n and an inch of whole ginger may be put with
every 2 lbs. of pears. Place the jar in a saucepan of boiling water, and
let the fruit steam gently for six or seven hours. Turn it into jars,
and at once fasten these down securely, and store in a dry, cool place.
Two or three drops of cochineal added to the pears after they are cooked
improve their appearance. Pears preserved thus will not probably keep
good more than three or four months. Probable cost 8d. per lb.

_Pears Preserved, Red._--If in preserving pears it is wished to give a
deep pink tinge to the fruit and syrup, use a perfectly bright block-tin
saucepan. If this is not convenient, add three or four drops of
cochineal to the syrup or a small proportion of Red Currant or Red
Gooseberry juice.

_Pears Stewed._--Pare, core, and halve eight or ten good-sized pears,
leaving on the stalks or not, according to taste; put them into a tinned
saucepan, with 6 ozs. of loaf sugar, 6 cloves, 6 whole allspice, 3/4 of
a pint of water, and a glassful of port (?). Let them boil as gently as
possible until quite soft but not broken. Lift them out, put them on a
glass dish, and when the syrup is cold, strain it over them. Some cream
or custard added is a great improvement. Time to stew the pears from
two-and-a-half to three hours. Probable cost 1s. 4d. Sufficient for five
or six persons.

For Compote of Pears, Pears Frosted and Iced, Pears Pickled, and other
such receipts, see same dictionary.

For another method of preserving, see plums.

_To Preserve Pears_ (from an old author).--Pare them very thinly and
simmer in a thin syrup; let them lie a day or two in the syrup. Make the
syrup richer, and simmer again, and repeat this process till they are
clear; then drain and dry them in the sun or a cool oven a very little
time. They may be kept in syrup, which makes them more moist and rich,
and dried as wanted. Jargonelles are said to be the best for this
purpose.

_To Bake Pears._--These need not be of a fine sort; but some taste
better than others, and often those that are least fit to eat raw are
best for baking. Wipe, but _do not_ pare, and lay them on tin plates,
and bake in a slow oven. When soft enough to bear pressure, flatten them
with a silver spoon. When done thorough, put them on a dish. They should
be baked three or four times, and very gently.

_To Stew Pears._--Pare, halve or quarter large pears, according to their
size; throw them into water, as the skin is ta