ANYONE CAN COOK Page 85

PEAR CONSERVE
By MRS. N. H. McQUARRIE

12 lbs. pears (before ‘peeling) 4 or 5 lemons
3% lbs. crystallized ginger 4 lbs. sugar

Cut the pears into small pieces. Boil the lemons until soft enough to
stick a pin into, and cut into small pieces. Cut the ginger into small
pieces, mix all well together with sugar, and boil two hours.

PEAR GINGER
By MISS P. I. MALCOLM

8 lbs. pears (firm, not 4 lbs. sugar
over-ripe) 4 lemons
Y, lb. preserved ginger % tbsp. ground ginger

Remove stems from pears, wipe, quarter and core. Chop in small pieces,
do not skin. Add sugar and ginger and stand over night. In morning,
add lemons, cut in small pieces, rejecting seeds. Cook slowly three hours

or until thick.

are al bed
TT SLE

Aloft on the bough the fair fruit hung,
Caressed by the wind and kissed by the sun

And standing below as it swung out of reach
g

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