Parisian Pears

6 juicy pears.

1/2 cupful macaroon crumbs 2 tablespoonfuls cream 1 tablespoonful sherry wine.

1 teaspoonful vanilla extract 6 rings of angelica.

6 candied violets.

2 cupfuls steamed rice.

Peel the pears and stew them in a little sugar syrup flavored with vanilla. Take them out when tender, cut them in halves, and remove the centers.

Mix the macaroon crumbs with the cream and the sherry wine, and divide them into the pear cavities. Cook the rice in milk till tender and flavor it with a little vanilla extract. Line some flange ramequins with it. Put the pear halves together and mount them, pyramid shape, on the rice.

Crown each pear with a ring of angelica, and in the center of each ring put a candied violet.

Pear Dainty

1 can preserved pears.

5 ozs. (5 heaping tablespoonfuls) sugar.

2 pints (4 cups) milk.

3 ozs. (3 heaping tablespoonfuls) cornstarch.

4 eggs.

1 teaspoonful rose extract.

Mix the cornstarch to a smooth cream with a little of the milk. Bring the rest of the milk to the boil in a fireproof dish, remove from the fire, and stir in the mixed cornstarch.

Beat up the yolks of the eggs with three table-spoonfuls of the sugar, and stir well into the cornstarch. Cook the whole for a quarter of an hour, stirring all the time.

Then pour the whole into a buttered casserole, and bake in a moderate oven till firm. Pour over it the pears and add the rose extract.

Beat up the whites of the eggs to a stiff froth, add the remaining sugar to them.

Spread this meringue over the top of the pears, and return to the oven to brown.