- 1 dozen stewing pears.
- 1 quart water.
- ½ pound loaf sugar.
- 2 inches cinnamon stick.
Peel the pears carefully and remove the cores, but leave them whole. Dissolve the sugar in the water, using an enamelled stewpan, place the pears in this and allow to simmer for two hours, keeping the lid on. Remove the stewpan from the fire, and stand it on one side without the lid until the pears are perfectly cold, then carefully lift them out (they should be a beautiful red colour) into a glass dish. Strain the syrup into a small stewpan, boil over a good heat for about fifteen minutes (watching it carefully the latter portion), reduce to three tablespoons, pour over the pears, and allow to thoroughly cool before serving.
[No. 220.]—Early Rhubarb Stewed.
- 5 or 6 large sticks of rhubarb.
- 30 lumps sugar.
- ½ ounce butter.
- 1 gill milk.
Dissolve the sugar in the milk, then add the butter and rhubarb cut up. Stew gently over a moderate heat until tender.
[No. 221.]—Strawberries in Syrup.
- 1 pound strawberries.
- 1 pound cherries.
- ½ pound loaf sugar.
- 1 pint water.
Pound the cherries in a mortar, crushing as many of the stones as possible. Place them with the water and sugar in a stewpan, and boil one hour without the lid. Strain the syrup into a small stewpan, and reduce until it commences to thicken, then place in the strawberries (first removing the stalks), and shake them so that they become coated with the syrup. Lift them out into a glass dish, reduce the syrup again until it becomes quite thick, pour over the strawberries, and allow to get quite cold.