The new practical housekeeping

For an excellent compote of apples, peel and core twelve medium-sized apples, throwing them into cold water as fast as peeled to prevent darkening, and proceed after either of the above methods. Any flavoring liked may be added to the syrup — juice of lemon and a little of the rind is nice — and if wanted to cook very quickly cut the apples into __^___ halves, thirds or quarters, when they will be done in from ten to fifteen minutes. The fruit may be colored pink if liked, by adding fruit juice or currant jelly to the syrup. Or cook a half quince, cut into four pieces, until tender in a pint and a half water, then add the sugar for the syrup, and put in the apples, taking up the quince with them. This will color the compote beautifully, and also flavor nicely. Some cook sliced lemon and raisins in the syrup and pour over the apples. Pass plain or whipped sweetened cream with the dish. For a handsome Stuped Compote select large, fine pippins of equal size, pare, take out cores and cook until nearly done in syrup as above ; drain and bake a few moments in a quick oven. When done, and still hot, fill the core cavities with peach marmalade, and roll each apple in the jelly made by boiling down the syrup, which will give them a beautiful gloss. Serve in a pyramid on a dish with plain or whipped cream around the base. Or form into a dome ana cover with a meringue of beaten whites of eggs and sugar, sticking sweet almonds cut into four lengths into the top in regular form, and put in the oven to brown. Or pour among the apples, before putting over the meringue, a marmalade of apples or boiled rice. Another method of serving is to prepare apples and syrup as above, put in the fruit and let cook until clear, remaining whole. Remove the fruit to a glass bowl ; dissolve one-third box gelatine in a* half cup hot water, and stir briskly into the syrup, first taking off* the fire. Then strain over the apples, and set m cool place to cool. When colremove whipped cream over it. Some add sliced lemons to the syrup and serve with a slice of the lemon on each apple. Or, for a Baked Compote take golden pippins, or any similar small apples, pare and core, put into a wide jar with a cover, and for two quarts apples add rind of a lemon cut thin, and strew in a half pound sugar. Cover and set in slow oven several hours. Serve hot or cold. For another elegant compote take smooth, prettily shaped apples and put into saucepan with enough water to cover ; add a tablespoon powdered cochineal and simmer gently ; when fruit is done take out and put into dessert dish. Make a syrup of the liquor by adding white sugar and juice of two lemons ; when boiled to a jelly put it with the apples, decorating the dish with lemon peel cut into thin strips. Apple Cream. — Peel, core and cut three pounds of apples in thin slices and put in porcelain-lined kettle, with a half pound sugar, grated rind and juice of a lemon, and a teaspoon ground ginger: simmer slowlv until apples are tender enough to rub througn a sieve. Scald a quart cream, beat in the apple pulp, and serve either warm or cold. Any berries or soft fruit may oe served in the same way, pulping through a sieve without cooking.