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New Zealand Tablet, 2 March 1916, Page 30

FULL. • CREAM IMiiI:US mi liil 'm %k Apricot Cream 'smm* A cool and delicious hot weather Apricot Cream cool and delicious hot weather dessert made with HIGHLANDER MILK RECIPE— B Apricots (dried), J4OZ. gelatine, 4 tablespoons Capstan Milk (undiluted), - pint Highlander Milk (1 part' Highlander to 5 parts water),'loz. sugar, Lemon juice. METHOD —Soak the Apricots over night, and cook them in the water in which they were soaked. Pulp through a sieve. The pulp should measure a % pint. Soak and dissolve the gelatine in the milk, sweeten to taste, and stir in ■ the Capstan Milk and Lemon Juice. Wet a mould, drain it, and pour in the warm cream. Turn out when cold. In cold weather use less gelatine Peaches may be cooked in the same manner Highlander Milk Made in N.Z. Full Cream. mii. T SVfcfi 3-U.ty ft* 'zak m ßi as