| Show CANNED PEARS RS MAKE A FINE ADDITION TO THE LARDER ity II MAlt MARY If H pears are arc plentiful In your par particular community this year try canning them for tor winter use UG If canned in a light syrup p they th y yare are arc delicious for 01 salad In a heavy syrup they are a satisfactory des deft dessert sert served serve with chopped nuts and whipped cream And pear con con- conserve conserve serve Is something to conjure with TO x c II nuns II Wash ash and pare fruit and cut In III halves Remove e cores Dip In boiling water and let stand for tor 1 1 minutes Plunge Into cold wAter and drain Pack rack In sterilized cans adjust I rubbers and pour over o syr syr- up Halt Half seal and process for tor 20 I minutes counting the time after tho water begins to boil boll o from hot hoi water bath seal seat and turn turn upside UP I down d to cool Thin I syrup Is made de by b dissolving j lIng ing ing 3 cups sugar In 2 cups water i Pour this over the fruit you ou want waist for tor salads Heavy syrup Is made by b boiling 3 cups of ot sugar in 2 cups of ot wa wa- ter The mixture Is cooked until a It soft ball Is h formed when a few few- I drops are tried d In cold water Use this syrup for the tho fruit you OU can cantor for tor dessert I Tender grained fine fruit should I be chosen for tor canning but hard I coarse oarse pears can be used for tor tho the next recipe GINGER GI GEn II Nine lIne pounds pears 6 pounds su sugar su su- sugar gar 4 1 I cups water 6 ounce crys- crys ginger 4 lemons Pare fruit remove cores and cu cuIn cut cutin thin slices Drop Into weak salt saltwater saltwater saltwater water to prevent discoloring W hen sen water Is boiling slowly sift In su su- su gar When hen sugar Is dissolved ed add pears drained from salt lIt water and am rinsed In clear cold water Doll Boil until fruit begins to look Jook clear Ad Add J the grated rind of ot 1 lemon and the tho of ot all and the ginger cut In tiny bits Cook until pears l are transparent and the mixture Is thick Put Into sterilized glasses glanes and cover with paraffin when cold lt IC E CONSEtt Five pounds pears 5 pounds su sugar au sugar gar gor 1 cup water 1 pound raisins 3 lemons 2 oranges orangel 14 1 cups Eng Eng- English lish walnut meats 1 cup preserved ginger Pare Pure pears remove cores and cut cutIn cutIn In its thin slices Put water and pears poors l oars In preserving kettle and sift In su suo su- gar Bring slowly to the tho boling reo point and nid simmer 1 until pegs pears i ar are tender r Add raisins s seeded seeded d grated grate a rind and juice of ot oranges and lem lem- lemons lemons ons nuts and ginger cut very ery fine Simmer for tor thirty minutes or until thick Pour Into sterilized pint cans and seal Instead of using the grated rind of toe oranges and lemons the whole rind can be par par- parboiled parboiled parboiled boiled and cut In thin strips and with the Juice This increases in increases Increases creases the amount of conserve e to some extent IE I AND COX CON SInn SERVE Pare and and core pears Welch Weigh For Tor each pound of pears use the grated rind and Juice of ot j 2 lemon grated rind and Juice of ot 1 orange orang 4 small pineapple cut in cubes and 1 i as much mu h sugar as combined fruit Cut pears p in thin slices or e r cubes Put pears and pineapple into Ino pre pre- preserving preserving serving kettle with a n little water 1 and cook coop until tender Weigh and add remaining Ingredient Cook Cool until transparent Pour Into ster ster- sterilized sterilized pluses glasses and cover cr with paraffin fin when cold |
