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FRUIT, COMPOTE OF (a la Genoese)

This is a good mode of serving fruit in a case of Genoese pastry. Take a Genoese cake (see GENOESE CAKE), cut off the bottom, and hollow out the interior by means of a cutter; or the cake may be cut in slices. Various fruits may be used, the idea being to make the outside ornamental, and to see that the colours contrast well with the fruits. Mask the cake over with glace icing, or whipped cream, and sprinkle it with green and mauve sugar. Either of these colours alone might be used, or yellow might be added for a third. The case should be set in a cold place, and filled with fruit just before being sent to the table. The fruit is preferably iced, whatever the kind. It should show well above the top of the case, and may be ornamented with cream in spots of colour to match the sides. Probable cost, 4s.