Of Cherries

Cut off the stalks of the cherries about half their length, wash well and drain them. Put them in a stewpan in which there is just enough syrup at the first degree to cover them; boil slowly till cooked, and serve.

Of Oranges

Peel four oranges, and divide each car-pel without breaking it, and then throw them in syrup of sugar at the fourth or fifth degree, and boil slowly three or four minutes; take from the fire, let cool, and serve.

Of Pears

Peel the pears, cut the stem half its length, put them in a stewpan with a little sugar, a few drops of lemon-juice, a pinch of cinnamon, and a little water. Set on a moderate fire, and at the first boiling add two gills of claret wine. Simmer till cooked, then put the pears only on a dish; set the stewpan back on the fire, add to the juice in it about the same quantity of syrup of pears or of syrup of sugar at the third degree, boil fifteen minutes longer, pour the whole on the pears, and serve warm or cold.

Of Lemons

Peel the lemons, cut them in pieces, remove the seeds, and proceed as for that of oranges, boiling a little longer.

Of Pine-Apple

Peel and cut in slices, put them in a crockery pan, with a little water and sugar, set on a good fire, and finish and serve like apricots.

Of Plums

Throw the plums in boiling water, and take them out when half cooked; put them in a crockery 6tewpan, with a little water and a little sugar; simmer till cooked, place them on a dish, pour some common syrup on, and serve when cold.

Of Quinces

Quarter, peel, and core the quinces; throw them in boiling water for five minutes; take out and drain them; put them in a crockery stewpan, with four ounces of sugar for every pound of quinces, a few drops of lemon-juice, a little water, and a pinch of grated cinnamon; set it on the fire, simmer till cooked, place them on a dish, pour some common syrup on them, and serve cold.

Of Chestnuts

Roast about one quart of chestnuts, remove the skin and pith, lay them in a pan with half a gill of water and four ounces of sugar; set on a slow fire, toss now and then till the sugar and water are absorbed or evaporated, turn over a dish, dust with sugar, and serve warm or cold. A few drops of lemon-juice may be added just before dusting with sugar.

Cold Compote

Wash strawberries and raspberries in cold water, drain dry, and place them on a dish. Pour boiling common syrup or boiling currant-jelly all over; let cool, and serve.

Of Cranberries

Put one pint of water in a tin saucepan, with six ounces of loaf-sugar, the rind of half a lemon, and set it on the fire; boil down until, by dipping a spoon in it, it adheres to it. Then throw in it about one pint of cranberries; boil about twelve minutes, stirring now and then, take off, let cool, and serve.

Another

After having boiled ten minutes in the same way as above, and with the same proportions of sugar, cranberries, etc., take from the fire, mash through a fine colander or sieve, put back on the fire, boil gently five minutes, let cool, and serve.