For Luncheon and Supper Guests

by Alice Bradley

APRICOTS WITH CREAM AND NUT BRITTLE

Drain
1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes, or until tender.

Cool and pour into serving dish. Sprinkle with one-half the nut brittle.

Beat
½ cup cream until stiff, add slowly
¼ cup sugar
½ teaspoon vanilla
Few grains salt and half remaining brittle.

Pile cream on the apricots, sprinkle with remaining brittle and serve as cold as possible. Other canned fruit or orange sections may be used instead of apricots.