Stuffed Pears a la Uldina / Poires farcies a la Uldina

Step 1. scoop out from the inside all the hard part, leaving room for the filling. Put the pears in sufficient water to cover them, about two

Step 2. cups; one cup of sugar, juice of a half lemon and the peel; let them cook until they are tender [even if they are soft pears they should

Step 3. be cooked]. Leave them in the juice until cold and then lift them

Step 4. on a platter and fill; take one cup of the liquid the pears have cooked in, color it with the orange color; put it on the stove and

Step 5. when it is boiling thicken it with one tablespoonful of cornstarch

Step 6. dissolved in a half cup of water. Glaze the pears and place them on a

Step 7. foundation of cake with the stuffed side down, make a cake [see

Step 8. recipe Peach Cake a la Octavious], when it is cold cut it out with a

Step 9. patty cutter, size wanted; spread the individual ones with currant

Step 10. jelly. Arrange them in the form of a ring on a platter; put a pear

Step 11. on top of each and if green leaves are at hand put one in each pear.

Step 12. If served as a dessert fill the center with whipped cream and garnish them with spun sugar. They are also served as an hors-

Step 13. d’oeuvre. Place them on round pieces of bread spread with cream cheese. Filling. Chop the Sultana raisins that have first been washed

Step 14. and softened in a little hot water; mix the almond paste to the

Step 15. raisins, sugar, and brandy; stir it to a smooth paste. Apple Almond Pudding Cabinet a la Emma

Step 16. Pouding de Pomme aux Amandes Cabinet a la Emma

Step 17. One cup of apple aspic, four cups of white apple sauce, one cup

Step 18. of chopped almond paste, sugar to taste, two spoons of brandy

Step 19. if such is at hand, apples for decoration, and twelve spoons of dissolved Cox’s gelatine.

Step 20. them in one cup of water with one cup of sugar; when they are cooked, divide them in three; color part of them red, part of them