These are economical, excellent, and healthy; and it is well worth while for every family possessing only a plot of ground large enough for two trees, to set out a pear and sweet apple tree.
People who raise quinces can have a nice dish for the tea-table with very little expense. Pare and quarter them, and boil them with but little water in a covered saucepan, until they are tender. Eat them with cream and powdered sugar.
The common early pears are very good put into a jar without paring, and with a teacup of molasses to every two quarts of pears. But little water is necessary. Bake them five or six hours in a brick oven; two in a range or stove. If you wish them more delicate, pare them, and put a teacup of sugar instead of molasses. The later and larger fall pears are very nice baked in a dish; but most kinds of heavy winter pears cannot be baked so as to be tender.
These are eaten with roast meat instead of apple or cranberry sauce. Choose fair, smooth ones; put them into cold water and boil them whole, without paring and without sugar. It will take an hour, or an hour and a half, according to the size of the fruit.