Page:Completeconfectioner Glasse 1800.djvu/106

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67
CONFECTIONER.

COMPOTES.


To make a Compote of Apples.

Take any sort of apples, cut them in halves, take out the core and pare them very neatly, and in proportion as your cut and pare them throw them into a bason of water, for fear they should turn black; have a pan on the fire with clarified sugar in, very light, that is to say, half sugar and half water; let it boil that you may skim it a little, then put your apples in and do them gently, taking care your sugar should not boil too fast, because in such a case they would wash all to a pulp: when you see that you apples are well done, take them off from the fire, and let them cool in the sugar; for if they be too much done, in cooling in the sugar itself, they grow firm again; so set them in your ashes: but if you should perceive your syrup is too thin, you may, after you have taken off your apples, set it again over the fire, and give it what height you please.


To make a Compote of Oranges.

Cut the rind of your oranges into ribs, leaving part of the rind on; cut them into eight parts, and throw them into boiling water; when a pin will easily go throw the rind, drain and put them into as much sugar, boiled till it becomes smooth, as will-cover them; give all a boil together, adding some juice of oranges to what sharpness your please; you may put a little pippin jelly into the boiling; when cold they make pretty plates.

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