There are few articles of diet more wholesome than fruit, in every shape, provided it is fresh.  It is a great mistake, however, to suppose that fruit, when too stale to be eaten as it is, is yet good enough for stewing.  We often hear, especially in summer weather, of persons being made ill from eating fruit.  Probably in every case the injury results, not from eating fruit as fruit, but from eating it when it is too stale to be served as an article of food at all.  There is an immense amount of injury done to this country by the importation of rotten plums, more especially from Germany, and it is to be regretted that more stringent laws are not made to prevent the importation of all kinds of food hurtful to health.

We will suppose that in every recipe we are about to give the fruit is at any rate fresh; we do not say ripe, because there are many instances in which fruit not ripe enough to be eaten raw is exceedingly wholesome when stewed properly and sweetened.  As an instance we may mention green gooseberries and hard greengages, which, though quite uneatable in their natural state, yet make delicious fruit pies or dishes of stewed fruit.  Of all dishes there are few to equal what is called a compote of fruit, and there are probably few sweets more popular than—­

COMPOTE OF FRUIT.—­A compote of fruit consists of a variety of fresh fruits mixed together in a bowl.  Some may be stewed and some served in their natural state, or the whole may be stewed.  When a large variety of fruits can be obtained, and are sent to table in an old-fashioned china family bowl, few dishes present a more elegant appearance, especially if you happen to possess an old-fashioned punch ladle, an old silver bowl with a black whalebone handle.  Care should be taken to keep the fruit from being broken.  The following fruits will mix very well, although, of course, it is impossible always to obtain every variety.  We can have strawberries, raspberries, red, white, and black currants, and cherries, as well as peaches, nectarines, and apricots.  We can also have stewed apples and stewed pears.  Very much, of course, will depend upon the time of year.  Those fruits that want stewing should be placed in some hot syrup previously made, and only allowed to stew till tender enough to be eaten.  Tinned fruits, especially apricots, can be mixed with fresh fruits, only it is best not to use the syrup in the tin, as it will probably overpower the flavour of the other fruits.  The syrup, as far as possible, should be bright and not cloudy.  The fruit in the bowl should be mixed, but should not be stirred up.  We should endeavour as much as possible to keep the colours distinct.  If strawberries or raspberries form part of the compote, the syrup will get red.  Should black currants be present, avoid breaking them, as they spoil the appearance of the syrup.  In summer the compote of fruits is much improved by the addition of a lump of ice and a glass of good old