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Gateau with Apricots

Cut the top off a stale Madeira cake, and remove a large piece out of the centre, leaving a wall of cake two inches thick all round. Take the contents of a tin of preserved apricots, and stew them with a tea-cupful of sugar for fifteen minutes. Fill up the centre of the dish with the apricots, and put on the top. Boil up the syrup, and pour enough of it over the cake to soak it. When cold, cover with a thick custard or whipped cream. Probable cost, 2s. 6d.