. The Century cook book : with a new supplement of one hundred receipts of especial excellence. GRAPE FBUII SERVED IN A BASKET MADE OF THE PEEL—GERANinMLEAVES TIED TO THE Chapter XXV COMPOTES, PRESERVINa ANDCANNING, PICKLES COMPOTES Compotes are fresh fruits stewed. They are goodserved with cake as a plain dessert. In combination ^^ ?^^^with rice or other molded cereals they are a very desserts,wholesome sweet for children. Make a syrup of 28° (see page 513). When it isboiling drop the fruit in, a few pieces at a time, so itwin not get broken or crushed. Let it cook untiltender, but s
. The Century cook book : with a new supplement of one hundred receipts of especial excellence. GRAPE FBUII SERVED IN A BASKET MADE OF THE PEEL—GERANinMLEAVES TIED TO THE Chapter XXV COMPOTES, PRESERVINa ANDCANNING, PICKLES COMPOTES Compotes are fresh fruits stewed. They are goodserved with cake as a plain dessert. In combination ^^ ?^^^with rice or other molded cereals they are a very desserts,wholesome sweet for children. Make a syrup of 28° (see page 513). When it isboiling drop the fruit in, a few pieces at a time, so itwin not get broken or crushed. Let it cook untiltender, but still firm enough to hold its form. Re-move it carefully with a skimmer. Arrange the pieces Serving.,in regular order, overlapping, or piled like uncookedft-uit in a glass or silver dish. After the fruit iscooked, let the syrup boU down until thick, or about32° and strain it over the fruit. Let it cool beforeserving. APPLE COMPOTE Pare and core the apples; leave them whole, or cut them intohalves, quarters, or thick round slices. Boil them untU. tender,and finish as directed above. Have a few slices of lemon inthe syrup and serve them with the fruit. Pieces of cinnamona
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