1 (#10) can apricots
Syrup from apricots plus water to make 2 qts.
24 oz. lime gelatin
2 qt. evaporated milk (5 - 13 oz. cans)
1/2 c. lemon juice
8 c. cottage cheese
2 1/2 c. finely chopped celery

Drain apricots, saving syrup. Cut apricots in pieces. Measure syrup, then add water to make proper amount. Heat over low heat to boiling. Pour over gelatin and stir until gelatin is completely dissolved. Cool.

Gradually stir in evaporated milk, then slowly add lemon juice. (Mixture may look curdled, but this does not affect finished salad.) Chill until mixture begins to thicken, stirring occasionally. Fold in cottage cheese, celery, and apricot pieces. Chill until set, 3-4 hours.