W FKUITS AND HOW TO USE THEM. 



THE APRICOT. 



" Pure saffron mixed with clearest amber stained. 

 The apricots." 



This delightful fruit, in genui? nearly allied to the plum, 

 is less widely known than that of the peach which in many 

 respects it closely resembles. In color a velvety yellow 

 with the cheek exposed to the sun of a ruddy brown, it 

 gives hardly a promise of the delicate flavor of the pulp. 

 The apricot is propagated by budding on the stalk of the 

 plum, wiW cherry or peach. Like its kindred drupes it 

 belongs to the order Eosaceae, and the blossoms appear be- 

 fore leaves are visible. A native of Armenia, it is culti- 

 vated in the United States and Europe not only for its 

 flavor but because it ripens in June, before the peach 

 comes into market. 



But few rtioipes for the use of the apricot are given 

 since in all cases it may be substituted for the peach, which 

 is more universally cultivated. 



Apricots with Rice.— Wash a cupful of rice and sim- 

 mer in a farina boiler in a quart of new milk till soft and 

 the milk absorbed, with a piece of lemon peel which must 

 then be removed. Cool the rloe a little and mix in four eggs 

 beaten with as many tablespoonfulo ^f sugar; set it on the 

 fire and let it come to a boil. Turn the rice into a round 

 deep dish into the middle of which set a large deep cup with- 

 out a handle. Smooth off the sides of the rice and set away 

 to cool. When cold remove the cup and fill the cavity with 

 stewed and sweetened apricots flavored with a trifle of 

 lemon-juice. Serve with or witnout whipped cream piled 



