SUGGESTIONS FOR APRICOTS

New Zealand Listener, Volume 8, Issue 190, 12 February 1943, Page 15

SUGGESTIONS FOR APRICOTS

this year-though a little inferior in size, perhaps. Try to bottle as many as you can, for they are specially healthful. Here are some recipes for delicious sweets and preserves. Apricot Cobbler This is an English one-from Wiltshire. One large cup cooked apricots, 42 cup castor sugar, 1 well-beaten egg, 2 small tablespoons melted butter, 1% cup milk, 1 cup sifted flour, 42 teaspoon seem to be plentiful

vanilla, 1 small teaspoon baking powder ar.d whipped cream. Beat the sugar into the beaten egg. Add the flour sifted with the baking powder, alternately with the milk. Beat well. Add flavouring and melted butter. Put the apricots into a buttered fireproof dish, and pour over the batter. Bake in a moderate oven, Serve with cream, or with apricot juice. Apricot Cream Stew apricots in syrup till soft, strain, and rub through a sieve. Dissolve an ounce of powdered gelatine in a breakfast cup of the warm, strained syrup, then add 1 breakfast cup of the apricot pulp. Gradually fold in a cup of whipped cream. Make up a packet of strawberry jelly crystals, and set some in the bottom of a pretty mould. When the apricot mixture is cold, pour it in on the top, and leave it to set. Set the rest of the strawberry jelly in a basin, and serve it chopped in small pieces, and piled loosely round the apricot cream. It makes a sparkling pretty surround for the dish, ; Apricot Mould One pound of stewed apricots, 1 lemon, loz. gelatine, 1% pint custard, Y% pint cream, and glacé cherries if available, Strain the juice from the fruit and make up to one pint with lemon juice and water. Dissolve the gelatine in the liquid, and add the sieved fruit, Prepare 2 pint custard, and when cold, add to the fruit puree and pour into a mould. Put aside in a cool place till set.

Turn out on to a dish and serve, surrounded with halved apricots: Into each half apricot place whipped cream, and top with cherries. Apricot Meringue ~ Stew about 2 Ibs. of apricots until soft, adding sugar to taste. Pour off the syrup into a basin, beat the apricots to a pulp, and put it into a casserole or pie dish. Crumble up about 8o0z. of stale sponge cake and saturate with the saved syrup, then spread it over the apricots in the dish, Make a meringue with 2 whites of eggs beaten very stiff, and about 5o0z. of castor sugar, Put the meringue on top of the sponge, and bake a pale brown in a very slow oven. Serve cold with whipped cream or custard made with the two yolks. Apricot Whip (with egg whites) Cut apricots in halves, and stew till soft, with sugar to taste, in a little water. Save the juice, and rub the fruit through > a sieve. To one cupful of this pulp fold in the stiffly-beaten whites of 2 eggs. An added tablespoon of lemon juice is an improvement. Pile into an oven dish and bake in a cool oven 325 degrees, for about 20 minutes. Serve with a custard made with the 2 egg yolks, 4% cup milk, and % cup of syrup from the apricots. The whip may also be served without baking. Apricot Whip (with gelatine) Stew sufficient apricots with sugar to taste, to make 144 cups of pulp when sieved. Soak Yoz. gelatiné in 4% cup of cold water till soft, then add % cup of boiling water, and stir together (over hot water), till dissolved, adding 2 tablespoons of sugar. Remove from heat, and mix together this mixture and the apricot pulp. A squeeze of lemon juice is an improvement. Leave till just beginning to set, then whip with a strong egg whisk till light and frothy. Set in a mould previously rinsed with cold water.