Apricot Fall

Radio Record, 29 April 1938, Page 33

Apricot Fall

TAKE 1 tin apricots, 4 cup apricot | syrup, + cup castor sugar, 4 Cup © flour, + teaspoon vanilla essence, © 4+ cup brown sugar, loz. butter, 1 egg, 1 teaspoon baking powder, + cup milk. Method: Drain syrup from fruit. Heat the syrup and brown sugar until dissolved, then cook until thick from 3 to 5 minutes, depending on sweetness of the apricot syrup. Cool. Pour into a round fireproof glass dish, | Place apricot halves, hollow sides up, on the syrup. Beat butter and sugar to a cream, then add beaten egg yolk. Mix and sift flour with baking powder, then stir with milk alternately into the butter and sugar mixture. Add vanilla and fold in stiffly frothed egg white. Pour over the apricots. Bake in a moderate oven (350 deg. Fah.) for + to # hour, then turn gently on to a hot dish. Serve with whipped cream. Enough for 4 or 5 persons. A few extra apricots previously heated may be served round the dish as a aarnish.

S~Mrs;

J.

H.

(Auekiand)