| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Vanilla wafers |
| 1/2 |
c |
Butter |
| 1 |
c |
Powdered sugar |
| 1 |
c |
Cream; whipped |
| 2 |
|
Eggs; separated |
| 1 |
c |
Cooked dried or canned apricots; sieved |
INSTRUCTIONS
Roll wafers into crumbs. Pack crumbs on bottom of 8- or 9-inch square pan,
reserving 1/2 cup for top. Cream butter & sugar, add well beaten egg yolks
& mix well. Fold in stiffly beaten egg whites. Pour over crumbs. Spread
apricots on top. Cover with cream & sprinkle with remaining crumbs.
Refrigerate at least 12 hours. Cut in squares to serve.
MRS JOHN T. (HARRIET) EVANS
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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