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Appetizing Apricots
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®HE piquant, slightly tart taste
of that delicious fruit, the apri
cot, gives an impetus to al!
appetites. There are six or eight
weeks during the summer when
fresh apricots are on the market,
but even then the taste of the fresh
fruit is apt to be disappointing ex
cept in the sunny climate where
it is grown.
The reason for this is that the
fruit, which is mostly grown in Cali
fornia, has been picked and shipped
green, so that when it reaches the
markets in the East or Middle West,
it has ripened in transit, or in the
grocer’s bins, and so has ripened
without the aid of the sunshine
which tempers the natural acid of
the fruit with a delicious, mellow
fruit sugar.
This fruit sugar is still retained
in the California canned apricot
which is picked at the moment of
prime maturity and rushed to the
cannery where it is canned within
a few hours. That is why most of
the apricots grown in California are
either dried or canned, and only a
small quantity of them shipped fresh.
Dozens of Uses
It is one of the mysteries of mod
em cooking that many housewives
do not know how to use this deli
cious fruit. Yet it is simple to pre
pare, and is used in desserts atyl
pudqjngs, in candy, in pastries, in
breads and pancakes, in ices, in
cocktails, in salads and even in
beverages and sandwiches.
Under the first head come Corn-
Starch Pudding with Apricots, Apri-
t LUNCHES THAT Q
CHILDREN LOVEj^
By JOSEPHINE B. GIBSON
Director, Home Economics Dept.,
H. J. Heins Company
WITH the children once more
in school, mother again is con
fronted by the winter-long task
of having suitable and appealing
lunches ready for them at a certain
hour each day.
The school-day lunch is an impor
tant meal, and the menu should be
both well balanced and seasonable.
For mother's sake, it also must be
easily prepared. To make these
meals bright and happy, thus aiding
digestion, little surprises in the way
of new dishes, or old ones dressed
up a bit, are invaluable. Often a
centerpiece of fruit for the table
will provide just the extra attraction
that the youngsters need.
Following are several menus
which are easily prepared and most
suitable for cool weather:
Cream of Peanut Butter Soup
Buttered Toast Crisp Celery
Sand'eieh Relish Sandwiches
M ilk Fruit
♦ ♦ ♦ ♦
Bean Cutlets Quick Tomato Sauce
Currant Jelly Bolls
Delicious Custard Pudding
Milk
» * ♦ *
Cream of Tomato Soup Crackers
Banana and Peanut Butter Salad
Rolls Miik
* * * *
Cream of Peanut Butter Soup-—
1H tablespoons butter
Hl tablespoons flour
W teaspoon salt
3 tablespoons peanut butter
3 cups milk
€ 54 teaspoon paprika
Melt butter in top of a double
boiler placed directly over the fire.
Kvmove front fire and add the flour,
salt and paprika, mixing to prevent
lumps Slowh stir in 254 cups of
milk, until t .e whole is evenly mixed.
cot Custard, and Apricot Tapioca;
under the second Apricot Panoche,
Apricot Marshmallows and Apricot
Fudge; under the third, Apricot
butterscotch Tarts, Apricot Cran
berry Tarts and Peach and Apricot
Filling for Cream Puffs; under the !
fourth, Apricot Biscuits and Tea
Rolls and Pancakes with Apricot
Sauce; under the sixth, Apricot and
Lemon Sherbet and Apricot Mint
Ice Cream; and under the seventh
Apricot and Fruit Cocktail and
Apricot and Grape Cocktail. Color
ful salads can be made with apri
cots; apricot punch is delicious and
apricot sandwiches are a treat. And
here are still more ways to use them :
Apricot Desserts
Apricot Batter Cake: Cream one
fourth cup shortening and one-half
cup sugar together, and add one
beaten egg. Sift together one and
one-half cups flour, two teaspoons
। baking powder and one-fourth tea
-1 spoon salt, and add alternately with
. one-half cup milk to the first mix
, ture. Drain one number two can
of apricots, and arrange them in a
buttered cake tin. Pour the batter
over, and bake in a moderate (375°)
■ oven for about 25 minutes. When
1 done, turn out with the apricots on
■ top, and serve hot with the following
• sauce:
Mix together one slightly beaten
i egg yolk, three tablespoons sugar
i and the apricot syrup from the can,
i and cook in double boiler till slightly
thick. Serve warm over the warm
• cake. Serves six.
