Apricot Cream Frosting     

Ingredients:
4 Tablespoons Sugar
5 Tablespoons Cake flour
1 Dash Salt
4 Tablespoons Apricot juice; canned
1 Cup Apricot pulp; use caned fruit
2 Tablespoons Lemon juice
1 Cup Cream; whipped

Directions:
Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly. Sieve well drained apricots to obtain 1 c. pulp and add gradually to flour mixture, stirring until blended. Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly. Add lemon juice. Chill. Fold in cream.

Makes 3 cups