Apricot Jelly

Soak 1/2 box Plymouth Rock gelatine in 1/2 cup of cold water for 15 minutes; then thoroughly dissolve this with 1 cup of boiling water. Add 1 cup of sugar, 1 1/2 cups of apricot juice, and lemon juice to taste (1/2 to 1). Line a mould with apricots, pour the liquid over and drop a few apricots into that. Chill and serve with plain or whipped cream. Use canned apricots.