Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

All other dried fruits should be prepared in the same manner. Peaches and pears sometimes require twenty-four hours soaking. 44.— COMPOTE OF CRANBERRIES. Wash and pick over. To each quart of berries add one pound of sugar and half pint of water to make a plain syrup; stew the berries slowly in the syrup till clear. To keep the berries whole do not stir much. 45.— COMPOTE OF GOOSEBERRIES. Pick over and cut off tops and tails. To each quart of berries take one pound of sugar and half pint of water; stew till tender and serve. 46.— COMPOTE OF STRAWBERRIES AND RASPBERRIES. (Also COMPOTE OF CURRANTS). Wash and drain the berries on a sieve. Boil three pounds of sugar with one pint of water till it forms a thread on the finger, or to a thick syrup. Put the berries in the boiling syrup and let boil for a moment. Take off the fire and let cool. Currants may be made into a compote in the same manner, 47.— COMPOTE OF BLUEBERRIES. Wash and pick over the berries. Stew in a light syrup (one pound of sugar to one quart of water) till tender. Let cool and serve. 48.— COMPOTE OF RHUBARB. Wash and peel the rhubarb; cut in even pieces and let boll for a few minutes. When nearly soft strain off the water. For each pound of rhubarb take twelve ounces of sugar; put this in the water and boil to a syrup. Pour the syrup over the rhubarb and stew till tender. Let cool and serve. 49.— COMPOTE OF PINEAPPLE. Pare and core the pineapple and cut in slices; simmer in a rich syrup till done snd clear. 50.— COLD COMPOTES OF FRUIT. FRUIT SALADS. Fresh fruits may be prepared in salads, single or in a pleasant combination, from a variety of fruits. The fruit is put in alternate layers in compote dishes, and also in small individual dishes. 51.— MACEDOINE SALAD. Take sliced pineapple cut in small pieces, peeled oranges sliced and with the seeds removed, sliced bananas, sliced peaches, a few strawberries or raspberries, (if not in season use a few maraschino cherries). Sprinkle with powdered sugar; pour over some sherry wine; set on ice to cool; serve. 52.— COLD COMPOTE OF ORANGES AND BANANAS. Prepare like the former recipe No. 51. Flavor with rum and decorate with cherries. 53.— COMPOTE OF BANANAS, ORANGES AND COCOANUT. Put in alternate layers in compote dish; sprinkle with sugar, pour over some sherry or claret and flavor with rum. 54.— COLD COMPOTE OF STRAWBERRIES. By leaving out the spirits, and adding extracts Sprinkle ripe large berries with powdered sugar, of orange or lemon, ginger, strawberry, etc., a and squeeze over the juice of sweet oranges (or variety of syrups can be made for the soda founuse a nice port wine or sweet Catawba in place of tain. Of course coloring, and, for soda syrups the jnice). Set on ice to cool and serve. acid, from one to two ounces for each gallon ot 55.— COMPOTE OF ORANGES. syrup, must be added. Syrup prepared in this Peel the oranges. Take ofi all skin and white manner will keep in good condition for a long pith. Cat in thin slices and remove the seeds, time, but should be kept well corked. Sprinkle with sugar and pour over some sherry 62.— TO PRESERVE LEMON AND ORANGE and a little maraschino. Set to cool and serve. PEEL. 56- — PINEAPPLE COMPOTE. in place of buying candied orange and lemon Pare and core ripe pineapple and cut in thin peel, paying good money for it, the peel generally slices. Sprinkle with sugar and pour over some wasted and thrown away in making ices and sherwhite mae, or squeeze over the juice of sweet bets can be made into a nice preserve, to be used oranges. Set to cool and serve. in the same manner as the bought peel. 57.— BRANDIED PEACHES. GRAPE FRUIT PEEL and MELON RINDS Get nice peaches and prick all over with a ^an also be preserved after this method.