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Apricot Custard

(Vienna.) Strain and make a pulp of 1/2 pint of stewed apricots. Mash these through a sieve, add 6 ounces of sugar and the juice of 1/2 an orange, cook and stir until thick, then add the whites of 4 eggs well beaten, pour into a dish, dust with sugar, bake 20 minutes in hot oven, and serve at once, with wine sauce or cream.