1/2 tsp. vanilla
1 can apricots

Melt the butter, add the flour, sugar, and salt, and stir in the hot
milk. Bring this mixture to the boiling point. Separate the yolks and
whites of the eggs. Beat the yolks until they are thick and
lemon-colored, and then pour the hot mixture over them, stirring
constantly to prevent the eggs from curding. Beat the whites until they
are stiff, fold them into the mixture, and add the vanilla. Place the
apricots without juice in a layer on the bottom of the buttered baking
dish, pour the mixture over them, and bake for 45 to 60 minutes in a hot
oven, when it should be baked through and slightly brown on top and
should appear as in Fig. 3. Remove from the oven and serve with the
sirup from the apricots. Whipped cream may also be added if desired.


CHERRIES

58. CHERRIES come in numerous varieties, some of which are sweet and
others sour. The method of using them in cookery depends largely on the
kind of cherry that is to be used. Any of the varieties may be canned
with varying quantities of sugar and then used for sauce. They also make
excellent preserves, especially the sour varieties. However, they do not
contain pectin in sufficient quantity for jelly, so that when cherry
jelly is desired, other fruit or material containing pectin must be used
with the cherries. When purchased in the market, cherries usually have
their stems on. They should be washed before the stems are removed. The
seeds may be taken out by hand or by means of cherry seeders made
especially for this purpose.