Apricot Cheese

Cut up a dozen ripe apricots and put them in a sugar-boiler with half a pound of sugar, a pint of water, and half a lemon-juice; stir this on the fire until the fruit is thoroughly dissolved, and then rub the pulp through a hair sieve into a basin; add two ounces of dissolved gelatine; mix, and use this to fill a mould, and finish as in the foregoing case.

Note.—Transparent cheese may also be made with pine-apple, peaches, and all kinds of fruits, by following the above directions.