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hot water until it thickens as a custard, pour on to beaten whites.
Caramel Brandy Sauce
Make same as Brandy Sauce, substituting brown sugar in place of powdered sugar.
Apricot Sauce
3/4 cup apricot pulp
3/4 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.
