Evening Republican, Volume 15, Number 229, Rensselaer, Jasper County, 28 September 1911 — A French Pear Dessert. [ARTICLE]

A French Pear Dessert.

Every Frenchwoman knows the value of combining cooked fruit with cereal for the family dessert Here is her favorite way of serving pears:; Peel, core and cut in halves half ai dozen Arm pears. Cook them Blowly for an hour in a sirup of two cups of water and one of sugar. Meantime boil t in a double boiler for about an hour and a half a cupful of rice in two cupfuls of milk, with a small piece of butter and sugar, and vanilla to taste. When the rice is cooked turn it into a mold. The French cook keeps the rice warm while it Is setting in the mold, but it would probably suit the American taste better to place the mold on ice. When ready to serve* turn the rice out on a round dish, and arrange the pears neatly in a border. Pour over them the sirup in which they have been cooked, flavored' if desired, with a little rum.