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Classic
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page 329
been cooked. Then boil the syrup as much as is needed and pour over the compot.
Another way is to put the berries on the fire in cold water, and when nearly
boiling pour off the water and proceed as above; in this way a great deal of the
acid is taken out of the berries.
The gooseberries can also be used in sweet dishes by taking the juice and
whipping it to a cream on the fire with 1 glassful of white wine and the yolks
of 4 eggs, mixing through it the beaten whites of the eggs. Then carefully stir
the berries into the cream, garnish the dish with preserved fruits and serve, if
wished with cream seasoned with vanilla.
5. Compot of ripe Gooseberries. After the gooseberries have been cleaned, put
them into boiling water, and after a few minutes when they are done put them on
a colander. Then stir them through the colander and put on the fire with sugar
and cinnamon or vanilla, stirring frequently, bring to a boil, and thicken as
wished with either grated bread or cornstarch, and when cold cover with whipped
cream before serving.
6. Compot of Strawberries and Apples. If good apples can be obtained during the
strawberry season, prepare them as usual, divide into 8 pieces and wash. In the
meantime bring the water to a boil with sugar and wine or lemon juice, add the
apples and cook until clone. Then put in plenty of strawberries with a little.
more sugar, cook for a short time longer and after it has been stirred
carefully, send the compot to the table.
7. Wild Strawberries for Dessert. Rinse the berries in water 1 hour before
wanted, sprinkle plentifully with powdered sugar, pour a little water over them,
cover and set aside.
8. Cherry Compot. Sour as well as sweet cherries may be used. Take off the
stems, and stone them. Then pound 4-6 cherry pits, cook them for 1/4-1/2 hour in
a little water, or water and wine, whole cinnamon and a few cloves, pour on a
sieve, put the strained juice on the fire with the sugar (5 ounces to sour
cherries and 2 1/2 ounces to sweet cherries), and when it boils throw in the
fruit. If the cherries are sweet cook slowly for 1/4 hour, if they are sour let
them simmer a few minutes longer,
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