Where There’s Pears There’s Popularity

Lake County Mail, Issue 44, 7 April 1948, Page 4

Where There’s Pears There’s Popularity

The old saying still holds good: “ The right way to a man’s heart is through his stomach.” So busy housewives let me help you to stimulate his ardour even further. PEARS. —This is the time to do something about those pears on your trees. Stewed pears can be an awful colour. Yet those out of a tin ahvays look so appetising. How can one be sure of this good appearance? Peel them under water; that’s the answer, and keep them under water till you are ready to cook them, then arrange them quickly in a casserole, cover with hot water, add a little sugar, put on the lid, and stew gently until a skewer passes through them easily. PEAR JAM. —Prepare the pears in brine, rinse, weigh,, and put pears into a preserving pan. For each pound add fib sugar, 1 clove, and either the juice and sliced peel of half a lemon or half teaspoonful tartaric acid and a few drops of lemon flavouring. Add a little water, about a teacupful to a dozen pears, and cochineil to colour. Cook until the pears are tender, stirring all the time. A little brandy may be added. The jam may be tied down as it is or may be smashed or sieved first. PEARS AND CHEESE ON TOAST for a cold winter’s night. Slice pears thinly and arrange on hot buttered toast. Cover with grated, hard ckeese or sliced soft cheese; season and grill until cheese is melted and lightly browned.