Condiments Recipes

PEAR MARMALADE. MRS. E. SEFFNER.

EXCELLENT FOR TARTS.--Pare and core, then boil the pears to a pulp.

Take half their weight of sugar; put it into the kettle with a little

water; boil until like taffy; skim while boiling; add the pulp of the

pears, about four drops of essence of cloves; boil up once or twice.



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