COMPOTE OF RASPBERRIES

Make a syrup of half a pound of sugar and half a cup of water, put into it one quart of berries which have been carefully picked and washed.  Boil up once.  Serve cold.

COMPOTE OF PINEAPPLE

Cut off the rind of a pineapple, core and trim out all the eyes.  Cut into desired slices.  Set on to boil with half a pound of sugar, and the juice of one or two tart oranges.  When the pineapple is tender and clear, put into a compote dish and boil the syrup until clear.  Pour over all and cool.  The addition of a wineglass of brandy improves this compote very much.

COMPOTE OF PEARS

It is not necessary to take a fine quality of pears for this purpose.  Pare the fruit, leaving on the stems, and stew in sugar and a very little water.  Flavor with stick cinnamon and a few cloves (take out the head of each clove) and when soft place each pear carefully on a platter until cold.  Then arrange them nicely in a glass bowl or flat glass dish, the stems all on the outer rim.  Pour over them the sauce, which should be boiled thick like syrup.  Eat cold.

HUCKLEBERRY COMPOTE

Pick over a quart of huckleberries or blueberries, wash them and set to boil.  Do not add any water to them.  Sweeten with half a cup of sugar, and spice with half a teaspoon of cinnamon.  Just before removing from the fire, add a teaspoon of cornstarch which has been wet with a little cold water.  Do this thoroughly in a cup and stir with a teaspoon so as not to have any lumps in it.  Pour into a glass bowl.  Eat cold.

RHUBARB SAUCE

Strip the skin off the stalks with care, cut them into small pieces, put into a saucepan with very little water, and stew slowly until soft.  Sweeten while hot, but do not boil the sugar with the fruit.  Eat cold.  Very wholesome.

BAKED RHUBARB

Peel and cut into two-inch lengths three bunches of rhubarb.  Dredge with flour and put in baking dish with one cup of sugar sprinkled over.  Bake in moderate oven three-quarters of an hour.  Very nice served hot as a vegetable, or cold as a sauce.

FIG SAUCE

Stew figs slowly for two hours, until soft; sweeten with loaf sugar, about two tablespoons to a pound of fruit; add a glass of port or other wine and a little lemon juice.  Serve when cold.

DRIED FRUITS

To cook dried fruits thoroughly they should after careful washing be soaked overnight.  Next morning put them over the fire in the water in which they have been soaked; bring to a boil; then simmer slowly until the fruit is thoroughly cooked but not broken.  Sweeten to taste.  Very much less sugar will be needed than for fresh fruit.