Apricot Souffle'

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 

Easy Apricot Upside Down Cake

This cake has dried apricots for the topping that are cooked in a carbonated beverage. Flavor of the beverage adds subtle tartness to the brown sugar sauce topping. Ingredients include: 1 bottle 7-Up, 1 cup dried apricots, 1 package white cake mix, 1 cup brown sugar and 1/2 cup butter or margarine. Simmer beverage with apricots 20 minutes. Meanwhile mix cake according to package directions. Stir brown sugar and butter into apricot sauce and continue cooking to melt butter. Pour sauce over bottom of 9x12x2" baking pan. Top with batter. Bake at 350 degrees F. for 45 minutes. Invert and serve upside down.

From The Dallas Times Herald 1958