Apricot cream topping :::gwhp32a
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
4 tb Sugar
5 tb Cake flour
1 ds Salt
4 tb Apricot juice; canned
1 c Apricot pulp; use cand fruit
2 tb Lemon juice
1 c 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
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