PEAR DISHES

Wairarapa Times-Age, 18 May 1939, Page 10

PEAR DISHES

TWO DAINTY RECIPES. Pear Meringue Take 2 layers of sponge cake, 2 eggwhites, one-third cupful castor sugar, stewed pears, cream, apricot or raspberry jam. Put sponge layers together with jam. Place in the bottom of a glass fireproof dish. Moisten the bottom half after spreading with jam with some of the pear juice before covering with second round. Drain and quarter pears. Place a thick layer on top of cake. Beat egg-whites until stiff. Fold in sugar. Heap on top of pears. Bake in a slow oven until a pale golden colour. Serve with cream.

Pear Charlotte. Take 21b stewing pears, 1 lemon, loz crystallised ginger, 9oz breadcrumbs, 4oz suet, 4 tablespoonfuls sugar, Joz margarine. Skin the suet, then chop or grate it finely. Make the breadcrumbs. Grease a pie-dish and coat with some of them, then shake out the loose ones. Mix the remainder with the suet. Peel and core the pears and grate them on the suet-grater. Grate the lemon rind finely, and mix with the grated pear. Add the ginger, cut into small pieces. Put about one-third of the breadcrumbs and suet in the bottom of the dish, then add half the grated pear sprinkled with half the sugar. Add another third of the crumbs, then the remainder of the pears and sugar. Cover with the remaining crumbs and press down firmly. Place two or three dabs of margarine on the top. Put in a moderately hot oven to bake. It will take about one and a half hours.