Compote of Oranges

Peel the oranges down to the pulp, using a sharp knife.

Cut them in two crosswise.

Remove with a pointed knife the core and seeds from the center.

Boil them, one or two at a time, until tender, in a syrup with a little lemon-juice added, and be careful to keep them in good shape.

Boil the syrup down until it threads, and pour it over the oranges piled in a glass dish.

Garnish each orange with a candied cherry.

Serve the compote plain, or with whipped cream, ice-cream, Bavarians, or corn-starch puddings.

Heat the fruit until all germs are destroyed, then seal it air-tight while still scalding hot.

Put patent jars into scalding water before filling to prevent breaking and sterilize them.

Fill jars with hot preserves, run a spoon-handle down the sides to liberate bubbles of air, fill to the very brim, and put the top on each jar at once after it is filled.

Cover the top with a tablespoonful of liquid paraffin, and do not move the jar until the paraffin has set.

When the jar or glass is filled with hot preserves, wipe the glass close to the fruit to free it of syrup.

In preserving, use sugar in the proportion of three quarters of a pound or one pound of sugar to a pound of fruit, and thoroughly cook the fruit.

In canning, use one quarter of a pound of sugar to a pound of fruit, and only thoroughly scald the fruit.

Use a porcelain-lined kettle and wooden spoons for cooking, and a wide-mouthed funnel for filling jars.