in diameter; with a smaller cutter (size of top of pepper shaker) cut
out center, leaving rings about one-third inch wide. Brush with melted
butter, sprinkle lightly with salt and paprika, and brown delicately in
the oven. Serve in a circle overlapping each other on a plate covered
with a doily.
STUFFED HEARTS WITH VEGETABLES
Clean and wash three calves' hearts; stuff and skewer into shape. Draw
small strips of salt pork (lardoons) through edges of hearts. Sprinkle
with salt and pepper, dredge with flour and brown well in hot Cottolene,
with two slices onion, four slices carrot, one blade celery cut fine,
two sprays parsley, two small bits bay leaf, three cloves and one-half
teaspoon peppercorns. When hearts are richly browned, remove to Dutch
oven, casserole or deep baking dish. Add two cups Brown Stock, cover
closely and cook slowly in the oven until tender (about two hours),
basting six times while cooking.
Cut three slices of stale bread one-third inch thick, shape with large
round cutter; with a small cutter remove centers to form rings: brush
with melted butter and brown delicately in the oven. Arrange them on hot
serving platter, set a heart in each ring and surround with new carrots
and turnips cut Julienne style and cooked in boiling salted water until
tender. There should be one and one-half cups each. Drain and dress with
Maître d'Hôtel Butter.
STUFFING FOR HEARTS
1/2 cup cracker crumbs.
1/2 cup stale bread crumbs.
2 inch cube fat salt pork finely chopped.
2 blades celery finely chopped.
1/2 teaspoon finely chopped parsley.
1 tablespoon onion finely chopped.
Salt, pepper.
PROCESS: Mix ingredients in the order given and season well with salt
and pepper.
POTATO PUFF
Prepare two and one-half cups hot mashed potatoes. Add two and one-half
tablespoons butter, one-half teaspoon baking powder, season with salt
and pepper and moisten with one-half cup hot cream or milk, beat
thoroughly. Add the whites of two eggs beaten until stiff. Pile lightly
in a buttered baking dish and bake until well puffed and browned.
NEW CABBAGE SALAD
Mix two cups of new cabbage, finely shredded, with one-half cup of
celery cut in small pieces and one mild onion finely chopped. Add
one-half tablespoon Worcestershire Sauce to one cup of boiled salad
dressing and mix thoroughly with cabbage. Chill. Serve in onion cups or
in nests of crisp lettuce leaves.
RASPBERRY WHIP
1-1/2 cups red raspberries.
1 cup powdered sugar.
White 1 egg.
PROCESS: Mix sugar with berries and turn into bowl in which white of egg
is slightly beaten, then mash berries and sugar and mix thoroughly with
egg. Beat with a wire whip until mixture is stiff to stand. Pile lightly
on a chilled serving dish and surround with macaroons. Serve with
GOLDEN SAUCE
1 egg.
1 cup powdered sugar.
3 tablespoons Sherry wine.
PROCESS: Beat yolks until thick and light, add one half the sugar
gradually, beating constantly: beat whites until stiff, gradually adding
the remaining half cup sugar. Combine mixtures, add wine and beat
thoroughly.
WHITE NUT CAKE
1/3 cup Cottolene.
1-1/2 cups fine sugar.
3/4 cup cold water.
2-1/4 cups pastry flour.
4 teaspoons baking powder.
1/4 teaspoon salt.
Whites 4 eggs beaten until stiff.
1/2 teaspoon Almond extract.
1 cup English walnut meats broken in pieces.
PROCESS: Cream Cottolene, add sugar gradually, beating constantly. Mix
and sift flour, baking powder and salt, add alternately to first mixture
with water, add nut meats and extract; cut and fold in whites of eggs.
Bake in a sheet thirty-five minutes in a moderate oven. Spread with
MAPLE FROSTING
1 cup maple sugar.
1/2 cup boiling water.
White 1 egg.
1/8 teaspoon cream of tartar.
PROCESS: Boil sugar, water and cream of tartar together until it spins a
thread from tip of spoon. Pour slowly in a fine stream on the beaten
white and continue beating until of the consistency to spread over cake.
(To get the exact proportion of sugar, weigh one level cup of granulated
sugar to ascertain by weight how much Maple sugar is required for this
amount of water and white of one egg. It will weigh about one-half
pound.)
