The Pytchley book of refined cookery and bills of fare

Peel, cut in half, and take out the core of six apples, simmer in a pint of Compote Syrup (No. 400) until soft, dish up with whip of cream as in the former receipt. COMPOTE OF APPLES AUX FRAISES A LA CREME. No. 404. Peel half a dozen nice round apples, stamp out the core with a cutter, simmer them in a pint of Syrup (No. 400) until quite tender, let them get cold, fill the centre with strawberry jam and cover with a Whip of Cream (No. 401). BARBERRY COMPOTE A LA CREME. No. 405. The same as Strawberry. SWEET DISHES. 22 3 COMPOTE OF CURRANT^. No. 406. The same as Strawberry, only use currants. COMPOTE OF SMALL GREEN FLGS. No. 407. Stew in a pint of Compote Syrup (No. 400) for three minutes a dozen small green figs, and serve with whip of cream. COMPOTE OF GREENGAGES. No. 40S. Peel, extract the stones and simmer in compote syrup one dozen greengages for three minutes, arrange neatly in a glass dish, serve with the syrup and a whip of creanPas in Apricot Compote. COMPOTE OF NORMANDY PLPPLNS. No. 409. Soak in warm water for half an hour one dozen Normandy pippins, strain and let them simmer for half an hour in a syrup of cider (one pint), sugar (six ounces), and peel of one lemon ; take out the pippins, arrange them on a glass dish, reduce the syrup until it is somewhat thick, pour it over the compote and add a whip of cream. COMPOTE OF ORANGES. No. 410. Peel with a sharp knife six oranges, quarter them, taking out the centre pith and pips, put them in a basin and pour over them a pint of hot compote syrup ; arrange them as in directions for Apricot Compote, pour on the syrup just before serving, and add a thick whip of cream. 224 THE PYTCHLEY COOKERY BOOK. COMPOTE OF TANGERINE ORANGES. No. 41 1. The same, only put them in syrup whole after trimming with a sharp knife. COMPOTE OF PEACHES. No. 412. Divide and pare the skin from six peaches, put them in the syrup and simmer for two or three minutes, arrange as apricots, and serve with syrup poured over and a whip of cream. COMPOTE OF PEARS. No. 413. Peel, divide, and remove the core from six pears, put them into a pipkin with a pint of syrup, let them simmer until quite soft, and add a little cochineal to colour them ; when cold, arrange in a dish and serve with syrup poured over them and a whip of cream. COMPOTE OF PLUMS. No. 414. Same as Greengage. COMPOTE OF PRUNES. No. 415, Soak two dozen good-sized French plums in warm water for fifteen minutes, drain, and simmer in compote syrup, into which put a glass of sherry or curagoa and stew for twenty minutes more ; let them get cold, arrange neatly, pour the syrup over them, and cover with a thick whip of cream. COMPOTE OF STRAWBERRIES OR RASPBERRIES. • No. 416. Pick the stalks off a pound of strawberries or raspberries, reduce some syrup by boiling, arrange the strawberries or raspberries in a dish, pour the reduced syrup over them and serve with a whip of cream. SWEET DISHES. COMPOTE OF WALNUTS. No. 417. Prepare some new walnuts in the following manner : Slit the shells in half, take out the kernels with a knife and peel without breaking them. Put them in iced or very cold water with some lemon juice. Just before serving drain them, arrange in a glass dish in an oval form and pour over them a reduced Syrup (No. 400) with a Whip of Cream (No. 401), flavoured with any liqueur or plain.