APRICOT MOULD
If you would like to produce something different in the way of fruit dishes, try this apricot mould. Take a large tin of apricots and drain off the syrup. Make the syrup up to just over a pint with water, sweeten to taste, heat, and dissolve two ounces of gelatine in it. Rub the apricots through a hair sieve and add them to the syrup when it is getting cool, stirring all the time. Line a plain mould with a little clear jelly and decorate with almonds and pieces of glace cherry. When the puree is almost setting, pour it carefully into the mould and leave in a cold place until set. Turn out and serve with cream.
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Bibliographic details
Sun (Auckland), Volume III, Issue 732, 3 August 1929, Page 21
Word Count
120APRICOT MOULD Sun (Auckland), Volume III, Issue 732, 3 August 1929, Page 21
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