5.French Orange Compote. Make a syrup of sugar and water; add a little lemon-juice.

Compote of, Apples 1515 Apricots 1521 Damsons 1537 Figs, green 1541 Gooseberries 1515 Greengages 1551 Oranges 1565 Peaches 1572 Compotes, to make syrup for 1512 Confectionary, general observations on 1508 Consommé, or white stock for many sauces 395 Constructive notices 2699 Convulsions or fits 2519-22 Cook, duties of the cook, kitchen, and scullery-maids

Dish them neatly on a glass dish, reduce the syrup by boiling it quickly for a few minutes, let it cool a little; then pour it over the apples.

Having secured the first and most important contribution to the manufacture of preserves,the fruit, the next consideration is the preparation of the syrup in which the fruit is to be suspended; and this requires much care.

Have ready the remainder of the apples pared, cored, and cut into thin slices; put them into the same syrup with the lemon-peel, and boil gently until they are reduced to a marmalade: they must be kept stirred, to prevent them from burning.

Butter a mould, arrange the ginger round it, pour in the pudding carefully, and tie it down with a cloth; steam or boil it slowly for 1-1/2 hour, and serve with the syrup from the ginger, which should be warmed, and poured over the pudding.

Put in the figs, and simmer them very slowly until tender; dish them on a glass dish; reduce the syrup by boiling it quickly for 5 minutes; take out the lemon-peel, pour the syrup over the figs, and the compote, when cold, will be ready for table.

Boil the sugar and water together for 10 minutes; halve the apricots, take out the stones, and simmer them in the syrup until tender; watch them carefully, and take them up the moment they are done, for fear they break.

Strain hot syrup into jar, and seal.

" "I spilled syrup on my regular blue ones," replied Agony, "and had to wash them out this morning; that's why I'm wearing these green ones.

Dip the lumps into water; put these into a saucepan, and boil till the syrup is thick and can be well skimmed; then add this syrup to the apple pulp, with the minced lemon-peel, and stir it over a quick fire for about 20 minutes, or until the apples cease to stick to the bottom of the pan.

There were white bowls filled with stewed prunes and apricots and pitchers of "Goldendrop" syrup at intervals down the table.

Take this off as it rises, strain the syrup through a fine sieve or cloth into a basin, and keep it for use.

Prepare fruit and syrup as for cooking in a preserving kettle and cook the syrup ten minutes.

The slices of lemon rind should be removed from the syrup before using.