How to Cook in Casserole Dishes

by Marion Harris Neil

PEAR DAINTY

• 1 can preserved pears
• 5 ozs. (5 heaping tablespoonfuls) sugar
• 2 pints (4 cups) milk
• 3 ozs. (3 heaping tablespoonfuls) cornstarch
• 4 eggs
• 1 teaspoonful rose extract

Mix the cornstarch to a smooth cream with a little of the milk. Bring the rest of the milk to the boil in a fireproof dish, remove from the fire, and stir in the mixed cornstarch.

Beat up the yolks of the eggs with three tablespoonfuls of the sugar, and stir well into the cornstarch. Cook the whole for a quarter of an hour, stirring all the time.

Then pour the whole into a buttered casserole, and bake in a moderate oven till firm. Pour over it the pears and add the rose extract.

Beat up the whites of the eggs to a stiff froth, add the remaining sugar to them.

Spread this meringue over the top of the pears, and return to the oven to brown.