Soak the apricots for several hours or overnight in the water. Add the other fruits and cook the mixture at simmering temperature until the apricots and raisins are tender. Add the sugar and salt. Stir until dissolved. Serve the sauce cold as a dessert.
QUESTIONS
Weigh 1 cupful of dried fruit and record weight.
Weigh and measure soaked fruit (1 cupful before soaking) and record weight and measure. To what is the increase in measure of the soaked fruit due? What use should be made of the water in which dried fruit is soaked? What does this water contain? (See Experiment 10.)
What is the purpose of soaking dried fruit before cooking?
What is the purpose of covering the fruit while soaking?
Using the data regarding fresh fruit obtained in Lesson I, and that obtained by weighing dried fruit before and after soaking, estimate the difference in the cost of one pound of fresh and of soaked dried fruit.
State two reasons for combining raisins with apples and apricots in Baked
Apples and Mixed Fruit Sauce.