Pare them very thin, and simmer them in a thin syrup, allowing only one-quarter of a pound of sugar to a pound of pears. Let them lie for two days, add another quarter of a pound of sugar to each pound of pears, and simmer them again. Let them lie all night, or longer if you please, then simmer them once more, this time adding half a pound of sugar to each pound of pears, with the juice of half a lemon to every two pounds of fruit. A, small portion of the lemon-peel may also be used. The fruit may then be drained and dried in the sun, so that they may be used dry; or they may be poured into the jars with the syrup over them.

Another mode of preserving pears, and a less troublesome one, is to pare, quarter and core the pears, boil them for an hour in as much water as will cover them, then add to every pound of pears a pound of white sugar and the juice of half a lemon, boil the whole and skim it. When the pears are soft, pour them into jars and the syrup over them; tie up the jars.

This is a much more expeditious way of preserving the pears, and perhaps the best for large families, where sweetmeats are in daily use; but the fruit itself does not look as clear and beautiful as when preserved by the former method.

Pear Marmalade - Boil the pears with the skins on. When soft, rub them through a sieve, and put to each pound of pulp three-quarters of a pound of brown sugar. Stew it over a slow fire till it becomes a thick jelly. It should be stirred constantly.

Baked Pears

Take half a dozen fine pears; peel, cut them in halves, and take out the cores; put them into a pan with half a pound of sugar, and some water. Set them in a moderate oven till tender, then put them on a slow fire to stew gently; add grated lemon-peel, and more sugar, if necessary. They will be sufficiently red.