em with
the butter and enough sugar to sweeten them nicely, until tender; then
brush the pears over with the yolk of an egg, sprinkle them with sifted
sugar, and arrange them on a dish. Add the gelatine to the syrup, boil
it up quickly for about 5 minutes, strain it over the pears, and let it
remain until set. The syrup may be coloured with a little prepared
cochineal, which would very much improve the appearance of the dish.

_Time_.--From 20 minutes to 1/2 hour to stew the pears; 5 minutes to
boil the syrup.

_Average cost_, 1s. 3d.

_Sufficient_ for a large dish.

_Seasonable_ from August to February.

MOULDED PEARS.

1471. INGREDIENTS.--4 large pears or 6 small ones, 8 cloves, sugar to
taste, water, a small piece of cinnamon, 1/4 pint of raisin wine, a
strip of lemon-peel, the juice of 1/2 lemon, 1/2 oz. of gelatine.

_Mode_.--Peel and cut the pears into quarters; put them into a jar with
3/4 pint of water, cloves, cinnamon, and sufficient sugar to sweeten the
whole nicely; cover down the top of the jar, and bake the pears in a
gentle oven until perfectly tender, but do not allow them to break. When
done, lay the pears in a plain mould, which should be well wetted, and
boil 1/2 pint of the liquor the pears were baked in with the wine,
lemon-peel, strained juice, and gelatine. Let these ingredients boil
quickly for 5 minutes, then strain the liquid warm over the pears; put
the mould in a cool place, and when the jelly is firm, turn it out on a
glass dish.

_Time_.--2 hours to bake the pears in a cool oven.

_Average cost_, 1s. 3d.

_Sufficient_ for a quart mould.

_Seasonable_ from August to February

PINEAPPLE FRITTERS.

(_An elegant Dish_.)

1472. INGREDIENTS.--A small pineapple, a small wineglassful of brandy or
liqueur, 2 oz. of sifted sugar; batter as for apple fritters No. 1393.

_Mode_.--This elegant dish, although it may appear extravagant, is
really not so if made when pineapples are plentiful. We receive them now
in such large quantities from the West Indies, that at times they may be
purchased at an exceedingly low rate: it would not, of course, be
economical to use the pines which are grown in our English pineries for
the purposes of fritters. Pare the pine with as little waste as
possible, cut it into rather thin slices, and soak these slices in the
above proportion of brandy or liqueur and pounded sugar for 4 hours;
then make a batter the same as for apple fritters, substituting