1 cupful sugar.

1/2 box sparkling gelatin.

I pound apricots juice of one-half lemon whites of 2 eggs.

Soak gelatin in one-fourth cupful of cold water. Cook apricots until soft. Strain, add to juice enough hot water to make two cupfuls and pour over gelatin. Put apricots through colander and add two cupfuls of pulp to gelatin. Beat with wire whip until cold and stiff or nearly so, then add lemon juice and beaten whites of eggs. Beat well and turn into mold. When ready to serve, slice cake and drop a spoonful of whipped cream on each slice.