Pear Salad
Arrange either fresh or cooked pears on lettuce leaves, and pour over
pears sweet cream dressing. Over this grate cocoanut and on top place
cherries.
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Peaches And Pears
These fruits have the high esteem of many people in warm and temperate climates. The peach is called the Persian apple, and is, like the pear, delicious served either cooked or raw. ... Peaches Mango Of
Take some of the largest peaches, when full grown and just ripening, throw them into salt and water, and add a little bay-salt. Let them lie two or three days, covering them with a board; take them out and dry them, and with a sharp knife cut them o... Peaches To Preserve In Brandy No 1
The peaches should be gathered before they are too ripe; they should be of the hard kind--old Newington or the Magdalen peaches are the best. Rub off the down with a flannel, and loosen the stone, which is done by cutting a quill and passing it care... Peaches To Preserve In Brandy No 2
Scald some of the finest peaches of the white heart kind, free from spots, in a stewpan of water; take them out when soft, and put them into a large table-cloth, four or five times doubled. Into a quart of white French brandy put ten ounces of powde... Peaches To Preserve In Brandy No 3
Put Newington peaches in boiling water: just give them a scald, but do not let them boil; then take them out, and throw them into cold water. Dry them on a sieve, and put them in long wide-mouthed bottles. To half a dozen peaches take half a pound o... Peanut Butter Broth
1 pt. fresh sweet milk 1 pt. water 1 1/2 tablespoons peanut butter 1 tablespoon catsup Salt, pepper or other season to taste. Pour liquid with peanut butter into double boiler; dissolve butter so... Peanut Butter Fudge
Two heaping tablespoonfuls of peanut butter, scant teaspoonful of salt, two cups sugar, one cup milk. Put sugar and milk in saucepan, stir them, add the peanut butter and salt. Stir occasionally while cooking. Should be cooked slowly until a soft ba... Peanut Candy
Two cups brown sugar, one tablespoonful molasses, one teaspoonful vinegar, lump butter. Cook until it hardens in water, and pour over peanuts placed in buttered pans. ... Peanut Candy
One pound of granulated sugar put in an iron spider; stir until free from lumps. Crush a quart of peanuts very fine and add just before taking from the stove.--Mrs. C. E. Dodge. * * * ... Peanut Soup
Peanut soup for supper on a cold night serves the double duty of stimulating the gastric juices to quicken action by its warmth and furnishing protein to the body to repair its waste. Pound to a paste a cupful of nuts from which the skin has been re... Peanut Taffy
Two cups granulated sugar put into a hot spider over a good fire and stirred constantly until entirely dissolved. Use no water. First the sugar will become lumpy, and it will not seem possible that it will become liquid, but patience and constant st... Pear Marmalade
Boil the pears with the skins on. When soft, rub them through a sieve, and put to each pound of pulp three-quarters of a pound of brown sugar. Stew it over a slow fire till it becomes a thick jelly. It should be stirred constantly. ... Pear Salad
Arrange either fresh or cooked pears on lettuce leaves, and pour over pears sweet cream dressing. Over this grate cocoanut and on top place cherries. ... Pearl Barley Pudding
Boil three table-spoonfuls of pearl barley in a pint and a half of new milk, with a few bitter almonds, and a little sugar, for three hours. Strain it; when cold add two eggs; put some paste round the dish, and bake it. ... Pearl Sago And Fruit Jellies
Soak half a cup of pearl sago two hours in a cup of cold water, then add half a cup of water and a cup and a half of fruit juice--strawberry, raspberry, or currant; boil for twenty minutes and sweeten to taste. Fruit syrups may be used in winter; it... Pears
Make a syrup, allowing three-quarters of a pound of sugar to each pound of the pears. If brown sugar is used for the syrup, clarify it, then put in the pears, and boil them till soft. A few slips of ginger, or powdered ginger, tied up in bags, and b... Pears To Pot
Put in your fruit scored; cover them with apple jelly, and let them boil till they break; then put them in a hair sieve, and rub them through with a spoon till you think it thick enough. Boil up as many pounds of sugar to a candy as you have pints o... Pears To Stew
Pare some Barland pears; take out the core, and lay them close in a tin saucepan, with a cover fitting quite exact; add the rind of a lemon cut thin and half its juice, a small stick of cinnamon, twenty grains of allspice, and one pound of loaf-suga... Peas
Your infant _peas_ to asparagus prefer; Which to the supper you may best defer. KING. Young green peas, well dressed, are among the most delicious delicacies of the vegetable kingdom. They must be young. It is equally ... Peas
Peas should be put into boiling water, with salt and saleratus, in the proportion of a quarter of a tea spoonful of saleratus to half a peck of peas. Boil them from fifteen to thirty minutes, according to their age and kind. When boiled tender, take... Peas And Bacon
Shave off any brown rancid part from the bacon, and put it on to boil in plenty of cold water; when it is nearly done put in the peas with a good bunch of mint, and let all boil together until the peas are done soft; then dish up the peas round the ... Peas And Bacon
Put one pound of bacon, (cost twelve cents,) to boil in two and a half quarts of cold water, with one pint of dried peas, (cost five cents;) when the peas are soft, drain them, press them through a sieve, lay them neatly on a flat dish, place the ba... Peas And Buttered Eggs
Stew a pint of young peas with a tablespoonful of butter, a little salt, pepper and chopped parsley, until they are tender; beat up two eggs and pour over them the boiling peas. Serve at once on toast before the eggs harden. ... Peas And Carrots
One cup of carrots cut in dice and cooked, two cups green peas (or canned), four tablespoonfuls cream, one tablespoonful butter, salt and pepper. Put carrots and peas in stew pan, add cream, butter, and serve hot. ...