1/4 package of gelatine. The whip from two cups of cream. 1/4 cup of cold water. Snow eggs. 1 cup of apricot purée. The whites of three eggs. The juice of one half a lemon. 1/3 cup of powdered sugar. 3/4 a cup of sugar. 1/2 teaspoonful of vanilla.

Soften the gelatine in the cold water and dissolve by setting the dish in hot water; strain into the apricot purée - cooked apricot pressed through a sieve - and add the sugar and lemon juice; stir until the sugar is dissolved, then set into ice water, and stir until the mixture begins to thicken; then add the whip from the cream as above. Prepare the snow eggs, moulding them in after-dinner coffee spoons. Dispose the "eggs" and the slices, or quarters, of cooked apricots, alternately, on the outside of the mould, holding them in place with the Bavarian mixture. Also make alternate layers of this mixture. Serve turned from the mould on to a plate covered with a lace paper. Whipped cream flavored to taste, or a compote of apricots, may be served apart, if desired.