Prize winning recipe found in the 05 Jul 1941 The Australian Women’s Weekly (reference)
Ingredients:
1 large tin of pears
blanched almonds
a few glace cherries
½ d. (1) strap licorice
1 packet of red jelly crystals
Method:
Dissolve jelly crystals in hot water according to directions
Have a saucer for each guest and place half a pear (flat side down) in center
Pour a little jelly carefully around each pear but do not cover.
When cold and set, split almonds and place in position for ears
Press into each pear small pieces of cherry for eyes
Cut the strap of licorice into long, fine strips and place in position for tails.
Submitted by Mrs Deary, 35 Bedford St., East Fremantle