Stuffed Pears & French Toast (1930)

411

I like to cook, but I don’t often put much effort into breakfast. Usually it’s cereal. But there was one time last summer when I decided to make breakfast for my whole family.

412

I chose one of my newer-to-me cookbooks, “New Delineator Recipes” (that I think I actually have two editions of).

413

This menu comes from the 1930 edition.

408

The menu reads as follows:

Baked Pears

French Toast

Maple Syrup

Coffee

Milk

409

The stuffed pears recipe was in the dessert section and I thought Dessert for breakfast?! Sign me up!

Stuffed Baked Pears

Pare and core large pears and stuff with seeded dates, raisins or chopped nuts with some tart marmalade or shredded coconut. Place close together in a baking-dish, cover bottom of pan with water and bake slowly until tender.

384

To make it a little easier on myself, I simply halved the pears and filled the core with ginger peach jam and chopped peanuts.

390

407

French Toast

12 slices of bread 1/2 inch thick

3 eggs

2 cups milk

1/2 teaspoon salt

Powdered sugar

Beat the eggs, add the milk and salt. Dip slices of bread into this mixture and saute’ in a little hot fat until a delicate brown. Sprinkle with powdered sugar and serve hot.

392400

The pears didn’t take too long to bake – but I don’t remember exactly how long they were in the oven.

395

Even a year later, this is my favorite way to eat French toast – with powdered sugar! It’s delicious!

402

Some maple syrup and breakfast was complete! We all loved it.

383

I’d definitely make this recipe again – especially to try out different combinations of stuffing for the pears! What would you put in the pears?