Take a tin of apricots, and pick out the firmest ones for the purpose of making Fritters. (See Fritters.) Drain off the syrup. Make them as dry as possible by draining them on a cloth and letting them stand some time.

Next, cover the pieces with finely-powdered sugar, and dip them quickly into thick batter, and then into very hot fat. (See No. 6). Shake some powdered sugar over them after draining from the fat. These fritters require careful handling.

Green Apricot Tart

This is made from unripe apricots and windfalls. Never throw away unripe stone fruit of any kind. Pick them up, and stew them till quite tender in a little water and sugar, and then make a fruit-pie. (See Pie Fruit.) This equally applies to apricots that will not ripen owing to bad weather or want of sun.

Apricots And Rice

Get a border of rice, cold (See Rice Borders); pile the apricots up neatly in the centre; thicken the syrup with a little cornflour (See No. 13), and pour over the whole. This dish can be ornamented by placing preserved cherries in the angles of the piled-up apricots, and also by sticking strips of finely-cut angelica into the apricots. The syrup can also be coloured pink with a little cochineal. This is a cheap and very effective dish.

Tinned Apricots

Apricots can now be bought very cheap preserved in tins; they are generally in halves. They make an excellent sweet, or can be sent up as they are, with a little of the syrup, for dessert. (See No. 29).