2 cup scalded milk
3 eggs
½ cup sugar
2 tablespoon gelatine soaked in
½ cup orange juice
1 can apricot juice
2 egg whites
Walnuts
Boiled custard with milk, 3 eggs and sugar. Add to hot custard with gelatine and orange juice. Add apricot juice, when cool fold in 2 egg whites beaten stiff when almost congealed arrange apricots on sponge and fill in spaces between with chopped walnuts. Cover with remaining half of custard and cool in refrigerator. Serve with raspberry sauce.
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