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Apricot Tart, Green

Take as many green apricots as may be required for the dish; put them into a saucepan with a little water, to keep them from burning, and half their weight in sugar. When they are soft through, put them, with the syrup, into a pie-dish which has been lined at the edges with good puff paste. Pile them high in the middle, cover, and bake in a good oven. The dish will be much improved in appearance if it is iced before sending to the table. To do this, beat the whites of eggs to a stiff froth, lay on the tart, and shake sifted loaf sugar over it; then put it into a moderate oven for five minutes to set. It must not be allowed to colour. When apricots cannot be obtained, young apples taken from the tree before the cores are formed are an excellent substitute. Time to bake, half an hour. Probable cost, 1s. 3d. Sufficient for four or five persons.