2 tbsp. gelatin
2 c. cold water
1 c. boiling water
1 c. sugar
few grains of salt
1/2 tsp. grated lemon rind
1 c. apricot puree
2 egg whites, stiffly beaten

Soften gelatin in 1/2 cup cold water. Add hot water and stir until dissolved. Stir in sugar, salt, lemon rind, apricot and remaining water. Chill until mixture begins to thicken. Beat until fluffy and fold in egg whites. Chill until firm.