—Lancaster Farming, Saturday, January 27,1968
10
For the
Farm Wife and Family
By Mrs. Richard C. Spence, Food Editor
KNOW YOUR PEARS
You can enjoy fresh pears in winter, for
the Western pears Anjou, Bose and Cornice
aie at their plentiful best Not only deli
cious for out-of-hand eating, they also add
sweet fi esh flavor in cooked recipes for coffee
cakes, pies and cobblers
While all three pear varieties are tender
and sweet when cooked, the lush Comice pears
are best eaten fresh Known as the “gift pears,”
these heart-shaped fruits can be served halved
with only a squeeze of lemon to accent the
flavm Chilled toppings like minted whipped
ci earn or sour cream and brown sugar make
diffeient versions of the European cheese-and
peai dessert combination
Butteiy is the'word used by West Coast
SPENCE
growers to describe Bose pears
Their distinctive flavor imparts
special character to recipes.
Halves, bughtened with lemon,
sugar, nutmeg and a sprinkling
of orange juice, bake tender in
minutes
Anothe • pear that is famed
for cook-, g is the .Anjou vari
ety Tlun-i anned and spicy, An
jous also highlight salads. In
good supply through May, this
juicy fruit teams well with
chunks of tuna or chicken or
with O'.her fruits for winter
salads.
It’s easy to know when West
ern pears are npe. If they yield
to gentle pressure when you
hold them m the palm of your
hand, they are ready to eat If
not, simply keep them at room
temperature for a day or two,
until they npen These pears
have a very special ripening
secret Unlike most fruits, these
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pears change very little in color
when they ripen. R.pe Anjous,
for instance, may be a greenish
yellow in color and yet be
sweet and juicy ripe. The test
is to hold the pear in the palm
of your hand. If it j .elds to
gentle pressure, it is ilpe and
ready to enjoy. Pears i ‘e one
of the few fruits which do not
ripen properly on the tree (If
left on, they become a. her
mealy or gritty.) Instead, they
are picked at maturity and held
in storage under exact humidity
and temperature control, then
ripened as needed. Under this
method, their texture is fine,
juice is abundant and flavor the
sweetest Keep only npe pears
in the refrigerator. An average
size pear has approximately 75
calories.
WATER - FOOD - SOIL
FEED - FERTILIZER
Our Specialties!
LANCASTER LABORATORIES, INC.
2425 New Holland Pike Lane., Pa.
PHONE 656-9043
E. H. Hess, Ph. D.— Director
n r>
IFIRST FEDERAL!
9 QJavings and/o.an 4S
ASSOCIATION OF LANCASTER
SAVING CERTIFICATES
Saving Certificates can be issued from regular saving
accounts during month of January and earn interest
or stop at 25 N. Duke St., Lane.
2 tablespoons sugar
V* teaspoon nutmeg
'Halve 'and core pears. Place
in baking dish and pour orange
juice over them. ‘Mix sugar and
nutmeg and 'sprinkle on top.
Bake at 400 degrees for 15 to 20
minutes or until pears 'are ten
der. Serve warm with Fluffy
Orange Sauce*. Makes 4 serv
ings.
FLUFFY ORANGE SAUCE
% cup sugar
Vz cup orange juice
2 eggs, slightly beaten
1 tablespoon lemon juice
14 teaspoon salt
Va cup heavy cream, whipped
Vz teaspoon vanilla
Blend ingredients except
cream and vanilla. Cook and
stir over hot water until thick
ened and smooth. Cool. Fold m
whipped cream flavored with
vanilla. Serve over Orange
Baked Pe'ars.
with HOT CINNAMON SAUCE
4-5 ripe Bose pears
% cup sugar
Z tablespoons flour
y 2 teaspoon cinnamon
1 tablespoon butter
Line pie pan wmth pastry.
Slice pears ratio large bowl;
sprinkle with sugar, flour and
cinnamon. Toss lightly until all
dices are coated, then place in
prepared pie pan. Sprinkle with
sugar mixture remaining in
bowl and dot with butter. Cov
er with top crust, vent, and
seal edges. Bake at 425 degrees
for 45 to 50 minutes or until
done. 'Serve warm with Hot
Cinnamon Sauce . Makes 6 to
8 servings
will be issuing
in a minimum amount
of $5,000.00 effective
January 2nd, 1968
for a period of 6 months.
as of January 2,
Phone 393-0601
BAKED PEARS WITH
FLUFFY ORANGE SAUCE
Bose pears
cup orange juice
FRESH PEAR PIE
-HOT CINNAMON SAUCE
% cup sugar
1 tablespoon cornstarch
-1 cup hot water
2 tablespoons butter
1 teaspoon cinnamon
1 teaspoon vanilla
To prepare sauce, mix togeth
er sugar and cornstarch; stir in
hot water and cook, stirring un
til thick and clear. Add butter,
cinnamon and vanilla. Continue
cooking and stirring for 2-3
minutes. Serve hot.
j*
TURKEY-PEAR SALAD
3 fresh Cornice pears
1 tablespoon lemon juice
1 cup diced turkey
Vz -cup chopped celery
FLUFFY NUT DRESSING
cup sugar
cup light corn syrup
cup hot water
egg whites, stiffly beaten
Dash of salt
teaspoon vanilla
cup mayonnaise
tablespoon grated orange
CRANBERRY DRESSING % cup chopped Macadamia
Blend 1 cup mayonnaise wath nu ts
V* cup whole icianberry sauce (Continued on Page 11)
Halve and core pears Scoop
out pear balls with melon cutter l
or a measuring teaspoon Sprm- %
Me pear bails with Lemon juice %
and toss lightly with turkey and 2
celery. Place pear shell's on
crisp lettuce and fill centers %
with peaivturkey mixture. Serve V*
with Cranbefry Dressing" to 6. 1
SHOE SKATES
MEN'S and LADIES'
Regular SALE
$9.88 PRICE OaUU
CHILDREN'S
Regular SALE
$4.99 PRICE OhWV
SLEDS and HOCKEY STICKS Vz OFF
Groffs Hardware
NEW HOLLAND, PA.
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and 1 tablespoon lemon juice.
Makes IVt cups.
PEAR TROPICAL SALAD
2 fresh Anjou pears
1 1-lb. iVz-oz. an pineapple
rings
1 banana
Vt cup toasted grated coconut.
Halve and core pears. Drain
pineapple slices, reserving sy
rup. Dip out sides of pears into
pineapple syrup. Peel and cut
banana into '2-inch pieces. Dip
•in pineapple syrup, then roll in
coconut. Arrange greens on
platter with pear halves, ’pine
apple rungs and bananas. Gar
nish with maraschino cherries.
Top pear halves with Fluffy Nut
Dressing"'. Makes 4 servings.
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