Apricot Cream

• 1 ½ diz. dried apricot halves

Soak overnight in cupful of water. Simmer till tender with cupful sugar and press through sieve. leave to cool. Boil ¾ pint milk with 1½ tablespoons sugar, and cool. Add yolks of 4 eggs well beaten, and put in double saucepan and stir one way till it thickens (do this very carefully). Add 1 oz. icingglass melted in ½ cupful boiling water, and when cream is cold mix sieved apricots with it.

Whites of eggs can be used to thicken cream for top.

If an orange or lemon isingglass jelly is used, add sugar.