The Boston cooking-school cook book

by Fannie Merritt Farmer

Frozen Apricots

1 can apricots

1½ cups sugar

Water

Drain apricots, and cut in small pieces. To the syrup add enough water to make four cups, and cook with sugar five minutes; strain, add apricots, cool, and freeze. Peaches may be used instead of apricots. To make a richer dessert, add the whip from two cups cream when frozen to a mush, and continue freezing.