The new practical housekeeping

Apples and Quinces. — Take a quantity of golden pippins, cut into quarters, but do not pare, put into saucepan of boiling water and simmer until a jelly. To each pound jelly add a pound sugar ; then cut two or three quinces into quarters, and cook them slowly in the syrup until tender. Serve in glass dishes for dessert. Apricot Compote, — Make a syrup by boiling together one pouna sugar and one and a half pints water fifteen minutes, carefully removing all scum ; put in twelve apricots, simmering until tender, taking care that they do not break; take out carefully, arrange on glass dish, let the syrup cool a little, pour it over the apricots, and when cold serve. For Peach Compote take fifteen peaches, peel and stone them, cook ten minutes and take out as above, boiling the syrup two or three minutes to reduce it before, pouring over. A few kernels give a nice flavor. To prepare, crack the stones, take out kernels and blanch as almonds. A Damson Compote is made same as apricot, taking one quart fruit. If a White Compote is wished of peaches or apricots, cut the fruit in two, take out stones, throw them into boiling water (a very little lemon added) for two minutes, then plunge in cold or ice water, taking out immediately. This makes them white. Peel and finish as above. For a Red Compote add four tablespoons red currant juice, or a tablespoon jelly, beaten smooth and thinned with a cup of water. Bananas, — There are two varieties, the yellow and red ; the former has a richer, finer flavor, and ranks higher in market than the red, although the latter is very delicious, being more solid and nutritious, and by some prized more highly. The choicest bananas are the Aspinwall Lady Fingers, grown on the Isthmus of Panama. They are of a pale lemon color, medium size, not round, but having a snarp ridge running the whole length of the fruit, of fine, firm flesh, and rare flavor. The ripening season begins in January, is at its height in March, and the supply diminishes towards midsummer, though in some localities the fruit ripens constantlv, and may thus be had the year round. They are often served whole on a margin of green leaves, the colors contrasting very prettily, or mixed with oranges, the red ones being especially used thus ; but it is considered by some much better taste to peel ui them, and, if very large, cut in two lengthwise, or crosswise if long and not very large round. Serve neatly placed on a napkin in fruit dish. Baked Bananas. — Peel a dozen bananas and split in halves lengthwise. Lay these strips closely in baking-pan, strew sugar and bits of fresh butter over, and grate in a little nutmeg. Bake in a moderate oven about twenty minutes. They should come out glazed, and if not syrup enough in the pan, a little should be mixed m a cup to baste tnem with. Serve as a last course with cake and milk. Fried Bananas. — Peel and slice lengthwise, fry in butter, sprinkle with sugar, and serve. Thus prepared they make a nice dessert. The bananas must be quite ripe.