2. Cabul Cassalettes.
Put half a pound of dried apricots to soak for about four hours, pour the water in which they have been soaked into an enamel saucepan, about a cupful. Add half a pound of sugar, a little grated lemon peel, and the juice of half a lemon. Let it get into a syrup, then add the fruit, and let it simmer gently for one hour. Make a nice puff paste of Coombs' Eureka Flour, roll out thin, and line some nice shaped patty pans, well greased, with the paste; prick it with a fork to prevent it blistering. Put it in a quick oven and bake a pretty golden brown, turn out of the pans, and fill the cases with the apricot stew; then well whip some cream very stiff, put it smoothly over the top of each, so that it looks like white foam, and then sprinkle over all either crushed crystallised violets or chopped pistachio nuts. Both are pretty, or do half with the violets and half with the nuts. Arrange them neatly in a glass dish, with a dish paper under. These are very pretty, and very delicious, and simple to make.