Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

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. APRICOT TART. _Ingredients._—12 or 14 apricots, sugar to taste, puff-paste or short crust. _Mode._—Break the apricots in half, take out the stones, and put them into a pie-dish, in the centre of which place a very small cup or jar, bottom uppermost; sweeten with good moist sugar, but add no water. Line the edge of the dish with paste, put on the cover, and ornament the pie in any of the usual modes. Bake from ½ to ¾ hour, according to size; and if puff-paste is used, glaze it about 10 minutes before the pie is done, and put it into the oven again to set the glaze. Short crust merely requires a little sifted sugar sprinkled over