Pear Conserve

3 1/2 lbs. pears

2 lbs. of white or brown sugar

1/2 lb. of figs, dates, or raisins

1 cup walnut meats

Cooked down or till thick.

 *Handwritten on a time sheet 

Pear and Raisin Whip

One cupful seedless raisins

One tablespoonful of granulated gelatine

Five tablespoonfuls orange juice 

One cupful cream, whipped 

One cupful diced canned pears

One-half teaspoonful vanilla

Speck of salt

Two egg whites

One-half cupful sugar

Cover raisins with cold water, bring to a boil, drain and cool. Soften the gelatine in two tablespoons of the orange juice, set over boiling water and stir until the gelatine is dissolved. Add gradually the rest of the orange juice, whipped cream, diced pears, raisins, vanilla, salt and the egg whites which have been beaten stiff with the sugar. Heap into sherbet glasses and serve when thoroughly chilled.