Russian Compote. — Peel and core two large pears and apples, and cut them up into thin slices. Cut up a quarter of a pine- apple, without the peel, also into slices, and divide two or three oranges, without the rinds, into sections, and remove the pips. Arrange these fruits in layers in a Compote-dish, varying them as much as possible, and sprinkling each layer over with sugar flavoured with vanilla. Cover over the dish, pack it in the ice, and let it remain for an hour or so. Drain off the syrup, adding 3 or 4 table-spoonfuls of kirschen- wasser or brandy, pour it over the Compote, and serve. Savoyard Compote. — Blanch some small pears, green almonds, oranges or lemons, and gooseberries ; also blanch some carrots, French beans, cucumbers, and gherkins. Boil the fruit and vegetables in water, cut them in little slices, colour the almonds and the vegetables green, separate the fruits and vegetables, and put them into several little basins, pouring over them syrups at 15deg. Ten hours later drain the syrup off each, mix it, add a little sugar, and boil it, making it 3deg. stronger. As soon as it is a little cooled, pour it on the fruit and vegetables, repeating this operation ten or twelve hours afterwards. Drain, the fruit and vegetables, mix them all up in a large bowl, moisten to height with vinegar syrup, and serve with either roasted meat or game. Spanish Compote. — Remove the fat and skin of the white part of the breast of a fowl, pound it in a mortar, add 2 table-spoonfuls of cream, and rub the paste through a fine sieve on to a plate. Put the fowl puree in a sugar-boiler, and add 8oz. of ground rice, 6oz. of caster sugar, i saltspoonful of salt, and 1 gill of cream✪ Spanish Compote ; stir this over the fire until it becomes a firm paste, then take it off, and let it get cold. Divide the For details respecting Culinary Processes , Utensils, Sauces, tic., referred to, see under their special heads. TEE ENCYCLOPEDIA OF PRACTICAL COOKERY. 429 Compotes — continued. paste into portions about the size of a filbert, shape them like sparrows’ eggs, roll them in some browned savoy biscuit powder, put them on a baking-sheet, and bake in a moderate oven for five minutes. Arrange the cakes in a Compote-dish in a pyra- mid form, pour some syrup flavoured either with lemon or cinnamon round them, and serve. CONDE, A LA.— The French name for a puree of red haricot beans and a dish made of apricots and rice. The term evidently originated from Conde Castle, at Chantilly ; but, as Kettner observes, there appears to be no valid reason for cherishing the title. CONDIMENTS.— Commonly known as “seasonings,” the term embracing, therefore, all those materials that are added to foods to give flavour or improve their digestive qualities. Those most familiar to us are salt, vinegar, lemon peel and juice, spices, aromatic herbs, oil, butter, sugar, honey, and preparations of them in sauces.

AI-modernized reading of the original text

Russian Compote. — Peel and core two large pears and apples, and cut them up into thin slices. Cut up a quarter of a pineapple, without the peel, also into slices, and divide two or three oranges, without the rinds, into sections, and remove the pips. Arrange these fruits in layers in a Compote-dish, varying them as much as possible, and sprinkling each layer over with sugar flavoured with vanilla. Cover over the dish, pack it in the ice, and let it remain for an hour or so. Drain off the syrup, adding 3 or 4 table-spoonfuls of kirschenwasser or brandy, pour it over the Compote, and serve. Savoyard Compote. — Blanch some small pears, green almonds, oranges or lemons, and gooseberries ; also blanch some carrots, French beans, cucumbers, and gherkins. Boil the fruit and vegetables in water, cut them in little slices, colour the almonds and the vegetables green, separate the fruits and vegetables, and put them into several little basins, pouring over them syrups at 15deg. Ten hours later drain the syrup off each, mix it, add a little sugar, and boil it, making it 3deg. stronger. As soon as it is a little cooled, pour it on the fruit and vegetables, repeating this operation ten or twelve hours afterwards. Drain, the fruit and vegetables, mix them all up in a large bowl, moisten to the height with vinegar syrup, and serve with either roasted meat or game. Spanish Compote. — Remove the fat and skin of the white part of the breast of a fowl, pound it in a mortar, add 2 table-spoonfuls of cream, and rub the paste through a fine sieve on to a plate. Put the fowl puree in a sugar-boiler, and add 8oz. of ground rice, 6oz. of caster sugar, 1 saltspoonful of salt, and 1 gill of cream ; stir this over the fire until it becomes a firm paste, then take it off, and let it get cold. Divide the For details respecting Culinary Processes , Utensils, Sauces, tic., referred to, see under their special heads. Compotes — continued. paste into portions about the size of a filbert, shape them like sparrows’ eggs, roll them in some browned savoy biscuit powder, put them on a baking-sheet, and bake in a moderate oven for five minutes. Arrange the cakes in a Compote-dish in a pyramid form, pour some syrup flavoured either with lemon or cinnamon round them, and serve. CONDE, A LA.— The French name for a puree of red haricot beans and a dish made of apricots and rice. The term evidently originated from Conde Castle, at Chantilly ; but, as Kettner observes, there appears to be no valid reason for cherishing the title. CONDIMENTS.— Commonly known as “seasonings,” the term embracing, therefore, all those materials that are added to foods to give flavour or improve their digestive qualities. Those most familiar to us are salt, vinegar, lemon peel and juice, spices, aromatic herbs, oil, butter, sugar, honey, and preparations of them in sauces.

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