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 Apricots or Peaches.—Take two quarts of apricots or peaches and cut them in two, remove the stones. Throw them in boiling water for two minutes and take off; drop in cold water and take out immediately, then skin them. Put about half a pint of water in a crockery pan or in a well-lined one, and at the first boil put the peaches in, with sugar to taste; boil gently till done, turn the whole over a dish, and serve cold. If there is not juice or syrup enough, add a little common syrup.
Of Blackberries, Currants, Raspberries, Strawberries, and other like Berries.—Prepare syrup of sugar, and when at the second, third, or fourth state, throw the berries in; boil from one to five minutes, according to the kind, take from the fire, and serve when cold.
Of Cherries.—Cut off the stalks of the cherries about half their length, wash well and drain them. Put them in a stewpan in which there is just enough syrup at the first degree to cover them; boil slowly till cooked, and serve.
Of Oranges.—Peel four oranges, and divide each carpel without breaking it, and then throw them in syrup of sugar at the fourth or fifth degree, and boil slowly three or four minutes; take from the fire, let cool, and serve.
Of Pears.—Peel the pears, cut the stem half its length, put them in a stewpan with a little sugar, a few drops of lemon-juice, a pinch of cinnamon, and a little water. Set on a moderate fire, and at the first boiling add two gills of claret wine. Simmer till cooked, then put the pears only on a dish; set the stewpan back on the fire, add to the juice in it about the same quantity of syrup of pears or of syrup of sugar at the third degree, boil fifteen minutes longer, pour the whole on the pears, and serve warm or cold.
Of Lemons.—Peel the lemons, cut them in pieces, remove the seeds, and proceed as for that of oranges, boiling a little longer.