Apricot cream topping

1. Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly.
2. Sieve well drained apricots to obtain 1 c. pulp and add gradually to flour mixture, stirring until blended.
3. Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly.
4. Add lemon juice.
5. Chill.
6. Fold in cream.
7. Makes 3 cups.
8. Kate smith collection 1940 published by general foods cor