Stewed Pears with Rice.
Pare and halve eight large pears. Put into a saucepan with eight tablespoonfuls of sugar and a cup of claret—or if you prefer, clear water. Stew slowly until tender and clear. Take out the pears and boil down the syrup to one-half, flavoring, then, with essence of bitter almond. Have ready two cupfuls of boiled rice, cooked in milk, and sweetened. Spread upon a flat dish; lay the pears upon it, and pour on the syrup. Eat very cold.
Third Week. Thursday.
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Rissole Soup.
Lamb Chops. Potato Mound.
Fried Egg-Plant. Ladies’ Cabbage.
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Damson Tart.
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