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 1906 COOKBOOKPICKLES >  Spiced Pears >



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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)



 Pare the pears with a very sharp knife. To 8 pounds of fruit take 4 pounds of the best brown sugar, 1 quart of cider vinegar and 1 cupful of mixed spices (whole), cassia buds, cloves, stick cinnamon, mace and allspice. Tie the spices in a bag, and boil with the vinegar and sugar; skim. Pack the fruit in a jar, and pour the boiling syrup over it. Repeat this for 3 mornings, unless pears are hard, when they should be boiled in the syrup 3 minutes. They can be canned, but will keep in a jar. Leave the bag of spices in the syrup.

Sister S. E. Chafin, Roanoke, Va.

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