Apricot and Lime Whip

1 pkg. lime Jello
2 c. apricot nectar
Whites of 2 eggs

Bring 1 cup juice to boil.  Add Jello; stir 
and add remaining juice. When cool, add stiffly 
beaten egg whites.  Pour into mold and chill. 
Serve with orange sauce and surround with whip cream.

ORANGE  SAUCE:
1/2 c. orange juice
1/2 c. water (scant)
1 tbsp. flour, mixed with 1/4 c. sugar
1-1/2 oz. rum

  

Add flour and sugar to water when it is nearly ready to boil and stir constantly. Boil for 2 minutes. Avoid lumps. Add orange juice and before serving, heat and add rum. This recipe was my Mother's and came from Southern California before World War II.