Apricot Fritters

Ingredients

• evaporated apricots
• two tablespoonfuls of sugar
• every cupful of juice

Method

1. 1

   Stew evaporated apricots until tender, adding, when half done, sugar in the proportion of two tablespoonfuls to every cupful of juice.

2. 2

   When the apricots are tender, take them out, leaving the syrup to reduce by boiling until it is thick.

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 54. The excerpt below is the record exactly as published.

two tablespoonfuls of raw rice, and let it cook about three quar- ters of an hour, until the rice is soft ; stir into it a cup of boiling milk which has been thickened with a tablespoonf ul of flour. Af- ter this is added to the broth, let it boil up once, and then serve. Creamed Parsnips. — Boil and peel pars- nips ; cut them in slices, and, after spreading each slice with butter, lay in a vegetable dish, and pour over them a white sauce made of a cup of boiling milk cooked until thick with two teaspoonfuls of flour and one of butter ; pepper and salt to taste. Sponge-Cake Trifs. — Cut a stale sponge- cake into slices, and pour over each piece eiiough sherry to moisten it thoroughly. Spread the cake with raspberry or straw- berry jam, and cover all with a pint of whipped cream, slightly sweetened. 208 FAMILY DINNERS FOB SPRING 4. Veal Cutlets. Baked Tomatoes. Creamed Spaghetti. Asparagus Salad. Crackers and Cheese. Coffee. Light Cakes. Baked Tomatoes, — Select fine large toma- toes, and cut a small piece out of the stem end of each. In this hole place a small lump of butter, about half the size of a hickory- nut. Bake the tomatoes slowly for half an hour ; take up, and keep hot while you thick- en the juice left in the pan with a teaspoon- f ul of flour wet up in a very little cold water. Set the pan on top of the stove, and let its contents boil up once. Season to taste with pepper and salt, and pour this sauce over the tomatoes. Creamed Spaghetti, — One half pound spa- ghetti boiled tender in two quarts boiling water, slightly salted ; one tablespoonful butter; two teaspoonfuls flour; one cup milk; four tablespoonfuls grated cheese; pepper and salt to taste. Cook the butter 14 209 WHAT TO EAT — HOW TO SERVE IT and flour together; add the seasoning and the cheese. Drain the spaghetti, put it in a deep dish, and pour the sauce over it. Asparagus Salad, — Boil a bunch of aspar- agus until tender; drain it, and put it on the ice. When perfectly cold, pour over it a half-cupful mayonnaise dressing into which has been stirred a teaspoonful of French mustard. Canned asparagus may be used when the fresh is out of season. 5. Cream Corn Soup. Stewed Pigeons. Baked Potatoes. Fried Bananas. Apricot Fritters. Cream Corn Soup. — One can corn, three cups boiling water, two cups milk, one table- spoonful butter, two tablespoonfuls flour, one egg^ pepper and salt to taste. Drain the liquor from the corn, and chop the latter fine; cook it in the boiling water for an hour ; rub it through the colander, and re- turn it to the fire. Have the milk hot in a farina kettle. Thicken it with the flour and butter; season, and pour a little at a time 210 FAMILY DINNERS FOB SPRING upon the beaten egg. Stir this in with the hot corn pureCj and serve at once. Stewed Pigeons. — Cut pigeons in half, place a layer of salt pork cut in thin strips in the bottom of a saucepan,, and lay the pigeons on this ; sprinkle with a little chopped onion ; pour over them enough hot water to cover them, put a closely fitting top on the pot, and cook them slowly for two hours. Take out the birds and the pork, and keep them hot while you thicken the gravy left in the pot with a little browned flour wet up in cold water ; boil up once, pour over the pigeons, and serve. Fried Bananas. — Select firm bananas, peel them, and slice them lengthwise ; dip them in Qgg^ roll them in very fine cracker-crumbs, and fry them in deep fat to a light brown. Serve on a napkin laid in a deep dish. Api'icot Fritters. — Stew evaporated apri- cots until tender, adding, when half done, sugar in the proportion of two tablespoon- fuls to every cupful of juice

Cook this with the app: pantry check, scaling, and the assistant.