2 pounds apricots

3 cups sugar

3 quarts hot milk

1 1/2 cups cornstarch

2 teaspoons salt 2 1/3 cups cold milk

Wash, and soak apricots over night in water to barely cover. Cook in double boiler until soft. When nearly done, sprinkle two cups sugar over top. Drain off juice.

Mix cornstarch to smooth paste with cold milk, remaining sugar, and salt; add hot milk, stirring constantly.

Cook forty-five minutes in double boiler, stirring often. Add drained apricots, cook five minutes; chill. Any preferred fruit may be used in place of apricots. Serve with plain cream or fruit juice.