1 1/2 tbsp. gelatin
3 tbsp. cold water
6 egg yolks
3/4 c. sugar
1 1/2 c. hot milk
3/4 tsp. vanilla
1 1/2 c. cream
3/4 c. liqueur Galliano
Apricots (halves)
Golden fruit sauce

Soften gelatin in cold water. In top of double boiler, beat together egg yolks and sugar until smooth and very thick. Gradually stir in milk, then vanilla, stir over simmering water until thickened and smooth. Stir in softened gelatin until dissolved. Cool, stirring occasionally. Fold in cream and Galliano. Pour into quart mold dipped in cold water and chill 4 hours. Unmold and garnish with apricots and Golden Fruit Sauce.

GOLDEN FRUIT SAUCE:

Combine 1 cup pineapple juice, 1/4 cup sugar, juice of 1/2 lemon, bring to boil. Blend 1 tablespoon cornstarch with 2 tablespoons frozen orange juice concentrate. Stir in boiling juice. Cook until slightly thickened and clear. Serve warm or cold.

Makes 6-8 servings.

I entered this salad in the 4-H Food Show.