To make a Compote of Pears.
Take pears, which must not be too ripe, split them by the head's end with a knife, put them into a pan of water, and boil them till they are a little softened, take them off and change them into cold water: have another little pan of fresh water, in which squeeze two lemons, after which pare your pears neatly, and put them in the lemon water to whiten them: take then another pan with clarified sugar very light, and put your pears in till they have well taken the sugar, and are well done.
To make a Compote of Apricots.
Take any quantity of apricots, split them on one side to take out the stone, put them in a pan of water, and set them over the fire, boil them very gently for fear they should mash; when you see they are well softened, take them off and change them into cold water; take clarified sugar, put your apricots in, give them a little boiling, then take them off and set them in your dishes.
To make a Compote of green Apricots
Take any quantity of green apricots, then two handfuls of salt, which wet with a little vinegar; take a coarse towel, put your apricots in it along with the salt, and rub them well in the towel till you see the apricots have lost all their down; be careful not to do them so hard as to break their skin; when that is well done, throw them into fresh water to make them lose the salt and vinegar, which is done by giving them three or
