The housekeeper's guide to preserved meats, fruits, vegetables, &c

Next get a little syrup, which can be coloured brown with a few drops of some kind of browning such as Parisian essence. Take a pastry brush and paint the pastry round the edge a sticky brown, then sprinkle over it some coarse white sugar and chopped angelica, so that the little white and green specks show distinctly against the brown. A few half almonds blanched can also be added to ornament the rim of pastry. If our good plain cook were to try this dish as I say — it only wants a round tin — she could not fail. The sweet has a decidedly foreign look, and after one or two successful attempts she would be entitled to drop the “ plain.” Apricot jam can be used for tipsy-cake and trifle, but I think for this purpose raspberry is superior. APRICOT MARMALADE. — Apricot marmalade is somewhat similar to apricot jam. It is, however, more solid and better adapted for breakfast or tea than the jam itself. Apricot marmalade contains the kernels of the apricot, which tend greatly to improve the flavour. It is a capital preserve for the sweets known as fingers — i.c., a layer of jam spread between two thin strips of pastry. Owing to its firmness a good thick row of marmalade can be laid between the two pieces of pastry without the preserve running out. Now in the case of many kinds of jam, such as plum, but very little could be put in. Apricot marmalade is also suitable for very small tartlets, as the preserve, owing to its solidity, can be raised up in a heap in the centre in a sort of little mound. When tartlets are sent to table a dish should be made as much as possible to vary in colour ) one or two can be filled with apricot marmalade, others with greengage jam, or strawberry or plum, etc.; also orange marmalade makes another shade of yellow. Any open tarts made from apricot marmalade can be ornamented by means of preserved | cherries, angelica in little strips or | stars, also sliced almonds, and the white I kernels of the apricots themselves, i Apricot marmalade is a very good preserve for serving with and ornamenting puddings. Take the plain arrowroot pudding, or cornflour pudding ; when the latter is turned out cold from a mould, little heaps of apricot marmalade can be placed round on a glass dish, and can be eaten with it. Apricot marmalade is extremely wholesome, i and admirably adapted for the nursery. I Francatelli gives the following receipt j for apricot Charlotte h, la Francaise : — “ About a dozen not over ripe apricots cut into quarters, skinned, and the kernels taken from the stones, should | be placed in a saucepan with a pound i pot of apricot marmalade, the whole to j be tossed over a stove fire until the pieces i of apricot are just barely warmed j through ; and with this preparation fill 1 a lined Charlotte- mould — brioche being used for the purpose instead of bread. When the Charlotte is turned out on to its dish, pour some honey diluted with a liqueur called ratafia d' abricots round the base, and serve.” APRICOT SYRUP. — -Apricot syrup is a most delightful and refreshing drink on a hot day when mixed with a bottle of iced soda-water. It is very nice with plain cold water, but the effervescence is certainly a great improvement. It is , much to be regretted that these various | fruit syrups are not more generally used