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Ingredients.—Firm, sound, not over-ripe pears, an equal weight of loaf sugar.

Method.—Pare, halve, and core the pears. Put half the sugar into a preserving pan, to each lb. add 2 pints of water, and boil to a thin syrup. Let it cool, put in the prepared fruit, and simmer very gently until half cooked. Turn the whole into an earthenware bowl, cover, and allow them to remain for 2 days. When ready, drain the syrup into a preserving-pan, add the remainder of the sugar and a tablespoonful of lemon-juice to each pint of liquid, and boil gently for 15 minutes, skimming well meanwhile. Now put in the fruit, simmer very gently until quite tender, then transfer them carefully to jars, and pour over the syrup. Cover closely, and store in a cool, dry place.

Time.—Altogether, 2 days. Average Cost, 1d. each.

Pear.—The pear, like the apple, is indigenous in this country, but the wild pear is a very unsatisfactory fruit. The best varieties were brought from the East by the Romans, who cultivated them with care, and probably introduced some of their best sorts into this island, to which others were added by the inhabitants of the monasteries. The Dutch and Flemings, as well as the French, have excelled in the cultivation of the pear, and most of the large varieties introduced are from France and Flanders. The pear is a hardy tree, and lives for a longer period than the apple; it has been known to exist for centuries. There are now about 150 varieties of this fruit. Though perfectly wholesome when ripe, the pear is not so when green, but in this state it is fit for stewing. An agreeable beverage, called perry, is made from pears, and the varieties which are least fit for eating make the best perry.

2572.—PEARS, PRESERVED. (Another Method.)

Ingredients.—8 lbs. of firm, sound pears, 6 lbs. of preserving sugar, the finely-grated rind and juice of 3 lemons, 2 inches of whole ginger.

Method.—Select a stewjar with a close-fitting lid, cover the bottom to the depth of 1 inch with cold water, put in the fruit and sugar in layers, and add the ginger, lemon-rind and lemon-juice. Cover closely, place the jar in a saucepan of boiling water, and cook slowly until the pears are quite tender, but not broken. Put them carefully into jars, strain the syrup over them, and cover with papers brushed over on both sides with white of egg. The pears will keep good for 3 or 4 months if stored in a cool, dry place.

Time.—From 5 to 6 hours. Average Cost, 1d. each.

The Bon Chretien Pear.—This valuable variety of pear, which comes to our table in winter, either raw or cooked, received its name through the following incident: Louis XI, King of France had sent for St. François de Paule from the lower part of Calabria, in the hopes of recovering his health through his intercession. The saint brought with him the seeds of this pear; and as he was called at court Le Bon Chrétien, this fruit obtained its name from the introducer of this variety of pear into France.

2573.—PINEAPPLE CHIPS. (See Pineapple, Preserved, No. 2576.)


Ingredients.—Firm pears. To each lb. allow ½ a lb. of brown sugar, and ¼ of a pint of malt vinegar; cloves, cinnamon, allspice.