Drain
1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes,
or until tender. Cool and pour into serving dish. Sprinkle with one-half
the nut brittle. Beat
1/2 cup cream until stiff, add slowly
1/4 cup sugar
1/2 teaspoon vanilla
Few grains salt and half remaining brittle. Pile cream on the apricots,
sprinkle with remaining brittle and serve as cold as possible. Other
canned fruit or orange sections may be used instead of apricots.



NUT BRITTLE

Put
1/2 cup sugar and
1/2 cup water in saucepan and boil quickly until syrup is a golden
brown. Remove from fire, add
2/3 cup chopped nut meats and turn into lightly greased pan. Cool and
pound until broken into very small pieces.



GINGER PUFFS

Beat
1 egg until light, add
1/2 cup sugar