Show HOUSEHOLD HINTS Delicious Modes of Serving Fruit Among the various ways of serving fruits in season a compote is one of the most delicious yet few cooks understand un-derstand the art of making it properly proper-ly their attempts to do so resulting in a dish of stewed fruit Firm perfect fruit only should be selected when a compote is to be made It should be peeled quickly dropped in alum water or ice water and lemon juice then into the boiling syrup and cooked slowly until clear A Compote of Gooseberries Strain one quart of red currant juice < into a preserve kettle Set it on the fire and add five pounds of sugar to it Stir until dissolved put in eight pounds of ripe firm gooseberries goose-berries let simmer for half an hour take up let stand over night set on the fire and cook until clear skim the I fruit out carefully and put in a dish Boil the syrup until low and pour over cold sauce Apple Compote Cut up and boil a dozen tart apples in a quart of water When soft take from the kettle put in a jelly bag and strain without squeezing Put the juice in a preserve kettle with a pound of sugar and a slice of thin lemon peel Set on the fire let come to a boll Skim pare and core a dozen good cooking apples drop into the syrup and let boil very gently until tender Take up carefully without breaking on a perforated skimmer and set aside to cool Boil the syrup to a jelly pour it over the apples When cold serve for luncheon or tea with whipped cream Apple Compote a In France For a company luncheon or tea Cut up half a dozen sour apples put in a preserve kettle with the juice and rind of a lemon and three cups of water set over the fire to boll until tender take up and strain return the juice to the kettle with half a pound of sugar and let cook for two minutes Peel eight large cooking apples remove re-move the core carefully and drop the apples into the syrup Let simmer gently until tender and clear take I from the kettle fill the centers with in a I orange marmalade lay carefully compote dish Boll the syrup slowly until thick When the apples are very cold and the syrup cool pour it overSet over-Set on ice until chilled before serving Compote of Pears Select fineflavored perfect pears Cut them in halves core pare and I trim Make syrup Qf threequarters of a pound of sugar a pint of water j and a squeeze of lemon juice put the S i i fruit in and let simmer until tender but not soft Take the pieces up car > fully and lay close together on a compote com-pote dish boil the syrup until th < k Drop bits of fine apple jelly over the pears and pour the syrup around ant serve Compote of Berries Take large fine strawberries raspberries rasp-berries or blackberries not entirey ripe Make a thin syrup take from the fire drop the berries in and seton set-on the back of the range until thy begin ta boll slowly take the fruit up carefully and lay in a compote dish let the syrup boll fast until thick skim it carefully let cool and pour rover r-over the berries Compote of Cherries Select tart underripe cherries Ipaf > them on the stems make a weak syrup drop them in and let b n1l slowly until clear drain them awl take up on a compotur let the syrup boil thick take from the fire when cool pour over the cherries Damsons Dam-sons and blue plums may be prepared pre-pared in the same way ELIZA P PARKER |