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Peaches, Compote of

INGRE- DIENTS for dish for 6 persons.- pint of syrup, about 15 small peaches. AVERAGE COST, 1s. 3d.

Peaches that are not very large, and that would not look well for dessert, answer very nicely for a compote. Divide the peaches, take out the stones, and pare the fruit; make a syrup by recipe, put in the PEACH. peaches, and stew them gently for about 10 minutes. Take them out without breaking, arrange them on a glass dish, boil the syrup for 2 or 3 minutes, let it cool, pour it over the fruit, and, when cold, it will be ready for table.

TIME.-10 minutes.

SEASONABLE in August and September.

INGREDIENTS. - Peaches Preserved in Brandy.

To every lb. of fruit, weighed before being stoned, allow 1/4 lb. of finely-pounded loaf sugar, brandy.

Let the fruit be gathered in dry weather; wipe and weigh it, and remove the stones as carefully as possible, without injuring PEARS, BAKED. the peaches much. Put them into a jar, sprinkle amongst them pounded loaf sugar in the above proportion, and pour brandy over the fruit. Cover the jar down closely, place it in a saucepan of boiling water over the fire, and bring the brandy to the simmering point, but do not allow it to boil. Take the fruit out carefully, without breaking it; put it into small jars, pour over it the brandy, and, when cold, exclude the air by covering the jars with bladders, or tissue-paper, brushed over on both sides with the white of an egg. Apricots may be done in the same manner, and, if properly prepared, will be found delicious.

TIME. From 10 to 20 minutes to bring the brandy to the simmering point.

SEASONABLE in August and September.

Pears à l'Allemande. -INGREDI- ENTS for dish for 5 or 6 persons.-6 to 8 pears, water, sugar, 2 oz. of butter, the yolk of an egg, 1/21 oz. of gelatine. AVERAGE COST, 1s. 2d.

Peel and cut the pears into any form that may be preferred, and steep them in cold water to prevent them turning black; put them into a saucepan with sufficient cold water to cover them, and boil them with the butter and enough sugar to sweeten them nicely, until tender; then brush the pears over with the yolk of an egg, sprinkle them with sifted sugar, and arrange them on a dish. Add the gelatine to the syrup, boil it up quickly for about 5 minutes, strain it over the pears, and let it remain until set. The syrup may be coloured with a little prepared cochineal, which would very much improve the appearance of the dish.

TIME. From 20 minutes to hour to stew the pears; 5 minutes to boil the syrup.

SEASONABLE from August to February.