Instructions: 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.

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