Compote of Peaches and Apricots.
Cut the fruit in two; take out the stones; throw them into boiling water (a very little lemon added) for two minutes; then throw them into cold or ice water, taking them out immediately. This makes them white. Then peel them. Put a pint of water into a porcelain pan, and set it on a good fire; when boiling-hot, put in the apricots or peaches, and skim off the foam; as soon as soft, take them out, place them on a dish, and pour over sirup.