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Classic
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page 336
over the compot the apple juice which has been boiled down with a few spoonfuls
of preserved fruit until thick.
39. Currants and other Fruits as Dessert. Select nice grapes, currants,
strawberries, cherries, dip each berry into whipped whites of eggs and then in
powdered sugar and lay on a sieve to dry. When the fruit is dry it will have a
frosted appearance, and look very pretty when mixed with fresh unsugared fruit.
40. Peaches for Dessert. Peel ripe peaches and for 15 peaches cook 2/3 pound of
sugar and a little water to a thick sugar syrup and lay each peach into this
syrup for 2 minutes. After all the fruit is sugared, which must be done with a
very moderate fire, put it into a glass dish, mix the syrup with 3
tablespoonfuls of Marascino and pour it over the fruit. Put the fruit on the ice
for 4 hours before serving and it will be found very delicious.
41. Pineapple Compot for the Sick. Take a pineapple, cut it into slices of
uniform size, and boil the juice of the fruit with sugar and lemon peel until
thick. Stew the pieces of pineapple in tins for some minutes, lay into a dish,
pour the syrup of the fruit over this and decorate with strawberries.
All compots maybe given to the sick excepting Nos, 18, 21, 33, 34, 36, 38.
II. DRIED FRUITS.
42. Compot of Prunes. No. 1. Take good prunes wash in hot water, rub between the
hands and then put on the stove in cold water to boil; the water is subsequently
poured off, after this is clone put the primes into a porcelain dish 2-3 days
before wanted for use, covered with white wine and the necessary sugar, a piece
of cinnamon and lemon peel; cover tightly bring slowly to a boil then set aside
until wanted; they must be stirred often before using.
43. Compot of Prunes. No. 2. Prepare the prunes as directed in the above
receipt, the evening before put
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