Use canned apricots.
1 cup puree made by running through sieve
1 teaspoonful lemon juice
2 tablespoons apricot juice or syrup
Whites of 3 eggs
1 tablespoon Knox's gelatine
1/2 cup of cream, whipped
2 tablespoons sugar
Do not make puree too thick. Dissolve gelatine in 2 tablespoons syrup and strain into puree.
Add lemon juice, sugar, whites of eggs, and cream. Place apricots on top. Serve cold, after molding on ice, with whipped cream.
Submitted by Mrs. Dorothy Benbrook of Oklahoma City
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