[Illustration]
[Sidenote: _July_
_Fifth Sunday_]
Menu
CREAM OF LETTUCE SOUP
PRESSED CHICKEN TOMATO SALAD
LATTICE POTATOES--GREEN CORN PUDDING
PEACH ICE CREAM--RICH CHOCOLATE CAKE
SPICED ICED TEA
* * * * *
CREAM OF LETTUCE SOUP
2 cups White Stock.
2 heads lettuce.
2 tablespoons rice.
2 tablespoons butter.
1 teaspoon finely chopped onion.
1/2 cup hot cream.
1 egg yolk.
Salt and pepper.
Few grains nutmeg.
PROCESS: Cook the onion in butter five minutes (without browning), add
rice, lettuce finely chopped, and stock, cover and cook until rice is
soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not
allow soup to boil after adding egg yolk. Discard outer leaves of
lettuce, using only the hearts for soup.
PRESSED CHICKEN
Disjoint a four- or five-pound fowl, cover with boiling water and let
simmer until tender, with one carrot sliced, one onion sliced, a blade
or two of celery broken in inch pieces, two sprays parsley and one-half
teaspoon peppercorns. Add one tablespoon salt the last hour of cooking.
Drain chicken from liquor, remove the skin and bones; strain liquor,
return to range and let simmer until reduced to one cup, strain and
reserve. When the meat is nearly cold, cut it in small cubes or chop
fine; remove all fat from liquor, reheat and add chicken, stirring it
slowly, season with salt and pepper if necessary. Decorate a granite,
brick-shaped bread pan with "hard boiled" eggs cut in rings or fancy
shapes, over these pack the chicken mixture very carefully so as not to
disturb the decorations. Cover with a buttered paper, place a weight
over paper and let stand over night in a cold place. Serve with Tomato
Salad.
TOMATO SALAD
Wash garden cress and shake dry, arrange a bed on large oval platter,
discarding all coarse leaves and stems. Peel and chill five
uniform-sized tomatoes, cut a slice from the stem ends and scoop out the
pulp, invert tomato cups on a plate and set aside in a cool place. Chop
fine the solid pulp of the tomato with one chilled and pared cucumber,
add two tablespoons finely chopped chives, stir in one cup of Cream
Dressing and refill tomato cups with mixture heaping them in pyramids.
Dispose these tomato cups at intervals in cress border and place mold of
pressed chicken in center.
CREAM SALAD DRESSING
1-1/2 teaspoon salt.
1/2 tablespoon mustard.
1 tablespoon sugar.
1 egg slightly beaten.
2-1/2 tablespoons melted butter.
3/4 cup cream.
4 tablespoons vinegar.
PROCESS: Mix ingredients in the order given, adding vinegar very slowly,
beating constantly. Cook in double boiler until mixture thickens;
continue beating, strain at once and chill.
LATTICE POTATOES
Wash and pare potatoes of a uniform size. Slice on a corrugated
vegetable slicer, which is made for this purpose. Wash slices in cold
water, changing the water several times; then let stand several hours in
cold water. Drain and dry with crash towels. Fry a few at a time in deep
hot Cottolene, drain on brown paper, sprinkle with salt. Pile on a lace
paper doily in a fancy basket.
GREEN CORN PUDDING
To two cups of cooked green corn, cut from the cob (or one can of corn)
chopped fine, add two eggs slightly beaten, one teaspoon salt,
one-eighth teaspoon pepper, one teaspoon sugar, two tablespoons melted
butter, and two cups scalded milk. Mix well and turn into a buttered
pudding dish; bake until firm in moderate oven.
PEACH ICE CREAM NO. 1
1-1/2 cups peach pulp.
1-1/2 cups granulated sugar.
Juice one lemon.
1 quart thin cream.
PROCESS: Pare and stone choice, ripe peaches and rub the pulp through a
purée strainer; add sugar and lemon juice, turn into the can of freezer
packed in ice and salt (using three measures of crushed ice to one of
rock salt); add cream and freeze in the usual way.
RICH CHOCOLATE CAKE
1/2 cup Cottolene.
1-1/2 cups sugar.
4 eggs.
4 squares chocolate.
1 teaspoon cinnamon.
1/3 cup hot water.
1/2 cup milk.
