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Apricot Water Ice

Stew for a few minutes some well-chopped apricots and the peeled kernels of half that quantity in a little sugar and water. Rub the fruit with the back of a spoon through a strainer into the freezer and mix in the syrup. Freeze, and when it is nearly set, whip the whites of two or three eggs to a froth, mix them in and turn the freezer rapidly a short time longer. Cut up a few very ripe apricots and stir them into the ice before serving. Canned apricots may be used if fresh ones are not available, and if preserved in syrup that will answer for mixing with them, or the liquor can be made into a syrup by boiling it with a proper proportion of sugar.