re going to table pour the syrup,
well boiled and cold, over them.

_Chestnut Compote._--Take the largest French or Spanish chestnuts, make
slits in the peel, and boil till tender; take off the shell, and press
them flat without breaking; lay them in a saucepan; pour over them
thick syrup; put them in the oven, but do not let them boil; when they
look quite clear take them up, put them into the compotier, boil the
syrup to candy height, squeeze into the compotier the juice of an
orange, and pour the candy over the chestnuts.

_Chestnut Compote_ No. 2.--Prepare the nuts as in last recipe; put the
yolks of three eggs in a saucepan; stir gradually to them a pint of
cream; cook a quarter of a pound of sugar to the crack, with a few dried
orange flowers; the minute the candy begins to get yellowish pour it
into the cream, stirring constantly, and let it come to boiling-point;
then strain the cream over the chestnuts.

XXX.

MISCELLANEOUS SWEETS.--_Continued._

Strawberries, raspberries, currants, etc., need very little cooking, and
that little in high candy. If it is understood that strong syrup tends
to make fruit firm, and weak syrup to make it tender, it will be seen
why all soft fruit, in order to keep its shape, should be dropped into
candy boiled till brittle, and why apples and other hard fruits should
be first stewed in weak syrup until soft; yet there are degrees; for
instance, hard peaches require thin syrup, and very luscious ones must
be put into syrup that is very near candy. This is also the case with
pears. Be guided as to the strength of the syrup by the kind of fruit.
Avoid fruit that is very ripe, because the syrup from it will not jelly
readily.

_Compote of Strawberries._--Select a quart of fine large berries, rather
under than over ripe; boil three quarters of a pound of sugar to the
crack; drop the strawberries into the syrup after it is removed from the
fire; return them to the range; let them boil gently once; take out the
berries most carefully with the skimmer; lay them on the compotier; boil
the syrup fast, skimming it carefully then pour it over the fruit.

_Compote of Cherries_ is made in the same way, with the finest red
cherries, only they require to boil up several times. When clear, drain
them with the skimmer; lay them in the compote dishes; add a gill of red
currant juice to the syrup; boil it till it is a weak jelly; then throw
it over the cherries when nearly cold.

_Ora