2 cups flour.
3 teaspoons baking powder.
1/4 teaspoon salt.
1 teaspoon vanilla.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly. Melt
chocolate over hot water, add hot water specified in recipe and beat
immediately into creamed butter and sugar; add yolks of eggs beaten
until thick and light. Mix and sift flour, cinnamon, baking powder and
salt; add to first mixture alternately with milk, add vanilla. Cut and
fold in the stiffly-beaten whites of eggs. Bake in a shallow pan forty
to forty-five minutes. Cover with Boiled Frosting (for recipe see Page
56).
SPICED ICED TEA
4 teaspoons tea.
2 cups boiling water.
9 cloves.
PROCESS: Follow recipe for making tea. Strain into pitcher over cloves,
chill, then pour into glasses filled with cracked ice. Sweeten to taste.
The flavor of tea is preserved and is much finer by chilling the
infusion quickly, before pouring over ice. Allow three cloves for each
glass. The large Penang cloves are the best.
_August_
_Hunger is the best seasoning for meat,
And thirst for drink._
--_Cicero._
[Illustration]
[Sidenote: _August_
_First Sunday_]
Menu
NOVA SCOTIA CANAPÉS
PAN BROILED FILLETS OF BEEF--SULTANA SAUCE
CARLSBAD POTATOES PEAS AND ONIONS FRENCH STYLE
LETTUCE, PEPPERGRASS AND ONION SALAD
PEACH ICE CREAM--COCOANUT CAKE
COFFEE
* * * * *
NOVA SCOTIA CANAPÉS
Cut white bread in one-third inch slices; stamp out with heart-shaped
cutter; spread both sides thinly with butter, brown them delicately in
the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or
Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty
border of finely chopped white of egg around each and tip it off with a
sprinkle of the yolk pressed through a sieve. Do not cover the salmon
entirely with the egg. Arrange canapés on small plates covered with a
lace paper doily; garnish each with a spray of parsley and serve as
first course.
PAN BROILED FILLETS OF BEEF
Have fillets of beef cut one and one-half inches thick; shape in
circular forms. Broil ten minutes in a hissing, well-buttered frying
pan, turning every ten seconds for the first two minutes, that the
surface may be seared thoroughly, thus preventing the loss of juices.
Turn occasionally afterward. When half done season with salt, pepper,
reduce heat and finish cooking. Arrange on hot serving platter and
spread generously with soft butter. Pour over Sultana Sauce. (For recipe
see Page 61.)
CARLSBAD POTATOES
Wash and pare one dozen small, uniform-sized potatoes; soak one hour in
cold water to cover. Drain, put in stew-pan and cover with one quart of
boiling water. Add two tablespoons butter and two teaspoons salt. Cook
until soft (but not broken), then drain. Return to stew-pan. Add
one-third cup butter, one and one-half tablespoons lemon juice, and
one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan
occasionally. Place in hot serving dish and sprinkle with one tablespoon
chopped parsley.
PEAS AND ONIONS--FRENCH STYLE
Cut one slice bacon in shreds crosswise, using the shears for this
purpose. Cook bacon with one-fourth cup butter about ten minutes,
without scorching bacon. Remove scraps of bacon, add two cups fresh
peas, one dozen small onions and a sprig of mint. Cook until peas and
onions are soft, adding one-fourth cup boiling water to prevent
scorching. Beat one egg yolk slightly, add one-third cup cream and one
head of lettuce cut in quarters (use lettuce hearts), season with salt
and pepper. Let boil up once and serve.
LETTUCE, PEPPERGRASS AND ONION SALAD
Separate the heart leaves of two solid heads of lettuce. Wash, drain and
chill; arrange them in a nest in salad bowl. Sprinkle between and over
leaves four tablespoons finely chopped peppergrass and small, thinly
sliced onions, separating the rings. Marinate with French Dressing;
chill and serve.
PEACH ICE CREAM No. 2
4 cups milk.
3 cups heavy cream.
1 cup sugar.
1 tablespoon lemon extract.
1/4 teaspoon salt.
2 cups fresh peach pulp.
PROCESS: Pare and pit peaches; stew until soft, rub through a sieve.
Then mix ingredients in the order given. Add peach pulp and freeze. Let
stand two hours before serving.
