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Jellied Apricots

1 quart can apricots 3/4 cup sugar 1 tablespoon lemon juice 1 1/2 cups water 1/3 box--1/4 ounce--vegetable gelatine Soak the vegetable gelatine in warm water for twenty minutes or more. Drain, and cook in cup of boiling water. Cook the sugar and the remainder of the water, letting it boil two minutes, then add to the apricots. Strain the cooked vegetable gelatine, and add to the fruit. Turn into molds wet with cold water, and let stand until ready to serve. Unmold, and serve with whipped cream.