Frozen Apricots

Ingredients

• apricots from the liquor in the can
• four cups
• one cup orange juice
• one and one-half cups sugar

Method

1. 1

   Drain apricots, cut fruit into cubes.

2. 2

   Add water to syrup to make four cups, add orange juice and sugar.

3. 3

   Cook five minutes, strain, and pour over apricots.

4. 4

   Chill and freeze.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 52. The excerpt below is the record exactly as published.

Frozen Apricots — Sultana Cake Demi Tasse Iced Tea BOILED HALIBUT — COLD Have a piece of Halibut cut weighing two and one-half pounds. Tie in a square of cheese cloth (to prevent scum from settling on the flesh of fish). Cover with boiling water to which add salt and vinegar or lemon juice; the acid preserves the whiteness of the fish. Boil until the flesh leaves the bones (about thirty-five minutes). Drain and remove from cheese cloth. Pick out bones and remove skin. Place in a vessel that will preserve the shape of fish, chill and dispose fish on a cold serving platter on a bed of garden cress. Set a cucumber basket at intervals Tone for each guest), and serve with VINAIGRETTE SAUCE 1 teaspoon salt. 1 tablespoon chopped olives. y^ teaspoon black pepper. 1 tablespoon chopped pickle. Few grains cayenne. 1 tablespoon chopped green or 1 tablespoon Tarragon vinegar. red pepper. 2 tablespoons Malt vinegar. 1 teaspoon chopped parsley. }/2 cup Ohve oil. \}/2 teaspoons chopped chives. Process: Put salt, pepper and cayenne in bowl, add oil slowly stirring constantly, add remaining ingredients and blend thor- oughly. Chill and pour over Boiled Halibut. August Fourth Sunday 52 Sunday Dinners 117 CUCUMBER BASKETS Select long cucumbers of uniform thickness (three cucumbers will make six baskets), cut a slice from both the stem and blossom ends, pare and cut in halves crosswise; cut from each piece a section so as to form a handle crosswise of cucumber. Scoop out the soft pulp and seeds, brush each basket over lightly with olive oil and sprinkle with finely chopped garden cress or parsley. Fill the baskets with Mayonnaise Dressing or Sauce Tartare (see recipe Page 84). Chill and serve in nests of peppergrass or lettuce heart leaves. ^ FRENCH FRIED POTATOES Wash and pare medium-sized potatoes, cut them lengthwise in eight pieces of a uniform size. Soak them in cold water two hours, changing the water several times. Drain from water and dry between towels. Then fry a few at a time in deep hot Cottolene. Drain on brown paper and sprinkle with salt. This is an easy method of preparing potatoes in hot weather. The potatoes may be prepared beforehand and the process of cooking is both simply and quickly done. Be sure the Cottolene is not too hot as the potatoes must be cooked through, as well as browned. BOILED SWEET CORN Have the water boiling. Remove the husks and silk from the corn and drop them at once into the boiling water; bring water quick- ly to boiling point and let boil rapidly five to ten minutes (depending somewhat on age of corn). Drain from water and arrange in a napkin-covered platter; serve at once. FROZEN APRICOTS Drain the apricots from the liquor in the can. Reserve liquor and cut fruit in one-fourth inch cubes. To the syrup add sufficient water to make four cups; add one cup orange juice; add one and one- half cups sugar

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