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Gâteau d'Abricot (II)

Ingredients.

Half a tin of Apricots.

Half a pint of Whipped Cream.

One tablespoonful of Castor Sugar.

One teaspoonful of Vanilla Essence.

Savoy Biscuits (about twenty).

One tablespoonful of Apricot Marmalade.

Two slices of Genoese Pastry cut out with a round cutter. Three quarters of a yard of Pale Pink Ribbon.