B.C. Apricors ARE Juicresr—WatcH FOR THE BRAND

THE APRICOT

The principal variety of B.C. apricots is the large,
luscious Moorpark, which reaches the market between
July 25th and August 15th. The Royal, an earlier,
smaller, sweeter variety, is preferred by many house-
wives for jam, flavoring pulp, etc.

TO PRESERVE WHOLE APRICOTS

Weigh equal quantities of fine apricots and loaf
sugar. Make small opening at stem end and push out
stones. Place fruit on a flat dish and sprinkle sugar
over them. Boil remainder of sugar to a syrup, after
which put apricots in and let them boil for 3 minutes.
Remove pan and cover closely. After letting stand for
2 hours, return to fire. Boil for 3 minutes. Take off
pan, cover, and let fruit stand again for 2 hours. Put
on fire and boil slowly for 15 minutes. Blanch .kernels
in colander with boiling water and add them. Put in
jars after standing 10 minutes.

APRICOT FRITTERS

Prepare batter by mixing 1 cup of flour, 14 teaspoon
of salt and a few grains of pepper. Add % cup of milk
gradually, and 2 eggs, well beaten. Cut apricots in
slices, dip in batter and fry in deep fat. Drain and
sprinkle with powdered sugar.

OPEN APRICOT TART

Line a plain mould with short paste, peel some fine
apricots, remove stones and lay fruit in mould, separate
each apricot by 4 stoned cherries, sprinkle with sugar
and bake. Serve with cream. .

APRICOT TART

Peel, stone and cut apricots in half, boil in sugar
and water; when done, leave_till cola. Line a shallow
tart mould with light paste, fill it with the fruit, cover
with paste, egg it over with beaten yolks of eggs and
bake.

Q7