Title: Apricot Cream Topping
Categories: Cake
Yield: 1 Servings
| 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.