Winter Bell Pears
- Take some of the nicest, put them in an iron pot, filling it about half full, cover them with water, and boil them. After giving them a thorough boiling, and making them tender, let them steam over a slow fire, covering the pot close to confine the steam, five or six hours, till but just sufficient juice remains to prevent their burning. If done right, they will be as red as cranberry preserves, retaining all the rich, natural flavor of the pear, and will require care in taking up to prevent their breaking. They are nice, thus plainly cooked; but, if preferred, a little molasses may be added toward the last.