before
serving sprinkle over 2 tablespoonfuls sugar; press out the juice of
1 pint raspberries, put the liquid with the same quantity of sugar
over the fire and boil 10 minutes; let it get cold and pour the
syrup just before serving over the raspberries. Currant juice may be
used instead of raspberry juice. A compote may also be prepared with
half currants and half raspberries.

641. +Compote of Greengages (or large Egg Plums).+-- Select 3 dozen
ripe plums, either greengages or the large egg plums, prick them
with a needle all around the stem, put them in a kettle with boiling
water and let them boil 30 minutes; drain them on a sieve; boil 1-1/2
cups sugar with 1 cup water to a syrup; put the plums in a dish,
pour the boiling syrup over, cover with paper and set them in a cool
place for 2 hours; then drain off the syrup and reduce to one-half
by boiling it down; arrange the plums nicely in a dish and pour the
cold syrup over them.

642. +Compote of Plums.+-- Choose 3 dozen large blue plums, cut them
open on side, remove the pits and pare off the skins; boil 1 cup
sugar with 1 cup water, put in the plums and boil a few minutes;
pour them into a dish, cover with paper and let them cool; when cold
pour the plums onto a sieve and drain off all the liquid; put the
syrup over the fire and boil 10 minutes; when cold put the plums
into a glass dish and pour the cold syrup over them.

643. +Compote of Oranges.+-- Pare and cut 10 large oranges into
slices, remove the pits and sprinkle 6 tablespoonfuls sugar over
them; let them stand 1 hour; drain off the syrup, put it over the
fire, add the juice of 1 lemon and boil slowly 8 minutes; then set
aside to cool; just before serving pour the syrup over the oranges
and send to table in a glass dish.

644. +Compote of Prunes.+-- Wash 1 pound French prunes in several
waters, put them in a saucepan, add sufficient red wine to cover,
add a small piece of whole cinnamon and the peel of 1 lemon and boil
slowly for 2 hours, or until they are soft; when done add 4
tablespoonfuls sugar and as soon as melted remove them from the
fire; serve when cold in a glass dish.

645. +Compote of Raisins.+-- Remove the pits from 1 pound large
raisins, put them in a saucepan with 1/2 pint water, 1/2 pint Madeira
wine and 1 cup sugar and boil them slowly for 1 hour; serve in a
glass dish when cold.

646. +Compote of Dates.+-- Cut 1 pound dates open at the side and
remove the pits; put the dates with a