To serve fresh apricots, wipe the skin thoroughly, stand them in a cold place until slightly chilled, and dish on a dainty doily. Serve also a finger bowl and fruit knife. The skin must be removed before eating.

Apricot Puree

This makes a very nice sauce for any of the gelatin jellies, mock charlotte, or to plain blancmange.

Wash two apricots, cut them into halves, remove the stones, put them in a saucepan with a half cupful of cold water, bring quickly to boiling point, add a teaspoonful of cornstarch moistened in a little cold water, and two table-spoonfuls of sugar; boil just a minute until the cornstarch is thoroughly cooked, and press them through a sieve. This should be as thick as very thick cream; if too thick add a tablespoonful or two of hot water.

Apricot Toast

Make a puree of apricot according to preceding recipe. Cut a slice from a square loaf of bread, trim off the crusts, dry the bread in the oven, toast it quickly on one side, then on the other, put it at once on a heated small dish and cover it with apricot puree.

This is exceedingly nice for a child's breakfast. If not convenient to make toast, put it over the upper crust of a shredded wheat biscuit.

Apricot Souffle

Make a puree of apricot according to the first recipe, pour it while hot into the well-beaten white of one egg. Dish at once in a pretty individual glass stem dish or lemonade cup, dust with powdered sugar and stand aside to cool.