Cassell's dictionary of cookery

tin, and at the last moment add the whites of the eggs beaten to a firm froth. Bake in a quick oven, and let the souffle be served directly it is taken out, or it will be spoilt both in taste and appearance. Time to bake, half an hour. Probable cost, 2s., if made with milk; apricots. Id. each. Sufficient for a moderate-sized tin. Apricot Syrup. — Takeoff the skins from some ripe apricots, stone them, and cut them into small pieces; place them in a dish, and strew over them a thin layer of sifted sugar. Let them remain a couple of houi's ; place them in a saucepan with a little water, and let them simmer gently until they are soft. Strain the juice, and add to it sugar in the proportion of a pound to a pint. Boil it gently, skimming thoroughly all the time ; let it get cold, then bottle it ; it will be found useful to flavour custards, cream ices, &c. The fruit in the jelly-bag must not be squeezed. After the juice has rim from it, it will make very nice tartlets, with the addition of a little sugar. Time to boil with the sugar, ten or twelve minutes, by which time it will become thick and clear. Probable cost. Is. 6d. per pint. Apricot Tart, Green. — Take as many green apricots as may be required for the dish: put them into a saucepan with a Little water, to keep them from burning, and half their weight in sugar. "When they are soft through, put them, with the syrup, into a pie-dish which has been lined at the edges with good puff paste. Pile them high in the middle, cover, and bake in a good oven. The dish will be much improved in appearance if it is iced before sending to the table. To do this, beat the whites of eggs to a stiff froth, lay on the tart, and shake sifted loaf sugar over it ; then put it into a moderate oven for five minutes to sot. It APR (128) APE must not be allowed to colour. Wlicn apricots cannot be obtained, young apples taken from the tree before the cores are formed are an excellent substitute. Time to bake, half an hour. Probable cost, Is. 3d. Suificient for four or five persons. Apricot "Water Ice. — Skin, divide, and stone, six large ripe apricots. Blanch, pound, and add the kernels to the fruit, with the juice of two lemons, half a pint of water, and two of clarified sugar. Then pass all through a fine sieve, and again strain before freezing. Time, twenty-five minutes to freeze. Probable cost of apricots. Id. each. v/ Apricot Wine. — Boil twelve pounds of sliced ripe apricots and a pound of sugar in three gallons of water for half an hour, and strain the liquor into a pan. Put with them a few of the kernels of the fruit, mix all together, and having covered the vessel, leave the liquid to cool. Mix one table-spoonful of fresh brewer's yeast with it, and leave it for three or four days to ferment. Then pour off the clear liquid into a cask, which must be scrupulously clean, and let it remain until the fermentation is ended. A pint of Rhenish or other white wine should then be added, and the cask closed for six months. At the end of that time it should be decanted into bottles, and kept for a year longer before being used. Time to boil, half an hour; ferment, three or four days. Probable cost, 3s. a gallon. Sufficient to make three gallons.