These dishes are known on the Continent as compotes. They may be made from any fruit, cooked just a little - long enough to be soft - and served either on toast or on portions of boiled rice.

Plunge the peaches into boiling water for a moment and peel off the skins. Then with a fork or a stoner, push out the stone, keeping the peach whole. Stand these in a baking-dish; fill the vacant spaces with unseeded raisins; dust the peaches with sugar; cover the bottom of the baking-dish with water, and stand in the oven for about twenty minutes, or until the peaches are soft but perfectly whole. Have ready a half pound of boiled rice; turn it into a flat dish; stand the peaches on top and send at once to the table. Serve with plain cream, peach purée, or with nutmeg.

Cocoanut milk, thickened with a little cornstarch and sweetened, makes an exceedingly nice sauce for compotes.