_Ingredients._—12 to 16 ripe apricots, ½ lb. of sugar, 1½ pint of
milk, the yolks of 8 eggs, 1 oz. of isinglass. _Mode._—Divide the
apricots, take out the stones, and boil them in a syrup made with ¼ lb.
of sugar and ¼ pint of water, until they form a thin marmalade, which
rub through a sieve. Boil the milk with the other ¼ 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 isinglass,
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, a
little jam may be substituted for them. _Time._—From 20 to 30 minutes
to boil the apricots. _Average cost_, 3_s._ 6_d._ _Sufficient_ to fill
a quart mould. _Seasonable_ in August, September, and October.
APRICOT JAM, or Marmalade.
_Ingredients._—To every lb. of ripe apricots, weighed after being
skinned and stoned, allow 1 lb. of sugar. _Mode._—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 same
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 preserving-pan. 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 ¾ hour to boil the jam. _Average cost._—When cheap, apricots
may be purchased for preserving at about 1_s._ 6_d._ per gallon.
_Sufficient._—10 lbs. of fruit for 12 pots of jam. _Seasonable._—Make
this in August or September.
APRICOT PUDDING, Baked.
_Ingredients._—12 large apricots, ¾ pint of bread-crumbs, 1 pint of
milk, 3 oz. of pounded sugar, the yolks of 4 eggs, 1 glass of sherry.
_Mode._—Make the milk boiling hot, and pour it on to the bread-crumbs;
when half cold, add the sugar, the well-whisked yolks of the eggs, and
the sherry. Divide the apricots in half, scald them until they are
soft, and break them up with a spoon, adding a few of the kernels,
which should be well pounded in a mortar; then mix the fruit and other
ingredients together, put a border of paste round the dish, fill with
the mixture, and bake the pudding from ½ to ¾ hour. _Time._—½ to ¾
hour. _Average cost_, in full season, 1_s._ 6_d._ _Sufficient_ for 4 or
5 persons. _Seasonable_ in August, September, and October.