Press the apricots in a can through a sieve; add the syrup from the can, one quart of water and two cups of sugar and stir until dissolved. Then freeze. Beat one cup of cream firm, also the white of one egg dry; beat one fourth cup of sugar into the white of egg, also a teaspoonful of vanilla or orange extract., then fold in the cream. Line a two-quart melon mould with the frozen apricot mixture, turn the cream mixture into the centre and cover the cream with some of the apricot mixture, filling the mould to overflow. Spread paper over the ice and press the cover in place over the paper. Pack in equal measures of salt and crushed ice. Let stand about three hours. Chill the mould thoroughly before attempting to line it with the frozen apricots.