Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs

by S. T. Rorer

FROZEN APRICOTS

1 quart of apricots
2 tablespoonfuls of gelatin
1 cupful of sugar
1 pint of cream

Drain the apricots from the can, mash them through a colander, add the sugar and stir until the sugar is dissolved. Cover the gelatin with a half cupful of cold water and soak for a half hour. Stand it over hot water, stir until dissolved, add it to the apricot mixture, and freeze. When frozen, remove the dasher and stir in the cream whipped to a stiff froth. Repack and stand aside two hours to ripen.

This will serve ten persons.