cream should be ice cold. Peaches should not be sliced until just before dining, or they will be very apt to change color. ... PEACHES MELBA
Fill a lemonade or ice cream glass two-thirds full of vanilla ice cream. Make a little well in the centre and fill the space with rum and sherry mixed. Allow four tablespoonfuls of rum and six of sherry to each half dozen cups. ... PEANUT AND RICE CROQUETTES
To one cup of freshly cooked rice allow one cup of peanut butter, four tablespoons of minced celery, one teaspoon of grated onion, one tablespoon of canned tomatoes, and salt and pepper to taste. Mix well; add the white of one egg, reserving the yolk for ... PEANUT BISCUITS
Sift together 2 cups flour and 3 teaspoonfuls baking powder. Add 1 egg, 1/2 cup sugar, 1/2 cup peanuts and pecan nut meats, mixed (run through food-chopper), 1/2 cup sweet milk, 1/2 teaspoonful salt. Beat sugar and yolk of egg together add milk, stiffly b... PEANUT BRITTLE
3 cups brown sugar 1/2 cup molasses 1/4 cup water 1/4 cup vinegar 4 tablespoons butter 1 teaspoon vanilla extract Boil sugar, molasses, water and vinegar. When crisp in cold water add butter and vanilla. Cook 3 minutes. Cool on buttered pans and break int... PEANUT BUTTER
When peanuts have been blanched, are cold, dry and crisp, run them through a food chopper. Do not use the _very finest_ cutter, as that makes a soft mass. Or they may be crushed with a rolling pin. Season with salt, spread on thinly-sliced, buttered bread... PEANUT BUTTER BREAD
2-1/2 cups flour 1/2 cup graham flour 1/4 cup sugar 1 teaspoon salt 1 cup walnuts or raisins 4 teaspoons Dr. Price's Baking Powder 1 egg 1-1/2 cups milk Sift dry ingredients together. Add raisins or nuts chopped not too fine; add beaten egg to milk and ad... PEANUT COOKIES
One pint of roasted peanuts, measured, after being shelled. Rub off the brown skin, run through a food-chopper. Cream together 2 tablespoonfuls of butter, 1 cup of sugar. Add 3 eggs, 2 tablespoonfuls of milk, 1/4 teaspoonful of salt and the chopped peanut... PEAR AND PINEAPPLE MARMALADE
2 ripe pineapples, 4 quarts Kieffer pears. 4 pounds granulated sugar. Both pears and pineapples should be pared and eyes removed from the latter. All the fruit should be run through food-chopper using all the juice from fruit. Mix sugar with fruit and jui... PEAR CONSERVE
Use 5 pounds of pears, not too soft or over-ripe, cut like dice. Cover with water and boil until tender, then add 5 pounds of sugar. Peel 2 oranges, cut in dice the night before using; let diced orange peel stand, covered with cold water until morning. Th... PEAR DUMPLING (BIRNE KLOESSE)
Take half a loaf of white bread or as much stale white bread, soak the white part and grate the crust, add one cup of suet chopped very fine, one cup of flour, one egg, salt and spices to taste, and one-half teaspoon of baking-powder. Make this into a dum... PEAR KUGEL
Cream one cup of rendered fat with one cup of sugar, add one-half loaf of bread, previously soaked and pressed dry, a little salt, one-fourth cup of flour. Grease pudding-dish and put in alternate layers of the mixture and pears that have been boiled with... PEAR MARMALADE. MRS. E. SEFFNER.
EXCELLENT FOR TARTS.--Pare and core, then boil the pears to a pulp. Take half their weight of sugar; put it into the kettle with a little water; boil until like taffy; skim while boiling; add the pulp of the pears, about four drops of essence of cloves; b... PEAR-SYRUP OR JELLY.
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 strai... PEARS
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. ... PEAS STEWED WITH OIL.
Put half a peck of peas into a stew-pan, half a lettuce chopped small, a little mint, a small onion cut up, two table-spoonsful of oil, and a dessert-spoonful of powdered sugar, with water sufficient to cover the peas, watching, from time to time, that th... PEASANTS' EGGS
Three eggs, two table-spoonfuls of powdered sugar and a thimbleful of cornflour or feculina flour. The original recipe gives also one packet of vanilla sugar, but as this may be difficult to get in England it will be easier to add a few drops of vanilla e... PECAN CAKE
From MRS. ALICE HOUGHTON, of Washington, Lady Manager. One and one-half cup sugar; one-half cup butter; whites of six eggs, beaten stiff; one-half cup milk; one and two-thirds cup flour; one- third cup corn starch; one teaspoon baking powder; one and one-... PENN RUSKS. MRS. A. C. AULT.
One large potato. Make sponge same as bread in the evening. In the morning, add one pint of sweet milk, one cup white sugar, one-half cup butter, and more flour. Let rise again; knead out soft; let rise again; cut out; put in pans; let rise once more. ... PENUCHE
3 cups sugar 1 cup milk or cream 1 tablespoon butter 2 ounces unsweetened chocolate or 6 tablespoons cocoa 1 teaspoon vanilla extract Put sugar, milk and cocoa or chocolate into saucepan; stir and boil until it makes soft ball when tested in cold water; t... PEPPER AND CHEESE SALAD
Fill green peppers with a mixture of cream cheese and chopped olives. Set on the ice and then slice the peppers and serve a slice (shaped like a four-leaf clover) on a leaf of lettuce. Small brown bread sandwiches go well with this. ... PEPPER HASH
Chop fine with a knife, but do not shred with a slaw cutter, 1 pint of finely chopped cabbage, adding 1 teaspoonful of salt, 2 teaspoonfuls of sugar, 1 teaspoonful of whole mustard seed, 1/2 a chopped red, sweet pepper, a pinch of red cayenne pepper and 1... PEPPER MANGOES
Take large green peppers; extract the seeds and core with a penknife, being careful not to break the peppers. Chop up one head of cabbage after boiling it in salt water. When cold add one cup of mustard seed, two tablespoons of grated horseradish, one nut... PEPPER POT.
Cut small pieces of any vegetables, and add pieces of smoked or salt beef, and also of any cold poultry, roast beef or mutton, stew all these together in two or three quarts of water, according to the quantity of meat, &c. It must be seasoned highly with ...