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Classic
Cook Books
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page 329
STEWED PEARS.
Stewed pears with a thick syrup make a fine dessert dish accompanied with cake.
Peel and cut them in halves, leaving the stems on, and scoop out the cores. Put
them into a sauce-pan, placing them close together, with the stems upper-most.
Pour over sufficient water, a cup of sugar, a few whole cloves, and some sticks
of cinnamon, a tablespoonful of lemon juice. Cover the stew-pan closely, to stew
gently till the fruit is done, which will depend on the quality of the fruit.
Then take out the fruit carefully, and arrange it on a dish for serving. Boil
down the syrup until quite thick; strain it and allow it to cool enough to set
it; then pour it over the fruit.
The juice could be colored by a few drops of liquid cochineal, or a few slices
of beets, while boiling. A teaspoonful of brandy adds much to the flavor. Serve
with cream or boiled custard.
BAKED QUINCES.
Take ripe quinces, pare and quarter them, cut out the seeds; then stew them in
clear water until a straw will pierce them; put into a baking dish with half a
cupful of loaf sugar to every eight quinces; pour over them the liquor in which
they were boiled, cover closely, and bake in the oven one hour; then take out
the quinces and put them into a covered dish; return the syrup to the sauce-pan
and boil twenty minutes; then pour over the quinces, and set them away to cool.
GOOSEBERRY FOOL.
Stew a quart of ripe gooseberries in just enough water to cover them, when soft,
rub them through a colander to remove the skins and seeds; while hot stir into
them a tablespoonful of melted butter, and a cupful of sugar. Beat the yolks of
three eggs, and add that; whip all together until light. Fill a large glass
fruit dish, and spread on the top of the beaten whites mixed with three
tablespoonfuls of sugar. Apples or any tart fruit is nice made in this manner.
MERINGUES OR KISSES.
A coffee-cupful of fine, white sugar, the whites of six eggs; whisk the whites
of the eggs to a stiff froth, and with a wooden spoon stir in quickly the
pounded sugar; and have some boards put in the oven thick enough to prevent the
bottom of the meringues from acquiring too much color. Cut some strips of paper
about two inches wide; place this paper on the board and drop a tablespoonful at
a time of the mixture on the paper, taking care to let all the meringues be the
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