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| RECIPE FOR APRICOT LAYER PUDDING |
Title: Apricot Layer Pudding
Category: 1941
Serves: 8
Ingredients:
| 2.00 | c | Dried apricots | | 3.00 | | Egg whites | | 1.50 | c | Boiling water | | 1.25 | tb | Gelatin | | 1.00 | c | Sugar | | 1.00 | pk | Sweetened lemon flavored | | | -gelatin | | 2.00 | tb | Cold water | | 10.00 | | Marshmallows, diced |
Instructions:
Wash apricots.
Cover with water.
Cover.
Simmer until soft.
Add sugar.
Beat until smooth.
Add 1 1/4 tablespoons gelatin which has been softened in cold water.
Stir until dissolved.
Dissolve lemon flavored gelatin in boiling water.
Chill until partially set.
Beat until fluffy.
Add the unbeaten egg whites.
Beat until frothy.
Add marshmallows.
Beat until stiff.
Fill a mold with alternate layers of the whipped gelatin, and the apricot puree, chilling each layer until firm before adding the next layer.
Chill until firm.
Slice.
Serve with whipped cream.
8 servings.
Clara Marshall, Beaver Dam, WI.
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