Apricot Soufflé
1 pint apricots (through a sieve or masher-boil)
Add 2 tbsp. cornstarch mixed with cold water. Boil until it thickens, cool for 2 minutes. Add 3 egg yolks and sugar to taste, beaten together. Add almond flavoring and whites of 3 eggs, beaten stiff and dry. Fold in. Serve with whipped cream.
Submitted by Fred Smoot
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