1 c. tender apricots
2 1/2 c. water
1/3 c. granulated sugar
1 tbsp. granulated gelatin
1 egg
1 tsp. vanilla
1 c. whipping cream
Sponge cake

Boil apricots in water until very soft (about 25 minutes). Add sugar; allow to come to a good boil. Remove from fire and beat to pulp. Soften gelatin in cold water and dissolve in hot apricots; cool. Beat egg very light. Add sugar and vanilla; beat again. Whip cream and blend with egg. Arrange layer of sponge cake, cut about 1/4 inch thick, in bottom of refrigerator pan; spread with apricots and cover with whipped mixture. Freeze but not too hard. Cut in squares and serve cream side up. Serves 6.