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New England Apricot Pudding

Soak half a pound of apricots over night. Stew until tender with a half cup of sugar. Arrange squares of toasted bread, well buttered and sprinkled with nutmeg or cinnamon, in the bottom and around the sides of a pudding dish. Pour in the boiling hot apricots and cover the dish so that no steam can escape, and let it cool gradually. When ready to serve, cover the top with boiled icing garnished with bits of jelly.