(3690). Stewed Oranges And Orange Salads (Compote D'Oranges Et Salade D'Orange)

Cut each of four or five good oranges into six parts; pare them to the pulp, suppressing the peels and white skin, then extract the seeds. Put the oranges into a bowl and pour over a few spoonfuls of thirty-degree cold syrup flavored with orange peel and a little kirsch; half an hour after dress the fruits with the syrup poured over.

Orange Salad

Select sweet, juicy oranges, perl them to the pulp, cut in crosswise slices, and range them in a circle in a dish; bestrew with sugar and pour rum over.

Orange And Apple Salad

Peel some fine, sound apples, core and cut them up into thin slices, dress them in a circle on a dish with slices of orange between each piece of apple, throw powdered sugar over, and pour on some kirsch and rum.

(3691). Stewed Peaches Or Apricots (Compote De Peches Ou D'Abricots)

Select very fine, sound, ripe peaches or apricots, cut them in two, peel and lay them in a twenty-eight degree boiling syrup; leave to quiver for a few moments on the side of the range, remove from the tire and put them into a tureen, leaving to cool in their own syrup; drain and dress on a compote dish, pouring the syrup over.

(3692). Stewed Pears (Compote De Poires)

Cut some fine ripe pears in two or four, but if small keep whole; throw them into a saucepan containing cold water; blanch in hot water acidulated with the juice of a lemon; drain, range in a vessel, and cover with a boiling twenty-eight degree syrup; leave them in this until cold, then drain, dress and pour over the syrup after reducing it.

(3693). Stewed Pineapple (Compote D'Ananas)

Pare neatly a fine pineapple; remove the core with a tin tube; split lengthwise in two, and cut each half in crosswise slices three-sixteenths of an inch thick. Arrange these in a vessel, and pour over some boiling thirty-two degree syrup, leaving them to marinate for two hours, then dress in a circle on a compote dish and cover with their own syrup.

(3694). Stewed Prunes (Compote De Pruneaux)

Put a pound of fine dried prunes in a saucepan; cover with water; place on the range to boil up a few times so they can soften, then drain and cover with a twenty-eight degree syrup, adding two or three slices of lemon, a small piece of cinnamon and a quarter of a bottleful of red wine. Place the saucepan on the fire and let the whole boil slowly until the prunes are done, then leave stand till cold and serve on a compote dish.

(3695). Stewed Strawberries And Raspberries And Strawberry And Raspberry Jam (Compote De Fraises Et De Framboises Et Marmelade De Fraises Et De Framboises)

Pick some fine not too ripe strawberries or raspberries; cook some syrup to "ball," throw in the berries and pour the whole at once carefully into a vessel to leave till cold. Drain and arrange ou a compote dish; pour part of the syrup over and serve.

Strawberry And Raspberry Jam

Choose two pounds of sound, ripe strawberries or raspberries, remove the stalks and leaves. Either crush or pass them through a sieve. Have an un-tinned copper basin (Fig. 140), place the berries in it, reduce to half, remove the basin from the fire, then add a pound and a half of sugar cooked to " small crack" (No. 171). Put on the fire again, then stir continually until reduced sufficiently to see the bottom of the basin; now pour it in glasses or jars which have been heated; when the jam is cold cover with small rounds of paper, dipped in brandy, and close the jars or glasses hermetically and keep in a cool, dry place.