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Apple Compote.
Pare, halve and take out the cores [of 6 large fair apples, throwing each piece into cold water to keep it from turning dark. Put loaf sugar, 1/2 lb., into an enameled stew-pan with sufficient water—about 3 pts. As soon as it boils put in the apples with the juice of 2 lemons, stew gently until the apples are sufficiently cooked but not broken. Then "take them out. carefully and lay them in the dish in which they are to go to the table. Cut the •rinds of the lemons into the thinest possible strips and put them into the syrup; boil till tender, by which time the syrup will be much reduced. When cold pour the syrup about the apples, and also dispose the transparent strips of lemon about them. This dish looks pretty with a bit of quince jelly placed in the hollow of each apple; or with a candied cherry in the hollow, and angelica cut into lozenges and inserted around the top of each apple. —Evening Post, Grand Rapids, Mich.
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