em all through without splitting the
apple. When the apples are done, fill the centre with orange marmalade
or apricot preserve. Boil the syrup down till it will glaze; pour it
over the apples when they are ice-cold, the syrup also only warm enough
to remain liquid. By this means the rich coating will remain over the
apples, while if both were warm it would run off.

_Compote of Apples or Pears Grille._--If you have any apples or pears
left from a compote (or you may, of course, prepare them especially),
put them into a frying or saute pan over a brisk fire; put with them any
syrup there may be and a cup of sugar just dissolved in water; boil
rapidly down to a pale caramel, rolling the apples with a fork so that
they become covered with the caramel. Take great care that the syrup
does not burn; remove it from the fire the moment it begins to change
color. The apples should now have an even glossy surface; as each is
finished put it at once into the compotier. Pour a little curacoa syrup
round just before sending to table.

_Compote of Apple Marmalade._--This is not so troublesome to make as it
sounds, especially to any one who has made glace nuts--a very general
accomplishment nowadays. Reduce some apple marmalade by leaving it for
an hour or two in a double boiler; the water boiling round it will
evaporate moisture without danger of burning. Stir occasionally, and
when the marmalade is so reduced that it will make a firm paste when
cold (try a little in a saucer on ice), color one half pink with
cochineal. Spread half an inch thick on plates slightly oiled; when
stiff and cold, cut out the marmalade into squares, ovals, diamonds,
leaves, etc., with tin cutters. Boil a pound of sugar with a gill of
water to the crack--that is, until a teaspoonful dropped in ice-water
will crack between the teeth. Oil a fork and a large dish, and use the
fork to drop the pieces of marmalade into the candy; lift them out
quickly, and lay them on the dish, which will be better if it is set on
ice. When they are cold, dish them in a pyramid, the pink to contrast
with the white effectively. Pour a little liqueur-flavored syrup round
the base of the fruit.

_Compote of Pears (white)._--Use any fine-flavored dessert pears. Cut
them in halves, core, pare, and trim neatly, and simmer them in syrup (a
pound of sugar and juice of half a lemon to a pint of water) till they
are tender, yet firm to the touch. Dish the pieces, keeping them close
to