Pear Butter
Pare, core and cut in small pieces. Allow 1/4 pound of light brown sugar to each pound of fruit, and 1 cupful of cold water to every 2 pounds of pears. Add the sugar when they have cooked one hour, together with 1 quart of cider to each 2 pounds of sugar, and let all cook slowly until a thick marmalade. This will take about four hours. Should it get too dry while cooking add more cider.