Compotes Of Apples, Pears, Peaches And Apricots

Pare, core or stone the fruit, cut in quarters or halves, according to the size of the fruit. Make a syrup of one-half as much water as sugar. When the syrup is quite thick, put in the fruit and cook until tender. Do not use over-ripe fruits - rather a little under-ripe. Then remove from the syrup with a skimmer, lay carefully on a serving dish in a circle, or letting each piece overlap the other. Boil the syrup down till thick; pour over the fruit. Serve cold. Compotes are very delicious when used to surround moulds of rice or cornstarch, decorated with whipped cream.

Baked Apples

Core and pare sour apples; put in a shallow agate or earthen dish, fill the cavities with sugar, chopped nuts, chopped dates, or figs. In place of the sugar maple syrup can be used. When nuts or fruit are used to fill them, use sugar or syrup, too. Add water to cover the bottom of the dish. Cook in a quick oven till tender. Remove carefully on the serving dish. Let the syrup cook down until quite thick. Pour over the fruit. A little mound of whipped cream can be served on each apple. Pears and quinces can be baked in the same way. A little lemon juice or some of the grated rind can be used for flavoring.

Baked Peaches

Remove stones and fill the space with a paste of sugar, butter and cinnamon. Bake slowly, basting with a syrup of lemon juice and sugar. When tender cover with meringue. Brown and serve hot or cold.

Stewed Rhubarb

Wash, and if the rhubarb is a little tough, peel, cut in inch pieces. Cook till tender in a granite saucepan. Use one cup sugar to two of the fruit, and enough water to well cover the bottom of the dish.

Stewed Prunes

Wash very carefully, soak in cold water for two hours. If they seem soft and fresh, do not soak them. Put in porcelain kettle with boiling water to cover. Boil until tender, then add a tablespoonful of sugar to every cup of prunes. Boil ten minutes longer. Lemon juice may be added.

Cranberry Sauce And Jelly (Mrs. Lincoln)

Put three pints of washed cranberries in a granite sauce pan. On top of them put three cups of sugar and three gills of water. After they begin to boil, cook them ten minutes, closely covered and do not stir them. To make the jelly, add equal quantities of sugar and cranberries.

Firm Cranberry Jelly

Pick over, wash and measure the cranberries. Add to them half their amount of hot water. Cover and cook until soft. Do not add more water. Mash through a strainer. Add to the pulp the same amount of sugar as water. Stir well together and put at once into the mold. This does not require more cooking.

White Grape Fruit Cocktail

Remove the skins from white grapes and cut in halves and remove the seeds. Chill and place in cocktail glasses. Sprinkle with powdered sugar and sherry wine or orange juice. Place a brandied cherry on top. Serve as a first course at luncheon. Pieces of pineapple, orange or grapefruit may be mixed with the grapes if desired.