APRICOT CEREAL PUDDING— Make 1% cups of mush of hominy grits,
add % cup (Vs can) of DEL MONTE Canned Apricots, V2 teaspoon each of salt
and cinnamon, 1 egg, and V2 cup of sirup from the apricots. Pour into a greased
pudding dish and bake in a slow oven 30 minutes.
APRICOT CUSTARD— Make a custard using 2 egg yolks, 2 cups of milk and
^ teaspoon each of salt and nutmeg. Cool and add % cup (% can) of DEL
MONTE Canned Apricots pressed through a strainer. Pour into a serving dish
and cover with a meringue of 2 stiffly beaten egg whites and 2 tablespoons of
sirup from the apricots.
APRICOT WHIP— Drain 1 cup of DEL MONTE Canned Apricots and press
through a strainer, fold in 2 stiffly beaten egg whites✪ Apricot Whip, pour into a serving dish,
and chill. Serve with a custard sauce made from the egg yolks, % cup of milk,
and % cup of sirup from the apricots.
FROZEN APRICOTS— Rub % cup (Vs can) of DEL MONTE Canned
Apricots through the strainer. Cook 1 cup of sirup from the apricots, l^/^ cups
of water, and V2 cup of sugar✪ Frozen Apricots or corn sirup 5 minutes. Add apricots and freeze.
APRICOT COUPE— Cut % cup (Vs can) of DEL MONTE Canned Apricots
in small pieces, boil down the sirup from 1 can pf apricots until there is but %
cup, add, and chill. After filling sherbet glasses with vanilla ice cream pour over,
apricot mixture.
CEREAL CHOPS — Make a stiff mush out of IV2 cups of boiling, salted water✪ Cereal Chops
and % cup of oatmeal. Pour into a wet loaf pan and cool. Cut in thick slices,
roll in crumbs, and brown in a frying pan. Arrange on a hot platter, surround
7A
Del Monte Canned Fruits and Vegetables
with DEL MONTE Canned Apricots, and serve with the hot sirup from the
canned apricots.
APRICOTS WITH SCRAMBLED EGGS— Beat 5 eggs slightly, add Va cup
of the sirup from DEL MONTE Canned Apricots, 1 teaspoon of salt, and % tea-
spoon of pepper, and pour into a hot frying pan in which 1 tablespoon of fat✪ Apricots with Scrambled Eggs has
been melted. Cook over low fire, stirring constantly until mixture is creamy.
Pour over toast and put a half apricot on each serving.
DEL MONTE Canned Berries
Strawberries - Blackberries - Loganberries
From the vine to the can in the shortest possible time is our invariable
policy in packing DEL MONTE Berries. Only those varieties best adapted to
canning are used. All are hand-picked and graded, and packed at the height of
the season, when size and flavor have reached their maximum. We are the
original packers of loganberries, which have come to be so highly appreciated
by discriminating buyers. DEL MONTE Berries are sold in No. 1 tall and No.
2 cans. The No. 2 size is referred to in the recipes which follow.
Berry Suggestions and Recipes
Mash a few DEL MONTE Canned Strawberries, mix with a mild cream
cheese and a little mayonnaise, and use for a sandwich filling.
Strawberries may be frozen just as they come from the can with the addition
of the juice of 1 lemon, for a delicious and easy dessert.
Serve the blanc mange with strawberries over it in place of pudding* sauce
or sugar and cream.
Canned strawberries, when used for a shortcake, turn winter into summer.
Make the breakfast food the day before, and let it stand in molds over night.
Serve with strawberries instead of cream and sugar.
Conservation muffins may take the place of shortcake when served with straw-
berries over them.
Page 107 · 8 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
APRICOT CEREAL PUDDING— Make 1% cups of mush of hominy grits, add % cup (Vs can) of DEL MONTE Canned Apricots, V2 teaspoon each of salt and cinnamon, 1 egg, and V2 cup of sirup from the apricots. Pour into a greased pudding dish and bake in a slow oven 30 minutes.
APRICOT CUSTARD— Make a custard using 2 egg yolks, 2 cups of milk and ^ teaspoon each of salt and nutmeg. Cool and add % cup (% can) of DEL MONTE Canned Apricots pressed through a strainer. Pour into a serving dish and cover with a meringue of 2 stiffly beaten egg whites and 2 tablespoons of sirup from the apricots.
APRICOT WHIP— Drain 1 cup of DEL MONTE Canned Apricots and press through a strainer, fold in 2 stiffly beaten egg whites, pour into a serving dish, and chill. Serve with a custard sauce made from the egg yolks, % cup of milk, and % cup of sirup from the apricots.
FROZEN APRICOTS— Rub % cup (Vs can) of DEL MONTE Canned Apricots through the strainer. Cook 1 cup of sirup from the apricots, l^/^ cups of water, and V2 cup of sugar or corn sirup 5 minutes. Add apricots and freeze.
APRICOT COUPE— Cut % cup (Vs can) of DEL MONTE Canned Apricots in small pieces, boil down the sirup from 1 can pf apricots until there is but % cup, add, and chill. After filling sherbet glasses with vanilla ice cream pour over, apricot mixture.
CEREAL CHOPS — Make a stiff mush out of IV2 cups of boiling, salted water and % cup of oatmeal. Pour into a wet loaf pan and cool. Cut in thick slices, roll in crumbs, and brown in a frying pan. Arrange on a hot platter, surround
7A
Del Monte Canned Fruits and Vegetables
with DEL MONTE Canned Apricots, and serve with the hot sirup from the canned apricots.
APRICOTS WITH SCRAMBLED EGGS— Beat 5 eggs slightly, add Va cup of the sirup from DEL MONTE Canned Apricots, 1 teaspoon of salt, and % teaspoon of pepper, and pour into a hot frying pan in which 1 tablespoon of fat has been melted. Cook over low fire, stirring constantly until mixture is creamy. Pour over toast and put a half apricot on each serving.
DEL MONTE Canned Berries
Strawberries - Blackberries - Loganberries
From the vine to the can in the shortest possible time is our invariable policy in packing DEL MONTE Berries. Only those varieties best adapted to canning are used. All are hand-picked and graded, and packed at the height of the season, when size and flavor have reached their maximum. We are the original packers of loganberries, which have come to be so highly appreciated by discriminating buyers. DEL MONTE Berries are sold in No. 1 tall and No. 2 cans. The No. 2 size is referred to in the recipes which follow.
Berry Suggestions and Recipes
Mash a few DEL MONTE Canned Strawberries, mix with a mild cream cheese and a little mayonnaise, and use for a sandwich filling.
Strawberries may be frozen just as they come from the can with the addition of the juice of 1 lemon, for a delicious and easy dessert.
Serve the blanc mange with strawberries over it in place of pudding* sauce or sugar and cream.
Canned strawberries, when used for a shortcake, turn winter into summer.
Make the breakfast food the day before, and let it stand in molds over night. Serve with strawberries instead of cream and sugar.
Conservation muffins may take the place of shortcake when served with strawberries over them.
Records on this page
Apricot Indian PuddingApricot WhipApricot Cereal PuddingApricot CustardFrozen ApricotsApricot CoupeCereal ChopsApricots with Scrambled Eggs