y are excellent when
eaten with German pancake, fried bread or French toast. Or put the
huckleberries with 1/2 cup water, a little lemon juice (or 1
tablespoonful vinegar) and a small stick of cinnamon in a saucepan
over the fire, boil 8 or 10 minutes and sweeten them to taste; break
2 or 3 zwiebacks into small pieces, put them in a dish and pour the
huckleberries over them; remove the cinnamon and serve when cold. 1/2
cup claret added to the huckleberries adds greatly to the flavor.

635. +Stewed Rhubarb.+-- Pare and cut 2 bunches rhubarb into small
pieces and put over the fire in a porcelain-lined or agate saucepan;
add 1/2 cup water and boil till soft; add 1-1/2 cups sugar or sweeten to
taste; boil until the sugar is dissolved, pour into a dish and serve
cold.

636. +Stewed Rhubarb (with Eggs).+-- Stew the rhubarb the same as in
foregoing recipe and take it from the fire; beat 3 eggs to a froth
and add 2 tablespoonfuls cold water; then stir in the rhubarb a
little at a time; mix well together and serve cold. If stewed
rhubarb is too thin add 1 teaspoonful cornstarch wet with cold water
and let it boil 1 or 2 minutes.

637. +Compote of Gooseberries.+-- Select 1 quart large gooseberries,
remove heads and stems and wash and drain them; put them in a
kettle, cover with boiling water and boil 5 minutes; pour in a
colander to drain; boil 1 cup sugar with 1/4 pound water to a syrup
and add 3/4 cup white wine; put the gooseberries in a porcelain or
glass dish and pour the syrup over them; serve when cold.

638. +Compote of Strawberries.+-- Press out the juice from 1 pint
large, ripe strawberries and mix it with 6 tablespoonfuls sugar;
shortly before serving wash and drain 1-1/2 quarts large, ripe
strawberries, put them into a glass dish, sprinkle over 3
tablespoonfuls sugar, pour in half of the cold syrup, shake them up,
pour over the other half and serve at once.

639. +Compote of Cherries.+-- Remove the pits from 2 pounds large
cherries; boil 1-1/4 cups sugar with 3/4 cup water to a syrup, put in the
cherries and boil 2 minutes; pour them into a dish, cover with paper
and set in a cool place; when cool drain off the syrup and reduce it
to one-half by boiling it down; then set aside to cool; in serving
put the cherries into a glass or fine porcelain dish and pour the
cold syrup over them.

640. +Compote of Raspberries.+-- Pick over carefully 1-1/2 quarts
raspberries, put them in a glass dish and set on ice; shortly