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Classic
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page 322
and then the apples. Before the latter are well done, strain them with the aid
of a perforated spoon, and arrange in a deep plate. Meanwhile continue boiling
the remaining syrup until it gets much thicker, when it should be poured over
the cooked pieces of apple in the plate.
Note.--Pears, Oranges (cut into halves) and Quinces--all skinned and cleaned of
their seedy parts; also Prunes, Cherries and Apricots are prepared in the same
way as the Apples when desiring to make compotes of them.
5. PINEAPPLE "ICED JELLY."
ANANAS ELMASSIEH.
Ingredients:
Pineapple ......................1, medium, the juice.
Sugar .....................................2 cupfuls.
Plain Water ...............................2 cupfuls.
Gelatine ...................................2 ounces.
Almonds ..................................1/2 cupful.
Cherries .................................1/2 cupful.
Method:
Have the pineapple juice ready, then in a deep suitable vessel boil the water
and the sugar until it becomes a thick syrup, and when it is still hot pour into
it the gelatine, which must be soaked in a little lukewarm water for fifteen or
twenty minutes
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