Apricot Sauce

No ratings yet

Ingredients 8 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

One cupful of canned apricot, one of sugar, one of milk, one table-spoonful of corn-starch, half a cupful of water.
Put the milk in the double boiler.
Mix the corn-starch with a few spoonfuls of cold milk, and stir into the boiling milk.
Cook ten minutes.
Boil the sugar and water together for twenty minutes.
Rub the apricot through a sieve, and stir it into the syrup.
Beat well, and then beat in the boiled milk and corn-starch.
Place the sauce-pan in a dish of cold water and stir for about eight minutes.
Set away to cool.
Ifyou have cream, use it instead of the milk.
All kinds of fruit can be used in pudding sauces by following this rule.
If the fruit is preserved, use less sugar ;
and if very acid, use more.
If it is necessary to make the wine, creamy or foamy sauce any considerable time before dinner, do not add the hot water or hot wine, and do not place the bowl in hot water, until serving time.
The vanilla and cream sauces are spoiled by standing after being made.