Cookery for every household

Take some good tinned apricots, lift them from the syrup, and drain them on a sieve for \ hour. Then rub them through a hair sieve, and weigh the pulp. Put this pulp into a lined saucepan with an equal quantity of castor sugar. Bring to the boil, and boil until fairly thick, when the mixture will begin to draw away from the sides of the saucepan. It must be stirred all the time, and must not cook too quickly. Drop small pieces about the size of a halfpenny on a wetted tin, and sprinkle with crystallised sugar before they harden. When firm put two together, the flat sides against each other ; roll in sugar, and put them in little crimped paper sweetmeat cases. Small sweet moulds may be used for shaping the sweets ; these should be wet with cold water, and sprinkled inside with granulated sugar before the fruit pulp is poured into them. Note. — Other fruit pulp can be used in the same way, but it must be one with some substance, such as apples, plums, peaches, &c. Currants, strawberries, and the like are too juicy. Quince pulp lends itself very well for this purpose, and makes a delicious sweet. The fruit must be stewed to a pulp with as little water as possible. 2949. Black Currant Jellies 1 gill black-currant jelly. J lb. granulated sugar. 1| oz. gelatine. 1J gills boiling water. A few drops of carmine. Pink sugar. Put the jelly and sugar into a saucepan, stir them over the fire until dissolved, and then boil to 235° F. Dissolve the gelatine in a small saucepan with the boiling water, strain it into the other ingredients, and boil together for a few minutes. Pour all into a wet plate, sprinkle with pink or white granulated sugar, and set aside to harden. Then turn out, cut in squares, and toss them in sugar until well coloured. 2950. French Jellies 2 lbs. loaf sugar. [ Colouring. 5 gills water. Flavouring. 2 oz. gelatine. | Granulated sugar. Soak the gelatine in the water for J hour, then put it into a saucepan with the sugar, bring to the boil, and boil for 20 minutes, stirring all the time. Divide into two portions, and colour and flavour according to taste. For instance, colour one half pink with a little carmine or cochineal and flavour with raspberry or strawberry essence, and colour the other half a pale yellow and flavour with lemon, or colour green and flavour with peppermint. Turn each portion into a wetted soup plate or pie dish, sprinkle with granulated sugar, and leave until the next day. Then turn out, cut in neat square or oblong-shaped pieces, and roll them in granulated sugar. Leave spread out until dry and crisp on the outside. 2951. Marshmallows l lb. gum-arabic. | pt. water. | lb. granulated sugar. 3 whites of eggs. Almond essence. Icing sugar and corn starch.