Apricot delight recipe
Wash, soak, and cook until very tender, with sugar to taste, one-fourth pound of evaporated [dehydrated] apricots, using those of fine quality, and planning for much more syrup than usual. Soak one fourth of a package of gelatine (if one package stiffens two quarts) in one fourth a cup of water for half an hour. Add a cup and a half of the boiling syrup, stirring until gelatine is dissolved. Wet six small cups in cold water, place in each an unbroken half apricot. Fill with the liquid, strained, and set aside until cold and stiffened. I always advise cooking enough apricots, as well as prunes, for two desserts as a labor saving proposition. Prunes, stoned, may be substituted for the apricots, using two in each mould.
Prunes and apricots
Wash and soak one-fourth pound each of prunes and apricots overnight. Next day, cook until very lender in the water in which soaked, adding sugar to your taste, and more water if necessary, to make plenty of syrup. This is a very delicious combination, and also much liked by grown-ups.
Prune Betty recipe
Prunes are invaluable in concocting children’s desserts, as they are so healthful and almost invariably are liked. Plan to use them freely.
Soak and cook a quarter of a pound of prunes until very tender. Butter a small baking dish, and place in it a layer of thin slices of stale bread, slightly buttered; then a layer of prunes, stoned, halved, and aproad rather sparsely, then more bread and prunes, and a top layer of bread, buttered side up. Make a custard of a pint of milk, one fourth cup of sugar, two eggs and a pinch of salt. Pour this over the pudding and bake about an hour, or until well cooked and “set.” This is enough for a family of four.
Red apple sauce recipe
Wash red Baldwins, and cut them — skins, cores and all — into pieces; add half a cup of boiling water and cook rapidly until soft. Rub every bit possible through a colander; return to stove, add two tablespoons of sugar (or to taste), and boil two minutes. This will make enough for four servings. If cooked rapidly, as all apple sauce should be, it will be a beautiful pink color. If cream is allowed, a whirl of whipped cream on top is a delicious addition, or thin cream may be used.
Pare and core four apples, leaving a few tiny flecks of skin on, if red. Place in a saucepan, lili cavities with currant or other red jelly, sprinkle with two tablespoons of sugar, and add boiling water to nearly cover. Cook carefully in covered pan until tender, turning over during the process. Remove the apples to a serving dish, add two tablespoons more of sugar to the syrup, and boil rapidly until about one fourth of a cup remains, and then pour it over the apples. Both apples and jelly should be pink. Garnish with thin slices of more jelly. Cream may be served or not.