Wash the dried apricots well. Add the water and allow them to soak for three hours or longer. Cook very slowly in the same water until tender. Add the sugar, and cook three minutes.
Bettina's Vegetable Salad (Four portions)
½ C-cooked peas
½ C-diced celery
¼ C-green pepper, chopped
½ C-diced cooked potatoes
1 T-chopped onion
2 hard-cooked eggs, diced
2 t-salt
2/3 C-salad dressing
Mix the peas, celery, green pepper, potatoes, onion, egg and salt thoroughly. Add the salad dressing, and serve cold on lettuce leaves. Garnish with rings of green pepper and egg slices.
Bettina's "Quick Pudding" (Four portions)
2 egg-whites, stiffly beaten
4 T-powdered sugar
10 dates, cut fine
3 T-nuts, cut fine
½ t-vanilla
1/8 t-salt
¼ t-baking powder
Beat the eggs stiffly, add the nut meats, dates, vanilla, salt, sugar and baking powder. Place in a well-buttered tin mould or a pan and bake in a moderate oven for twenty-five minutes. Allow the mould to stand in a pan of hot water while in the oven. Serve hot.