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BOSTON COOKING-SCHOOL COOK BOOK
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 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.
