1/2 lb. of apricot jam, 1/2 a teaspoonful of Allinson cornflour. Dilute the jam with 1/2 pint of water, boil it up and pass it through a sieve; boil the Sauce up, and thicken it with the cornflour. Serve hot or cold.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)