Baked Pears
Take good-sized pears. Small ones are not worth the trouble of cooking. Peel them, split them in half, and remove the core, the stem, and the blossom end. Strew them well with brown sugar, and lay them on their backs in a large baking dish. A narrow slip of the yellow rind of lemon or orange, (cut so thin as to look transparent,) will be a great improvement, laid in the hollow of each pear. Also the juice squeezed. Put into the dish sufficient molasses or steam-syrup to well cover the pears. Place them in an oven, and bake them till they are soft, but not till they break. If you have no lemon or orange, season them with ground ginger or cinnamon.
The great pound pears are baked as above, with the addition of port wine and a few cloves, and colored red with a little cochineal.