each other. Lay a thin sheet of apple jelly over them, and the syrup,
boiled down till rich and thick, round them.

_A Pink Compote_ is prepared in the same way, the only difference being
that a very few drops of cochineal are added to the syrup before the
pears go in. Decorate with angelica.

_Pears a la Princesse._ Select seven pears of the best quality, without
blemish, and of equal size; pare them with great care; stand them close
together in a saucepan, with weak acidulated syrup to cover them; simmer
slowly till quite tender, but yet firm to the touch; take them up,
leaving the syrup to boil down. When cold, cut the stalk end off each
pear about an inch deep, or so as to leave about an inch of surface, on
which place a ring of angelica (simply cut angelica crosswise and it
forms rings, being tubular); if the rings are flattened, lay them in
syrup; when softened bend them round and lay one on each pear; then, if
in season, dip a fine strawberry or stoned red cherry in the hot syrup
and lay it on the ring of angelica. Cut strips of angelica and run them
through the strawberry down to the pear, both to hold the decoration in
place and to represent the stalk; dish them standing; when dished up,
pour some syrup, boiled till thick and rich, over the seven pears. When
fresh fruit is not in season for decoration, use candied cherries.

_Variegated Compote of Pears._--This is a pretty dish. Prepare some
pears as in the last recipe, except that the tops are not to be cut off;
color half the number a pale pink by adding a few drops of cochineal to
the syrup in which they are simmered; dress them alternately, a pink
pear and a white one, in the compotier; pour over each the pink and
white syrup in which they were cooked, and pour syrup flavored with
vanilla round them.

_Compote of Oranges._--Divide six oranges in halves; first cut out the
centre string of pith, pick all pips out carefully, and with a very
sharp knife pare off the peel of the orange down to the naked
transparent pulp; in this way you get rid of the whole of the white
outside skin. Place the halves as you do them in a bowl; pour over them
some hot syrup boiled _a lisse_, flavored with orange peel, rubbed with
lump sugar, and previously dissolved in the syrup; a very little lemon
juice should be added if the oranges are very sweet. Let them steep a
few minutes; then remove them; then build the oranges into a pyramid on
the compotier, and the last thing befo