To make an Apricot Pudding.
CODDLE six large apricots very tender, break them very small,
sweeten them to your taste. When they are cold, add six eggs,
only two whites well beat; mix them well together with a pint
of good cream, lay a puff-paste all over your dish and pour in
your ingredients. Bake it half an hour, don't let the oven be
too hot; when it is enough, throw a little fine sugar all over it,
and send it to table hot.