|Water||1 1⁄2 Pint|
Wash apricots, and soak overnight in the measured water.
Cook with thinly-cut strips of lemon rind and sugar until quite soft.
Remove lemon rind.
Remove stones and chop apricots to a pulp.
Soak the gelatine in 2 tablesp cold water for a few minutes, then heat until dissolved.
Add to the apricot mixture and flavour with lemon juice.
If liked the kernels may be removed from the apricot-stones, shredded and added.
Stir thoroughly and pour into a wet mould.
Turn out when set and serve with thin custard.