Recipe - Apricot Torte

One half pound Vanilla wafers
One half cup Butter
1 cup Powdered sugar
1 cup Cream; whipped
2 Eggs; separated
1 cup Cooked dried or canned
apricots; sieved

Roll wafers into crumbs. Pack crumbs on bottom of 8 or 9inch square pan,
reserving One half 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.