The new practical housekeeping

Orange Compote. — Peel six oranges, remove as much of the white pith as possible, and divide them into small pieces without breaking the thin skin enclosing them. Make a syrup of half pound sugar and scant three-fourths pint water, skimming well, adding the rind of the orange cut into thin narrow strips. When the syrup has been well skimmea and is quite clear, put in the pieces of orange and simmer five minutes. Take out 298 rRUiT. carefully with a spoon without breaking them and arrange on a glass dish. Reduce the syrup by boiling it quickly until thick ; let cool a little, pour it over the oranges, and serve cold. For a very delicious compote, peel and remove the pulp of eight large oranges, divide as above, squeeze the juice from four more over threequarters pound sifted sugar and the rind of one orange ctit in strips, removing all the pulp. Put the pieces of orange in the syrup, boil about six minutes, drain, boil the syrup until it thickens, dish fruit and pour the syrup over. Or, peel ana cut the oranges into slices crosswise, and remove seeds. Make a thick syrup as directed in apple compote, and. when cold, pour it over the sliced oranges, which are not cooked. Orange Snow. — Mix the juice of four oranges and grated peel of one with a large cup powdered sugar and a package gelatine, soaked in a cup cold water ; let stand an hour, add a pint boiling water, stirring until clear, and strain through a coarse cloth, wringing hard. When cold whip in stiffly frothed whites of four eggs, place in a mold, which was iirst rinsed with water, and let stand six or eight hours. Some add the juice and grated peel of a lemon. Peaches. — The first crop marketed is from Mississippi, picked about May 1st. Tennessee peaches may be had in June, and California fruit appears about July 1st. The finest peaches, however, are grown in Michigan and Maryland, and are marketed during August, the supply lasting until into November. The California fruit is the handsomest, but not of so rich a flavor as the fine Yellow Crawfords from Michigan, the finest peaches obtainable, though some prefer the white-meated varieties, of which the Oldmixon Freestone and early York are the best If large and perfect do not slice, but serve them whole ; wipe or brush off the feathery coating, arrange them neatly on the fruit-dish and decorate with fresh green leaves and flowers. Sliced peaches turn a rusty brown color if allowed to stand after cutting them, and should be served as soon as prepared ; if necessary for them to stand, cover with whipped cream properly sweetened. A little lemon juice brings out the flavor of all preparations of peaches, and may be squeezed over sliced peaches before serving. Peaches for stewing, oaking, etc., may be peeled or wiped with a cloth, or brushed. The blanched kernels cooked with them give a much finer flavor. Frozen Peaches, — Pare and divide large, fresh, ripe and juicy peaches, sprinkle with granulated susar and half freeze, which will take about an hour; remove just before serving and sprinkle with a little more sugar. Canned peaches and all kinds of berries may be prepared in same way. Or, boil heaping pint sugar, and quart water together twelve minutes ; then add one quart of eitner canned FBUIT. 299