APRICOTS
56. APRICOTS, in appearance, are a cross between peaches and plums. They are grown extensively in the western part of the United States, but they can be grown in any climate where peaches and plums are raised. As they contain considerable acid, they require a large quantity of sugar when they are cooked with their skins and seeds. They are used most frequently for canning, but they make excellent marmalades and jams. They are also dried in large quantities and, in this form, make delicious desserts.
57. APRICOT SOUFFLÉ.--No more attractive as well as delicious dessert can be prepared than apricot soufflé, which is illustrated in Fig. 3. The apricots are just tart enough to give it a very pleasing flavor.
APRICOT SOUFFLÉ
(
Sufficient to Serve Six
)
- 2 Tb. butter
- 4 Tb. flour
- 1/3 c. sugar
- Pinch of salt
- 1 c. scalded milk
- 3 eggs
- 1/2 tsp. vanilla
- 1 can apricots
Melt the butter, add the flour, sugar, and salt, and stir in the hot milk. Bring this mixture to the boiling point. Separate the yolks and whites of the eggs. Beat the yolks until they are thick and lemon-colored, and then pour the hot mixture over them, stirring constantly to prevent the eggs from curding. Beat the whites until they are stiff, fold them into the mixture, and add the vanilla. Place the apricots without juice in a layer on the bottom of the buttered baking dish, pour the mixture over them, and bake for 45 to 60 minutes in a hot oven, when it should be baked through and slightly brown on top and should appear as in Fig. 3. Remove from the oven and serve with the sirup from the apricots. Whipped cream may also be added if desired.