aside for at least two or three hours. Be very careful that the hole in the
tub is open, to prevent the salt water from overflowing the can.

FOR THE COMPOTE

1 dozen nice oranges
1 pound of sugar
1/2 cupful of water
1 teaspoonful of lemon juice

Put the sugar and water over the fire to boil, wipe down the sides of the
pan, skim the syrup, add the lemon juice, and boil until it spins a thread.
Peel the oranges, cut them into halves crosswise, and with a sharp knife
remove the cores. Dip one piece at a time into the hot syrup and place them
on a platter to cool. Pour over any syrup that may be left.

This syrup must be thick, but not sufficiently thick to harden on the
oranges.

To dish the pudding, lift the can from the ice, wipe it carefully on the
outside, wrap the bottom of the mold in a towel dipped in boiling water,
or hold it half an instant under the cold water spigot. Then with a limber
knife or spatula loosen the pudding from the side of the can and shake it
out into the centre of a large round plate. Heap the oranges on top of
the pudding, making them in a pyramid, put the remaining quantity around
the base of the pudding, pour over the syrup and send to the table. This
pudding sounds elaborate and troublesome, but it is exceedingly palatable
and one of the handsomest of all frozen dishes.

This will serve twenty persons. In ice cream stem dishes it will serve