Recipe - Apricot Cream Topping

4 tablespoon Sugar
5 tablespoon Cake flour
1 ds Salt
4 tablespoon Apricot juice; canned
1 cup Apricot pulp; use cand fruit
2 tablespoon Lemon juice
1 cup Cream; whipped

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