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Show o Plentiful Pears DID you know that the pear helped introduce a fork to the etiquette of eating? Our early ancestors, as you may know, ate entirely with hunting knives, their fingers, and crude spoons. But in the sixteenth century it was recorded that King Edward I had "sixty-nine knives and three little lorks for eating pears." At about that time, also, a minstrel made a song about the pear in which he called it "the gentle pear, the pearl of the ; summer." So we see that the ; pear's exquisite flavor was always al-ways as highly honored as it is today. The Pearl of the Entire Year Our enjoyment of the pear is not confined to one season. All the year round canned pears bring us pearls of the summer plenty of them in all their per- fection that we may make soch pearls of dishes as these: Pear Pastries: Cover oval or oblong fluted tart tins with pastry pas-try and bake. For the filling, scald one cup milk and add three-fourths tablespoon cornstarch, corn-starch, two tablespoons sugar and a few grains of salt blended together. Cook until creamy, s'tirring constantly. Add one slightly-beaten egg. Cook a few minutes more, and add half a teaspoon vanilla. Cool. Fill the tart shells half full of the creamy filling. Drain canned pears, and place half a pear in each tart, I Sprinkle with chopped nuts and I pour melted currant jelly over j the pears. ! rear and Pineapple. Cup: Cut j the contents of one 8-ounce can ! of pears in lengthwise pieces. and one banana in long slim i pieces. Arrange them like petals I of a flower in cocktail glasses, j Pile the contents of an 8-onnce can of pineapple tidbits in the ! center. Pour over them the com-1 com-1 bined fruit juices and two tablespoons table-spoons , lemon juice. Top with minted cherries. This makes four servings. |