APRICOT GATEAU.
This gateau can be made with practically any fresh or tinned fruit. For apricot gateau, place the fruit from a pound tin of apricots in a pan and add the juice which should be mane up to half a pint with water* Add 2ozs. of sugar and the juice' of half a lemon. AUffW to boil until the fruit is soft, and then pass through a hair sieve. Melt an ounce of gelatine in a little water and add to the apricot mixture*. Pour a little into a moistened monks., run round to form a lining and decorate with pieces of glace cherries. Now pour the remainder carefully into the mould and put in a cool place to set.
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Bibliographic details
Putaruru Press, Volume VI, Issue 242, 21 June 1928, Page 2
Word Count
121APRICOT GATEAU. Putaruru Press, Volume VI, Issue 242, 21 June 1928, Page 2
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