Apricots, Flanc of. — Make a good short crust with one poimd of floiu', six ounces of butter, a table-spoonful of sugar, the yolk of an egg, and enough milk to make the pastry of a projier consistence✪ Flanc of Apricots. Well butter a plain o'\'al mould, and line it with the crust about half an inch in thickness, pressing it well in to take the shape. Let it rise above the mould about half an inch, and pinch it at regular distances to ornament it. Fill it with flour, and balce it in a good oven for about half an hoiu-. Then empty out the floui-, take the case from the mould, being very careful not to break it, and put it back in the oven for another quarter of an hour. It is now ready for the apricots, which should be pared, stoned, and halved, then simmered gently in a sjTup made of half a pound of sugar boiled in half a pint of water, until they are quite tender but not broken. Lift them out, arrange them neatly in the crust ; boil the syrup until it is reduced to a jelly, and pour it over the fruit. Serve either hot or cold. Probable cost, 3s. Sufficient for thi'ce or four persons. Apricots, Frosted. — Choose twelve sound apricots: put them into a saucepan with cold water to cover them and a piece of alum the size of a nut✪ Frosted Apricots. Let them stew a few minutes very gently, imtil the skin can be dra-wTi oif . Remove the skin, dip the apric®ts in tlarified butter, and strew thickly over them sugar coarsely crushed. Put them into a moderate oven imtil the sugar sparkles; but take care that the fruit is not broken. Pile them on a dish, and serve cold. Time to bake, a quarter of an horn. Probable cost, 9d. Siifficient for five or six: persons. Apricots in White Jelly.— Take half a dc^en apiicots : scald them and draw off the skin; then place them in a saucepan with a cupful of water and half a pound of sugar boiled to a syrup; let them simmer gently until they are tender, but not broken ; place them in a mould, which must be filled with white APR (29) APR currant jelly. If there is any doubt about the stii&iess, a little isinglass might be added. When quite firm, it may be turned out. Time to sinmier the apricots, twenty minutes. Pro- bable cost, 2s. Half a dozen apricots✪ Apricots in White Jelly sufficient for a pint mould. Apricots Preserved in Jelly,— Tal^e t-«'o 250imds of sound and not ovcr-ripc apricots, and four of jjowdered loaf sugar : pour a Kttle boning watei' upon the fruit ; then ckaw off the skin, and take out the stones by making a slit with a knife at one end, and pushing them gently out. Strew half of the sugar ixpon a dish, jjlace the fruit upon it, and cover with the rest. Let it remain thus for two or three hours, then put the whole carefully into a preserving- pan ; let it boil very gently until the apricots are tender, turning them frequently to prevent them burning, and taking off the scimi as it lises. Put the apricots into the glasses in which they are to be kept, then add to the syrup half a pint of- apple- juice, and half a poimd of sugar: let it boil until it will jelly, which it should do in a few minutes, then pour it over the fruit.

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Apricots, Flanc of. — Make a good short crust with one poimd of floiu', six ounces of butter, a table-spoonful of sugar, the yolk of an egg, and enough milk to make the pastry of a projier consistence. Well butter a plain o'\'al mould, and line it with the crust about half an inch in thickness, pressing it well in to take the shape. Let it rise above the mould about half an inch, and pinch it at regular distances to ornament it. Fill it with flour, and balce it in a good oven for about half an hoiu-. Then empty out the floui-, take the case from the mould, being very careful not to break it, and put it back in the oven for another quarter of an hour. It is now ready for the apricots, which should be pared, stoned, and halved, then simmered gently in a sjTup made of half a pound of sugar boiled in half a pint of water, until they are quite tender but not broken. Lift them out, arrange them neatly in the crust ; boil the syrup until it is reduced to a jelly, and pour it over the fruit. Serve either hot or cold. Probable cost, 3s. Sufficient for thi'ce or four persons. Apricots, Frosted. — Choose twelve sound apricots: put them into a saucepan with cold water to cover them and a piece of alum the size of a nut. Let them stew a few minutes very gently, imtil the skin can be dra-wTi oif . Remove the skin, dip the apric®ts in tlarified butter, and strew thickly over them sugar coarsely crushed. Put them into a moderate oven imtil the sugar sparkles; but take care that the fruit is not broken. Pile them on a dish, and serve cold. Time to bake, a quarter of an horn. Probable cost, 9d. Siifficient for five or six: persons. Apricots in White Jelly.— Take half a dc^en apiicots : scald them and draw off the skin; then place them in a saucepan with a cupful of water and half a pound of sugar boiled to a syrup; let them simmer gently until they are tender, but not broken ; place them in a mould, which must be filled with white APR (29) APR currant jelly. If there is any doubt about the stii&iess, a little isinglass might be added. When quite firm, it may be turned out. Time to sinmier the apricots, twenty minutes. Pro- bable cost, 2s. Half a dozen apricots sufficient for a pint mould. Apricots Preserved in Jelly,— Tal^e t-«'o 250imds of sound and not ovcr-ripc apricots, and four of jjowdered loaf sugar : pour a Kttle boning watei' upon the fruit ; then ckaw off the skin, and take out the stones by making a slit with a knife at one end, and pushing them gently out. Strew half of the sugar ixpon a dish, jjlace the fruit upon it, and cover with the rest. Let it remain thus for two or three hours, then put the whole carefully into a preserving- pan ; let it boil very gently until the apricots are tender, turning them frequently to prevent them burning, and taking off the scimi as it lises. Put the apricots into the glasses in which they are to be kept, then add to the syrup half a pint of- apple- juice, and half a poimd of sugar: let it boil until it will jelly, which it should do in a few minutes, then pour it over the fruit.

Cassell's dictionary of cookery