1/2 c. dried apricots
1/4 tsp. cinnamon
1/2 c. sugar
1 Tb. lemon juice
Wash and soak the apricots, and when they are thoroughly softened cook
them until tender in just enough water to keep them from burning. Put
them through a sieve or a colander and add the sugar, cinnamon, and
lemon juice to the pulp. Place over the fire and cook until the mixture
becomes thick, stirring constantly to keep it from scorching. Set
aside to cool.
Cut bread into thin slices, butter one slice, and spread the other of
each pair of slices with the apricot filling. Put each two slices
together and trim the edges if desired. Serve.
122. JELLY AND MARMALADE SANDWICHES.--Jelly and marmalade always make
acceptable filling for sandwiches, and as these foods are usually in
supply sandwiches containing them require less trouble to prepare than
do most sandwiches. Then, too, if two kinds of sandwiches are to be
served for a tea or a little lunch, sandwiches of this kind are very
nice for the second one. They are made in the usual way, but if the
jelly or marmalade is very thin, it is an excellent plan to spread each
slice of bread used for the sandwich thinly with butter so that the
filling will not soak into the bread.
Slices of Boston brown bread steamed in small round cans, such as
baking-powder cans, and a filling of jelly or marmalade make dainty
little sandwiches for afternoon tea.