| 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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