The Bartlett pear when fully ripe is soft and luscious, and will almost "melt in your mouth." It is more easily digested than raw apple; but the average pear contains tiny particles of silica throughout the flesh, which are apt to provoke gastro-intestinal irritation in children and invalids, even when cooked.
Pare and remove the cores from four Bartlett pears; put them in water to prevent discoloration. Boil together a half cupful (four ounces) of sugar and the same quantity of water until the syrup will spin a light thread when dropped from a spoon. Grate the pears into the syrup, boil five minutes and put in tumblers or jars.
This makes a nice sweet to serve with toast or rusks.
Peel a Bartlett pear, remove the core, put it into a saucepan, cover with boiling water and stew gently until perfectly tender. Lift the pear to the serving dish, add a tablespoonful of sugar to the water, boil until it forms a thin syrup, baste it over the pear and stand aside to cool.
Peel a Bartlett pear, cut it into halves and remove the seeds. Put the halves into a ramekin or individual casserole, dust lightly with powdered sugar, add two tablespoonfuls of water and bake in a quick oven until the pear is tender and slightly glazed. Serve hot or cold.
Cut a piece of bread the shape of a half pear and toast it. At serving time butter it lightly and put on the half of a stewed pear, rounding side up. Grate the other half quickly into a half cupful of water; bring to a boil, add a half teaspoonful of cornstarch that has been moistened in a little cold water and a tablespoonful of sugar; stir and boil just a minute, take from the fire, add a teaspoonful of brandy or a tablespoonful of sherry, and baste it over the pear and the toast. It is wise to make the grated pear first, so the whole may be served warm, not necessarily hot.