Salt Lake Telegram | 1937-09-10 | Page 13 | Purple Grapes and Pears Are Cooked Gently

Purple Grapes : And Pears Are Cooked Gently Tears Rang rip on the trees and the purple grapes give luxury to the vine. Make the moat of thia season. Can them and make Jellies and Jam, put up grape juice for winter breakfasts break-fasts and preserved pears for cold weather supper. Rut don't forget to us a few of thus luxurious . fruits right now for dessert and aauces. Pear ran be stewed many ways. Peeled, cooked In syrup and used as a September drasert. they are always popular with the menfolk. If some are left over, they can be stuffed with cream cheese and nuts and used in luncheon salads. They ran he baked in the skin as well as baked peeled. A stick of cinnamon and a clove- or two- adcV flavor to the ayrup. For Ice creams and cottage cot-tage puddings, make sauces of diced prara conked in syrup with a little ginger added. Conk both pears and grapes gentry. gent-ry. They are delicate in flavor and consistency, so don't let a furious fir destroy three things. reeur Haoce (4 to servings) One cup any Irft-over fruft juice. 1 cup sugar. Juice of 2 lemons, i rupa water, 2 tablespoona corn-Starch. corn-Starch. Boil juice, sugar, water and lemon. lem-on. ' Dissolve cornstarch in cold water, add to hot mixture, cook until un-til thick and clear. Take fresh pears, peel, dire and add to above sauce, cook until tender. Serve on any left-over pound or sponge cak for dessert. (rape Sauce (4 to servings) Boil until soft 2 quart of blue ftmpes with a little cold water. Mash through a aleve. To this juice add 1 cup of sugar and Juicel of 2 lemons. Boil until thick enough to serve. ' Serve cold on ice cream. Ginger Pear ftauce (4 to ( servings) Three pears, Juica of 2 lemons, 1-4 cup chopped preserved ginger, 1 cup sugar, l"j cup water, 1-2 cup (ingrr syrup. Cook sugar, ginger, lemon, water Until well blended. ' Add peeled, diced pears and rook until prars are tender and syrup is the consistency of maple syrup. Serve on ice cream or a plain cornstarch corn-starch pudding.