1/2 box gelatine or 1 cup boiling water
2 tablespoons granulated gelatine 1 cup apricot juice
1 cup wine 1/2 cup cold water 1 cup sugar
1 tablespoon lemon juice
Garnish individual moulds with halves of canned apricots, fill with mixture made same as for other jellies, and chill. Arrange on serving dish and garnish with whipped cream forced through a pastry bag and tube.