preferable not to do the garnishing
until an hour before you are going
to serve it.
Apricotina is not such a trouble
as it sounds; the result should be
something between a moist cake
and an iced soufflé.
APRICOT SOUFFLÉ
Put ½ lb of cooked dried apricots
through a sieve. Put them in a
buttered, sugared soufflé dish. Fold
in the stiffly beaten whites of 3 or
4 eggs. Bake in a fairly hot oven
for 15 to 20 minutes.
COLD ORANGE SOUFFLÉ