8 pkgs. gelatin
1 pt. cold water
1 pt. hot water
3 c. sugar
1 1/2 qts. apricot puree
1 qt. crushed pineapple, drained
1 pt. pineapple juice
1 tsp. salt
8 egg whites

Soak gelatin in cold water 5 minutes; add hot water and sugar. Stir until dissolved. Add remaining ingredients; pour into 2 (4 quart) pans. Chill until slightly set. Fold in beaten egg whites. Chill. Serve with fruit sauce.

FRUIT SAUCE:

8 egg yolks
3 c. sugar
1 qt. heavy cream, whipped
2 tbsp. grated lemon rind
1 c. raisins, steamed
2 c. apricot halves, chopped
2 c. chopped candied fruits

Beat egg yolks until light and thick; add sugar, beating thoroughly. Fold in whipped cream, lemon juice and fruit. Chill until very cold.