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page 334
brush smoothly over the compot, which is sprinkled with sugar and baked to a
light yellow color. Serve cold with a roast.
This compot, can also be iced with an almond icing before baking, by taking a
handful of almonds, grate and then mix them with sugar, vanilla, lemon juice and
2-3 eggs and spread over the compot. After it has cooled decorate it with
different colored fruit jelly.
30. Sliced Apple Compot. To a medium-sized panful of apples take 1/2 bottle of
white wine, 4-5 tablespoonfuls of sugar, some lemon peel and cinnamon and cook
the apples slowly in this in a covered dish until done. If wished preserved
quince or strawberry juice may be added to the sauce.
31. Apple Sauce. The nicer the apples the better the sauce will be. Pare and
quarter the apples, take out the core, wash and cook until done in a little
wine, or wine, water, sugar, cinnamon, (vanilla can be used instead of cinnamon)
and lemon peel. Then take out the spices and stir the apple sauce; the best way
is to pass the sauce through a sieve. Smooth the sauce nicely on top before
serving and after it has cooled drop a little fruit jelly or grated chocolate
over it.
32. Apple Salad. (A nice compot of raw apples and oranges.) Take good apples,
pare and core them, cut sweet oranges into thin slices, take out the seeds and
lay the fruit into a dish alternately with sugar and wine. There should not be
any sauce; the last layer must be of oranges and sugar. The compot is made some
hours before wanted for use and is served with a roast.
33. Apples with Anise Seed. Take small apples, cut out the blossom, slit the
peel from the blossom to the end 3-4 times, wash and put them into a jar, with 1
cupful of water or wine and a piece of butter, a little anise seed, cinnamon and
lemon peel, cover and let them stew shake a few times and at last put in some
sugar.
34. Cooked Sweet Apples. After the apples are peeled, quartered and cored, put
them on the fire with water, anise seed, a little butter and 1/2-1 cupful of
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