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Fruit, Stewed

Every one who has lived on the continent must have appreciated the various compotes of fruit that are so readily and easily prepared, and must have recognised their superiority over stewed fruit prepared by the English method. Almost all kinds of fruit may be treated in the foreign style, and if served with macaroni or rice, are excellent, and much more wholesome than pastry tarts. The principal point lies in the preparation of the syrup; the best refined sugar should be used, but as the fruits are for use within the next two or three days, they do not require much, which is very economical. Various recipes are given under the names of different fruits.