Apricot-Cocoa^ut Betty: Drain
Return to flame and cook for 3 min
utes. Place over water. Mix the pea
nut butter with remaining cup of
milk. Add to the soup. Just be
fore serving, beat with an egg beater.
Bean Cullets— Mash finely 3 cups
oven baked beans. Add 1 cup bread
crumbs; 2 eggs slightly beaten; 2
tablespoons melted butter; and salt,
pepper, Worcestershire Sauce and
onion juice to season. Shape into
cutlets. Dip in crumbs, egg and
crumbs again. Brown in a skillet
with 3 tablespoons fat. Serve with
tomato sauce. (Cream of tomato
soup heated* and thickened with a
small amount of flour makes an ex
cellent, quick tomato sauce.)
Delicious Custard Pudding—
-2 eggs
54 cup raisins
54 cup sugar
54 teaspoon vanilla
2 cups Rice Flakes (
2 cups milk
grating of nutmeg (If de
sired)
Beat eggs well, and add rice flakes
and raisins. Mix sugar with milk
and add to the e<rg . \ . flakes
mixture. Add r *'■’ ■ and nutmeg
WHEELER COUNTY RAGLE, ALAHU, GIORGIA,
one 8-ounce can of apricots and ar
range alternate layers of the fruit,
one-half cup canned moist cocoanut
and one-fourth cup chopped salted
almonds in individual buttered
ramekins, dotting each apricot with
j butter. Melt two tablespoons brown
sugar in a skillet, add apricot syrup,
and stir till melted. Mix one-half
tablespoon flour and one tablespoon
sugar, add to the syrup, and cook
a few minutes. Pour over the fruit,
cover with buttered crumbs, and
brown in a hot (400") oven. Serves
three.
Apricot Candies
Apricot Bondant ; Press contents of
an 8-ounce can of apricots through
a sieve, add three tablespoons sugar,
and boil to a thick jam, or 225*.
Let cool for several hours. Then
place two cups plain fondant on a
large flat surface and add jam, mix
ing it in with a fork. Let stand
several hours or over night. Then
melt the fondant in the top of a
double boiler until creamy but still
। white. Don’t have temperature too
[ hot. Have ready a pan of corn
starch with small impressions made
with a thimble or knife handle. Fill
i holes with the melted fondant, and
let harden all night. Brush of!
starch, and dip in melted confection
er’s chocolate.
In general, apricots may be used in
any recipe which calls for peaches.
The suggestions given here only
hint at the many ways of using this
i luscious fruit which has brought
the sunshine of its Asiatic home to
i America.*
if desired. Pour into a greased
baking dish, place in a pan of hot
water and bake in a moderate oven
until custard is firm. Serve very
cold.
Banana and Peanut Butter Salad
—This is a favorite salad with chil
dren—and most nourishing! Peel
bananas and cut in half lengthwise.
Spread one layer with peanut butter
and cover with the other layer.
Place the whole banana in a bed of
lettuce. Garnish with a spoon of
mayonnaise dt essmg.
Creamed Eggs on Toast—
-4 hard boiled eggs
2 tablespoons butter
2 tablespoons flour
54 teaspoon salt
54 teaspoon Worcestershire
sauce
1 cup milk
2 tablespoons tomato ketchup
54 cup buttered crumbs
Malt b’—W in a saucepan, add
floor and stir until well blended.
Add salt. Worcestershire aauce ard
—i” Cenk until thick. Add ketchup
-..J p r the dggs. Serve on
slices c .cred toast. e
Wishing Yon
Happy and
Prosperous
NEW YEAR
a
We sincerely appreciate the patron
age we have received during the past
year. It has been a pleasure for us to
serve you, and old customers as well as
new ones are cordially invited to come
to see us.
We shall in the future as in the past
carry a complete line of Dry Goods, No
tions, Shoes, Hats, Ladies ready to wear,
Clothing, Furniture, etc.
With best wishes for a prosperous
and happy New year to everybody, we
remain yours to serve
1J nited department Stores
ALAMO, GA.