Cut a dozen Bartlett pears in halves, leaving the stem on one half, pare and remove the cores. Make a syrup of one cupful and a half, each, of sugar and water and the juice of one lemon; skim, put in the pears and cook ten minutes, after boiling begins. With a silver fork drop the pears into a sterilized quart jar, set on a cloth in a pan of water, pour in syrup to fill the jar to overflow, adjust the rubber and the sterilized cover and tighten the jar.
Pack a can of pears in ice and salt and leave for four hours, then open the can and turn out the frozen contents.
Half a cupful of diced canned pears, three oranges, separated into sections, a quarter of a cupful of minced celery and cream salad dressing. Arrange on lettuce leaves and serve with toasted crackers.
Cut squares of plain cake and on each piece lay half a pear. Cover with meringue and brown in a cool oven. Pour the juice from the can around the cake.
Beat one egg until stiff, fold in carefully one-third cupful powdered sugar and a pinch of salt.