| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Frostings, Cakes, Katesmith | 1 | Servings | |
INGREDIENTS
| 4 | tb | Sugar |
| 5 | tb | Cake flour |
| 1 | ds | Salt |
| 4 | tb | Apricot juice; canned |
| 1 | c | Apricot pulp; use cand fruit |
| 2 | tb | Lemon juice |
| 1 | c | Cream; whipped |
INSTRUCTIONS
Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly. Sieve well drained apricots to obtain 1 c. pulp and add gradually to flour mixture, stirring until blended. Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly. Add lemon juice. Chill. Fold in cream. Makes 3 cups. Kate Smith Collection 1940 Published by General Foods Corp From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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