, let it cool a little, then mix with it the yolks
of eggs which have been previously well beaten; put this mixture into a
jug, place this jug in boiling water, and stir it one way over the fire
until it thickens; but on no account let it boil. Strain through a
sieve, add the isinglass, previously boiled with a small quantity of
water, and keep stirring it till nearly cold; then mix the cream with
the apricots; stir well, put it into an oiled mould, and, if convenient,
set it on ice; at any rate, in a very cool place. It should turn out on
the dish without any difficulty.

_Time_.--From 20 to 30 minutes to boil the apricots.

_Average cost_, 3s. 6d.

_Sufficient_ to fill a quart mould.

_Seasonable_ in August, September, and October.

_Note_.--In winter-time, when fresh apricots are not obtainable, a
little jam may be substituted for them.

FLANC OF APRICOTS, or Compote of Apricots in a Raised Crust.

_(Sweet Entremets.)_

1406. INGREDIENTS.--3/4 lb. of short crust No. 1212, from 9 to 12
good-sized apricots, 3/4 pint of water, 1/2 lb. of sugar.

_Mode_.--Make a short crust by recipe No. 1212, and line a mould with it
as directed in recipe No. 1391. Boil the sugar and water together for 10
minutes; halve the apricots, take out the stones, and simmer them in the
syrup until tender; watch them carefully, and take them up the moment
they are done, for fear they break. Arrange them neatly in the flanc or
case; boil the syrup until reduced to a jelly, pour it over the fruit,
and serve either hot or cold. Greengages, plums of all kinds, peaches,
&c., may be done in the same manner, as also currants, raspberries,
gooseberries, strawberries, &c.; but with the last-named fruits, a
little currant-juice added to them will be found an improvement.

_Time_.--Altogether, 1 hour to bake the flanc, about 10 minutes to
simmer the apricots.

_Average cost_, 1s. 6d.

_Sufficient_ for 1 entremets or side-dish.

_Seasonable_ in July, August, and September.

ARROWROOT BLANC-MANGE.

(_An inexpensive Supper Dish_.)

1407. INGREDIENTS.--4 heaped tablespoonfuls of arrowroot, 1-1/2 pint of
milk, 3 laurel-leaves or the rind of 1/2 lemon, sugar to taste.

_Mode_.--Mix to a smooth batter the arrowroot with 1/2 pint of the milk;
put the other pint on the fire, with laurel-leaves or lemon-peel,
whichever may be preferred, and let the milk steep until it is well
flavoured. Then strain the milk, and add it, boiling, to the mixed