II. APRICOT DESSERTS

Apricot Blanc Mange (Four portions)

(For the simple home meal.)

Four level tablespoons cornstarch Six level tablespoons sugar Two cups milk One-fourth level teaspoon salt One-half cup diced apricots. (Canned apricots or cooked dried ones may be used.) One egg, well-beaten One teaspoon vanilla

Mix the cornstarch and sugar in the upper part of the double boiler. Add the milk and salt, and cook over hot water until the pudding is very thick. (The cooking requires about twenty-five or thirty minutes.) Add the apricots and egg, and cook for one minute, stirring constantly. Add the vanilla and beat for one minute. Fill serving dishes three-fourths full and set in a cold place until thoroughly chilled. Serve with cream.

Apricot Bread Pudding (Four portions)

(A good bread pudding few housewives know about.)

Four slices dry bread One cup cooked dried apricots One-half cup sugar Two eggs, well-beaten Two cups milk One-fourth level teaspoon salt One teaspoon lemon extract One-half teaspoon vanilla Two level tablespoons butter

Remove the crusts from the slices of bread and break (the bread) into two-inch pieces. Place in a shallow buttered baking-dish. Spread the apricots on top and sprinkle the sugar over them. Beat the eggs, add the milk, salt and extracts. Pour this custard over the prepared food. Place the butter in small bits over the top. Bake in a moderately slow oven for thirty-five minutes. Serve warm with or without cream.

Apricot Gelatin Souffle (Four portions)

(A light and appetizing dessert that may most acceptably follow a heavy dinner.)

Two level tablespoons granulated gelatin One-third cup cold water One cup boiling water One-fourth cup lemon juice One-half cup sugar One cup peeled diced apricots. (Cooked, fresh or canned.) Two egg whites

Soak the gelatin in the cold water for five minutes. Add the boiling water and stir until dissolved. Add the lemon juice and sugar. Set in a cold place until the mixture hardens around the edge of the bowl. Beat for three minutes. Add the apricots, and the egg whites, stiffly beaten. Beat for five minutes or until the mixture holds its shape.

Pour into a moistened gelatin mold. Set in a very cold place for one hour or more. Unmold and cut in slices.

Apricot Rice Pudding (Four portions)

(Simple and wholesome.)

One cup cooked apricots One-fourth level teaspoon salt One-third cup sugar One teaspoon vanilla One-half teaspoon lemon extract Two eggs Two cups milk One cup boiled rice

Mix the apricots, salt, sugar and the extracts. Beat the eggs, add the milk and rice. Add this to the apricot mixture. Pour into a buttered baking-dish and bake in a moderate oven for twenty-five minutes. Serve cold.

Apricot Whip, Uncooked (Four portions)

(If you like stiffly-beaten egg whites, uncooked, you will like this dessert.)

One cup dried apricots One and one-half cups water One-half cup sugar Two tablespoons lemon juice Two stiffly-beaten egg whites One cup whipped cream One-fourth level teaspoon salt One teaspoon vanilla

Wash the apricots, add the water and soak over night. In the morning cook slowly for twenty minutes. Add the sugar and cook for five minutes, stirring constantly. Add the lemon juice, egg whites, whipped cream, salt and vanilla. Beat for one minute. Pile lightly in glass dishes or sherbet cups. Set in a very cold place for half an hour or more.

Steamed Dried Apricot Pudding (Four portions)

(A simple steamed dessert that may be made when you are using your steamer for brown bread.)

One-third cup fat One-half cup sugar Two eggs, well-beaten One-fourth cup milk One and one-fourth cups flour Two level teaspoons baking-powder One teaspoon vanilla One-half teaspoon lemon extract One cup soaked cooked apricots

Cream the fat and sugar, add all the rest of the ingredients and beat for two minutes. Fill well-buttered molds half full. Steam for two hours. Serve hot with Lemon Sauce, cream or whipped cream.