APRICOT BISCUITS.
THESE are prepared in all respects according to directions given in the preceding article, excepting that they should be made smaller, so that they may form a near resemblance to apricots in size and form, apricot jam being used to stick them together with; and, when so far prepared, are to be dipped in the following preparation:—To one pound of fine loaf sugar placed in a sugar-boiler, add half a pint of spring water; boil these over a brisk stove-fire until the sugar, while boiling throws up pearl-like bubbles; the degree of boiling required for glazing being ascertained by taking a small quantity of the boiling sugar between the fore-finger and thumb (previously dipped in cold water), and if the sugar, when pressed with the fingers, presents the appearance of strong glue, it should then be removed from the fire, and ten minutes afterwards, whatever flavouring is intended to be used, must be in a liquid state, such as liqueurs, strong vanilla, orange or lemon syrups, or infusions; any one of the foregoing must be gradually mixed in with the boiled sugar, quickly stirring and working the sugar in the pan the while; and, when thoroughly mixed, the sugar should be dipped in—and being afterwards placed on a wire drainer, placed in the hot closet for a few minutes to set. The yellow tinge required for the glacés in this case may be given by using either some orange-sugar or a small decoction of saffron; the latter is objectionable, on account of its use.