Hydrated Apricots

1 pound dried apricots

2 1/2 cups water

Look the apricots over carefully. Wash, and soak in two and one-half cups of water for twelve hours. When thoroughly softened, add sugar to taste and serve uncooked.

Stewed Apricots

1/2 pound apricots

1/2 cup sugar


Wash, and sort the fruit, cover with cold water, and soak several hours, or over night. Long soaking improves all dried fruits. Put in enough water to cover, and bring to the boiling point. Drain, and cover again with cold water. Cook slowly until apricots are tender, then add the sugar. Stir lightly, and cook five minutes. Serve cold.

To make an apricot sauce, force through a strainer, and add orange juice to taste.

Apricots A La Conde

Prepare steamed rice, and turn into oblong pans.

Cool, and cut into two-inch squares. To a quart can of peeled apricots, add one cup of sugar, and cook five minutes. Arrange a square of steamed rice on a dessert plate with two half apricots beside it. Pour over it a spoonful of the syrup from the apricots, and on top serve a spoon of whipped cream. Chop pistachio nuts quite finely, and sprinkle on top of the whipped cream.