JUNE 127 



make an incision down the middle, not quite to the two 

 ends. Scoop out the seeds, and fill in the hollow with a 

 light stuffing of suet, herbs, breadcrumbs, and egg. Serve 

 it whole, like a roUy-poly pudding, with a yellow Dutch 

 sauce round it. 



I find, all through the year, that a compote is a much 

 more popular way of cooking fruit than in a tart. The 

 great secret of making compotes is to stew some fruits, 

 and only to pour boiUng syrup over others. Por instance, 

 Eed Currants are not good unless stewed for some time in 

 an earthenware dish in the oven. Easpberries are quite 

 spoilt by this treatment. 



