nd lay in the apples with the skin up. Cover and fry
slowly until brown.

APPLE SAUCE VICTORIA

Pare, quarter and core the apples. Set on to boil in cold water, and
boil them over a very brisk fire; when they are soft mash with a potato
masher and pass the mashed apples through a sieve. Sweeten to taste and
flavor with a teaspoon of vanilla. This way of seasoning apples is
highly recommended, especially if they are tasteless.

PEACH COMPOTE

Pare the fruit, leave it whole and put on to boil with sweetened water.
Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil
the peaches until tender, then take up with a perforated skimmer and lay
them in your fruit dish. Boil the syrup until thick, then pour over the
peaches. Eat cold with sweet cream. Common cheap peaches make a very
nice dessert, cooked in the above manner, clings especially, which
cannot be used to cut up.

COMPOTE OF RASPBERRIES

Make a syrup of half a pound of sugar and half a cup of water, put into
it one quart of berries which have been carefully picked and washed.
Boil up once. Serve cold.

COMPOTE OF PINEAPPLE

Cut off the rind of a pineapple, core and trim out all the eyes. Cut
into desired slices. Set on to boil with half a pound of sugar, and the
juice of one or two tart oranges. When the pineapple is tender and
clear, put into a compote dish and boil the syrup until clear. Pour over
all and cool. The addition of a wineglass of brandy improves this
compote very much.

COMPOTE OF PEARS

It is not necessary to take a fine quality of pears for this purpose.
Pare the fruit, leaving on the stems, and stew in sugar and a very
little water. Flavor with stick cinnamon and a few cloves (take out the
head of each clove) and when soft place each pear carefully on a platter
until cold. Then arrange them nicely in a glass bowl or flat glass dish,
the stems all on the outer rim. Pour over them the sauce, which should
be boiled thick like syrup. Eat cold.

HUCKLEBERRY COMPOTE

Pick over a quart of huckleberries or blueberries, wash them and set to
boil. Do not add any water to them. Sweeten with half a cup of sugar,
and spice with half a teaspoon of cinnamon. Just before removing from
the fire, add a teaspoon of cornstarch which has been wet with a little
cold water. Do this thoroughly in a cup and stir with a teaspoon so as
not to have any lumps in it. Pour into a glass bowl. Eat cold.

RHUBARB SAUCE

Strip the s