COCOANUT CAKE
(For recipe see Page 56.)
[Sidenote: _August_
_Second Sunday_]
Menu
CONSOMMÉ (COLD)
BROILED CHICKEN--SAUCE VIENNAISE
POTATO ROSES CORN FRITTERS
CAULIFLOWER À LA BÉCHAMEL
DRESSED HEAD LETTUCE
SALAD ROLLS
BLACKBERRY ROLY-POLY CREAMY SAUCE
COFFEE
* * * * *
COLD CONSOMMÉ
(For recipe see Page 90.)
BROILED CHICKEN
Singe, wipe and with a sharp pointed knife (a boning knife) split the
broiler down the back the entire length, beginning at back of neck. Lay
open and remove entrails, etc., remove ribs and breast-bone, then cut
the tendons at joints. Rub bird over with soft butter, sprinkle with
salt and place on a well-greased broiler or in a well-greased wire
broiler. Cook twenty-five minutes under a gas flame or over glowing
coals, turning often. Baste bird over several times with melted butter
if it appears dry. When evenly browned, remove to well-greased dripping
pan, spread again with soft butter, cover closely, and bake until tender
at the joints. Serve with
SAUCE VIENNAISE
Reduce one small can of tomatoes by slow cooking to a thick pulp; when
strained there should be two tablespoons. To three-fourths cup
Mayonnaise Dressing add three-fourths tablespoon finely chopped capers,
one teaspoon finely chopped parsley, two teaspoons each finely chopped
gherkins and olives, one teaspoon finely chopped onion or chives. Add
tomato pulp, mix well and keep in a cool place until ready to serve.
MASHED POTATOES (FOR ROSES)
To three cups of hot riced potatoes add three tablespoons butter, one
teaspoon salt, the beaten yolks of three eggs and enough hot milk to
allow the mixture to pass readily through the pastry-bag with rose tube
attached. Shape as roses on a buttered tin sheet, brush over lightly
with egg slightly beaten and diluted with one tablespoon milk, and brown
delicately in oven.
TO SHAPE ROSES
Fill pastry bag with potato mixture. Hold the bag upright with tube
pointing downward. Guide tube with left hand and press out potato with
the right, making a circular motion. When roses are the desired size
press the tube gently into mixture and withdraw it quickly to stop the
flow and give the pyramid a pointed finish. Sweet potatoes may be
prepared in the same manner.
CORN FRITTERS
(For recipe see Page 63.)
CAULIFLOWER À LA BÉCHAMEL
Select a firm, white cauliflower, remove leaves and cut off the stalk.
Soak (head down) in cold salt water to cover. Drain and cook (head up)
in boiling salted water to cover until tender but not broken apart.
Drain well and dispose on shallow serving dish. Pour over one and
one-half cups Béchamel Sauce (see Page 85). Sprinkle with finely chopped
parsley.
DRESSED HEAD LETTUCE
Select a large, firm head of lettuce. Remove all wilted leaves. Separate
the heart leaves sufficiently to wash them thoroughly. Drain, arrange
leaves on shallow serving plate, keeping them in their original shape if
possible. Sprinkle over all finely shredded red and green prepared
peppers. (To prepare peppers, plunge them into boiling water, then
quickly rub off the glazed outer skin, drop peppers into cold water
until crisp. Cut a slice from the stem ends, remove seeds and veins,
then cut in thread like rings.) Serve with French Dressing, to which add
one tablespoon Roquefort cheese. Blend well before pouring over Salad.
BLACKBERRY ROLY-POLY
2 cups blackberries.
1/4 cup water.
1 cup sugar.
1/4 teaspoon salt.
2 cups pastry flour.
4 teaspoons baking powder.
1/2 teaspoon salt.
4 tablespoons Cottolene.
Yolk 1 egg.
White 1 egg slightly beaten.
Granulated sugar.
Ground cloves.
PROCESS: Cook blackberries in water and salt until berries are soft. Rub
through a sieve and add sugar to pulp; return to range and cook until
mixture thickens, stirring occasionally. Sift flour with baking powder
and salt, work in Cottolene with tips of fingers, and mix to a soft
dough with yolk of egg mixed with one-half cup of milk. Turn onto a
floured board, knead slightly and roll out in a rectangular sheet
one-fourth inch thick. Divide this into four pieces, longer than wide.
