Baked Apricot Pudding

Mix 3/4 cup (1/3 can) of DEL MONTE Canned Apricots, sliced, with twice as much soft crumbs. Pour into a greased baking dish, sprinkle with brown sugar, dot with butter substitute, pour over 1/4 cup of sirup from the apricots and 1/4 cup of boiling water, bake 35 minutes, and serve plain or with hot sirup from the apricots.

Apricot Bread Pudding

Soak 1 1/4 cups of stale bread crumbs and 1/3 cup of coconut in 1 1/2 cups of hot milk. Add 1/2 teaspoon of salt, 2 tablespoons of sugar or corn sirup, and 1 beaten egg. Put a half of a DEL MONTE Canned Apricot in each of 6 individual molds, fill with pudding mixture, and steam until firm. Serve with hot sirup from the apricots.

Apricot Indian Pudding

Cook 1/4 cup of corn meal and 2 cups of milk in a double boiler 20 minutes, add 1/2 teaspoon each of salt and ginger, and 2 tablespoons of molasses. Pour into a greased pudding dish, put into a slow oven, and after 20 minutes of baking add 3/4 cup (1/3 can) of DEL MONTE Canned Apricots cut in pieces, and bake 45 minutes longer.

Apricot Charlotte Russe

Arrange circles of stale cake in a greased baking dish. Mix 1 well beaten egg white with 1 tablespoon of sugar or corn sirup and 1/2 cup of DEL MONTE Canned Apricots pressed through a strainer. Heap egg mixture on circles of cake, sprinkle with coconut, and bake in a slow oven until a delicate brown. Serve with a custard sauce made from the egg yolk and 1 cup of sirup from the apricots.

Apricot Cereal Pudding

Make 1 1/2 cups of mush of hominy grits, add 3/4 cup (1/3 can) of DEL MONTE Canned Apricots, 1/2 teaspoon each of salt and cinnamon, 1 egg, and 1/2 cup of sirup from the apricots. Pour into a greased pudding dish and bake in a slow oven 30 minutes.

Apricot Custard

Make a custard using 2 egg yolks, 2 cups of milk and 1/4 teaspoon each of salt and nutmeg. Cool and add 3/4 cup (1/3 can) of DEL MONTE Canned Apricots pressed through a strainer. Pour into a serving dish and cover with a meringue of 2 stiffly beaten egg whites and 2 tablespoons of sirup from the apricots.

Apricot Whip

Drain 1 cup of DEL MONTE Canned Apricots and press through a strainer, fold in 2 stiffly beaten egg whites, pour into a serving dish, and chill. Serve with a custard sauce made from the egg yolks, 3/4 cup of milk, and 1/4 cup of sirup from the apricots.

Frozen Apricots

Rub 3/4 cup (3/4 can) of DEL MONTE Canned Apricots through the strainer. Cook 1 cup of sirup from the apricots, 1 1/2 cups of water, and 1/2 cup of sugar or corn sirup 5 minutes. Add apricots and freeze.

Apricot Coupe

Cut 3/4 cup (1/3 can) of DEL MONTE Canned Apricots in small pieces, boil down the sirup from 1 can of apricots until there is but 2/3 cup, add, and chill. After filling sherbet glasses with vanilla ice cream pour over, apricot mixture.

Cereal Chops

Make a stiff mush out of 1 1/2 cups of boiling, salted water and 3/4 cup of oatmeal. Pour into a wet loaf pan and cool. Cut in thick slices, roll in crumbs, and brown in a frying pan. Arrange on a hot platter, surround with DEL MONTE Canned Apricots, and serve with the hot sirup from the canned apricots.

Apricots With Scrambled Eggs

Beat 5 eggs slightly, add 1/2 cup of the sirup from DEL MONTE Canned Apricots, 1 teaspoon of salt, and 1/8 teaspoon of pepper, and pour into a hot frying pan in which 1 tablespoon of fat has been melted. Cook over low fire, stirring constantly until mixture is creamy. Pour over toast and put a half apricot on each serving.