Pare and then cover with just enough water to cook. Cook until tender and then mash and put through a fine sieve or colander. Sweeten to taste, adding juice of one lemon.
One tablespoon of either cinnamon or nutmeg to each quart of the pear sauce.
This may be used and served with roast duck, chicken, or as a side dish, and in pear shortcake and as a spread for bread and hot cakes.