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Apricot Toast

Take part of a tin of preserved tomatoes, turn the juice into a saucepan with a little sugar and half a glass of sherry. Boil it up, put in six apricots, and simmer a few minutes. Cut some rounds from a milk roll, a little larger than the apricots, fry in butter to a golden brown, drain, arrange in a circle, and place on each a piece of apricot, concave side uppermost; put a kernel in the centre of each, pour the syrup over, and serve with whipped cream in the centre of the dish. Probable cost, 1s. 6d.