Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

well and keep it to use when wanted. It may be kept for months in a cool and dry place. Stewed fruit of any kind is called either _compote_ or jam. They are first peeled and cored and then cooked with sugar, water, and sometimes cinnamon, or cloves, both in powder and according to taste; also lemon-juice or rind to taste. Cinnamon agrees well with any kind of apples, but is not liked by every one in every kind of fruit. The fruits may be cooked and served whole, in halves, or quarters, or mashed, according to fancy and taste. The proportions of water and sugar are also according to taste, or according to the nature or state of the fruit. Sour apples require more sugar than sweet ones, unripe berries require more also than ripe ones. The preparation is very simple; not being prepared to keep, they are served as soon as cold. They may be served warm, but they are certainly not as good. When there is not syrup (juice) enough, pour some of the above over the fruit, or some apple-syrup. The peels and cores of the apples may be used to make syrup, together with those of pears. While peeling, coring, or cutting fruit, drop each in cold water, else it changes color and is unsightly. When cold, the _compote_ may be put in a mould; turn over a dish, remove the mould, and serve. Several kinds may be served on the same dish as well as one; being of different colors, the dish is more sightly, and quite as good. Loaf-sugar is the best. Instead of cooking them with water, etc., as directed above, put some syrup on the fire, and as soon as it boils, drop the prepared fruit in it, and boil slowly till done. _Of Apples._--Quarter, peel, core, and put apples in a stewpan with a gill of water for two quarts, sugar and cinnamon to taste; when done, dish them, pour the juice in the stewpan all over, and serve cold. If there is not juice enough, add some apple-syrup. _Of