little Malaga wine, 1/2 cup
water and 4 tablespoonfuls sugar over the fire and boil slowly
nearly 1 hour; then serve when cold.

647. +Compote de Marrons.+-- Remove the shell from 2 dozen large
Italian chestnuts and boil the nuts for a few minutes in water; take
them out one at a time and remove the brown skin; boil 1/2 pound sugar
with 1/2 cup water, put in the chestnuts, pour them together with the
syrup into a stone dish, cover and set them in a cool place; next
day pour off the syrup, boil it up, add 1 teaspoonful vanilla
extract and pour it over the nuts; repeat this once more and serve
when cold.

648. +Compote Chaude de Marrons.+-- Shortly before serving roast 2 or
3 dozen large Italian chestnuts in the oven, remove the shells and
lay the nuts into a hot dish; put 1 gill rum in a small saucepan
with 2 tablespoonfuls sugar; let it get hot, pour over the
chestnuts, light the rum and bring it burning to table.

649. +Compote of Pineapple.+-- Cut a large, ripe pineapple into thin
slices, pare them carefully and remove the core in center; boil 1
cup sugar with 1/2 cup water; lay the pineapple slices into a dish and
pour the syrup over them boiling hot; cover and let them stand 2
hours; shortly before serving lay the slices in a glass dish and
pour the syrup through a fine sieve over them.

650. +Compote of Quinces.+-- Chose 1/2 dozen large apple quinces, pare
and cut them into quarters, remove the cores and lay the quinces in
cold water; put the peels and cores in a kettle, cover with water
and boil till soft; strain them first through a coarse bag, then
through a flannel bag; return the liquor to kettle, add 1 cup sugar,
boil for a few minutes, put in the quinces and boil till tender; put
them into a dish and strain the syrup over them.

651. +Compote of Peaches.+-- Cut into halves 20 large, sound peaches,
pare them carefully and remove the pits; crack the pits open, take
out the kernels, scald them in boiling water and remove the brown
skins; place a porcelain-lined or agate kettle with 1 cup sugar and
1 cup water over the fire and boil a few minutes; put in the peaches
and kernels and boil from 6-8 minutes; pour them into a deep
porcelain dish, cover with paper and set aside; when cold put them
in a sieve or colander over the kettle the peaches were boiled in;
drain off all the liquid and boil it down to one-half; shortly
before serving pile the peaches up high in a glass dish and pour the
syrup over them c