Required: A tin of apricots. Half a pint of cream. The juice of half a lemon. One ounce of leaf gelatine. Three ounces of castor sugar. About a gill of clear jelly. A few pistachio nuts. (Sufficient for six.)

Rinse out a mould with cold water; melt the clear jelly gently, pour a thin coating of it into the mould, let that set; then put in some prettily cut pieces of apricot and some finely chopped pistachio nuts; pour in enough jelly to cover them, and put the mould in a cold place until it is set. Meantime, rub enough of the apricots through a hair sieve to fill a breakfast cup with the pulp, put the cream in a basin, and whip it until it will just hang on the whisk; stir it and the sugar into the apricot pulp. Put the gelatine in a small saucepan with a gill of the apricot syrup, let it dissolve gently, then strain in the lemon-juice; let this mixture cool slightly, then strain it into the cream, etc., and mix all quickly together. Pour the cream into the mould, and leave it until it is cold and set; dip the mould into tepid water, and turn the cream on to a dish; put a border of chopped clear jelly round.

Apricot Creams

Apricot Creams

N.B.-The cream should be of a delicate apricot tint, so, if necessary, add a few drops of cochineal. The mould need not be decorated with fruit and jelly, though they, of course, add greatly to the appearance of the dish.

Cost, 2s. 3d. to 2S. 6d.