[638.] Compote of Strawberries.— Press out the juice from 1 pint large, ripe strawberries and mix it with 6 tablespoonfuls sugar; shortly before serving wash and drain 1½ quarts large, ripe strawberries, put them into a glass dish, sprinkle over 3 tablespoonfuls sugar, pour in half of the cold syrup, shake them up, pour over the other half and serve at once.
[639.] Compote of Cherries.— Remove the pits from 2 pounds large cherries; boil 1¼ cups sugar with ¾ cup water to a syrup, put in the cherries and boil 2 minutes; pour them into a dish, cover with paper and set in a cool place; when cool drain off the syrup and reduce it to one-half by boiling it down; then set aside to cool; in serving put the cherries into a glass or fine porcelain dish and pour the cold syrup over them.
[640.] Compote of Raspberries.— Pick over carefully 1½ quarts raspberries, put them in a glass dish and set on ice; shortly before serving sprinkle over 2 tablespoonfuls sugar; press out the juice of 1 pint raspberries, put the liquid with the same quantity of sugar over the fire and boil 10 minutes; let it get cold and pour the syrup just before serving over the raspberries. Currant juice may be used instead of raspberry juice. A compote may also be prepared with half currants and half raspberries.
[641.] Compote of Greengages (or large Egg Plums).— Select 3 dozen ripe plums, either greengages or the large egg plums, prick them with a needle all around the stem, put them in a kettle with boiling water and let them boil 30 minutes; drain them on a sieve; boil 1½ cups sugar with 1 cup water to a syrup; put the plums in a dish, pour the boiling syrup over, cover with paper and set them in a cool place for 2 hours; then drain off the syrup and reduce to one-half by boiling it down; arrange the plums nicely in a dish and pour the cold syrup over them.
[642.] Compote of Plums.— Choose 3 dozen large blue plums, cut them open on side, remove the pits and pare off the skins; boil 1 cup sugar with 1 cup water, put in the plums and boil a few minutes; pour them into a dish, cover with paper and let them cool; when cold pour the plums onto a sieve and drain off all the liquid; put the syrup over the fire and boil 10 minutes; when cold put the plums into a glass dish and pour the cold syrup over them.
[643.] Compote of Oranges.— Pare and cut 10 large oranges into slices, remove the pits and sprinkle 6 tablespoonfuls sugar over them; let them stand 1 hour; drain off the syrup, put it over the fire, add the juice of 1 lemon and boil slowly 8 minutes; then set aside to cool; just before serving pour the syrup over the oranges and send to table in a glass dish.
[644.] Compote of Prunes.— Wash 1 pound French prunes in several waters, put them in a saucepan, add sufficient red wine to cover, add a small piece of whole cinnamon and the peel of 1 lemon and boil slowly for 2 hours, or until they are soft; when done add 4 tablespoonfuls sugar and as soon as melted remove them from the fire; serve when cold in a glass dish.
[645.] Compote of Raisins.— Remove the pits from 1 pound large raisins, put them in a saucepan with ½ pint water, ½ pint Madeira wine and 1 cup sugar and boil them slowly for 1 hour; serve in a glass dish when cold.
[646.] Compote of Dates.— Cut 1 pound dates open at the side and remove the pits; put the dates with a little Malaga wine, ½ cup water and 4 tablespoonfuls sugar over the fire and boil slowly nearly 1 hour; then serve when cold.
[647.] Compote de Marrons.— Remove the shell from 2 dozen large Italian chestnuts and boil the nuts for a few minutes in water; take them out one at a time and remove the brown skin; boil ½ pound sugar with ½ cup water, put in the chestnuts, pour them together with the syrup into a stone dish, cover and set them in a cool place; next day pour off the syrup, boil it up, add 1 teaspoonful vanilla extract and pour it over the nuts; repeat this once more and serve when cold.