Compote of Prunes. — Put a pound of good Prunes into an
enamelled saucepan with two ounces of sugar, the finely peeled rind
of a lemon, a stick of cinnamon, and enough light claret to cover
the fruit well✪ Compote of Prunes. Stew very gently, so that the Prunes may swell
and absorb some of the liquid. When quite tender, put them
into a glass dish, squeeze the juice of a lemon over them, add the
syrup in which they were stewed, and, if liked, a glass of cherry
brandy. Let them get quite cold — if necessary over ice — and
hand with them plain cream in a jug.
Compote of Chestnuts. — Choose thirty good sound large chest-
nuts, take off their brown skins, put them into warm water over
the fire for a minute or two, and when getting hot take them off
and peel off their red skins. Make a pint of weak syrup, with a
pint of water, sugar, and the zest of a lemon. Arrange the chest-
nuts in a roomy saute-pan, pour in just enough syrup to cover
them, and simmer them very slowly for twenty minutes, being
careful to keep them whole. Drain, and arrange the chestnuts
in a glass dish. Strain the syrup into a clean pan, add a gill of
Kirsch with the juice of half a lemon✪ Compote of Chestnuts, and boil it down till it
slightly coats the spoon. Cool, pour it over the chestnuts, and
set the dish in a cold larder. Whipped cream may be laid over
the chestnuts. \Wyvem.~] For the smaller English Chestnuts,
rub them through a sieve, and arrange them round whipped
cream which has been flavoured with vanilla and slightly
sweetened.
STEWED PEARS
463
Stewed Pears. — {Family Recipe.) — Choose six large Catillac
Stewing Pears, cut them in halves. Make a syrup of six ounces
of sugar to a pint and a half of water. Add the juice of a lemon,
and if liked four cloves and a little cinnamon✪ Stewed Pears. Stew the Pears
in the syrup till tender ; it will be about two hours. Take the
Pears out, and reduce the syrup to about half a pint. Pour it
over the Pears, and let them stand to get cold. Catillac Pears
do not require any colouring. If other Pears are used colour
with two or three drops of cochineal. The syrup must never be
watery. Do not put cream with the Pears, but hand cream for
those who like it.
Favourite Apples. — {Family Recipe.) — Put very rosy-
cheeked Apples in a pan with an ounce of sugar to each, and add
just enough hot water to cover them✪ Favourite Apples. Cover the pan, and boil
for fifteen minutes. Then let the Apples just simmer till the
skins crack open and the juice is pink.
Baked Apples. — {Family Recipe.) — Only wipe the Apples✪ Baked Apples,
do not pare or core them. Use the fire-proof dish sold in sizes
on purpose for baking Apples, and set them in a moderate oven.
Try with a needle if they are done. Dust sugar over them, and
serve in the same dish.
Normandy Pippins. — Soak them for twelve hours in syrup,
not water. Then stew them till tender in boiling syrup, allowing
six ounces of sugar to a quart of water and a pound of Apples✪ Normandy Pippins.
Pour the syrup over and serve cold.
Page 319 · 7 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Compote of Prunes. — Put a pound of good Prunes into an enamelled saucepan with two ounces of sugar, the finely peeled rind of a lemon, a stick of cinnamon, and enough light claret to cover the fruit well. Stew very gently, so that the Prunes may swell and absorb some of the liquid. When quite tender, put them into a glass dish, squeeze the juice of a lemon over them, add the syrup in which they were stewed, and, if liked, a glass of cherry brandy. Let them get quite cold — if necessary over ice — and hand with them plain cream in a jug.
Compote of Chestnuts. — Choose thirty good sound large chestnuts, take off their brown skins, put them into warm water over the fire for a minute or two, and when getting hot take them off and peel off their red skins. Make a pint of weak syrup, with a pint of water, sugar, and the zest of a lemon. Arrange the chestnuts in a roomy saute-pan, pour in just enough syrup to cover them, and simmer them very slowly for twenty minutes, being careful to keep them whole. Drain, and arrange the chestnuts in a glass dish. Strain the syrup into a clean pan, add a gill of Kirsch with the juice of half a lemon, and boil it down till it slightly coats the spoon. Cool, pour it over the chestnuts, and set the dish in a cold larder. Whipped cream may be laid over the chestnuts. [Wyvern.] For the smaller English Chestnuts, rub them through a sieve, and arrange them round whipped cream which has been flavoured with vanilla and slightly sweetened.
STEWED PEARS
Stewed Pears. — {Family Recipe.) — Choose six large Catillac Stewing Pears, cut them in halves. Make a syrup of six ounces of sugar to a pint and a half of water. Add the juice of a lemon, and if liked four cloves and a little cinnamon. Stew the Pears in the syrup till tender ; it will be about two hours. Take the Pears out, and reduce the syrup to about half a pint. Pour it over the Pears, and let them stand to get cold. Catillac Pears do not require any colouring. If other Pears are used colour with two or three drops of cochineal. The syrup must never be watery. Do not put cream with the Pears, but hand cream for those who like it.
Favourite Apples. — {Family Recipe.) — Put very rosy cheeked Apples in a pan with an ounce of sugar to each, and add just enough hot water to cover them. Cover the pan, and boil for fifteen minutes. Then let the Apples just simmer till the skins crack open and the juice is pink.
Baked Apples. — {Family Recipe.) — Only wipe the Apples, do not pare or core them. Use the fire-proof dish sold in sizes on purpose for baking Apples, and set them in a moderate oven. Try with a needle if they are done. Dust sugar over them, and serve in the same dish.
Normandy Pippins. — Soak them for twelve hours in syrup, not water. Then stew them till tender in boiling syrup, allowing six ounces of sugar to a quart of water and a pound of Apples. Pour the syrup over and serve cold.
Records on this page
Compote of PrunesCompote of ChestnutsRice PreparationStewed PearsFavourite ApplesBaked ApplesNormandy Pippins