-whisked yolks of the eggs, and
the sherry. Divide the apricots in half, scald them until they are soft,
and break them up with a spoon, adding a few of the kernels, which
should be well pounded in a mortar; then mix the fruit and other
ingredients together, put a border of paste round the dish, fill with
the mixture, and bake the pudding from 1/2 to 3/4 hour.

_Time_.--1/2 to 3/4 hour. Average cost, in full season, 1s. 6d.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in August, September, and October.

APRICOT TART.

1239. INGREDIENTS.--12 or 14 apricots, sugar to taste, puff-paste or
short crust.

_Mode_.--Break the apricots in half, take out the stones, and put them
into a pie-dish, in the centre of which place a very small cup or jar,
bottom uppermost; sweeten with good moist sugar, but add no water. Line
the edge of the dish with paste, put on the cover, and ornament the pie
in any of the usual modes. Bake from 1/2 to 3/4 hour, according to size;
and if puff-paste is used, glaze it about 10 minutes before the pie is
done, and put it into the oven again to set the glaze. Short crust
merely requires a little sifted sugar sprinkled over it before being
sent to table.

_Time_.--1/2 to 3/4 hour. _Average cost_, in full season, 1s.

_Sufficient_ for 4 or 5 persons.

_Seasonable_ in August, September, and October; green ones rather
earlier.

_Note_.--Green apricots make very good tarts, but they should be boiled
with a little sugar and water before they are covered with the crust.

APRICOTS.--The apricot is indigenous to the plains of Armenia,
but is now cultivated in almost every climate, temperate or
tropical. There are several varieties. The skin of this fruit
has a perfumed flavour, highly esteemed. A good apricot, when
perfectly ripe, is an excellent fruit. It has been somewhat
condemned for its laxative qualities, but this has possibly
arisen from the fruit having been eaten unripe, or in too great
excess. Delicate persons should not eat the apricot uncooked,
without a liberal allowance of powdered sugar. The apricot makes
excellent jam and marmalade, and there are several foreign
preparations of it which are considered great luxuries.

BAKED OR BOILED ARROWROOT PUDDING.

1240. INGREDIENTS.--2 tablespoonfuls of arrowroot, 1-1/2 pint of milk, 1
oz. of butter, the rind of 1/2 lemon, 2 heaped tablespoonfuls of moist
sugar, a little grated nutmeg.

_Mod