The 1918 Fanny Farmer Cookbook

Baked Pears

Wipe, quarter, and core pears. Put in a deep puddingdish, sprinkle with sugar or add a small

quantity of molasses, then add water to prevent pears from burning. Cover, and cook two or

three hours in a very slow oven. Small pears may be baked whole. Seckel pears are delicious

when baked.

Baked Quinces

Wipe, quarter, core, and pare eight quinces. Put in a baking dish, sprinkle with three−fourths

cup

sugar, add one and one−half cups water, cover, and cook until soft in a slow oven. Quinces

require a long time for cooking.

Cranberry Sauce

Pick over and wash three cups cranberries. Put in a stewpan, add one and one−fourth cups

sugar and one cup boiling water, and boil ten minutes. Care must be taken that they do not

boil

over. Skim and cool.

Cranberry Jelly

Pick over and wash four cups cranberries. Put in a stewpan with two cups boiling water, and

boil twenty minutes. Rub through a sieve, add two cups sugar, and cook five minutes. Turn

into

a mould or glasses.

Stewed Prunes

Wash and pick over prunes. Put in a saucepan, cover with cold water, and soak two hours;

then

cook until soft in same water. When nearly cooked, add sugar or molasses to sweeten. Many

prefer the addition of a small quantity of lemon juice.

Rhubarb Sauce

Peel and cut rhubarb in one−inch pieces. Put in a saucepan, sprinkle generously with sugar,

and

Chapter XXXVI − FRUITS: FRESH AND COOKED

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