ksul-uasc-mscc224_093

Butter Sauce

2 egg yolks	1 Tb. grated lemon rind
⅓ C. gran. sugar	2 Tb. lemon juice
⅓ C. melted butter	⅓ C. heavy cream, whipped

Beat egg yolks until thick
and lemon colored. Gradually add
sugar, continuing to beat. Add
butter, lemon ring and juice. Fold
in cream and chill.

Apricot Freeze

2 eggs	1# 2½ C. Peeled apricots
½ C. sugar	2 t. vanilla
⅛t. salt	few drops almond [extract]
½ C. milk	½ C. cream, whipped

Beat eggs at high speed until
thick and lemon colored, about 5 min.
Gradually add sugar and continue to
beat. Add salt, milk, syrup from
apricots (1¾ C.) and the extracts, blend
at high speed. Pour in freezing tray
Freeze until mushy. Remove, beat with
beater until smooth, then