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Apricot Cream

Take a dozen and a half ripe apricots: pare, stone, and halve them, and place them in a saucepan with a cupful of sugar dissolved in a cupful of water. Let them simmer gently until they are reduced to pulp, when they must be pressed through a fine sieve, and put aside to cool. Boil a pint and a half of new milk or cream with three table-spoonfuls of sugar. If these cannot be easily obtained. Swiss milk may be substituted, and will answer very much the same purpose, but it must be remembered that whenever this is used, less sugar will be required. Let it cool after boiling, then put to it the yolks of eight eggs well beaten. Pour this into a jug, which must be placed in a saucepan of boiling water and stirred one way until it thickens. Add one ounce and a half of isinglass which has been boiled in a little water, and when the cream is cold, mix the apricot with it; pour the mixture into a well-oiled mould, and keep it in a cool place. If apricots are out of season, apricot marmalade may be used instead. Time to thicken the cream, ten to fifteen minutes. Probable cost, 4s. 6d., if made with milk, and with apricots at 2d. each.