Apricots

A historical recipe from School and Home Cooking, by Greer, Carlotta C. (Carlotta Cherryholmes) (1920).

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A historical recipe

School and Home Cooking, by Greer, Carlotta C. (Carlotta Cherryholmes) (1920). Project Gutenberg eBook #6912.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

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

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
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.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Prepare according to the general rule.
For 1/2 pound of apricots add 1/2 cupful of sugar.
TO PREPARE RAISINS FOR COOKING.--Raisins that are sold in packages need only slight washing.
Before using, they should be separated and examined for any bits of stem that have not been removed before packing.
It is desirable to cut each raisin in halves when used for cakes and breads.
Raisins that are sold by "bulk" need careful washing.
Place seeded raisins in a strainer and pour cold water over them;
drain well.
If the raisins are to be used at once or in a cake, dry them on a towel.
If raisins are to be seeded, cover them with boiling water.
When they are soft, drain and press out the seeds.
TO PREPARE CURRANTS FOR COOKING.--"Package" currants need but little washing, but they should be examined carefully for bits of stem before using.
To clean "bulk" currants place them in a colander or strainer, shake flour over them, and rub the floured currants between the hands.
Pour water through the strainer until the water comes through clear.
If the currants are to be used in a cake, dry them in the sun, on a towel, or in a "cool" oven.