Spread each with the blackberry sauce and roll up like jelly roll; wet
the edges, press lightly to prevent unrolling. Lay on buttered sheet and
brush tops with white of egg, sprinkle with sugar and a few grains
cloves. Bake twenty-five minutes in a hot oven. Serve hot with remaining
sauce kept hot over hot water or with
CREAMY SAUCE
1/4 cup butter.
2/3 cup powdered sugar.
2 tablespoons milk.
2 tablespoons Sherry wine.
Few grains nutmeg.
PROCESS: Cream butter, add sugar gradually, stirring constantly, add
milk and wine very slowly, continue beating. Add a sprinkle of nutmeg.
To avoid having sauce curdle, milk and wine must be added drop by drop.
[Sidenote: _August_
_Third Sunday_]
Menu
CANTALOUPE À LA MODE
CONSOMMÉ AU RIZ--CHEESE BALLS
SPICED BEEF--WHIPPED CREAM HORSERADISH SAUCE
POTATOES ITALIAN STYLE--SUCCOTASH
PEAR SALAD
PEACH COTTAGE PUDDING WITH CREAM
COFFEE
* * * * *
CANTALOUPE À LA MODE
Wash small ripe cantaloupe (Rockyfords) with a brush, and chill
thoroughly. Cut in halves lengthwise and fill with Pineapple or
Raspberry Ice. Arrange on a bed of cracked ice; serve one-half melon to
each guest.
RASPBERRY ICE
4 cups water.
1-3/4 cups sugar.
2 cups raspberry pulp.
1/4 cup orange juice.
2 tablespoons lemon juice.
PROCESS: Make a syrup by boiling water and sugar twenty minutes. Mash
berries and rub through a fine sieve, add orange and lemon juice,
combine with syrup, strain and freeze. Shape with a cone mold and place
in seed cavities of halves of cantaloupe.
CONSOMMÉ AU RIZ
8 cups consommé.
1/4 cup washed rice.
6 cups cold water.
1/2 tablespoon salt.
PROCESS: Add salt to boiling water, then add rice slowly and let cook
until rice is soft; drain. Pour over rice six cups cold water to
separate kernels. Add rice to hot consommé and serve with Cheese Balls.
CHEESE BALLS
4 tablespoons butter.
3/4 cup flour.
1/2 cup water.
1/4 teaspoon salt.
Few grains cayenne.
3 eggs.
1/4 cup grated Edam Cheese.
Cottolene.
PROCESS: Melt butter in a sauce-pan, add water, cook one minute; add
flour mixed with seasonings. Cook until mixture leaves the sides of pan,
stirring constantly. Cool slightly, add unbeaten eggs one at a time, add
cheese. Mix well and drop from tip of teaspoon into deep hot Cottolene.
Drain and serve immediately.
SPICED BEEF
Wash and wipe six pounds of beef cut from the flank. Cover with boiling
water; bring to the boiling point and skim. Reduce heat and simmer until
meat is tender (time required about five hours), adding the last hour of
cooking one-half cup each of carrot, onion and celery cut in dice, two
sprays each of parsley and thyme, one of marjoram, six cloves, one-half
teaspoon peppercorns and one tablespoon salt. Remove meat and reduce
liquor to one and one-half cups; strain. Shred the meat, mix with the
liquor and press in a granite, brick-shaped bread pan, packing solidly.
When thoroughly cold, serve, cut in thin slices, with Whipped Cream
Horseradish Sauce (for recipe see Page 120).
POTATOES A L'ITALIENNE
To two cups hot riced potatoes, add one tablespoon finely chopped
chives, one egg yolk well beaten, whites four eggs beaten until stiff,
one-half cup grated cheese. Season with salt, pepper and a few grains
cayenne. Pile lightly in a well-greased baking dish and bake from
twenty-five to thirty minutes. Turn dish around several times carefully
that mixture may puff evenly.
SUCCOTASH
Shell lima beans, wash and cover with boiling water; heat to boiling
point and drain; throw away water and rinse beans, drain again. Cook in
boiling, salted water until tender. Drain and add to an equal quantity
of hot boiled corn cut from the cob. Season with salt, pepper and
butter. Reheat before serving.
