APPLE COMPOTE

Pare and core some large pippins, but leave them whole. Make a syrup by boiling and skimming a pound of loaf-sugar melted in a gill of water, into which the half of the white of an egg has been beaten. When the syrup is quite clear, boil the apples in it till soft and tender. Then take them out, lay them in a deep dish, and fill up with small sweet-meats or marmalade the holes from whence you took the cores.

Boil the syrup again till it becomes a jelly. Pour it hot over your apples, and set it in a cool place to congeal.

The syrup will be much improved by adding to it the juice of one or two lemons, or a dozen drops of essence of lemon.