=Green Gage Compôte.=--Remove the skin from a quart of very ripe green gages, (cost fifteen cents,) put them in a glass dish, sprinkle them over with a pound of powdered sugar, (cost ten cents,) and let them stand in a cool place four hours, until a nice syrup has been formed. The dish is delicious, and costs about twenty-five cents.
=Pine Apple Julep.=--Pare and slice a very ripe pine apple, which in season will cost about ten cents; lay it in a glass dish; pour over it the juice of one orange, (cost two cents,) the juice of one lemon, (cost two cents,) a gill of any fruit syrup, (cost about five cents,) and two tablespoonfuls of rum, (cost three cents;) sprinkle it with a little powdered sugar, cool it on the ice, and serve it cold. It will cost about twenty-five cents.
=Lemon Snow.=--Soak one ounce of gelatine, (cost eight cents,) in one pint of cold water for half an hour; peel the yellow rind from three lemons, (cost six cents,) and squeeze and strain their juice; put the rind and juice of the lemons into a saucepan with eight ounces of loaf sugar, (cost eight cents,) and stir until the sugar and isinglass are quite dissolved; pour it into a bowl, and let it cool, and begin to grow firm. Then add the whites of three eggs, (cost three cents,) and beat to a stiff froth. Pile by the tablespoonful high in the centre of a glass dish. It is pretty and delicious, and costs only about twenty-five cents.
=Melon Compôte.=--Make a syrup by boiling one pound of sugar, (cost ten cents,) with half a pint of water. Pare and slice a spicy musk melon, (cost five cents,) and put it into the syrup with a little wine, (cost five cents.) Boil gently for ten minutes, take up the melon in a glass dish, cool the syrup a little, and pour it over the melon. Serve the _compôte_ cold; it is delicious, and costs only about twenty-five cents.
=Orange Salad.=--Peel six oranges, (cost twelve cents,) slice them, place them in rings in a glass dish, sprinkle them with three ounces of powdered sugar, (cost two cents,) pour over them a little wine and brandy, and let them stand over night in a cool place. A good dish full will cost about twenty cents.
=Orange and Apple Compôte.=--Pare and slice very thin three oranges, (cost six cents,) and three apples, (cost three cents,) removing the seeds from both: lay the slices in rings in a glass dish, cover, with the following syrup, and cool. Boil the orange peel in half a pint of water, with four ounces of sugar, (cost four cents,) until the syrup is clear; add a tablespoonful of brandy to it, cool it a little, and pour it over the sliced fruit. The dish is very nice when iced, and costs about fifteen cents.