e other part cut up into slices and
served. A third part may be used as a fruit salad. (See Fruit
Salad.)

656. +Compote of Apples.+-- Choose medium sized tart apples, pare and
cut them into halves, take out the cores, round the edges and lay
them in cold water with lemon juice; boil 1 pound sugar with 1 pint
water and the rind and juice of 1 lemon in a wide, low saucepan; put
in the apples and let them boil 3 minutes; then turn the apples
around, cover the pan and set it on side of stove, where they will
stop boiling; let them stand 10 minutes; then thrust a straw through
them; if it goes through easily they are done; if not, boil them for
a minute longer; remove them from fire and set aside; when cold take
the apples out of the syrup and lay them on a sieve; boil the syrup
down until it thickens; pile the apples up in a glass dish and pour
the syrup over when cold.

657. +Compote de Strelity.+-- Pare, core, cut into quarters and then
into fine slices 12 large pippin apples; boil 1 cup sugar with 1 cup
Rhine wine, 1 cup water, the juice of 1 lemon and 3 ounces finely
sliced citron; put in the apples and boil them for a few minutes;
then set aside to cool; soak 1 ounce gelatine in 1 cup water 20
minutes; add 1 cup boiling water and stir until dissolved; add it to
the apples and boil for 1 minute; then remove from fire; when cold
and beginning to thicken rinse out some small cups or forms with
cold water, sprinkle each one with granulated sugar, fill them 3/4
full of apples and set on ice; boil 3/4 cup sugar with 1/2 cup Rhine
wine and a little lemon juice to a syrup and set it in a cool place
until wanted; in serving turn the apples out of the cups, put them
on a round or oval-shaped dish and pour the syrup over them; or
serve the apples with whipped cream.

PIES.

658. +Directions for Making Pies.+-- To succeed in making good pastry
the following rules should be observed:--Flour should be of the best
quality, dry and sifted before using. Butter, unless fresh, should
be washed several times in cold water and dried in a napkin. Lard
should be sweet, and is best when tried out from leaf lard. If suet
is used it should be fresh, chopped fine and freed from all skin.
During the process of chopping it should be dredged with flour. Beef
dripping should be clarified, and if the dripping has any odor or
by-taste a very disagreeable flavor will be imparted to the paste.
Strict cleanliness must be observed. All uten