Apricot Charlotte

Ingredients

• 1 tablespoon granulated gelatine
• 1/3 cup cold water
• 1/3 cup boiling water
• 1 lemon
• 1 cup sugar
• 1 cup strained apricot
• 3 egg whites (stiffly beaten)

Instructions

1. Wash one-fourth pound dried apricots, cover with cold water, and soak over night. Cook in same water until soft, adding more if necessary, then rub through purée strainer.
2. Soak gelatine in cold water, add boiling water, lemon juice, sugar, and strained apricot. Cool, and when jelly begins to thicken, beat until light, then add egg whites, and continue beating until mixture holds its shape. Chill and serve with whipped cream. Servings, 6.