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Classic
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page 332
21. Common Pear Stew is made the same as apple sauce; a few sour apples can
also, be cooked with the pears until done. Serve with pancakes.
22. Plum Compot. Put the plums into a sieve and hold them in boiling water for a
few moments, then take off the skin. After removing the stones put the plums on
the fire with sugar and cinnamon, cook slowly for a little while, but not too
soft and serve with the juice. The juice can also be mixed with 1-2 teaspoonfuls
of rum.
23. Compot of Plums, Pears and Apricots. Take ripe plums, pears and apricots,
skin and leave them 1 hour in sugar before serving: This makes an excellent
compot.
24. Plum Marmalade. The plums are skinned and stoned. Add a few tablespoonfuls
of water to them, cook, pass through a sieve, add grated bread roasted in
butter, sugar, cinnamon, lemon or orange peel, bring; to a boil again and serve.
25. Blackberry Compot. Pick out all of the large berries, press the smaller ones
and cook the large berries in the juice for a few minutes, after adding sugar, a
few cloves, cinnamon and lemon slices; then take them out and after the juice
has cooked for some time longer pour it over the fruit.
26. Compot of whole Apples. Pare medium-sized apples, take out the core with an
applecorer, slit lengthwise and rinse. Then put wine sweetened with sugar into
an enameled dish, together with a few pieces of cinnamon and lemon peel and let
it boil. A little strawberry juice makes the compot nicer. Lay in side by side
as many apples as the dish will hold, and let them boil, turn with a spoon and
cover, frequently pouring over them some of the juice; when the apples are done
take them out, lay them on aflat dish and cook the remaining apples until all
are done. Then pour the juice which drips off the apples bade into the dish and
boil for some time. In the meantime arrange the fruit as directed under No. 1,
press half of the juice onto the fruit through a sieve and put on each apple a
little
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