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Iced Coffee (Apricot Pudding-Put pint milk)

* Apricot Pudding-Put 1 pint milk into saucepan, add two tablespoons Crisco, and bring to boiling point.

Mix 1½ cup cornstarch with 1/2 cup milk and stir slowly into boiling milk, add ½ teaspoon salt. Heat 1 cup apricot jam, and strain off juice. Stir the pieces of apricot into cornstarch and cook for 5 minutes. Sprinkle 1 tablespoon chopped pistachio nuts into wet mold and pour in hot mixture. Turn out when cold and surround with apricot juice. July 13