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The following recipe was transcribed ver batim from 

The Woman's Club Cook Book
of Tried & True Recipes

San Antonio, Texas

Date Unknown

Two cups apricot pulp, one and half cups of powdered sugar, granulated sugar, one tsp. cornstarch, three tsp. lemon juice. Apricot pulp is made by straining stewed apricots through a coarse strainer.  Add sugar, cornstarch mixed with lemon juice and cook until stiff. Cool and pour into well sugared board. Allow to become firm. Cut into squares and coat over with granulated sugar. Recipe makes forty-eight pieces.

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