are fresh fruits boiled when needed, with very little sugar. I consider it a pity to cook or stew peaches, when they are so much better fresh, with sugar sprinkled over them and half-frozen. And what a destruction of fine pears ! However, compotes are much appreciated and used in France. I value compotes of apples, however, and also of inferior hard pears. The first two of the receipts are from Professor Blot.

Sirup For Compotes

A pound of sugar in a porcelain stew-pan, with a pint of water, a wine-glass of brandy, and a small piece of grated cinnamon. Set it on a slow fire, skimming off the foam; boil it for ten minutes; then, after cooling, bottle it, and by cooking well it will keep for months in a cool, dry place.

Compote Of Peaches And Apricots

Cut the fruit in two; take out the stones; throw them into boiling water (a very little lemon added) for two minutes; then throw them into cold or ice water, taking them out immediate-ly. This makes them white. Then peel them. Put a pint of water into a porcelain pan, and set it on a good fire; when boil-ing-hot, put in the apricots or peaches, and skim off the foam; as soon as soft, take them out, place them on a dish, and pour over sirup.

Compote Of Apples

Quarter, peel, core, and cook apples in a stew-pan, with a little water and sugar. Take out the apples when cooked. Boil down the sirup (adding sliced lemon and some raisins) to a jel-ly; then pour it over the apples. Brandy added improves it.

A Beautiful Stuffed Compote

Choose large fine pippins of equal size; pare them, and take out the cores, leaving the apples entire; cook them about three parts done in sirup; drain and bake them a few moments in a quick oven. When they are done and still hot, fill the interior with peach marmalade. Now roll each apple in jelly produced by boiling down the sirup used to boil the apples; this will give the apples a beautiful gloss. Dish them in pyramidal form; put cream, or whipped cream, or a little maraschino, around the base. Or, form them into a dome, and pour over them a meringue of beaten whites of eggs and sugar, sticking regularly over the top sweet almonds cut into four lengths (same size); put it into the oven to brown. This looks like the apple hedgebog. Or, pour among the apples, before pour-ing over the meringue, a marmalade of apples or boiled rice.