PEAR SALAD
Wipe, pare and remove the cores from the desired number of ripe (early)
pears. Cut in eighths lengthwise. Arrange on beds of crisp cress, or
lettuce heart leaves. Bestrew with prepared red peppers cut in very fine
rings. Serve with French Dressing, using lemon juice in place of
vinegar. Canned red peppers may be used when fresh peppers are not
available. To prepare peppers, plunge them into boiling water for a
moment, cut a slice from stem ends, remove seeds and veins, cover with
cold water until crisp; drain dry, and cut in fine shreds.
PEACH COTTAGE PUDDING
1/4 cup Cottolene.
1 cup sugar.
1 egg.
1/2 cup milk.
2 cups pastry flour.
4 teaspoons baking powder.
1/4 teaspoon salt.
1/4 teaspoon almond extract.
Fresh peaches sliced.
PROCESS: Cream Cottolene, add sugar gradually, stirring constantly; add
egg well beaten. Mix and sift flour, baking powder and salt; add to
first mixture alternately with milk. Add extract and beat thoroughly.
Turn into a well-greased shallow pan, and bake twenty-five minutes in a
moderate oven. Cut in three-inch squares; pile thinly-sliced fresh
peaches on top of each portion, sprinkle thickly with powdered sugar and
serve with rich cream.
[Sidenote: _August_
_Fourth Sunday_]
Menu
BOILED HALIBUT (COLD)--VINAIGRETTE SAUCE
CUCUMBER BASKETS RADISHES
FRENCH FRIED POTATOES--BOILED SWEET CORN
FROZEN APRICOTS--SULTANA CAKE
DEMI TASSE
ICED TEA
* * * * *
BOILED HALIBUT--COLD
Have a piece of Halibut cut weighing two and one-half pounds. Tie in a
square of cheese cloth (to prevent scum from settling on the flesh of
fish). Cover with boiling water to which add salt and vinegar or lemon
juice; the acid preserves the whiteness of the fish. Boil until the
flesh leaves the bones (about thirty-five minutes). Drain and remove
from cheese cloth. Pick out bones and remove skin. Place in a vessel
that will preserve the shape of fish, chill and dispose fish on a cold
serving platter on a bed of garden cress. Set a cucumber basket at
intervals (one for each guest), and serve with
VINAIGRETTE SAUCE
1 teaspoon salt.
1/8 teaspoon black pepper.
Few grains cayenne.
1 tablespoon Tarragon vinegar.
2 tablespoons Malt vinegar.
1/2 cup Olive oil.
1 tablespoon chopped olives.
1 tablespoon chopped pickle.
1 tablespoon chopped green or red pepper.
1 teaspoon chopped parsley.
1-1/2 teaspoons chopped chives.
PROCESS: Put salt, pepper and cayenne in bowl, add oil slowly stirring
constantly, add remaining ingredients and blend thoroughly. Chill and
pour over Boiled Halibut.
CUCUMBER BASKETS
Select long cucumbers of uniform thickness (three cucumbers will make
six baskets), cut a slice from both the stem and blossom ends, pare and
cut in halves crosswise; cut from each piece a section so as to form a
handle crosswise of cucumber. Scoop out the soft pulp and seeds, brush
each basket over lightly with olive oil and sprinkle with finely chopped
garden cress or parsley. Fill the baskets with Mayonnaise Dressing or
Sauce Tartare (see recipe Page 84). Chill and serve in nests of
peppergrass or lettuce heart leaves.
FRENCH FRIED POTATOES
Wash and pare medium-sized potatoes, cut them lengthwise in eight pieces
of a uniform size. Soak them in cold water two hours, changing the water
several times. Drain from water and dry between towels. Then fry a few
at a time in deep hot Cottolene. Drain on brown paper and sprinkle with
salt. This is an easy method of preparing potatoes in hot weather. The
potatoes may be prepared beforehand and the process of cooking is both
simply and quickly done. Be sure the Cottolene is not too hot as the
potatoes must be cooked through, as well as browned.
BOILED SWEET CORN
Have the water boiling. Remove the husks and silk from the corn and drop
them at once into the boiling water; bring water quickly to boiling
point and let boil rapidly five to ten minutes (depending somewhat on
age of corn). Drain from water and arrange in a napkin-covered platter;
serve at once.
FROZEN APRICOTS