Page:The Boston cooking-school cook book.djvu/476

410 hot water until it thickens as a custard, pour on to beaten whites.

Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar. Apricot Sauce 34 cup apricot pulp 34 cup heavy cream
 * Sugar |

Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste. Serve with German toast.