until they are soft. Serve in any desired way. They will be found to be
delicious in flavor and attractive in appearance.


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 SOUFFLE.--No more attractive as well as delicious dessert
can be prepared than apricot souffle, which is illustrated in Fig. 3.
The apricots are just tart enough to give it a very pleasing flavor.

[Illustration: Fig. 3]

APRICOT SOUFFLE
(Sufficient to Serve Six)

2 Tb. butter
4 Tb. flour
1/3 c. sugar
Pinch of salt
1 c. scalded milk
3 eggs