Cassell's dictionary of cookery

Apricot Fritters. — Make a light batter by mixing a quarter of a pound of flour and a pinch of salt with a cupful of water, stirring briskly until it is quite smooth; then add a cupful of milk, and the whites of two eggs beaten to a froth, and put in at the last moment. Peel, halve, and stone a pound of apricots, draw them through the batter, and fry them in boiling oil or butter until they are nicely browned. Drain them from the butter. APR (26) APR pile them high on a folded napkin, and serve with sifted sugar. Time to fry, about ten minutes. Probable cost, Is. 2d. Suflficient for four or five persons. Apricot Ice Cream. — Take half a pound of apricot jam: mix with it a pint of cream, the juice of a lemon, half a dozen almonds blanched and pounded, and two table-spoonfuls of noyeau. i\Iix and strain thoroughly. Freeze, and serve either in a mould or glasses. Time to freeze, about half an hour. Sufficient for a pint and a half. Probable cost. Is. 6d. Apricot Ice Cream (another way).— Rub through a fine sieve half a pound of apricot jam with a pint of cream, the strained juice of a lemon, half a dozen bitter almonds pounded, and a glass of noyeau. Freeze twenty-five minutes. Or, take a dozen fine ripe apricots. Skin, stone, and pulp them through a sieve with a pint of hot cream and five or six ounces of the finest sifted sugar. Mould and freeze. The apricots may be scalded before they are pulped. Sufficient for six or more persons. Apricot Jam. — Pare three pounds of fresh sound apricots, halve them, and take out the stones. They should be ripe enough to halve Avith the fingers. Place them in a deep dish, and strew over them one pound of finely-sifted sugar. Let them remain for eight hours. Then place them with the sjTup that will have oozed from them in a preserving-pan ; add a few of the kernels blanched and sliced, and another pound and a half of sugar. Let them boil very gently, and, when done, put them into jars and cover closely with gummed paper. Time to boil, half an hour. Probable cost, 3s. 6d. Apricot Jam, Green. — Take two pounds of yoimg apricots: place them in a jar, and pour a little boiling water over them. Let them remain in this for one minute; remove them and rub off the down. Place them in a preserving-pan with a cupful of thick sjTup, and let them simmer very gently until the fruit is quite tender. Take them out and put them on an inverted sieve to drain. Make a syrup of two pounds of sugar and two cupfuls of water. Put the apricots into this, and boil for twenty minutes ; then put them into jars, and cover the fruit in each jar with a piece of paper dipped in oil, and cover with thin paper brushed with white of an egg or a little giim-water. Probable cost, 2s. 6d. Apricot Jelly. — Pare, core, and halve about thirty ripe apricots. Blanch and pound a few of the kernels, mixing with them the juice of a lemon. Weigh the apricots, put them into a, saucepan with an equal weight of sugar and the pounded kernels ; let them boil gently, stirring continually, until they fonn a thick marmalade. Then pour it into a mould which has been filled with cold water. Let it remain until quite stiff, and turn out on a glass dish. This is an excellent dish for invalids.