Compôte of spring fruit.—(Rhubarb). Take a pound of the stalks after they are pared, and cut them into short lengths; have ready a quarter of a pint of water boiled gently for ten minutes with five ounces of sugar, or with six should the fruit be very acid; put it in, and simmer it for about ten minutes. Some kinds will be tender in rather less time, some will require more.
Obs.—Good sugar in lumps should be used for these dishes. Lisbon sugar will answer for them very well on ordinary occasions, but that which is refined will render them much more delicate.