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Apricot Blanc Mange

Half of a large can of apricots will be sufficient.

To I cupful of the syrup add I cupful of boiling water and I tablespoonful of lemon juice and put over the fire. When boiling add 2 tablespoonfuls of corn-starch and a pinch of salt mixed to a smooth paste with cold water and stir until thickened. Cover and cook for thirty minutes, then add the fruit mashed to a smooth pulp, beat thoroughly, turn into molds and serve very cold with cream and sugar.