Apricot Cream Toppingcakes 4 tablespoon sugar 5 tablespoon cake flour 1 dash 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. |
