One can hardly talk of ways and means for treating apples and leave
unsaid one or two directions for serving pears so that they shall be
quite good enough to do duty upon any occasion. Have you ever tried
peeling them, splitting them in two lengthwise, scooping out the core,
cooking till tender in a syrup strongly flavored with vanilla, and
then draining them, filling the hollows left by removing the cores
with powdered macaroons? If you have, then you know how to complete
the pretty task; if not, then I will tell you that after the macaroons
have been added the two parts of a pear must be put together, the
pears laid on their side alternately with tiny rice croquettes which
have been coated with apricot marmalade or any preferred jam. You may
take the syrup in which the pears were boiled and adding to it a
little whipped cream pour it over the whole. My word for it, if the
early part of your feast has consisted of such delicacies as
nightingales' tongues and plovers' eggs, pears so prepared will seem a
fitting dessert, but if, as is more probable, you have dined from a
perfectly broiled chicken (and they were never better and less
expensive than now), you will find this dish of pears quite the
crowning beauty of your dinner that it deserves to be.