1 lg. can apricots
1 sm. pkg. cream cheese
1 c. sugar
1/2 c. cold water
2 pkg. unflavored gelatin
Pinch salt
Juice 2 lemons
1/2 pt. whipping cream

Soak gelatin in cold water. Drain apricots. To syrup, add sugar and heat to boiling point. Remove from heat and pour over gelatin. Set aside 1 cup of gelatin mixture. Press apricots through sieve. Add lemon juice and salt to strained apricots. Pour apricot mixture into rest of gelatin mixture, stir well and place in oiled mold. Let set in refrigerator.

While apricot mixture is congealing, whip cream and add softened cream cheese and reserved cup of gelatin mixture, mixing well. Pour this on top of congealed apricot mixture and return to refrigerator until ready to serve. Serves 8. Excellent as salad with baked ham, may be served as dessert, leaving out cream cheese if desired.

ARGYLE DRESSING

May be served with this salad although not necessary. 1 tbsp. sugar 1 tsp. dry mustard 1/2 pt. whipping cream 1 c. chopped nuts, optional 4 tbsp. vinegar 1 tsp. salt 1 tsp. butter 8 marshmallows Pinch red pepper

Cream butter with salt and sugar. Add red pepper and mustard to vinegar and stir until dissolved. Add all of preceding to egg yolks and cook slowly until creamy. While still hot, add cut up marshmallows. When cool, add whipped cream and nuts if desired.