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Apricot Cream Topping :::Gwhp32a

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      Title: APRICOT CREAM TOPPING :::GWHP32A
 Categories: Frostings, Cakes, Katesmith
      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. Kate Smith Collection 1940
  Published by General Foods Corp
 
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