Boil the syrup again till it becomes a jelly. Pour it hot over your apples, and set it in a cool place to congeal.
The syrup will be much improved by adding to it the juice of one or two lemons, or a dozen drops of essence of lemon.
COMPOTE OF PEARS.
Pare them, but leave on the stems. Lay them in a preserving-pan; and to a dozen moderate-sized pears, put half a pound of white sugar, a gill of water, and a few sticks of cinnamon, with some slips of lemon-peel. Simmer them till tender; and when half done, pour in a glass of port-wine. When quite done, take out the pears and lay them in a deep dish. Strain the syrup; give it another boil, and pour it over them.
COMPOTE OF CHESTNUTS.
Take some of the largest and finest chestnuts. Cut a slit in the shell of each, and roast them in a charcoal furnace, taking care not to burn them. When done, peel them and put them into a pan with some powdered sugar, and a very little water. Let them simmer over a slow fire for about a quarter of an hour. When done, take them out, put them into a dish, squeeze over them some lemon-juice, and sprinkle them with powdered sugar.
FRIED APPLES.
Pare and core some of the largest and finest pippins, and cut them into thin round slices. Mix together in a deep dish some brandy, lemon-juice, and powdered sugar. Lay the slices of apple in it, and let them soak for several hours. Then drain them, and dip each slice in flour. Put some butter into a pan, and fry the apples of a fine brown. Dish them, and grate loaf-sugar over them.
Quinces may be done in the same manner. So also may peaches, but they must be cut in half.