Apricot Cream
INGREDIENTS for quart mould.-12 ripe apricots, 1/2 lb. of sugar, 1 pint of milk, the yolks of 5 eggs, 1 oz. of gelatine. AVERAGE COST, 2s. 2d.
Divide the apricots, take out the stones, and boil them in a syrup made with 1/4 lb. of sugar and 1/4 pint of water, until they APRICOTS. form a thin marmalade, which rub through a sieve.
Boil the milk with the other 1/4 lb. of sugar, let it cool a little, then mix with it the yolks of eggs which have been previously well beaten; put this mixture into a jug, place this jug in boiling water, and stir it one way over the fire until it thickens; but on no account let it boil. Strain through a sieve, add the gelatine, previously boiled with a small quantity of water, and keep stirring it till nearly cold; then mix the cream with the apricots; stir well, put it into an oiled mould, and, if convenient, set it on ice; at any rate, in a very cool place.
It should turn out on the dish without any difficulty. In winter-time, when fresh apricots are not obtainable, tinned fruit may be substituted for them.
TIME. From 20 to 30 minutes to boil the apricots.
SEASONABLE in August, September, and October.
Apricot Jam, or Marmalade. - INGREDIENTS. - To every lb. of ripe apricots, weighed after being skinned and stoned, allow lb. of sugar. AVERAGE COST, 6d. to 8d. per pot.
APRICOT PUDDING.
Pare the apricots, which should be ripe, as thinly as possible, break them in half, and remove the stones. Weigh the fruit, and to every lb. allow the above proportion of loaf sugar. Pound the sugar very finely in a mortar, strew it over the apricots, which should be placed on dishes, and let them remain for 12 hours. Break the stones, blanch the kernels, and put them with the sugar and fruit into a preservingpan. Let these simmer very gently until clear; take out the pieces of apricot singly as they become so, and, as fast as the scum rises, carefully remove it. Put the apricots into small jars, pour over them the syrup and kernels, cover the jam with pieces of paper dipped in the purest salad-oil, and stretch over the top of the jars tissue paper, cut about 2 inches larger and brushed over with the white of an egg: when dry, it will be perfectly hard and air-tight.
TIME.-12 hours, sprinkled with sugar; about hour to boil the jam.
SEASONABLE. Make this in August or September.