The apricot is said to have originated in Armenia. Today it is grown to a greater extent in California than anywhere else in the world, but even here only certain favored districts produce apricots of the high quality packed under the DEL MONTE Brand. DEL MONTE Apricots are the choicest fruit of California's finest orchards brought to you with all their exquisite tree-ripened flavor. Packed in three sizes of tins, No. 1 tall, No. 2 and No. 2 1/2. Size of can referred to in the following recipes is the No. 2 1/2.

Apricot Suggestions And Recipes

Serve DEL MONTE Canned Apricots as a breakfast fruit with bacon and eggs.

To extend the mayonnaise for lettuce sandwiches, add apricots pressed through a strainer.

Serve apricots, sliced, on buckwheat cakes to conserve sugar and add health to the winter menu.

Get the old people in the family into the habit of eating a dish of apricots for breakfast to keep their digestive tracts in good order.

Try apricots and sliced pimientos on lettuce with French dressing for a fruit salad.

Serve apricots with the luncheon souffle in place of salad. The nutritive value is almost as great and they combine equally well with meat or cheese.

Stir 2 tablespoons of pulp from canned apricots into a glass of milk for a nourishing and sustaining drink.

Pulp from canned apricots added to a baked or steamed custard will make it more nourishing for the children.

Press apricots through a strainer and freeze for an easy hot weather dessert.

Freeze the junket and serve with apricots.

Apricot jelly made with the sirup from canned apricots and gelatin with no additional sweetening, served on lettuce with mayonnaise, makes an attractive and delicious salad.

Serve breakfast sausages on halves of apricots. They add a distinctive flavor to the sausages, and are surprisingly good.

A few apricots cut in pieces and added to the stuffing for fowls give an unusual and delicious flavor.

Because of their tart flavor, apricots may be served with game in place of a jelly or sauce.

Try the pulp from canned apricots in place of apple sauce in your next conservation cake.

Mix equal parts of catsup and pulp from canned apricots for sauce for a fish cocktail.

Slice some apricots into the next aspic with the meat. They will impart a delicate tart taste.

Put pulp from canned apricots in your rolled pancakes and serve with hot sirup from the apricots instead of sugar.

Baste baked bananas with the sirup from canned apricots for added flavor and to conserve sugar.

Delicious and nourishing sandwiches may be made by spreading brown bread with cottage or cream cheese to which enough pulp from canned apricots has been added to make it spread easily.

As a filling for tarts, use equal parts of chopped apricots and chopped raisins.

With chicken or rabbit, apricots may be served instead of jelly. Or, add 1/2 cup of finely chopped walnuts to a dish of pulp from canned apricots to make a conserve.

Stew the juice and grated rind of an orange, a little vinegar, spices, and a few apricots, to make a delicious relish for serving with fish.