Lemon And Apricot Mousse
|Lemon flavored jelly||3 Ounce|
|Canned apricots||1 Medium|
|Lightly whipped cream/Evaporated milk||3⁄4 Pint|
Open can of apricots and pour out the juice.
Add enough water to give 3/4 pint liquid.
Heat this and dissolve in it the lemon jelly.
When cold, add cream and stiffly beaten egg whites.
Put most of the apricots at the bottom of a shallow dish.
Pile the mixture on top.
When firm, decorate with the remaining apricots.