Drain the juice from a tin of preserved apricots, add to it an equal
quantity of water; make a syrup by boiling with this half-a-pound of
lump sugar until it begins to thicken; then put in the apricots and
simmer them gently for ten minutes. Drain away the syrup, and put both
it and the fruit aside separately for use as directed.
Dissolve an ounce of Nelson's Gelatine, previously soaked, in a quart of
boiling milk lightly sweetened, and, when at the point of setting, put a
teacupful of it gently into a mould, then a layer of the apricots; wait
a minute or two before putting in another cup of cream, then fill up the
mould with alternate layers of fruit and cream. Let the cream stand some
hours before turning out, and when it is on its dish pour round it the
syrup of apricots.