Apricot Trifle.
1 can of California apricots; 1 quart of milk; 4 eggs; 1 cup of sugar; ½ package of Cooper’s gelatine; 2 tablespoonfuls—even ones—of corn-starch, wet up with milk.
Sweeten the apricots with half the sugar, and set aside in a bowl. Heat the milk; stir in the corn-starch; pour over the beaten eggs and sugar. Cook until it begins to thicken, and pour hot upon the gelatine, which should have been soaked in a little cold water, and then dissolved in a very little hot milk. Beat all up well, and let them get cold. Wet a mould; put in a cupful of the custard; cover with apricots, drained from the syrup; wait fifteen minutes, and pour on more cream; in a few minutes, more apricots, and so on until all are used up. Set in ice to form, and, when firm, turn out, and pour the apricot-syrup over the trifle. If the apricots are large, you would do well to cut them up.
Fourth Week. Friday.