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Show 4 .f Baked Pears With Rice i BV BERTHA E. SHAPLE1GH Cooking Authority for NEA Service and Columbia University. 12 pears. Inch piece of cinnamon, 2 cups milk, 1-2 cup rice. 1 e?g, j 2 tablr-spoons sugar, 1-2 teaspoon .-alt, 2 cups F'lc.nr. 1 nip water, i Pare, cut In halve3, and remove the seeds from the pears. Make a syrup by cooking sugar, water and cinnamon together for five minutes. min-utes. In this syrup cook the pears, a few at a lime, until, they are soft but not mushy. Cook nee in milk for one hour add sugar, salt and egg nnd cook five minutes Turn Into a mold and chill. Turn Into a serving dish, surround with pears and eyrup. . Hard winter pears, rr the early fall pears" or seckel pears, are all good cooked in this way. Sometimes a little preserved ginger instead of the cinnamon Is used (Cut thia out and p.iste It in your took book) t ' |