APRICOTS, TINNED
Pile the apricots up, with the convex side uppermost, in a glass dish, reserving one cup apricot to go on the top, with the concave side uppermost. Take a few preserved cherries, and cut them in halves, and stick half a cherry in all the little holes or spaces where the apricots meet. Cut four little green leaves out of the angelica about the size of the thumb-nail, only a little longer; the size of a filbert would perhaps describe the size better. Put a whole cherry in the apricot cup at the top, and four green leaves of angelica round it. Take the white kernel of the apricot--one or two will always be found in every tin--and cut four white slices out of the middle, place these round the red cherry, touching the cherry, and resting between the four green leaves of angelica; the top of this dish has now the appearance of a very pretty flower.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
