This section is from the book "Economical Cookery", by Marion Harris Neil. Also available from Amazon: Economical Cookery (1918).
1/2 pound dried apricots 6 cups (2 qts.) cold water 1 orange
1/4 teaspoon powdered nutmeg 4 tablespoons (2 ozs.) sugar 3 tablespoons (1/2 oz.) cornstarch
Rusks or fried bread
Wash apricots and soak them overnight in one half of the water. Next day put them into a saucepan with their water, grated rind of orange, and nutmeg, and stew until tender. Then rub as much as possible through a fine sieve, add sugar, remainder of water and strained orange juice. Return this puree to a clean saucepan and bring it to boiling point. Add cornstarch moistened with a little cold water and cook five minutes, stirring all the time. If too thick add more water or fruit juice. Serve either hot or cold, and hand separately rusks or fried and sweetened croutons of bread.
A few stewed and stoned prunes may be added to the soup, or a few chopped nut meats. If liked, some whipped cream may be piled on the top.
This recipe is sufficient for one and one half quarts.