1 1/4 c  Dried apricots
1 1/2 c  Water
2 tb Sugar
4    Beaten egg whites
1/8 ts Cream of tartar
Salt
1/8 ts Almond extract
1/4 c  Sugar
1 c  Chilled whipping cream
1 tb Sifted sugar
1/8 ts Almond extract
HOT BRANDY SAUCE

Preheat oven to 325. Simmer fruit & water in covered pan for 1/2 hour
or until tender. Press mixture through sieve. Butter a 6 cup
casserole & sprinkle with 2 Tbls. sugar. Beat whites until foamy &
add cream of tartar, salt & almond extract. Continue beating to soft
peaks. Add 1/4 cup sugar, 1 Tbls. at a time, beat until stiff. Gently
fold apricot puree into whites. Turn into casserole & set in pan of
hot water. Bake 40 minutes. Whip cream until stiff, then add sugar &
extract. Serve souffle with whipped cream & hot brandy sauce.