Dried Apricot Soup

2 cups dried apricots
3 cups cold water
3 tablespoons granulated sugar or 1 tablespoon honey
1/4 teaspoon cinnamon
Dash of nutmeg
1 teaspoon lemon juice
Pinch of salt
1 cup light cream and 1 1/2 cups milk or
    1 1/4 cups evaporated milk and
    1 1/4 cups water
3 egg whites or grated lemon rind

Simmer apricots in a covered pot 30 minutes. Put through a sieve or fruit press. This yields approximately 2 cups purée. Add sugar or honey, cinnamon, nutmeg, lemon juice and salt while hot.

Just before serving, hot or cold, stir in cream and milk or diluted evaporated milk and heat, but do not boil. Top with a little grated lemon rind or float teaspoonsful of beaten egg white on top of each serving, using 3 egg whites for this.

Serves 6.