Recipe: Apriocot Sauce

  •  3/4 c. apricot pulp
  •  3/4 c. whipping CREAM
  •  Pulverized sugar

Prepare apricot pulp by forcing cooked apricots through a sieve. Whip the CREAM and fold the apricot pulp into it. Add pulverized sugar to suit the taste.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)