1 lb. dried apricots
3 egg whites
1/2 c. sugar
1 1/2 tbsp. lemon juice

1. Put apricots in a saucepan and cover with cold water. Bring to a boil and simmer until tender. Drain. Sieve through a fine strainer.

2. Beat egg whites until stiff. Slowly beat in the sugar.

3. Combine lemon juice and apricots. Gently fold into egg whites.

4. Pour into a buttered casserole dish, put into a pan of hot water and bake for 45 minutes in a 300 degree oven. Serves 6.