This recipe was clipped from a newspaper or magazine and pasted onto a white index card. Date is unknown but I believe it was from the 1950s or 1960s since most of the clippings in this collection were from around that time. Recipe is typed below along with a scanned copy.

APRICOT BAVARIAN CREAM

1 Tbs. gelatin
1/2 cup cold water
12 dried apricots
1 1/2 cups pineapple juice
2 thin slices lemon
one-eighth tsp. salt
1/4 cup sugar
1 cup whipping cream

Soak gelatin in cold water and dissolve over hot water. Soak apricots in pineapple juice for 1/2 hour or longer. Place all ingredients except cream in blender. Blend thoroughly.

Chill in refrigerator until mixture begins to stiffen.

Whip cream and fold into mixture.

Pour into molds and chill until firm.