APRICOTS, in appearance, are a cross between peaches and plums. They are grown extensively in the western part of the United States, but they can be grown in any climate where peaches and plums are raised. As they contain considerable acid, they require a large quantity of sugar when they are cooked with their skins and seeds. They are used most frequently for canning, but they make excellent marmalades and jams. They are also dried in large quantities and, in this form, make delicious desserts.
APRICOT PUDDING -1
1 tin of apricots, 6 sponge cakes, 1/2 pint of milk, 2 eggs. Put the apricots into a saucepan, and let them simmer with a little sugar for 1/2 an hour; take them off the fire and beat them with a fork. Mix with them the sponge cakes crumbled. Beat the eggs up with milk and pour it on the apricots. Pour the mixture into a wetted mould and bake in a hot oven with a cover over the mould for 1/2 an hour. Turn out; serve either hot or cold.
APRICOT PUDDING -2
Put 1 pint milk into saucepan, add two tablespoons Crisco, and bring to boiling point. Mix 1/2 cup cornstarch with 1/2 cup milk and stir slowly into boiling milk, add 1/2 teaspoon salt. Heat 1 cup apricot jam, and strain off juice. Stir the pieces of apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour in hot mixture. Turn out when cold and surround with apricot juice.
No more attractive as well as delicious dessert can be prepared than apricot souffle. The apricots are just tart enough to give it a very pleasing flavor.
2 Tb. butter
4 Tb. flour
1/3 c. sugar
Pinch of salt
1 c. scalded milk
1/2 tsp. vanilla
1 can apricots
Melt the butter, add the flour, sugar, and salt, and stir in the hot milk. Bring this mixture to the boiling point. Separate the yolks and whites of the eggs. Beat the yolks until they are thick and lemon-colored, and then pour the hot mixture over them, stirring constantly to prevent the eggs from curding. Beat the whites until they are stiff, fold them into the mixture, and add the vanilla. Place the apricots without juice in a layer on the bottom of the buttered baking dish, pour the mixture over them, and bake for 45 to 60 minutes in a hot oven, when it should be baked through and slightly brown on top. Remove from the oven and serve with the sirup from the apricots. Whipped cream may also be added if desired.
Take a quart of nicely canned apricot, sweetened to taste; turn into a colander and drain off the juice, taking care to keep the fruit as perfect as possible. Put two thirds of a box of gelatine to soak in just enough of the juice to cover.
When the gelatine is ready, heat the remainder of the juice to boiling and pour over it. When well dissolved, add the fruit, turn into cups, and mold. Serve with cream.