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PEARS ARE STILL PLENTIFUL

this column to pears, but those recipes were mainly for jams and chutneys. But pears are still plentiful, and- there are other delicious ways of using them. . FEW weeks ago we devoted Salad Suggestions It is not too wintry yet to have regular salads, eSpecially for a light luncheon. American salads. often incorporate fruit, which makes a pleasant change from the usual lettuce salad. Try out some of these salad ideas. (1) Arrange fresh peeled pear halves on watercress, cut side up. Americans would fill the core with minced greén pepper; but we could use celery, or apple, or cold cooked peas; and serve with French dressing. (2) Mix up diced celery, pears and chopped walnuts. Serve on léttuce with salad dressing. (3) Arrange slices of pear, apple and banana alternately on lettuce, and serve with French dressing: Or alternately, toss together diced fresh pears, orange slices when available; onion rings; and lettuce or other salad greens; and serve with French dressing. French Dressing For those who do not know how to make this-just mix up 1 cup of salad or olive oil; 1 teaspoon of salt; a good 4 teaspoon of pepper; 1 teaspoon of sugar; and % teaspoon of paprika. Gradually beat in 1-3 cup of vinegar or Y% cup of lemon juice; and beat till creamy. Baked Pears De Luxe Four large, firm, ripe pears; 4% cup of brown sugar, firmly packed; % cup of white sugar; 1 tablespoon of cornflour; a pinch of salt; 1 tablespoon of grated orange rind; 2 tablespoons of lemon juice; 1 cup orange juice; 1 teaspoon of grated lemon rind; 2 tablespoons of butter or other shortening. Moisten the cornflour with the orange juice, add the othér irigredients with the exception of the pears. Cook, stirring constantly, till the mixtute is clear and has thickened. Peel thé péars, cut them in halves, and cote therh, Put them "in a shallow baking dish, and potir the sauce ovef them. Bake with the lid off, in a tmhodérate oven about 350deg. for 15 minutes, or till cooked. Baste them twice with the sauce. If frésh oranges are not available, you can se the tinned orafige juice which is in the shops now. Pear and Gingerbread Cobbler Melt together 4 tablespoons of butter or shortening and 1 cup of brown sugar. Pour into a ca*serole. Caréftilly arrange very ripe, ot stewed péar halves on top of the mix'ure. Top with a gingerbread mixture, and bake in a toderate oven about 350deg. tintil cooked. Jellied Ginger Pears One packet of lemon jelly crystals; 1 cup of het or boiling watet; 1 cup of gifiger ale; 1 cup of diced péeled pears; 14 cup of coarsely chopped nuts:

1 tablespoon of very finely sliced crystallised ginger. Ditsolve the jelly in the hot water, according to the directions on the packet; and leave it till it is half set. Then add the remaining ingredients, and chill until it is set. It may be slightly chopped and served in individual dishes. Baked Fresh Pears This is a simply prepared, but extra nice way of doing pears for dessert. Peel, halve and core. the pears. Arrange them, cuit side down, in a covered casserole. Sprinkle with 2 tablespoons of lemon juice; and %4 cup of granulated sugar. Pour % cup of water (or mofe if necessary) round the pears; dot with butter; and cover with 2 tablespoons of finely sliced preserved ginger. Bake, covered, in a moderate oven about 325 deg. for 15 miritites. Then take the lid off, and bake for another 10 minutes, or until the pears are soft. Pear and Passionfruit Jam. Four pounds of pears; 142 cups of passionfruit pulp; 3lb. of sugar; and 1 pint of water. Boil the sugar and water for five minutes. Drop in the peeled and cut-up pears, and simmer for about an hour.. Then add the passionfruit pulp and simmer till a good colour arid consistency. If preferred without the passionfruit seeds, the pulp should be well whisked with an eégg beater, then strained. Pear and Pineapple Jam Six pounds of pears; 1 large pineapple; 6lb. of sugar; and 1 pint of water. Peel, core and slice the pears and the pitieapple. Put the fruit into the pan with the sugar and water, and simmer till a good colour and consist-ency-about 2 hours. See that the sugar is well dissolved before it is boiled. Pear Honey Four pounds of pears; 4 lemons; 2Ib. of sugar; ‘1b. of honey; 4 cloves; and 1 cup of, vinégar. Dissolve the sugar and Honey in thé vin@gar, grate the lemon rind. Cut up the lemons, add the cloves, and thé peeled and cut-up pears. Simmer all together till quite soft: Rub through a sieve, bring again to thé boil and bottle. : Spicy Pear Sauce Three large, firm, ripe pears; 44 cup of granulated sugar; 3 thick slices of lemon; 5 whole cloves; 1% teaspoon of cinriamon; ahd a good pinch of salt. Peel, halve and core the pears. Slice them % inch thick. Add the rémaining ingredients; simmer, covered for 10 to 20 mitiu‘es, or util téfder. Chill, atid Serve a& a dessert, Of as a meat accompanhiment. For a sauce it may be pressed through a sieve. . A.T.P. Jam . Two pounds of apples; 4lb. of fipe tomatoes; and 18 passionfruit. Skin and slice the tornatoes. Peel and slice the apples. Boil together till soft. Add 5ib. of sugat, dissolve and boil very fast for 30 minutes. Then add the passionfruit pulp and boil until it will set when tested. (continued on next page)

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This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19470530.2.40.2

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 16, Issue 414, 30 May 1947, Page 18

Word count
Tapeke kupu
937

PEARS ARE STILL PLENTIFUL New Zealand Listener, Volume 16, Issue 414, 30 May 1947, Page 18

PEARS ARE STILL PLENTIFUL New Zealand Listener, Volume 16, Issue 414, 30 May 1947, Page 18

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