however, may be stored, for they keep like apples. A number of the small
varieties of pears are much used for pickling. Pears are most valuable
when they are canned and used for sauce. They cannot be used for jelly,
because they do not contain sufficient acid nor pectin. The juice from
canned pears, because of its mild flavor, is often found to be valuable
in the feeding of invalids or persons who have gastric troubles. It is
usually advisable to pick pears before they are entirely ripe, for then
they may be kept for a considerable length of time and will
ripen slowly.

69. BAKED PEARS.--Although pears are rather mild in flavor, they are
delicious when baked if lemon is added. Wash thoroughly pears that are
to be baked, cut them into halves, and remove the cores. Place them in a
shallow pan, fill the holes in the center with sugar, dot with butter,
and place a thin slice of lemon over each piece. Pour a few spoonfuls of
water into the pan, set in the oven, and bake until the pears can be
easily pierced with a fork. Remove from the oven and serve hot or cold.


PLUMS

70. PLUMS are among the very strong acid fruits. Some varieties of them
seem to be more tart after they are cooked than before, but, as already
explained, this condition is due to the fact that the acid contained in
the skin and around the seeds is liberated during the cooking. This
fruit, of which there are numerous varieties, is generally used for
canning, preserving, etc. It does not make jelly successfully in all
cases unless some material containing pectin is added. Very firm plums
may have the skins removed by blanching if it seems advisable to
take them off.