1/2 oz. of gelatine in three-fourths of a cupful of the apricot syrup and three tablespoonfuls of sugar. Strain this into the milk and apricot mixture, add the strained juice of half a lemon and allow to partly set. Rinse a mould with cold water, and then with thin lemon gelatine, leaving some of the latter at the bottom of the mould. Line the sides of the mould with sweet wafers, and as soon as the jelly is set pour in the fruit mixture. Put in the ice-chest or a cool place for three hours. Turn out and serve, decorated with sliced apricots.