There is one way which is practised by some, and that is, to break the hard
Pears, just when they are taken out of the Oven, in the Pye; for else the
outsides, though the Rind is off, will be hard, and tough: then pour on the
Cream. It is to be noted, that all ripe Apples require less baking, and
less Sugar, than the hard Apples, which do not become ripe till some Months
afterwards. When an Apple, or Pear, for example, is as ripe as it can be in
our Climate, it will have some softness, and some sweetness in it, and
therefore will require less baking, as baking is only a sort of ripening;
and so on the other hand: but we are providentially provided with both
Apples and Pears, which are, some ripe sooner, and some ripe later; even
that by the end of _July,_ we have some ripe, and some remain hard and sour
till _June._ We ought be apprised of the Sorts, to take them in their
several Seasons, and not to take the Winter Fruits, for baking, when we
have ripe Fruits by us. Many thousand Bushels of Fruit are lost for want of
this Caution.
So at any time, when you use Apples, or Pears, for Tarts, Puddings, or
Sauces, let them be all of one Sort, and ripe; for, if they are ripe, or
towards it, they will soon soften; and if you put two Sorts together, one
will be in Pulp very soon, and the other will be hard for an Hour or two,
and at length will not be soft.
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