The bride's cook book

Pulp from canned apricots added to a baked or steamed custard will make it more nourishing for the children. Press apricots through a strainer and freeze for an easy hot weather dessert. Freeze the junket and serve with apricots. Apricot jelly made with the sirup from canned apricots and gelatin with no additional sweetening, served on lettuce with mayonnaise, makes an attractive and delicious salad. Serve breakfast sausages on halves of apricots. They add a distinctive flavor to the sausages, and are surprisingly good. A few apricots cut in pieces and added to the stuffing for fowls give an unusual and delicious flavor. 6A The Conservation Foods of Flavor Because of their tart flavor, apricots may be served with game in place of a jelly or sauce. Try the pulp from canned apricots in place of apple sauce in your next conservation cake. Mix equal parts of catsup and pulp from canned apricots for sauce for a fish cocktail. Slice some apricots into the next aspic with the meat. They will impart a delicate tart taste. Put pulp from canned apricots in your rolled pancakes and serve with hot sirup from the apricots instead of sugar. Baste baked bananas with the sirup from canned apricots for added flavor and to conserve sugar. Delicious and nourishing sandwiches may be made by spreading brown bread with cottage or cream cheese to which enough pulp from canned apricots has been added to make it spread easily. As a filling for tarts, use equal parts of chopped apricots and chopped raisins. With chicken or rabbit, apricots may be served instead of jelly. Or, add V2 cup of finely chopped walnuts to a dish of pulp from canned apricots to make a conserve. Stew the juice and grated rind of an orange, a little vinegar, spices, and a few apricots, to make a delicious relish for serving with fish. BAKED APRICOT PUDDING — Mix % cup (% can) of DEL MONTE Canned Apricots, sliced, with twice as much soft crumbs. Pour into a greased baking dish, sprinkle with brown sugar, dot with butter substitute, pour over ^ cup of sirup from the apricots and % cup of boiling water, bake 35 minutes, and serve plain or with hot sirup from the apricots. APRICOT BREAD PUDDING— Soak 1^ cups of stale bread crumbs and % cup of coconut in 1^4 cups of hot milk. Add V2 teaspoon of salt, 2 tablespoons of sugar or com sirup, and 1 beaten egg. Put a half of a DEL MONTE Canned Apricot in each of 6 individual molds, fill with pudding mixture, and steam until firm. Serve with hot sirup from the apricots. APRICOT INDIAN PUDDING— Cook ^ cup of corn meal and 2 cups of milk in a double boiler 20 minutes, add V2 teaspoon each of salt and ginger, and 2 tablespoons of molasses. Pour into a greased pudding dish, put into a slow oven, and after 20 minutes of baking add % cup (% can) of DEL MONTE Canned Apricots cut in pieces, and bake 45 minutes longer. APRICOT CHARLOTTE RUSSE— Arrange circles of stale cake in a greased baking dish. Mix 1 well beaten egg white with 1 tablespoon of sugar or com sirup and V2 cup of DEL MONTE Canned Apricots pressed through a strainer. Heap egg mixture on circles of cake, sprinkle with coconut, and bake in a slow oven until a delicate brown. Serve with a custard sauce made from the egg yolk and 1 cup of sirup from the apricots.