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Directions:
EXCELLENT FOR TARTS.--Pare and core, then boil the pears to a pulp.
Take half their weight of sugar; put it into the kettle with a little
water; boil until like taffy; skim while boiling; add the pulp of the
pears, about four drops of essence of cloves; boil up once or twice.
The Most Popular Preserve Cookbooks
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