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; boil up once or twice.