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Apricots (tinned) with Cream

Place the fruit in a glass dish with the concave side uppermost; pour the syrup round the fruit, and with a tea-spoon remove any syrup that may have settled in the little cups or concavities. Get a small jar of Devonshire clotted cream; take about half a tea-spoonful and place it in the middle of each cup, and put a single preserved cherry on the top of the cream. This dish can be improved in appearance by chopping up a little green angelica like parsley, and sprinkling a few of the little green specks on the cream. Probable cost, 2s.